Pumpkin Muffins

Page 13

Cuisine: North American | Course Type: Breakfast/Brunch

(2 reviews)

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Tags: quick fall

Recipe Reviews

I prepared this recipe as it was written, and loved the result! The muffins were moist, the raisins were just little nuggets of sweetness (not overpowering), and the muffins themselves had just the right amount of sweetness.

The color inside was also lovely - a perfect orange color. I might pump up the ground ginger and other spices next time, but maybe mine are just getting too old?

I am still playing with my new oven, and prepared these using convection bake. They turned out a tad browner than I had expected, and was initially disappointed. However they were all extra crunchy - telling me that the heat was well distributed - and the inside was so nice and moist that the final result was just perfect.

I prepared these for my daughter, for the first breakfast of her four-day weekend with no school.

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This recipe lends itself well to changes: reducing the sugar by 1/3, using oil instead of butter (and reducing that quantity as well) and replacing ½ the flour with whole wheat flour still results in a deliciously spicy, moist muffin.

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