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Kim's Virtuous Mini Pumpkin Muffins
December 05, 2010

I cut this recipe in half. I used whole wheat white flour, buttermilk, my own organic pumpkin mash and quadrupled the spices. At the last minute, I threw in half a bag of butterscotch chips that I needed to use. These turned out really well, though I wish there'd been more of a pumpkin flavor. If I make these again, I'll use all pumpkin and eliminate the applesauce. I'm glad I added more spice, they'd have been bland if I hadn't. NOTE: To help with a more fluffy muffin and to eliminate the "rubbery" texture, wisk together your dry ingredients together and the wet ingredients together and gently fold the wet into the dry taking care not to overmix. The more you mix, the more tough your muffin will be.

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