Padunkadunks

Whatever pumpkin muffin you think owns the title of “best,” well, forget it.  These melt-in-your-mouth cups of sweet punkin’ love can woo your sweetheart, end global warming, save the Spotted Owl, and boost Sarah Palin’s IQ to double digits.  They have the simple beauty of a muffin but the firm springy softness of your honey’s back end.  Hence, their nickname: padunkadunks.  Unfortunately, unlike your honey’s back end, they’re not very photogenic, so you’ll have to make do without a pic this time.

The Best Pumpkin Muffins in the Known Universe

(preheat oven to 350)

What You Need:

A:
1 1/2 c flour
2 tsp cinnamon
1 tsp salt
1 1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp clove
1 tsp baking soda
1/4 tsp baking powder

6 tablespoons margarine

B:
1/3 c vanilla soymilk
1 tsp vanilla

C:
1 1/3 c sugar
2 tblsp molasses

1/2 cup soy yogurt
1 can pumpkin

Let’s Get it On:

1 ~ Whisk (A).  Use heaping measurements on spices.

2 ~ Combine (B) in a measuring cup.

3 ~ Beat margarine in a large bowl until creamy.  Add (C), beat for about 3 minutes.

4 ~ Beat in yogurt, then pumpkin.

5 ~ Alternate adding A-B-A-B-A to bowl, beating well after each addition.

6 ~ Spoon into muffin cups until 3/4 full. These don’t rise much, so don’t be afraid. Bake for 22-25 minutes (mine took 23 to get to what I consider the perfect stage; if you want yours well done go to 25 and test with a toothpick). Allow to cool in the tin, because if you dump them out or handle them they’ll get all deformed like mine did. Mine have a grid design on them because I was a dummy and turned them out onto a wire cookie rack. Don’t do that. Flat surfaces are your friend for pretty muffins.

Now, because these are so moisty they won’t last long before they mold. I assume you could freeze them if they were wrapped extremely well. Mine aren’t going to last that long, so I may never know how they freeze.

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