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Pumpkin Muffins II

Reviewed: Aug. 3, 2011
These are so surprisingly delicious!! Finally, bakery quality muffins! I made a few small changes to sneak in some fiber because I'm pregnant and for my husband. I followed the directions but used canned pumpkin and replaced 1/2 cup flour with 1/3 cup of oat flour (that I made from whole oats in the food processor) so I put that in the measuring cup to 1/3 cup and then I continued filling the measuring cup with flax seed meal to the 1/2 cup mark. When I mixed the pumpkin, oil, and egg mixture, I didn't beat it, I just mixed well. Then I added walnuts and golden raisins. The last change I made was to add the streusel topping (doubled the recipe) from the Pumpkin-Apple Muffins with Streusel Topping recipe by Carolyn. I filled the muffin pan completely and totally covered each muffin with struesel (what I used to do when I used to bake muffins at a bakery). These were DIVINE!!! Definitely coffeehouse/bakery quality!! With the walnuts and raisins, they taste almost exactly like Whole Foods pumpkin muffins in the bakery section that are always gone by the time I get there and want to buy my I don't have to go anywhere! I'm going to make a couple batches of these to freeze and take with me to work as my pregnancy progresses and experiment with less sugar and some other modifications that other reviewers posted for health reasons only. They're really perfect as I made them. Thanks for this recipe, Julie!!
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Strawberry Syrup

Reviewed: Aug. 2, 2011
Very delicious recipe. We only had a 1/2 cup of strawberries so we used 1/3 cup of sugar and water. Turned out great on our pancakes!
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