Now, I have found through numerous test runs with different recipes using pumpkin pie mix that the consistencies of any given puree can vary significantly from one brand to another. Some brands of pumpkin pie mix (and puree for that matter) can be thin and runny, with other brands being much more of a thick, dense puree. For consistency with recipe testing, I use the Farmer's Market Organic Pumpkin Pie Mix. Not only organic, this pie mix is also made with evaporated cane juice, which I prefer to mixes using white sugar. It has great flavor, and the texture is one that is thick and rich.
These muffins are easy to make, are wheat-free with spelt and oat flours (not gluten-free... the two are often confused). The best part of these muffins - well, apart from the sweet scent of pumpkin wafting through your kitchen - is the nibbly crunchy sweet topping!
And I know you muffin-top stealers are out there... I've been guilty too, snatching off the top of the muffin and leaving the bottom for later (or rather, for another). I won't be able to help you with these, because that crunchy sweet goodness gives an even bigger reason to tear off the muffin top. Let's face it, muffin tops are a very good thing - well, when you're eating them - not wearing them! (and for Seinfeld fans, who can forget "Top of the Muffin to You"?)
Before I sign off, a reminder that for the rest of my foodtv.ca recipes, go here (and there is a permanent link on my sidebar too).
Happy baking! (and muffin-top noshing) :)
(p.s. I have lost an e-mail and hopefully it can be resent if you're out there reading it. The e-mail was about conversion of baked goods (specifically Maple Pecan Sticky Blondies) and also using canola oil vs olive oil. If this sounds familiar, pls resend your e-mail so I can reply to you... and sorry, it was a slip of the finger and poof! :( the e-mail was gone.)