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Tuesday, October 17, 2006

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Comments

Wow, those sound fabulous! Printed, in my try-me file they go.

Pat,

Let me know if you try them! I would love to see your results!

What a great idea to keep them as muffins... and having them with the filling instead of a swirl is great!

Joe,

Thank you! Keeping them as muffins provides the perfect proportion of filling to cake and it really is delightfully. Though it's not as pretty as the swirled top you made!

I just made these and, while they tasted fabulous, they came out slightly rubbery. Do you have any idea if that was from overbaking or if I could have used the wrong kind of pumpkin puree? Or that I used water rather than milk? I'm baffled, and I'd love to make them again soon.

Tanya,

Hi...more than likely rubbery muffins are the result of overbeating. I used whole wheat pasty flour to prevent them from becoming rubbery. Pastry flour doesn't build glutten like regular whole wheat flower. And I try really hard not to overmix. Just mix untill incorporated. If you do use regular all purpose flour try substituting a 1/4 cup cornstarch for a 1/4 cup of the flour. And test your baking soda to make sure that it hasn't fizzled out. Rubberiness is usually a sign of either too much glutten or not enough leavening.

Thank you so much! Tried it again with whole wheat pastry flour and didn't beat it to death and they came out spectacularly well. Definitely a keeper!
-t

Tanya,

I am glad it turned out. I love using whole wheat flour but its such a pain because it produces so much gluten! Pastry flour seems to be the solution. I am currently trying white whole wheat flour to see if that will work as well! I am glad you agree. I really loved this recipe!

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