This is a great basic pumpkin muffin recipe. Be careful with some of the other advice on the reviews, the room temperature of the eggs is very important when working with soft butter, the eggs won't properly emulsify with the fat of the butter if the product is cold( like trying to mix oil and water), the end result of using cold eggs is a drier tougher product. Also judge for yourself what temp you use, I have two ovens one is a regular and one is an oversized Thermadore professional, the temp in my standard Thermadore bakes cakes on 375 and the same cake needs to be baked at 325 on my professional oven, so be your own judge. I used pumpkin pie purée in lieu of standard pumpkin purée because I prefer a sweeter spicy cake.
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This is a great basic pumpkin muffin recipe. Be careful with some of the other advice on the...