It's "that" time of year again...

All year, they grow, and grow, and grow, and grow. The Amish Pie Pumpkins tended by The Shepherd.

They grow in raised beds of barn compost. He does not till it - it composts down over the winter until the spring when he transplants the seedlings that he has grown from the seeds chosen from last year's best pumpkins.



We wash them, cut them up and roast them. This year the meat is so thick that we are having to roast them for over three hours!






After the roasted pumpkin cools, I scoop it off the skin into my huge yellow Tupperware bowl. (what would I do without it?)





I mash and mash and mash, and then I scoop it into freezer bags - 2 cups / 1# in a bag (a pint's a pound is the motto here).






It's just enough for a pie or pumpkin bread, or Farmgirl's Spicy Pumpkin Raisin muffins. I've mentioned these before - they are so moist and tasty. I use Pampered Chef "Cinnamon Plus" spice blend instead of the Cinnamon, Nutmeg & cloves. Try them - I know you'll love them!


Farmgirl's Spicy Pumpkin Pecan Raisin Muffins
Makes about 18 large muffins

1 cup raisins
3/4 cup orange juice

3 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (slightly less if freshly grated)
1/2 teaspoon ground cloves
1 cup (2 sticks/8 ounces) trans-fat free margarine or butter, melted (I use a good quality butter)
1 cup golden brown sugar, packed
1/2 cup honey
3 eggs
1 15-ounce can packed pumpkin (or 1 pound fresh pumpkin puree)
1 cup chopped pecans or walnuts (toasted if desired)

Heat oven to 350 degrees.

Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins.

Combine flour, whole wheat flour, baking soda, baking powder, salt, cinamon, nutmeg, and cloves in a large bowl and set aside.

Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in the pecans.

Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.
*Lowfat version: Simply omit 1/2 cup (1 stick) of the margarine or butter.

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