5 stars for fast, easy, and moist. I tried the version as posted, and with the other half can of pumpkin, tried the version suggested by reviewers using spice cake mix and no added spices. I liked the spice cake one much better. Also, I used paper liners for my muffin pans, and both versions stuck to the paper. Foil liners worked best. I took both types to work, and they disappeared before I could even get one for my breakfast!! Thanks for posting!

Reviewed On: Nov. 10, 2009

Very tasty, and about as easy as one can get. These can be used as a cookie, or as a dessert with a puff of whipped cream or a curl or two of ice cream. Used 3/4 cup of butter, and to cut down on the "sweet" overload, used fruit spread rather than preserves. Apricot and cherry were winners at my church lunch! Will try it with the applesauce to see if that works....saving a few calories, maybe. Thanks for the recipe!!

Reviewed On: Sep. 26, 2009

OK, I know what I made was not "salty"....but it was good. Using the recipe here, I skipped the salt, and added in 3/4 oz triple sec. Smooths out the grapefruit bitterness, and is very refreshing.

Reviewed On: Jul. 10, 2009