Thursday, September 1, 2016

ALL THINGS PUMPKIN! Amazing Pumpkin Muffins!!!

September 1, 2016.

Star Date 94270.02

Did you know that you can CONVERT THE DATE TO STAR DATE AKA: STAR TREK???

I might be the happiest woman in the world right now! I love Star Trek and the new Star Wars and pumpkin everything!

Do you think they'll grow pumpkins on the space stations?

How about these pumpkins???

These are Jarrahdale pumpkins, a long-day (that means no early frosts allowed!) pumpkin with BLUE SKIN like a hubbard squash... but a great fairytale "flat" shape, like Cinderella's coach.

Can you imagine the princess in a blue coach? How cool, right?

This original recipe came from TGIF: This Grandma Is Fun dot com and I made a couple of changes based on Lacey's advice (she found the recipe) and our preferences. And yes, you could add nuts and raisins to this, and you could do a cream cheese frosting... If I wasn't out of powdered sugar, I'd do that!

But they're amazing for breakfast, snacks or dinner accompaniment just like they are, the perfect balance of flavor and moistness...

  • 1 3/4 cup flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 teaspoons cinnamon (Ruthy variation per Lacey)
  • 1/4 teaspoon ground cloves
  • 1 teaspoon nutmeg (Ruthy variation)
Combine those dry ingredients in one bowl.

 In another medium sized bowl mix:

  • 2 large eggs
  • 1 15 oz. can solid pack pumpkin (I used half of a 29 oz. can because BIG is my mantra!)
  • 1/2 cup vegetable oil (Ruthy variation)
  • 1 tablespoon whole milk
  • 2 teaspoons vanilla (Ruthy variation)

Preheat oven to 375°. Line muffin pans with paper liners or spray with cooking spray or swipe with Crisco...

Mix dry ingredients in their bowl.

Mix wet ingredients in their bowl!


Use a cookie scoop or rounded spoon to fill muffin cups half full. I used two cookie scoops per muffin and they were perfect. 

Bake for about 20 minutes, until a finger touch presses back... or a toothpick inserted in the center comes out clean.

Let cool for a few minutes before eating, these are great warm... and they're just as great cold!

I love fall. I've confessed before that I'm not a summer person when it comes to heat and humidity. Now saying this doesn't get me out of working in the "h&h" but I sure don't like it! When sweater weather returns, I'm so happy! 

And the current rage of pumpkin everything each fall (pretty much spurred by that strange-looking orangish pumpkin latte at Starbucks, right???) has some decided winners! Pumpkin custard at Abbott's Frozen Custard of Hilton, pumpkin muffins, pumpkin roll, pie, soup... oh, the list goes on and I'm happy to explore new things! 

I think you'll love these. They're wonderful and easy and the kids loved them! BONUS!

And here are a few farm pics to show you what's going on here at the farm...  Small helpers:

Pretty pumpkins lining a fairy garden walk!!!

Fall veggies coming!!!!

Big gorgeous pumpkins, nothing over $5... Family friendly is our goal:

And the new walkway I started when I got home from Nashville (but then it got crazy 90+ hot again, and I had to pause...

Hopefully this week will be a little cooler!

But warm or cold, these muffins are a two-thumbs up thing to try!

Multi-published, bestselling author Ruth Logan Herne lives in a hollow tree in upstate New York, not unlike the Keebler elves... and she likes baking as much as she likes writing sweet stories that touch the heart and warm the soul... Visit her website and friend her on facebook! She'd love to chat and laugh and play and pray with  you! And if you like little kids, babies, romance, dogs and cats... well, you'll most likely like Ruthy!


  1. I love those blue pumpkins! Beautiful! And what a stunning array of the orange pumpkins, too. And the squash...I don't care what the temps say, Fall is coming in upstate NY!

    We're heading into cooler weather, too. Highs have been in the 80's all week, and we're supposed to cool down this weekend.

    Definitely pumpkin muffin weather :)

    Thanks for the recipe, Ruthy dear!

  2. Pumpkin season is one of my favorite seasons, Ruthy. Pumpkin bread, pumpkin muffins, pumpkin cookies, pumpkin pie... You get the picture. Though I'm not touching the pumpkin latte.

    Like Jan, I love the blue pumpkins. All of your pumpkins look absolutely gorgeous. And I saw some acorn squash in there, too. Love me so of that. I always have to buy a small one, though, because no one else in my house will touch it.

    Our temps remain in the 90s, but it sure beats the 100s. Maybe we'll get lucky and have an early fall. A girl can hope anyway.

  3. I'm an autumn girl too. This summer has been just wretched but we had a cool snap and I actually went out and gardened at noon today and didn't break a sweat. Such bliss.

    And I love pumpkin anything! Will definitely make up a batch of these muffins and freeze 'em up for a snack later. And I do like the idea of the cream cheese icing...decadent!

    And love all your garden produce! And those pumpkins! I guess the heat really pushed things along. At least up here the pumpkins are still growing on the vine and as green as can be.

  4. Those Cinderella pumpkins are the coolest thing. Bet they don't even change color at midnight.

    FB is alive with Pumpkin Spice everything today, but I have to admit, pumpkin has never been my thing. These muffins are the exception, but I'll have them with coffee, please, not a PS latte.

  5. I can't believe you're harvesting already! Fall seems so far off to me. But of course, the summer has flown by.

    Love the photos. Your produce is gorgeous!

  6. I just came back to write down this recipe for the morning and I don't see my first comment. Weird! Maybe I din't comment but thought I did because I was so in love with the produce shots?? That is entirely possible!

    Making this in a few hours. MMMMMM.....