I’ve made variations of this muffin recipe many times, each batch turning out better than the last. What I haven’t done before is use pumpkin puree as the base. So, in the spirit of autumn, I attempted a seasonal, healthy pumpkin muffin. The dry ingredients consisted of brown rice flour, chickpea flour, oat bran, baking powder, toasted coconut, cinnamon, and a pinch of salt. The wet stuff included vanilla rice milk, a can of pumpkin puree, brown rice syrup, and some vanilla extract. Since I don’t use added sugar, I threw in some dark chocolate chips for good measure. Into the muffin tins the batter goes:
I wanted big fat huge high-rise muffins, so I filled the tins up dangerously full. I just figured on a few extra minutes of baking time.
25 30 45 minutes later at 350 degrees, they were finally done and looking tasty.
WELL THEY WEREN’T. These were horrible. What you can’t see in the above picture is the completely raw bottom half of the muffins. The top developed a nice little crust to it (though borderline overdone) while the bottom developed into an unpleasant pumpkin flan. There was just no getting these things cooked all the way through. I’m not sure if it was the obscene amount of pumpkin puree I used, or the brown rice flour or what, but I do know these muffins were NOT good eats. Normally I have plenty of obstacles to overcome when baking since I don’t use eggs, milk, butter, or any dairy product for that matter, but this was just ridiculous. It’s pretty ironic that every time I make delicious muffins I think to myself “Oh shoot, I should post this recipe, it’s delicious” and the one time I actually remember to whip out the camera is the one time I have an epic muffin failure.