Wednesday, August 31, 2011

A Pig and A Muffin

This past weekend was my family's annual Pig Roast. We had an amazing time and it was fun getting to share it with Ethan for the first time (almost second since I was 3 weeks away from delivering him at last year's roast). 

He had an awesome time watching everyone pick the pig (sorry if there are vegetarians reading, this post probably isn't for you). 

He also thoroughly enjoyed some watermelon straight off the rind. In fact he face planted into it and didn't come up until it was almost all gone!

There is always a party the night before and most of the men stay up all night to finish roasting the pig. Ethan and I delivered Pumpkin Spice Muffins to them the next morning to reward them for their efforts. Unfortunately we were a little slow arriving so most of them had already eaten, but the good news is that we got to bring some muffins back home with us. And let me just say....they are scrumptious! 

I have had a few people ask me for the recipe so I thought I'd post it here. I found it through Pinterest and it happens to be a Pioneer Woman recipe. If you want more detailed instructions with fabulous pictures, click here to visit her site. 

Muffin Ingredients:

1 cup All-purpose Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 teaspoon Vanilla
1/2 cup Golden Raisins (optional!)

Topping Ingredients:

2 Tablespoons Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg

Frosting Ingredients:

1/4 cup Softened Butter
4 ounces, Cream Cheese
1/2 pound Powdered Sugar
1/2 teaspoon Vanilla

Preparation Instructions:

Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

This recipe is Ethan tested and approved!


  1. Visiting you back from BEB! Love how your son face planted into the watermelon- that's absolutely something that Eileen would do!

  2. Hi Laura, I would love to hear more about your "roast"! My husband is Samoan and we have had a few rare opportunities to BBQ/roast a pig ala bbq (yep, it was small enough!) and in a very large oven. Although the preferred method is in the ground. Looked good! I will certainly have to try your muffins. Always looking for a new recipe. Although I will have to wait till it cools off.
    Thanks for sharing

  3. Love the pic of Ethan face planting into the watermelon! He couldn't resist it! I'm sure you were a lot more comfortable not being 9 months pregnant this time. Oh and you can sent some of those muffins this way!

  4. We went to a pig roast a few weeks ago! Delicious....but definitely not for the vegetarian crowd, haha! Jamie LOVES watermelon and will now eat it off the rind just like Ethan!

  5. Great pictures, as always! What a cool tradition - having a pig roast every year. I've never been to one, except at a luau in Hawaii, but that doesn't really count. :o) It's more fun when you get to spend it with family and friends and everybody pitches in with the cooking, etc!

  6. The watermelon pics are so adorable!


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