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Apple Pumpkin Muffins
Reviews:
September 26, 2012

I have no doubt that this recipe has the potential to be a very good muffin recipe, but it just didn't work for me this time. The batter was thick - which by itself is not a problem - but it hardly rose at all. The muffins were *way* too dense. We bake almost exclusively with whole wheat flour, so it wasn't the whole wheat texture that was getting to me. Our usual pumpkin muffins are light and fluffy, despite being 100% whole wheat. I have a suspicion that the recipe should call for baking powder rather than baking soda, as there is really nothing acidic in the batter to activate the baking soda. I checked the recipe 3 or 4 times because I just couldn't believe it was calling for baking soda, but I in the end I didn't go with my gut and just followed the recipe as-is. If I make this again, I would definitely substitute baking powder for baking soda. The flavors were very nice, but they can't quite overcome the rest of it. They're not bad enough to throw out, but definitely a big disappointment.

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