Photography and Text by Corey Amaro
Bishop Pumpkin Farm… where the pumpkins are the size of planets, where the activities made me want to be six years old again, more so… the smell of corn dogs had me questioning my being a vegetarian.
What is it with the perfume of corn dogs that makes me remember childhood?
My mom!
Loves Halloween.
The Pumpkin Princess she is!
Happy in a pumpkin patch.
And because I forgot to add Ladelle's
Pumpkin Pecan Muffins
………………………………………….
Ingredients:
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed pumpkin,
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 cup chopped roasted pecans
Preparation:
Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each. Add pumpkin and beat well. Combine 1 3/4 cups flour, baking powder, salt and spices; mix well. Add flour mixture to butter and sugar mixture alternately with milk, beginning and ending with flour mixture. Beat well after each addition. Dredge pecans in remaining 1/4 cup of flour; fold into batter. Spoon batter into greased muffin cups, filling 2/3 full. Bake at 400° for 25 minutes or until golden. Makes about 18 muffins.
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