Quilting Heidi Posted September 7, 2009 Report Share Posted September 7, 2009 OK Shar here is my recipe. This recipe you can make and put in the fridge for up to 6 weeks. They bake up great. 15 oz. Raisin Bran (7 cups) 3 cups sugar 5 cups all purpose flour 5 tsp baking soda 2 tsp salt 1TBS pumpkin pie spice 2 TBS vanilla 4 beaten eggs 1 cup melted butter 1 qt buttermilk 1 cup pumpkin 1. Mix bran, sugar, flour, soda, pumpkin pie spice & salt in large bowl 2. Add eggs, butter, vanilla, pumpkin & buttermilk. Mix well 3. Store in covered container in refrigerator. 4. Bake 400 15 - 20 minutes. Link to comment Share on other sites More sharing options...
Shar Schmutz Posted September 7, 2009 Report Share Posted September 7, 2009 Thanks Hieidi. I'll give those a try, they sound very good! I'm on my way out the door to Barb's show and spend some time with her in her booth. Should be fun if I can get to town before they close the main street for the parade at 10:00. Link to comment Share on other sites More sharing options...
Deb2bie Posted September 7, 2009 Report Share Posted September 7, 2009 Ohhh Heidi, Those are great muffins!!! My recipe calls for Crisco rather than butter and doesn't use pumpkin but otherwise is the same as my Lynn's Muffins recipe!! I think I'll make some up for before/after school for the grandkids. Yum Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 7, 2009 Author Report Share Posted September 7, 2009 Debbie I make these in mini-muffins too for those quick snacks. My kids used to love them. Link to comment Share on other sites More sharing options...
quiltingnanny Posted September 7, 2009 Report Share Posted September 7, 2009 Heidi.you mention pumpkin pie spice in instructions but don't show it on list of ingredients. Hmmmm I want to make them , but need clarification. Glenda Link to comment Share on other sites More sharing options...
smorris Posted September 7, 2009 Report Share Posted September 7, 2009 Hi heidi thank you for sharing that recipe. I don't think we can get pumpkin pie spice over here, would it ruin the recipe if we didn't put it in or is there something else we could substitute. Debbie Do you just leave out the pumpkin in your recipe or do you change the quanitity of the other ingredients. I love the idea that the mixture keeps for up to six weeks. I'd always have some ready to go when visitors come by or for the school party plate. Thanks Sue in Australia Link to comment Share on other sites More sharing options...
ffq-lar Posted September 7, 2009 Report Share Posted September 7, 2009 Pumpkin pie spice is a blend of cinnamon, nutmeg, cloves and maybe a pinch of ginger. I think you would a need a small amount for this recipe, but it is a necessary flavoring. I'm sure Heidi will clarify soon. Link to comment Share on other sites More sharing options...
Boni Posted September 7, 2009 Report Share Posted September 7, 2009 mmmmmmmm I love anything with pumpkin in it. yum Link to comment Share on other sites More sharing options...
smorris Posted September 7, 2009 Report Share Posted September 7, 2009 Thanks Linda, sounds like I could mix that up myself. Sue in Australia Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 7, 2009 Author Report Share Posted September 7, 2009 Ooops sorry girls I missed the pumpkin pie spice, should be 1 TBS. I have substituted before...LOL actually I rarely follow a recipe exactly and I would add in 3 Tsp cinnamon, 1/4 tsp nutmeg & 1/4 tsp ground cloves. Link to comment Share on other sites More sharing options...
quiltingnanny Posted September 7, 2009 Report Share Posted September 7, 2009 I've a good recipe for a pumpkin dump cake that uses pumpkin pie filling. Then you don't need spices. Would that work or do I need to buy some spice ? Thanks Heidi ! :cool: Glenda Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 8, 2009 Author Report Share Posted September 8, 2009 Glenda the pumkin pie filling has other things added to it. This recipe called for the packed pumkin. You can just substitute cinnamon and not even bother with the cloves and nutmeg if you want. It is still very good. I don't usually get the pumpkin pie spice I just make up my own. Link to comment Share on other sites More sharing options...
quiltingnanny Posted September 8, 2009 Report Share Posted September 8, 2009 Well, duhhh ! Is that a red face ? LOL I clicked on and read the corrected version just now and saw the spice. I had copied it off right when you first posted. Don't tell anyone I'm blonde ! Glenda Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 8, 2009 Author Report Share Posted September 8, 2009 Obviously my blond roots were showing Glenda because I left it out completely! Link to comment Share on other sites More sharing options...
