I followed the recipe to the letter and ended up with sour-tasting muffins. WAY too much buttermilk. My buttermilk is not bad - I checked that first.

Reviewed On: Dec. 31, 2008

Delicious! I substituted applesauce for the oil and added about 2 tbls of ground flax. I also substituted dark brown sugar for the white. I used the entire can of pumpkin - what was I going to do with a little bit? They turned out great! I also used about 3/4 cup of chocolate chips and "wetted" them as another reviewer suggested and then coated them in the flour mixture so they didn't sink. I also doubled the cinnamon and the nutmeg. Before baking, I sprinkled them with raw sugar for a little crunch on top. I baked them for 22 minutes at 375 and I live at ~5000 feet. They are moist and delicious. They are heavy from all of the pumpkin, but not dense. Very nutritious! I will make again and send the recipe to friends.

Reviewed On: Oct. 30, 2008

These were very good and easy, but I made some changes. I added some frozen corn, garlic powder, cumin and chili powder to the mixture before making the "patties" - which, even with bread crumbs, didn't stay together all that well - but good enough to eat! I didn't have sour cream, so I mixed the salsa with plain yogurt and it was delicious. Also, I didn't have buns so I used flat, Greek pita from my freezer. I sprayed cooking spray on one side, gave it a shake of garlic, and heated it up in the pan after the patties were done. I made my patties in the shape of half of a pita so I could make sandwiches. One pita cut in half, patty inside, and then cut in half to make it easy to pick up. My husband loved it. I will definitely make it again.

Reviewed On: Jan. 6, 2008