Gingery pumpkin muffins with ginger-sugar sprinkle from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 398) by Lisa Yockelson

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  • ashallen on September 10, 2019

    Very nice muffins. Flavors were good and were as much about the spices as they were about the pumpkin which was on the light/moderate side. Crumb was nicely light but still moist. My favorite part was the sugar crust on top of the muffins - it had a great crackly texture and was very pretty - good technique to try on other muffins! Muffin texture was best during the first 12 hours after baking - after that the sugar crust absorbed moisture from the cake and softened and the cake seemed a bit heavier. I didn't give these a higher star rating because I personally prefer pumpkin breads that are intensely pumpkin-y and on the denser side, but this recipe is great for those who like a lighter style.

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