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Pumpkin Muffins II

Reviewed: Aug. 20, 2013
Ok, so I baked these today and I have to say that the batter was dry, however, I added extra puree (yes, I cheated and used the canned version) and I substituted 1 cup of sugar for 1 cup of brown sugar and it was a hit! I think next time I will also add a bit of condensed milk and see if that helps moisten the batter. I also don't let it cook the full time, I find that they are softer when you take them out of the oven a bit short of the cooking time and let them sit.
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