The pumpkin muffins were great! I’m so incredibly pleased.
The flour seems to make a slightly denser muffin than the wheat flour I usually use. I also ran out of baking powder making them and dumped the rest into the batter hoping it was enough. I’m not sure if that’s why these were a little denser or if it was the flour. They’re usually extremely light and very springy. If I hadn’t eaten the original version in the past, I never would have known anything was different. They were absolutely delicious.
I found a whipped cream cream cheese icing recipe on Pinterest, and used that to top the muffin with. Guess that makes them cupcakes now, but that’s ok. They were really light and not too overly sweet. Just enough to satisfy a pumpkin spice craving I had.