This week’s TWD was chosen by Kelly of Sounding My Barbaric Gulp: pumpkin muffins! I was excited about this pick for a few reasons. For some reason I have a lot of trouble with muffins so anytime I get to practice making them, I’m happy! Also, I’ve been on a pumpkin kick lately (not surprising given the time of year, I suppose). In the past few weeks I’ve made pumpkin bread, pumpkin cookies and pumpkin ice cream but no pumpkin muffins.


I did make a few changes to Dorie’s recipe based on what I had on hand at my house. The recipe calls for buttermilk as well as raisins and pecans. I didn’t have buttermilk and while I know I could have subbed with regular milk and either lemon juice or vinegar, I had some sour cream I wanted to use up so that’s what I went with. Additionally, I substituted for the raisins and pecans with white chocolate chips. I’ve really enjoyed the combination of semisweet and milk chocolate with pumpkin so I was curious to see how white chocolate would pair with the pumpkin. I used pumpkin seeds on top of about half of the muffins and left the others plain.


Another fun thing I did with this recipe was to try using my oven’s convection setting for the first time. We’ve lived here for over a year and in all that time I’ve never used the convection feature so I decided it was finally time when I set out to bake these muffins. My hope was that maybe using the convection setting would be the magic my muffins needed to bake up correctly! Fortunately, it seems to have worked! I’ve never had muffins bake up so nicely. They baked up with the perfect little domes I’m always trying to achieve, so I was pleased. I gave these away so I didn’t actually taste them, but they got rave reviews from those who did eat them. I’m sure I’ll make them again so I can try them…perhaps with the raisins and pecans next time!

Check out Kelly’s blog for the recipe and head over to TWD to see how the other muffins turned out!