It's that time of the year again. The leaves on the trees have changed, all the bakeries are selling hot mulled cider and pumpkin is showing up on every menu in the Boston area. I have a love hate relationship with pumpkin. I love pumpkin breads and muffins. I love carving pumpkins for Halloween. The only problem with pumpkin is pumpkin pie. The only reason pumpkin pie's a problem is because we're going to be making literally hundreds of pumpkin pies next month! It's not that I hate pumpkin pie, I'm just not a fan of the anxiety I feel when I think about the logistics of baking hundreds of pies. Oh yeah, did I mention we're making our own pumpkin puree? No cans for us, we're a hard core bakery and we only use the freshest ingredients. Next month is going to be a whirl wind of pumpkin and pie dough. It's going to be so much fun, I can't wait to see how it all works out.
Why all this talk of pumpkin? Because Kelly of Sounding My Barbaric Gulp chose pumpkin muffins as this week's TWD recipe. The recipe was really easy to make, and I followed it to a T except I didn't add nuts or raisins. I was surprised by how thick the batter was. I've been making a lot of breads/muffins lately that use canola oil so I'm used to a wetter batter. This one was very thick.
Surprisingly, I didn't like these muffins. I am pretty sure that I overbaked them after reading what other people wrote about this recipe. Foolishly, I decided to would squeeze a quick shower in between putting them in the oven and taking them out. I got back just in the nick of time to take them out at 24 minutes. They were certainly done at that point, so I'm sure I could have taken them out earlier. It seems like other TWD'ers really liked this recipe though, so I'll have to try again soon.