Reviewed: Jul. 6, 2009

I have tried other pumpkin muffins on this site and definitely prefer these. I made a couple small changes, but they turned out really well. I did not use raisins. (I used choc. chips for 1/2 the mix to help entice my kids to eat them). I used 1/2 brown sugar and 1/2 white sugar; I used 2 3/4 cup whole wheat flour, 1 cup all-purpose, and 1 cup oatmeal instead of the other cup of flour. I used extra cinnamon. Not only are they tasty, they have made the whole house smell delicious! I would definitely recommend this recipe!

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LVBNMOM

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Reviewed: Jul. 4, 2009

I usually make this in mini loaf pans, I find it doesn't bake well as a large loaf, but it comes out great. I first tried it because I liked that it uses applesauce instead of oil and it has become a favorite. Every time I make people say how good it is. :) I usually add just a little more cinnamon and nutmeg and I have found the pumpkin pie spice adds nice flavor too.

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SarahEscher

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Reviewed: Jun. 10, 2009

Delicious pumpkin muffins! I added chopped walnuts and substituted dried cranberries for the raisins, but this recipe is definitely a keeper!

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violette

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Brandon, Manitoba, Canada

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Reviewed: May 26, 2009

Great muffins! They are moist without being soggy (as I have seen others complain about with low fat/ apple sauce based recipes). I cut the sugar in half and they turned out great.

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Vriesea

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Reviewed: May 13, 2009

Good, moist. I guess I make small muffins, though, since I made 48 with this recipe. Kids loved them!

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mama cooker

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

I made healthy substitutions,also, and they turned out really delicious. I scaled the recipe down to 24 as 36 would have yielded too many: 3 cups of whole wheat flour and only 1 cup of sugar (2+ cups seemed like too much); I didn't have all of the spices, but I did have cinnamon and apple pie spice and vanilla extract. Not all my children like raisins, so I didn't mix them into the batter; I added them to the top of 1/2 of the muffins. I made a simple topping to the muffins before baking: cinnamon and sugar (I keep this mixture in an old cinnamon container to sprinkle on the kids' toast), dash of apple pie spice and raisins. The muffins are not "picture-worthy" but they taste great and the kids couldn't get enough of them. When I entered the ingredients into a calorie calculator, they were about 120 cals each. Not bad and with healthy ingredients and fiber.

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julesmcclelland

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Reviewed: Apr. 13, 2009

These are seriously my new favorite thing! I didn't use any ground cloves (because I didn't have any) and I added more cinnamon. I also used half splenda half real sugar. Very, very delicious. Thank you.

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Anna

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Reviewed: Mar. 16, 2009

So delicious! Replacing about half or more of the flour with whole wheat flour worked well with some wheat germ thrown in too. I added some chocolate protein powder to the mix as well and topped with slivered almonds. Yum!

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Lisa

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Reviewed: Mar. 9, 2009

These are really great and easy muffins. I cut the sugar down to 2.5 cups since applesauce is sweet, and added 2 tbs. of vanilla. I also only had 2 12 count muffin tins, so I baked the rest in a small loaf pan at 350 and it took about 50-60 minutes.

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Gina

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2009

A bit too chewy, and as others mentioned, the papers stuck to the muffins and the bottoms burned. They are good, but I have eaten better..not a keeper for me.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 5, 2009

These muffins had nice flavor, but I find whenever I bake with applesauce replacing the oil that the final product has a rubbery or spongy texture, although they were much less rubbery the next day. I replaced half of the sugar with one tsp. of powdered concentrated stevia, and it seemed just the right amount of sweetness. I will probably make these again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 11, 2009

The taste was really good, the only problem was the muffins stuck to the paper cups.

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CamBerWeb

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Really great muffins! I scaled the recipe back to 12, and made some substitutions suggested by others: used Splenda brown sugar, egg substitute, pumpin pie spice and shredded carrots instead of raisins. They turned out so well, I will definitely be making these again!

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Kristen

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Reviewed: Jan. 26, 2009

Great recipe. I did make a few changes as my son has a wheat intolerance. I used GF flour mix: 2 parts rice flour, 2/3 parts potato starch flour, 1/3 part tapioca flour. I did not have pumpkin on hand just some left over pie filling from Thanksgiving I had frozen. Since I used the pie filling I omitted the spices and sugar. The muffins have a great texture. My son loves them.

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Teresa

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Reviewed: Jan. 26, 2009

Wow -- definitely one of the best low-fat muffin recipes I've tried. I did use a sugar substitute for 1/2 the sugar and used egg substitute, too, and they still taste great.

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GreatPyrsRock

Cooking Level: Beginning

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Reviewed: Jan. 26, 2009

Super! Definitely glad I only used 1/2 the sugar like other reviews suggested. No other changes made. This recipe makes a lot, so be ready with some loaf pans or something. My 13 month old daughter loves it also as did the other kids in playgroup along with their mothers.

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Leah24

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

These were awesome! Wouldn't change a thing and they freeze well too!

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puckerup

Cooking Level: Intermediate

Living In: Syracuse, Indiana, USA

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Reviewed: Jan. 7, 2009

Made this into a Gluten Free delicious snack! This was my first time venturing into the baking world since being told i was allergic to gluten, soy and eggs (i know makes baking almost impossible) but with some rice flour, egg replacers, only 1/2 cup sugar (for 12 muffins) and apple sauce, it turned out fantastic! Still a bit sweet. Need to try and find a sweetener that's not sugar and not artificial.... This was the first yummy snack i've been able to have in a while! Great receipt!

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Nere

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Reviewed: Dec. 18, 2008

This recipe was so delicious!It was way too sugery though, so I halved it and did half honey and suger instead. It worked out fine, except it did require a little more flour on account of the extra liquid. I think next time I might try all honey, or half brown suger. It is very easy to alter and change this recipe to whatever your preferences are. Deffinitly a keeper!!

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Miriam

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Reviewed: Dec. 5, 2008

I cut this in a third of the original recipe. I used two full eggs, instead of the 1 1/2 the scaled down version called for, used apple pie spice and added a packet of instant apples and cinnamon oatmeal. I also cut the sugar in half. Just cutting this recipe down made 13 medium sized muffins. They smell fantastic. I'll update this review tomorrow as to how the family liked them. EDITED TO ADD NEXT MORNING: Fabulous. These are the moistest muffins I've had in a LONG time. And the instant oatmeal added a nice touch. I'll make these often.

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