Pueblo Pumpkin Muffins

From: Chef #619028

On Nov 11, 2009

Just like she said!!! These are reaaaally good. I sprinkled a little demarara sugar on top for some sparkle. You could also sprinkle pumpkin seed on top for nice touch. These are yummy with cream cheese on them. But then I guess most things are.

From: swissms

On Feb 7, 2009

Very good. I didn't have buttermilk so I substituted plain yogurt. I used vanilla extract; omitted walnuts and raisins. I used paper muffin liners and they peeled off nicely. I filled 12 muffin cups very full; the muffins crowned nicely. I baked for the 10 minutes at 400°F and then 10 minutes at 350°F. I probably could have taken them out a little sooner. I sprinkled the muffins with powdered sugar. Overall good flavor...pretty close to what I was looking for. I may play with the proportions a bit to get a stronger pumpkin flavor.

From: BowerBird

On Jul 29, 2005

I made this today, baked it as a loaf cake rather than muffins, took about 50 mins, and came out perfectly! Lovely and moist, and one I plan to make again soon. Kids loved it too! Thanks

From: Peggy Lynn

On May 29, 2005

Excellent recipe, Roxygirl--I really just made these for myself since DH isnt a huge pumpkin fan and doesn't like raisins--but he ended up eating most of the batch!They turned out just as described, bake time was perfect. I think next time I may add streusel topping for the perfect match for these divine muffinsPeggyLynn