I wanted to make muffins to give my daughter for school as well as for our breakfast this morning.So I hopped blog to blog but lacked ingredients for one or other which i liked.Then i noticed can of pumpkin puree staring at me,as i pulled out the drawer.Pumpkin Muffins were in order ! Woo Hoo !!
Now the moment of truth:I am not a fan of pumpkin,nor is my family, in its natural stage and consistency.By that i mean,pumpkin pie,pumpkin cheesecake and kind are out but cookies,bread and muffins we will give a fair try.
Verdict : It was DEVOURED very quickly.I packed it for her lunch and i had it for breakfast this morning.Hubby loved it and i can’t tell you about my son.
What I love most about it: Walnut streusel.You MUST NOT miss it.Not only it makes it look appetizing(remember you eat from your eyes first).Every moist bite of it with streusel adds that ‘oomph’ to it.
I decided on this recipe for pumpkin muffins,just with one minor tweak.
- I used the combination of whole white wheat flour and whole wheat pastry flour instead.
- Also I used a can(15 Oz) of pumpkin puree which is 1 oz less then 2 cups.
- Muffins came out very moist and mildly sweet,just the way I like it.