Rae50 Posted September 8, 2009 Report Share Posted September 8, 2009 These sound yummy! My husband is a real pumpkin fan. I'll have to try these. Thanks for sharing. Link to comment Share on other sites More sharing options...
smorris Posted September 8, 2009 Report Share Posted September 8, 2009 Hi everyone I'm confused about the 'pumpkin pie packed" - is this something like tinned apples and you put them in a pie, only pumpkin? Or, is the pumpkin 1 cup of cooked and mashed pumpkin? We don't have tinned cooked pumpkin here. Maybe I can just use tinned apples?? Sue Link to comment Share on other sites More sharing options...
Sandra Darlington Posted September 8, 2009 Report Share Posted September 8, 2009 Thanks for the recipe, Heidi. I just saved it, and hope to make it this fall. About how many dozen muffins does it make? Link to comment Share on other sites More sharing options...
Butterfly Posted September 8, 2009 Report Share Posted September 8, 2009 Thanks for the recipe. These will be yummy. Jessica Link to comment Share on other sites More sharing options...
Mirabelle Posted September 8, 2009 Report Share Posted September 8, 2009 Thanks for jumping in Sue, I was wondering the same thing as you. I wonder if you just use mashed pumpkin it would still work? Link to comment Share on other sites More sharing options...
smorris Posted September 8, 2009 Report Share Posted September 8, 2009 Hi Karen I'm busy tomorrow, how about you cook up some pumpkin and give it a try then let us know if it works!!!! Sounds yummy and even healthy. sue Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 8, 2009 Author Report Share Posted September 8, 2009 OK Karen and Sue - In the US we can buy canned (tinned) pumpkin that is already cooked and mashed. I have made it myself from a whole pumpkin. You can cut the pumpkin in half, take out the seeds and lay on a cookie sheet cut side down with a little water. Bake for about an out until tender. Let cool a little and then scrap out and mash just like you would a potato. I will make up bags of this mash and freeze it when I do a whole pumpkin. I've not tried apples but my guess is it would work. I would make sure that I let the apple sauce sit and drain out the juice through cheese cloth before I used it. Sandra it makes about 5 - 6 dozen muffins if memory serves me! Link to comment Share on other sites More sharing options...
Deb2bie Posted September 8, 2009 Report Share Posted September 8, 2009 Hi Sue, My recipe has the same quantities of the other ingredients. It just doesn't call for Pumpkin or pumpkin pie spices. I don't know what the texture is like with the pumpkin but they are nice and moist the way I make them. I bet the pumpkin just makes it puimpkiny not really changing the consistency. I'm going to make them this week with pumpkis and see. My DH had a friend that used to add a whole lot of cooking oil to a cake mix when he made one. He said it made the cake last longer!! I don't have a problem with cake getting stale around here!! It didn't change the taste of the cake, it was just VERY moist!! Link to comment Share on other sites More sharing options...
dbz98236 Posted September 8, 2009 Report Share Posted September 8, 2009 Here is a recipe for pumpkin pie spice. Ingredients: •1/2 teaspoon ground cinnamon •1/4 teaspoons ground ginger •1/8 teaspoon ground nutmeg •1/8 teaspoon ground allspice Preparation: Combine all ingredients. If you make extra, store in an airtight container. Link to comment Share on other sites More sharing options...
smorris Posted September 8, 2009 Report Share Posted September 8, 2009 Thanks heidi and debbie OK,I'm off to buy a tin of pie apples and will cook them this morning and let you know. I'm a bit too lazy to cook the pumpkin today but will definitely do it another time. Thanks too for the pimpkin pie spice recipe too. sue in australia Link to comment Share on other sites More sharing options...
Quilting Heidi Posted September 8, 2009 Author Report Share Posted September 8, 2009 Sue you can also cook the pumpkin in the microwave if you have one. For that I would pierce the pumpkin and leave it whole but be sure you put lots of holes in it. Then cook until tender. Let cool and then cut open, scrape out seeds and you will have almost mashed pumpkin. Do make sure and tell us how the apples work. Link to comment Share on other sites More sharing options...
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