Tuesday, November 13, 2007

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.

© 2005 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote acres.


Kathy L. said...

Thanks for the recipe. Unfortunately, some of us have to "make do" with the canned pumpkin. heeheehee The girls have eaten every pumpkin I have brought home and I can't find any more. :( Maybe I should try to grow some Pod Plants myself next year?!

Nancy K. said...

I have GOT to make those muffins!

Sharon said...

Ummm - I loves pumpkin muffins. There's a place in Auburn, California called Ikedas that sells the best ones ever. Their's have rolled oats so I think I'll try this recipe but with oats added.

vlb5757 said...

Awesome looking pumpkins. We grew them in CA and we loved them. The kids had a ball carving them and we did have some left to eat. We didn't grow any this year but we might try to grow one or two next season. I would do the very same thing you did. I freeze everything!

Leigh said...

That looks so good! Beautiful pumpkins. I used to can my own pumpkin and loved having it around for pies, muffins, and pancakes. I can't wait to have my own garden again. (Someday, *sigh*)

shepherdchik said...

Those muffins look heavenly. I've never heard of Amish pie pumpkins before though.

Sue C said...

Always looking for a great pumpkin muffin recipe. Also may use a bit in a pumpkin cheesecake brownie.