Wednesday, October 26, 2011

The Best Pumpkin Muffins Ever!!!

Oh my goodness!  Oh my goodness!!!  When I saw this pumpkin muffin recipe on the PPK, I thought, "I'll try them.  I hope they are not dry like many muffins."  I should have known better!  This recipe was posted by Isa Chandra, one of the authors of Vegan Cupcakes Take Over the World, one AWESOME cupcake cookbook!  

I've had some pumpkin in the fridge for two days now, dipping into it for Pumpkin Pie Oatmeal.  But I knew that one cup of it was definitely going to be earmarked for these muffins.  Just to see.  I whipped them up in the middle of working when there was a spare second to kill.  They whipped up very quickly and I popped them in the oven in a stoneware muffin pan.  My initial thoughts were how unusual for a muffin recipe to fill my big ol' muffin cups.  Generally a recipe that is supposed to make a dozen only yields about 9 (or even fewer) muffins for me.  But this filled every one nicely.  

The only changes I made to the recipe was to use almond milk instead of soy, simply because that's what I had, and sorghum molasses instead of regular molasses.  Again, it was what was on hand.  I smelled them baking and couldn't wait to get these spicy little morsels out of the oven and into my mouth!  Twenty-three minutes later, perfection!  I pulled them out, burned my fingers loosening these beauties from their little warm snuggly muffin beds, and set them on a wire rack to cool.  Slightly.  Like, for about 32 seconds.  I couldn't wait any longer!  

They were DELICIOUS!!!  So moist and sweet and yummy and spicy!  I had planned to eat just one, but I am going back in there for another!  Please take my advice and bake these muffins.  Today.  Right now!  

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