So, my muffin fail isn’t a complete fail. They are REALLY delicious, full of fiber, super moist, and they have an awesome spice pallet. I did do some modifications, and they did not rise. They are completely flat. You can find the original recipe on All Recipes here. I did do some pretty drastic modifications, because I got lazy and the internet was not pulling up exactly what I wanted. I wanted pumpkin, I wanted oatmeal, I wanted flax, and I wanted coffee. I know – picky picky picky!
So I used this recipe, and decreased the flour, and added oatmeal and flax. Original recipe was 1 ¾ cup flour and I made mine with 1 cup flour, ¾ cup oatmeal and ¼ cup flax and increased my pumpkin by 1 oz (because I was using homemade not canned so it was easier to measure that way). It was still really liquid-y so I just left it at that.
I did expect that they would need a little help rising so I added a slight heap to my baking soda and powder. However, I am not a chemist so I’m not sure if I didn’t add enough or if I added too much.
Also All Recipes says that they’ll bake in 20-25 minutes. mine were very under done at 25 minutes. So that makes me wonder too, I definitely threw something off!
I would make these again – but they need some serious help before I’d ever serve them to people. Anyone actually a chemist? Anyone know what could fix this? OR does anyone know of a pumpkin spice muffin recipe that meets all my needs?!
Here is what I did:
Original recipe from: All Recipes
Servings: 18 Muffins Prep: 15 min Cook: 30-40 minutes
- 1 cup whole wheat all-purpose flour
- ¾ cup oatmeal
- ¼ cup roasted ground flax
- 1 cup white sugar
- 1 teaspoon baking soda, slightly heaping
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking powder, slightly heaping
- ½ cup olive oil
- 2 cups pumpkin puree (15 oz can)
- 2 eggs
- ¹/3 cup strong coffee – warm
- chocolate chips (optional, I never add them)
- Heat oven to 325 ºF.
- Grease a muffin tin with either cooking spray or shortening.
- Combine dry ingredients.
- Add wet ingredients. Fold in the optional chocolate chips.
- Fill each muffin cup to the edge. Bake about 30-40 minutes until toothpick inserted in the center comes out clean.
– Help, Joy!