Monday, September 2, 2013
I liberated some cans of pumpkin from my grandparents' house because of their expiration dates. I wanted to make pumpkin cupcakes with them, but then it dawned on me that I could make pumpkin muffins. The recipe comes from the same muffin book I always use, but I made it with a combination of AP and whole wheat flour. They were dense, but not in a bad way. Pictured is a jumbo-sized one that I made with the leftover batter. The recipe was supposed to make 12, but it made a dozen regular-sized and four jumbos. That's nearly enough leftover batter for another dozen!