TWD: Pumpkin Muffins

Boy, did that week fly by! And am I ever glad it did - the floors are beautiful, but it sure was a big job. My husband and his brother worked 14 hour days for 6 days to install and were such troopers, they even fought through colds to finish! Of course, the house was in complete and total chaos during that time, but I finally have my kitchen back and got a chance to make these wonderful muffins yesterday.

I decided to up the healthy-factor on these and so here are my substitutions:

• Used 1 cup whole wheat and 1 cup AP flour
  
• Added 1/2 cup whole oats
  
• Decreased butter from 8 tablespoons to 4
  
• Added the entire can of pumpkin (as opposed to 3/4 cup called for in the recipe) to increase the moisture content due to less butter and the addition of the oatmeal. I also did this because I hate to have that small amount of pumpkin left over in the can - I never want to throw it away, but never seem to use it up either.
• Used regular raisins and omitted the nuts
  
• Added an oatmeal crumb topping rather than the sunflower seeds (forgot to buy them!)

Crumb Topping

1/2 cup AP flour

1/2 cup whole oats

1/2 cup brown sugar

4 tablespoons melted butter

Mix together until large clumps form and crumble on top of the muffins.

One more change I made was to decrease the oven temperature to 350 ° (the recipe calls for 400 °). I'd like to tell you how long they were in there for, but I forgot to notice the time and so I just checked for doneness with a toothpick - but I would guess they were in there for 20 to 25 minutes.

These lightened muffins came out wonderfully moist and tasty. Even after they'd been sitting out for a while, the kids thoroughly enjoyed a pumpkin muffin after-school snack! This is definitely a keeper recipe. You can find it listed on Sounding My Barbaric Gulp - thanks for choosing such a fab recipe Kelly! Check out all the other Tuesday's with Dorie blogs here.

Next week: Chocolate, Chocolate Cupcakes!