Reviewed: Nov. 20, 2009

I LOVE this recipe. It was a success at work and at home! I did make some changes: I used half whole wheat flour instead of all white flour, used only hald the sugar suggested and omitted the walnuts. I also added a tablespoon of flaxseeds and baked for 25 minutes. Absolutely delicious!!

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Tabata

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Reviewed: Nov. 19, 2009

these are FANTASTIC! i made some adjustments that turned out great. i used whole wheat flour and added ground flaxseed, used pumpkin pie spice, and i used plain low-fat yogurt instead of the applesauce. the combination of the yogurt and the pumpkin made AMAZINGLY moist and rich muffins...everyone said they were more delicious and rich than the full-fat pumpkin muffins i've made! this recipe is a definite keeper.

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sarahj

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Reviewed: Nov. 13, 2009

I am giving these 4 stars because my kids liked them but my own rating would be a 3. I followed the recipe EXACTLY and thought these were ok at best. I used the largest muffin pan that I have (which must be smaller than the recipe intended) and ended up with 54 muffins. I used liners on the first batch. Don't! The muffins are so sticky that the liner just sticks to them and you end up with only the tops being edible. For the remaining batches, I skipped the liners and greased the pans like the recipe calls for and ended up with better results. However, I am NOT a fan of the texture of these. They are super chewy. They were still somewhat moist, but just don't have that soft, almost crumbly texture that you expect a muffin to have. If I was going to make these again, it would only be at the request of the kids because these are not for me.

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ANDRI

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Reviewed: Nov. 11, 2009

Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.

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GATOR

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

They were okay. I didnt really like the "spicy" flavor. Maybe too many cloves? I will test them on my family and get back to you. I recommend mini-muffins.

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: Oct. 29, 2009

Good, husband and kid tested and approved. I also cut the sugar to one cup and substituted bittersweet chocolate chips for the raisins and walnuts. They were more than sweet enough. Also used my new favorite King Arthurs white whole wheat flour. Read the review about them sticking to muffin papers, so I put directly in sprayed non-stick muffin tins and they popped right out. I can see this becoming a staple over the winter.

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michelle

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Reviewed: Oct. 27, 2009

Delicious! I made it even healthier (and scaled it for only 6 muffins because I was experimenting) 3/4 cup flour turned into 2/4 cup whole wheat flour and 1/4 equal parts oats, ground flax seed, and wheat germ. I also used cranberries instead of raisins. 30min at 350 was perfect. These are so great, Im going to make more after work, and more this weekend for Halloween ^_^

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Cake<3

Cooking Level: Expert

Home Town: Fallbrook, California, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 25, 2009

These were so great! Instead of the cloves, I substituted pumpkin pie spice. I also subbed vanilla yogurt for the applesauce. They only needed to bake for about 20 minutes instead of the 30-35 the recipe called for. These were amazing! What a healthy and delicious recipe!!

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jm.helle

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Love them, I always use applesauce instead of oil so glad to see this published so others can try it! I too used 1/2 brown sugar and 1/2 white. Same with 1/2 whole wheat flour and 1/2 whit flour. I am going to cut down on the sugar next time to reduce the calories.

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 25, 2009

Love this recipe! Found it a week ago and have made it 3 times. My son screams for these "Cakes". I omit the raisins & walnuts. Add 3/4 cup rolled oats, use Whole Wheat flour, and 1/2 white and brown sugar. And I double the baking soda and baking powder. Amazing recipe!!

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AngieRatz

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Reviewed: Oct. 23, 2009

I made these muffins today, and they are very good. I used 1/2 wheat and 1/2 white flour, cut sugar by 1 cup and used homemade applesauce from a recipe on this site. My kids love them. They will be great for snack time! Thanks for the recipe.

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RGwest

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Reviewed: Oct. 23, 2009

These muffins are awesome! I used all whole wheat flour in mine along with 2 cups of splenda and 2 cups of brown sugar splenda. I also subed craisins instead of raisins and made some with coconut added! Make sure you use pumpkin puree too, not pumpkin pie mix! These are very hearty muffins, but the taste is wonderful! Everyone who has tried these loves them! One thing to note is that they cook a bit faster than mentioned...mine only took about 20 minutes in the oven!

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natalieann

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: New York, New York, USA

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Reviewed: Oct. 20, 2009

very good. Fortunately I didn't realize there wasnt any oil used or I probably wouldn't have made them. So there a heavy muffin but good.

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debbie

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Reviewed: Oct. 18, 2009

Perfect taste and texture. I used the easy pumpkin pie mix (30 oz) because that is all I could find at the grocery store in the way of canned pumpkin Because the mix is already sweet, I cut the sugar to just a half a cup and prayed that my adjustments would not ruin the muffins and my prayers were answered. They are totally addictive just as the name suggests. They also makek your house smell like fall time. Ahhhhh!!!

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Sweetmeek

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Reviewed: Oct. 17, 2009

These are amazing. Noone will ever guess how healthy they are. I did not use the walnuts or raisins and did use half whole wheat flour and took them to work and everyone raved. Mine only took 23 minutes to cook.Super moist!!

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Oct. 13, 2009

As a runner I'm always looking for energy food and these were perfect! They also make the perfect 3 pm, pick-me up snack at work! For a healthier muffin, I combined half whole wheat and half white flour and added honey instead of sugar.

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ifuentes

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Reviewed: Oct. 10, 2009

The best pumpkin muffins I've had yet! Cut the recipe in half, and was still plenty.

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island_woman

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Reviewed: Oct. 8, 2009

A new favorite! I cut the recipe in half and got 48 ample mini-muffins...a full recipe might feed the NFL;) I reduced the sugar by half (half white, half brown), and used sweetened applesauce. These are light, moist, and absolutely delicious!

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Miss Whimsie

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Reviewed: Oct. 8, 2009

Very yummy! I used 25% whole wheat flour and only used 3 C sugar. They came out tasting very yummy! 4C of sugar is definitely not necessary!

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JJarrett

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Reviewed: Oct. 7, 2009

I love pumpkin bread but don't love the amount of fat in most recipes so I tried this one. I used a homestyle (chunky w/ cinnamon) applesauce that I had on hand. The muffins came out moist and cake-like, not dry at all. I will definitely make more this fall!

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