This recipe is great for too soft bananas and peaches that would otherwise get tossed. I know - strange combo, but what I had on hand that day. Muffins came out very dense, but not watery at all and my husband has been eating them for breakfast, lunch and dinner since I made them two nights ago. If I have any criticism, it is that they are too addictive! Great recipe says hubby, so they are a keeper. Thanks, Kimberly!

Reviewed On: Sep. 13, 2005

This is a very quick, easy recipe to make that has everything going for it - low fat, low calorie, higher fiber than a typical dessert, very filling and two very enthusiasic thumbs up rating from hubby. The only reason it did not get a five star rating, was due to texture and pumpkin flavor being a bit overpowered by the spices. I modifed the recipe slightly to include 1 packet of unflavored gelatin diluted in 1 cup of boiling water, which was then added to the pumpkin mixture, for a pie slice that holds together a little better, and a 1/4 cup of sugar/splenda to mellow the spices. Excellent pie though! Will make again:).

Reviewed On: Apr. 13, 2005