The question was originally posed by a friend a few months ago, when I was giving a tour of the pumpkins in my hallway. My response at the time was, “I don’t know, but we’re going to find out!” The time for finding out finally came a few weeks ago, as one of my original three Munchkins had gone bad (the floor life on that one was apparently only 5 months) and another one was starting to show a little mold ring around the collar. Or you know, MRATC as they say in the business. Or as I just made up right now.
I figured the best way to answer the question would be to bake the Munchkins as if they were regular pumpkins. So I cut them in half, then cut them in half again, scooped out the seeds, and popped them in the oven for 25-30 minutes at 375 degrees.
After cutting away the MRATC, I wound up with six pieces to bake. I also baked them face down, as shown in the last picture above (the one with the pumpkin disco effect, #nofilter). When I took them out of the oven, they looked, felt, and……….drumroll…………tasted pretty much like regular-sized pumpkins.
So, Munchkins: Can you eat them??? Yes!!
They’re not just for decoration anymore.
If you’re feeling the fiber, you can even eat the skin, which is fairly thin. I baked the mini seeds too, and they also turned out well. I added a little olive oil and salt, and put them in the oven until crispy. I actually liked the Munchkin seeds better than the regular pumpkin seeds that I had made recently – the mini ones were less woody, more crispy, and easy to chew. I’ll try this again in the fall come pumpkin time, but I think we’ve found a keeper, in particular for the seeds. Good and crunchy. Has anyone else ever cooked with Munchkins? If you have some great uses or ideas, let me know!