Made these, and really like them. However, how do I get muffins that are more 'cracked and crispy' on top? These were more moist. Is it because of the oil? (and, I don't have a convection oven, but I know that would help.) These seemed to be a bit more like a cupcake... I'm looking for 'muffin tops'? Any thoughts? It is the combination of pumpkin and oil that contributes to the very tender nature of this muffin. For the texture you are looking for, try adding a few tablespoons of additional flour. Starting with a firmer batter will give a bit more dome and crackle to the top. Frank @ KAF.

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