Our TWD group got to make Pumpkin Muffins this week, choosen by Kelly from Sounding My Barbaric Gulp! and they were so good!!! The only substitute I made was craisins for the raisins; I'm just not that fond of raisins in baked goods. I made two additions to the recipe, I added chopped crystallized ginger, about two tablespoons and maybe 1/8 tsp. of cardamon. 
These muffins were just right on the spices and would be excellent for breakfast, a morning snack or brunch; not too sweet! This recipe made 12 regular muffins and 4 jumbo muffins! I was very happy for the extra muffins!
What I really enjoy about making these recipes each week is the versatility of the ingredients, you can usually use what you have on hand or use what you and your family enjoy.
I will be making these again this week and use up the extra pumpkin; wouldn't want it to go to waste (waist)!
5 comments:
chopped crystallized ginger, what a great idea!
Ginger probably made these nice and spicy, and cardamom sounds wonderful too. Nice looking muffins.
love the additions! I also love your header photo!
Can't wait to try the crystalized ginger... have some in my cabinet. yippee
Looks Delish!
AmyRuth
Your muffins are so pretty in those crisp white muffin papers. Cardamom is my new favorite spice, and with the ginger I'll bet they brought your muffins up a notch. Yum!
Nancy
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