These muffins were perfect! Few changes: I used whole wheat flour, 1/2-3/4 cup of brown sugar instead of 2 C white (highly recommend you do this; it still came out perfectly sweet b/c of the topping), grated in a little fresh nutmeg, and I also threw in the whole can of pumpkin puree (I never end up using the leftovers), which I believe made it even more moist. Overall, these were sooo easy to make, yet they came out perfectly moist, not overly sweet, and they made me look like a skilled baker!!! Make these. NOW.

Reviewed On: Aug. 1, 2009

Delicious and dangerous. The first time I made these, I made the mistake of making them for just my boyfriend and myself; it was impossible to stop eating them. So, next time I made them extra healthy, using whole wheat flour, shredded chicken, chopped fresh spinach, and chopped artichoke. I rolled it up with some parmesean then topped it with mozarella (I used less cheese, but still got some calcium...made a nice crispy topping too). We used the tomato sauce as a dip. I highly recommend this recipe to everyone, especially if you have kids or boyfriends. I'm surprised that this one doesn't have more reviews because it is so delicious and fun to eat!

Reviewed On: Jul. 11, 2009

Delicious recipe! I used whole wheat flour and white bread flour and it came out perfect! This is a keeper!

Reviewed On: May 24, 2009