I've tried a lot of pumpkin muffin recipes (from this site and others) and this one was definitely the best. Moist, just the right amount of spices, and very delicious. I only made two changes. One is to add 1 cup of chocolate chips along with the cranberries (nuts would also be nice). If you don't do this, you might want to double the cranberries. The second is to only bake at 350 for 20-25 minutes. 400 is just too hot for muffins, I think. They came out perfect at 350.

Reviewed On: Oct. 23, 2009

I've been making this recipe for about a year now and it's always absolutely perfect. It rises well (can be an issue with cornbread), is moist and light, and has that hint of sweetness that I LOVE! I just made another batch for dinner along with some honey butter, and it's hard to get better than that. I do not make any modifications to this recipe, and this may be the one and only recipe for which that is true since I love to tinker. It's divine and SO easy!

Reviewed On: Oct. 17, 2009

I changed this recipe substantially, so it's hard to really give it a rating. However, the way that I made it was really delicious. Used italian sausage instead of ground beef (the one I used was one mixed with wine, cheese, and garlic), doubled the tomato sauce and stewed tomatoes (and used crushed tomatoes), added in half a bottle of roasted garlic spaghetti sauce, used fontina cheese instead of mozzarella, and a mix of bell peppers instead of spinach (and put the peppers in from the beginning). I let this cook on low for about 20 minutes after adding in very al dente pasta and it was REALLY good. Made enough for 8 people since the 4 of us only ate half!

Reviewed On: Jun. 27, 2009