I have been exploring pumpkin based desserts for a few months and I have to say, I’m not getting over it.
Pies, puddings, cakes, biscuits… options are endless. Pumpkin is most often combined with cinnamon, nutmeg, ginger, allspice and clove for the most comforting indulgences. This particular recipe claims to make the “Best Pumpkin Muffins” and I’ve got to hand it to the chef, they are pretty amazing.
Here are some important tips for making your cakes and muffins perfectly moist (especially vegan cakes and muffins):
- Do not over mix the ingredients.
- Quickly put the mix into the oven as soon as it is stirred. Don’t wait!
You must always have your oven at the right temperature and your pan ready before mixing. When the moment comes to mix in the wet ingredients with the dry ones, keep the stirring to a minimum (just enough for all the ingredients to be moist) and then put it straight in the oven.
All in all, these littles muffins are really simple to make and are very delicious. You might have notice I added some pumpkin seeds to the recipe. Just sprinkle them on top of the uncooked mixture before putting it in the oven. They give just the right crunchiness and add to the overall look.
Here is the recipe: http://www.theppk.com/2009/11/the-best-pumpkin-muffins/