Reviewed: Mar. 5, 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. 4, 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. 10, 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. 2, 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

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. 25, 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. 25, 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. 12, 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. 4, 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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 4, 2008

Exceptional, the only pumpkin muffins that I make now. The only thing that could add to this is a streusel topping!! Yummy....thanks for sharing.

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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Reviewed: Nov. 16, 2008

Wonderful! I didn't add the nuts or raisins, and used 5 c flour instead. Once cooled, I topped with a drizzle of powdered sugar glaze (powdered sugar, melted butter, vanilla and milk). Very yummy!

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DINOBITES

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Reviewed: Nov. 12, 2008

*********** is how many stars I would give this recipe if I could. I love these muffins! I've made several batches so far and they only get better every time. I always substitute applesauce for oil and have used combination of white flour with whole wheat flour, oats and flax seed. All are delicious! I've added raisins, dried cranberries, various types of nuts and even granola to my mixtures and can't wait to try chocolate chips. I usually use less sugar than called for and usually use at least half brown sugar. They are always plenty sweet and VERY moist. The title isn't misleading when they call these things Addictive :)

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Nov. 9, 2008

Quite tasty. Thanks for all the previous advice regarding sugar, etc. (The reviews are one of the best parts of AR, I think!) I used cupcake pans (smaller than muffin pans) and the recipe made 18 cupcakes, 3 mini loaves, and 2 6-inch diameter cakes.

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Nov. 8, 2008

The name speaks for itself! My only problem was I used the paper liners and the bottom of the muffins stuck. Will not use the liners next time.

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SusieQ

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 20, 2008

This recipe was great! I made a few variations: I used 3 cups of Splenda instead of sugar and chopped fresh apples instead of using applesauce. They turned out nice and moist just bursting with flavor! Great recipe! I loved that there was no butter or oil in the recipe, it made it that much healthier.

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Breezie

Cooking Level: Intermediate

Home Town: Valencia, California, USA

Living In: Tujunga, California, USA

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Reviewed: Oct. 14, 2008

My two year old and I love these! We left out the nuts and raisins and put chocolate chips in instead. We also used 1/2 cup brown sugar and 3/4 cup white sugar...next time we'll probably just use 1 cup brown sugar. All in all! YUM!

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thehippogirl

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Reviewed: Oct. 13, 2008

This is the recipe I loved but lost! So happy to find it again. I love the density as I like a hearty muffin for breakfast, not ones that are more like cake. I have enough recipes with wheat flour, which overwhelms the flavor to me so I stick with white for this one. I don't understand those who change the recipe, use different measurements and flavors, and then say the recipe didn't turn out good. I do change some things to go along with my tastes at times but not measurements or things that have to do with moistness. This recipe freezes very well. I make the whole batch, freeze it, then take out a few every couple of days. Delicious and filling!

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Susancooks

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Reviewed: Oct. 8, 2008

This is a great recipe. The only things that I changed was instead of all purpose flour I used whole wheat flour and I halved the white sugar. They raised nicely and were very moist. I also left out the nuts and next time will add chocolate chips. Delicious!!!!

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