Great recipe. I did make a few changes as my son has a wheat intolerance. I used GF flour mix: 2 parts rice flour, 2/3 parts potato starch flour, 1/3 part tapioca flour. I did not have pumpkin on hand just some left over pie filling from Thanksgiving I had frozen. Since I used the pie filling I omitted the spices and sugar. The muffins have a great texture. My son loves them.

Reviewed On: Jan. 25, 2009

Excellent recipe. The only change I made was to add 2 tsp cinnamon to the apples. Will definitely make this one again. Very easy recipe. Had a lot of compliments and recipe requests.

Reviewed On: Jan. 25, 2009

This is an excellent recipe. I used 1 cup butternut squash (frozen cooked squash is quick and easy - just heat it up and mix it in). I used 3/4 c. white flour and 3/4 c. whole wheat graham flour; 1/4 c. white sugar and 1/4 c. brown sugar. I used the previous suggestion to bake in the metal muffin pan not paper cups. I baked them in a 350 degree oven for about 17 min. They turned out beautiful: lightly browned and a little crisp on the bottom outside and nice and light and fluffy on the inside. Great texture. Will definitely make these again.

Reviewed On: Dec. 6, 2008