Pumpkin MuffinsPhoto by Quentin Bacon
It seems naïve to talk about building a business on a single muffin, but in case of this pumpkin muffin, it's the truth. Instead of the heavy, dark-brown pumpkin muffins people expected, we offered them a light-textured, attractive, pastel orange mini-cake, sprinkled with sunflower seeds. Word about my baking spread, thanks to the success of those muffins. Thank you, Peggy Cullen, for sharing these beauties.
Bakers Note: If you use generous scoops of batter, the yield will be 12 muffins. For smaller muffins, use 7 muffin cups in each of 2 muffin pans. Distribute the batter in a random pattern (not in rows) in each pan so the muffins bake evenly. Butter only the cups that you are going to use, or the butter in the empty cups will burn.
Recipe notes
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