It is a strange fact of life that I love the flavor of pumpkin, but am conflicted about actual pumpkin foods. Pumpkin bread? Yes please! Pumpkin pie? Blech! Pumpkin cookies? Yum. Pumpkin ravioli? Noooo. Fortunately, pumpkin muffins fall firmly into the “EAT ME” category, so I was excited about this week’s recipe. (I was also excited about using these adorable plates I found at the 99-cent store. Admire, please!)
Now, maybe I was just suffering from a lack of pumpkin in my life when I made these, but I thought they were fantastic. Is this true? Were they really delectable specimens of pumpkin muffintude, or was I just starved for pumpkin? Because I really thought they were awesome. They had crunchy tops and moist, fluffy interiors, with a perfect balance of sweet pumpkin and spices.
I sprayed the muffin cups with cooking spray, then coated them with cinnamon sugar, and before baking the muffins, dusted the tops with the same cinnamon-sugar. I love the caramelized sugar shell that results from this method.
Probably the only thing I didn’t like about this recipe was the raisins. WHAT is her DEAL with putting RAISINS in every RECIPE?! Sorry to shout. Everything about those chewy little withered grape corpses gets me upset. However, it was an easy fix: I just tossed a handful of mini chocolate chips in instead, and presto! Delicious pumpkin-chocolate chip muffins that are perfect for breakfast, lunch, dinner, and all the meals in between.