By Kevin Williams
Pumpkin season is still in full swing in many midwestern Amish settlements . The pumpkin has proven to be a very friendly fruit (yes, it is considered fruit) to the Amish who find so many ways to use it. Pumpkins come into their own at a time when the rest of the garden has usually slowed down, so they are a great late-season addition to the menu. Creative Amish cooks take the pumpkin pulp and make it into anything from pancakes, to bread, rolls,cookies, coffeecake, and even soup. These pumpkin muffins dressed up with a buttery, cinnamony, streusel topping would fit well into the Amish autumn baking tradition.
Of course we used a can of Libby's pumpkin for this recipe, but many Amish cooks would be using their own home-canned pumpkin. That pumpkin is lighter in color than the mass-market canned kind. It also needs to be spiced up a bit with cinnamon and pumpkin pie spice.
Anyway, this is the final product, a delicious, moist muffin with a burst of pumpkin flavor topped with a crunchy cover of streusel topping. I'd say my wife did a homerun job making these muffins! Yum! If you want to make these yourself, jump on over to the Two Peas and Their Pod website to get the recipe.