Definitely needs the frosting on top, otherwise, it just tastes like pumpkin-spiced flour.

I used 4 apples and an extra 1/2 tsp of cinnamon and it was delicious! The custard is a hard sell for some die-hard traditionalists, but the taste is fantastic!

Great frosting that comes out just right every time! Hubby's favorite by far.

I used 1/2 banana extract and 1/2 vanilla extract for more banana flavor. Like others, I did not bake this pie, but rather, let it sit out to cool for about an hour, then put in the refrigerator. Filling was a little more solid than I would've liked, but tasted great. I probably let it cool too long before refrigerating. I plan to make just the pudding again to use as cake filling.

Delicious! I ended up really grinding the nuts more to a mac. nut butter and incorporating it into the crust like that. (Much better than having crunchy nuts in the crust!) Filling needed 3-4x the amount of lemon juice and zest. Baking time was longer by around 3-4 minutes. Coconut on top as suggested by another reviewer was a great addition! I'm making these again tonight!

Great recipe! I used only half the recommended oil and applesauce for the other half. Also, used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to cook evely as muffins, but the mini-loaves turned out very nicely.

I made some changes to increase flavor, as suggested by other reviewers: used 3 Tbsp pumpkin pie spice and 2 tsp vanilla extract, decreased sugar to 1 cup white sugar, 1 cup brown sugar. Made one batch with 1 cup raisins, another batch with 1/2 cup mini choc. chips. Both were delicious! To make it more healthy: used whole wheat flour instead of all-purpose, used half unsweetened applesauce/half oil, used baking and brown sugar Splenda instead of regular white and brown sugar. You can't even taste the difference!

After reading everyone's reviews, I made the following changes for a more healthful and flavorful muffin: 1/4 cup white Splenda, 1/2 cup packed light brown sugar (will use brown Splenda next time); applesauce instead of oil; 1 cup pumpkin; omit water; 1 cup wheat flour, 1/2 cup all-purpose flour; 1/2 tsp pumpkin pie spice; 1 cup mini choc. chips. Made exactly 12. Shape is kind of lumpy. Delicious, moist, and flavorful! Gone in 2 days by 2 people!

This wasn't bad, but not very margarita-y. I used another member's review to make this recipe better: Use white cake mix and vanilla pudding. Use lime juice instead of lemon juice. Use 2 1/4 Cups pre-made margarita (not the mix, the actual pour-and-serve kind). I also used applesauce instead of the oil, but that's inconsequential to the results. I made these as mini-bundts and they were delicious. For the glaze, I used 2 tablespoon lime juice, 4 tablespoons margarita, and 1 1/2 cup powdered sugar. I also added about 1 teaspoon of light corn syrup to thicken it a little. I glazed the cooled bundts, but it soaked right into the cake anyway. This made for a super moist and very flavorful bundt. The margarita flavor is all there, but with none of the alcohol after-taste!

Delicious! Very coconutty, and very dense. I made jumbo cupcakes (baked for 28 minutes at recipe temp) and they were great. Frosted with "Study Whipped Cream Frosting" from this site, using coconut extract in place of the almond. Followed other reviewers' suggestions for this: used 2 cups sugar, 3 eggs worth of egg substitute. Will definitely make again for all my coconut fans.

This the new family favorite and most requested frosting! Perfect for red velvet cake and great on carrot-cake too. Whipped up exactly as the recipe says.

Dough was the easiest to work with, only needed 1 hour refrigeration. Rolled well and tasted great!

Insanely delicious! My whole family LOVED this key lime pie for Father's Day and even my dad (super critical) raved about it! I had no problems melting the chocolate w/butter in a double boiler, but it took some vigorous stirring to get it to combine. I would cut the chocolate/butter part by half though, as it created a very thick layer of chocolate that was hard to cut through. I would also add another half recipe for the pie crust, but we like a thick crust on our pies. But this recipe is perfectly good as is, too!

This tastes just like a Creamsicle! The frosting is delicious (hubby was eating leftovers by the spoonful) and very light. I couldn't get mine to set up firm enough to stay on the cake (even after letting the frosting sit in the fridge for 5+ hours), so I added in a packet of unflavored gelatin and stuck it in the fridge for another 1/2 hour. After letting the frosted cake refrigerate overnight, it held up beautifully, even when cut. Co-workers raved and it's perfect for the 100+ degree weather we're having! I decorated it with orange slice gummy candies so it didn't look like a white blob and people couldn't believe I made it.

made moist mini-bundts, but they had no flavor at all. even added an extra 1/4 cup cocoa. still nothing. maybe will try again with choc. chips instead.

Like others, I doubled the extracts and used 1 TBSP less per cup of all-purpose flour. Halved the recipe and made mini-cupcakes. If you do this, be careful not to overbake! Definitely use the toothpick test. Mine took around 20 minutes. Flavor was good, very almond-y, much like a butter cookie. Appearances are not so great; cupcakes were flat and didn't hold shape very well. I frosted with the frosting recipe from "Wednesday Cookies" off this site. Good recipe, but will make as bundt as directed next time. *NEXT TIME IS HERE* Cake turned out PERFECTLY. I didn't have almond extract, so I tripled the vanilla. Delicious, light and beautiful! Didn't frost it and was still very flavorful. 5 stars!

I used Merlot and the cinn/sugar mixture suggested by others ... delicious! The taste is perfect, light and airy, super-moist, and not quite detectable as a wine flavor. Sprinkled cinn/sugar/powdered sugar mixture on top too. Would probably be really good with a bit of vanilla glaze. yummm!

Good, but I'm not impressed. To me, it tasted just like a crispy brownie with nuts. Nothing at all like I expected it to be. The saltine cracker base is visible (not what I expected either); I was hoping I could fool my co-workers into thinking I had made the entire thing from scratch. Oh well; I probably won't try it again.

easy to make. watch the baking time, very easy to go over or under.

verrrrrrry rich. basically the same as the standard peanut butter cookie with Hershey Kiss in the center, but cuter. i topped with a Reese's Pieces candy for extra presentation points. i followed other reviews and didn't use paper liners, just rolled into ball and placed in each muffin cup. turned out great. might try with Rolos or Hershey Kisses next. Thanks!