TWD: Pumpkin Muffins
Ok so I sort of fell behind this week with Tuesdays with Dorie. This week Kelly from Sounding My Barbaric Gulp! picked some lovely pumpkin muffins for us to bake. I went shopping for the ingredients last night- but because I was house-sitting in a different neighborhood I couldn't find everything I needed at the grocery store- namely pumpkin. Dorie's recipe calls for unsweetened pumpkin puree- well I thought that would be easy enough to find because it's almost Thanksgiving and everyone is making pumpkin pies, pumpkin bread, pumpkin soup, etc. Well, this is all I could find:
It's organic, which is nice, but it already had cane syrup, cloves, cinnamon, and about five other spices in it. I was brave and I used it anyway. I omitted the brown sugar and reduced the amount of white sugar and completely did without the spices that Dorie calls for- so it was sort of like her recipe. Oh yeah, and did I mention that the store only carried low-fat buttermilk?
So I mixed it all up last night, realized I was really late for something, stuck it in the fridge, and pulled it out this morning. Let's just say the consistency was very different this morning-much, much thicker- which I had of course anticipated. So I baked them up anyway- what did I have to lose? Well, they turned out pretty good- if I hadn't known about all of my little snafus- I would probably have loved them- but you know how it is when you wonder if they would have been even better if everything had been just right? These have a great dense and moist texture- and I actually loved the addition of the raisins and the sunflower seeds. I will definitely make these again... and I will use all the proper ingredients and mix them and immediately bake them!