My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
Pumpkin: make sure you are using canned pumpkin puree and not pumpkin pie filling!
Oil: use a neutral oil like vegetable, canola or sunflower oil.
Storage: keep in an airtight container at room temperature for 1 day, or in the fridge for five days.
Freezing: freeze baked and cooled muffins in a freezer bag for up 2 months. Let them thaw in the fridge or at room temperature. You can also defrost them in the microwave.