Ramblings from the Miller Haus

This simple blog is my musing and rambling as I strive to be a servant of the Lord and seek to become a noble wife and mother.

Friday, September 30, 2011

End of September

Welcome Fall! It's chilly this morning in Holmes County and cold temps are coming tomorrow night! I love these quiet mornings with the cool breeze fluttering the curtains, crisp leaves falling and a variety of birds at our feeders.....getting my slippers out for the first time this season...hugging my steaming coffee mug...getting out jackets and my beloved hoodies.

Fridays are my market day and I want to do some baking today. I enjoy fall baking and not worrying about heating up the kitchen and enjoying the warmth of the oven. Starting to think of pumpkin recipes! Here are a few of our favorites. Autumn Blessings to you and yours!

1 29 oz can pumpkin
1 box yellow cake mix
1 cup milk
1 tsp ground cinnamon
1 cup melted butter
1/8 tsp ground cloves
1/2 tsp salt
3 eggs
1 cup sugar
1/4 tsp ground ginger
1/8 tsp ground nutmeg
(or use 1 1/2 t. Pumpkin pie spice)
Prepare pumpkin mixture pour in a 9" by 13" cake pan. Sprinkle yellow cake mix over pumpkin mixture. Melt butter pour over yellow cake. Bake at 350 for 1 hour. Great with whipped cream
or vanilla ice cream.


1 1/2 cups White Whole Wheat flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
3/4 cups plus 1 tablespoon white sugar
3/4 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon


Makes 12 muffins

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Whisk together pumpkin, oil, eggs, and brown sugar in a large bowl until smooth.  In another bowl whish together the flour, white sugar, baking powder, baking soda, salt and pumpkin pie spice.  Add the dry ingredients to the pumpkin mixture and whisk until until just combined.  Be careful to not over mix .

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

1 comment:

  1. Hi Mrs. M.,

    I love this....your "attempt" at blogging. I could never write one, but I like to read them, especially concerning home, family, kitchen, and love! Thanks for sharing your thoughts with all who WILL come here. Glad I spent the time. :) God bless.