Pumpkin Muffins Take 4: Epic Fail

Apparently the great pumpkin shortage of 2009 has continued to impact this years availability. After an epic journey to acquire pumpkin, we only found pumpkin pie mix and sweet potato puree. I decided to try the pumpkin pie mix, and adjust my recipe accordingly.

Epic Fail Pumpkin Muffins (Take 4)
makes 24 muffins

1 28 oz. can of pumpkin pie mix
6 eggs
0.25c milk
2.25c whole wheat flour
2.25c white flour
5t baking powder
1t baking soda
2T cinnamon
2t nutmeg
1t ginger
0.5t cloves

1. Mix all ingredients together in a bowl
2. Bake for 25 minutes at 350°F
The muffins were chewy, instead of crumbly, like the cranberry walnut muffins. I think that was partly because I used King Arthur AP flour, which has more gluten, and therefore gives the muffins closer to a bread texture. They were lighter than the last round, and I think next time I'll switch to all whole wheat.

The pumpkin pie mix had sugar in it, so I left out the sugar. Next time, I think I would add some additional brown sugar to make these a bit sweeter.

The spices I used were a little bit old (staying at somebody else's house... should have bought fresh spices), so they ended up making the muffins taste dry. The spices kind of sucked the moisture off your tongue.. unpleasant.

The extra baking soda and baking powder definitely helped the muffins get lighter, but I think next time I'll try a little bit less of each. I may also use a little bit less flour and leave out the milk. I couldn't taste the pumpkin as much as I would have liked.
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Just tuning in? Check out the rest of the pumpkin muffin saga, including more recent recipes!

1 comment:

  1. Hi Michaela. I love your honesty in this post. It's always tough cooking in someone else's kitchen.


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