The Amish Cook from Oasis Newsfeatures

Okay, we are approaching pumpkin season.  The flaming orange orbs, which are a mainstay in most Amish gardens, will be ready to harvest in many gardens by month's end.   Unlike non-Amish society where pumpkins seem to be used more as a Halloween ornament or autumn decoration, Amish homemakers actually use the versatile innards of a pumpkin for food. Pumpkin butters, pancakes, waffles, cakes, and rolls are quite common on menus this time of year.  Most Amish homemakers use fresh pumpkin which has a lighter color than the darker canned store-bought. One of the more unique Amish twists on pumpkin I've run into is pumpkin muffins.  Try this moist, delicious recipe!  Oh, and by the way, for what it's worth:  Yoder's Kitchen in Sarasota has the best Amish-style pumpkin pancakes I've tried anywhere!

Preheat oven to 350F degrees. In a large mixing bowl, mix the dry ingredients well.  Then add the vegetable oil, eggs, water, and pumpkin.Prepare muffin tins by greasing with vegetable oil or butter and sprinkling lightly with flour. Shake out excess.

Fill muffin tins three-quarters full and bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.