I made this for the first time tonight. Thought I would try it because of all the great reviews and they were right. I did change one thing though, (well 2 things if you count adding the seasonings that others had recommended) I added yams instead of potatoes and I'm glad I did. Next time I think I'll not only add the chunks of yam but shred some into it also. It adds sweetness and moisture to the filling and yams are more nutritious than potatoes. I recommend if you are using yams that you cut bigger chunks, as yams cook faster than potatoes.

Reviewed On: Sep. 30, 2009

These were fantastic!! I was making pumpkin pie and I had left over pumpkin, so I thought I'd try this recipe and boy am I glad I did. Everyone loved them! The only thing I did different was to substitute some of the water for evaporated milk that I have left over from making the pie. I think it made it even better and next time will use all evaporated milk instead of water. These muffins were moist and filling and I highly recommend them.(even my husband that hates pumpkin loved them)

Reviewed On: Oct. 21, 2006

While we were eating this with our southwest seasoned turkey dinner (Southwestern Cinnamon Steak Rub from this site)my husband commented that this would also taste great as a Cranberry Crumble, so I tried it and it turned out great. I used 3 cups flour, 2 cups quick oats, 1 1/2 cups brown sugar, 1/2 cup white sugar, 1 1/2 cups soft butter. Mix together to form crumble and spread 1/2 of it into a lightly greased 13" by 9" pan. Pat it gently down and spread cranberry sauce over evenly and sprinkle the remaining crumble on top patting down gently when done. Bake at 350 degrees for aprox. 45 minutes. Makes great squares for any occasion!

Reviewed On: Apr. 4, 2005