I'd say it is a trait of anything with pumpkin in it as it holds so much moisture. Were the muffins getting too brown on top? Maybe you could out them on a lower tray, turn down the heat a bit (say 160/150) and slow bake for longer...? Is it a recipe you've used before?
This is probably too late for you though, sorry...
The mixture itself was fairly dry, most of the pumpkin (which i roasted in small cubes) became mashed into the mix. The muffins were brown on top, but not too much so after the 40mins. I've not used this recipe before, and am also disappointed that the muffins have collapsed to about half their height - they now look like hockey pucks!
I have been eating them, because, well I'm hungry and they have to get eaten. I have enough mixture for at least another two trays, but at the moment am thinking of just pouring it into a slice tine and doing that and not really worrying if its doughy or not.
Oh yeah, the original recipe called for 200 degrees, and 15 to 20 minutes....
I have put the remainder of the mix on to bake as a slice, at 140, a few minutes ago, even though I would have preferred muffins. I imagine they would taste super yummy if they were cooked properly. Oh well. I'll post back either tonight or tomorrow about how the slice goes.
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