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!
ruthloganherne.com 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!