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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Brublondie

Cooking Level: Intermediate

Home Town: Greenville, Ohio, USA

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Reviewed: Oct. 5, 2008

These came out great! I followed some of the tips previous commenters provided. I split the flour between whole wheat and all-purpose and I used a cup of brown sugar instead of all white. Interestingly, I had a hardened block of brown sugar that didn't completely soften. I thought this would be a problem, since I was left with small rock-like chunks in the batter. However, after baking, they melted and turned into crystallized sugar bits that added some nice texture and sweetness.

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PhilaFoodie

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Reviewed: Sep. 28, 2008

I lost a similar recipe and this one worked just as well. The cans of pumpkins available here seem to be slightly smaller (796 mL) so I cut the recipe back slightly using less flour and definitely less sugar. In fact, next time I'll use even less sugar, it really didn't need it. I like to add extra spice and pretty much doubles the spice quantities. I made mine with cranberries instead of raisins and also added orange rind, as recommended by the Joy of Cooking. Delicious. I also add a squirt of lemon juice to better activate the baking soda. As a true lover of all things pumpkin, I give this a big thumbs up!

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Mandi_in_Toronto

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 26, 2008

These are really great. Very easy. I did cut it in half and make about 24 muffins. I didn't add the raisins but put in mini semi-sweet chocolate chips. I have also made them subbing the sugar for Splenda. Thank you!

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crystalathome

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Meridian, Idaho, USA

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Reviewed: Sep. 21, 2008

Do not like these muffins at all! The spices are overwhelming and they are far too dense.

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maris

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Reviewed: Sep. 20, 2008

Fantastic! I made 1/2 recipe and came out perfect. My only complaint is that it's hard to peel the paper cups off. I will try foil cups next time, or just grease the pan.

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MissEisbar

Cooking Level: Professional

Living In: Rochester, New York, USA

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Reviewed: Sep. 15, 2008

So tasty! Mine made 24 large muffins (they overflowed ... oops!) and 14 mini muffins. So glad I didn't halve the recipe!

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SECONAWAY21

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

these were good but wow - so sweet!! If I make them again I will definitely cut back the sugar!

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2008

THese were pretty yummy. The first time I didn't have any cloves, so I didn't add them. It was missing something flavor wise and I thought that was it. The secpmd time I made them I made sure I got the cloves and it made all the difference! I also added about 3/4 cup of chocolate chips, it was a great combonation.

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courtney

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Reviewed: Jul. 27, 2008

After reading the great reviews this recipe received, I was very disappointed with the way mine came out. I followed the recipe exactly but the taste was just okay and the texture was too dense for my liking.

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Debta

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Reviewed: Jul. 26, 2008

This is one of the best muffin recipes I've found. They are so simple to make and came out perfect. I did not want to make 36 servings, so I did the recalculation for 12 servings and then followed the advice of some of the other reviewers by replacing some of the white flour with whole wheat (1 cup whole wheat and 1/2 cup + 1 tbsp AP). I also added 1 tbsp of flaxseed oil and then replaced the nuts and raisins with chocolate chips to make them appealing to my little ones. Because I knew I wanted to use chocolate chips, I also cut the sugar down to 3/4 cups. My toddler enjoyed mixing the ingredients and filling the muffin tins, and we had a lovely tea party when the muffins were done cooling. This recipe is definitely a keeper. Also, with my modifications, I determined that each muffin has about 200 calories--would be quite a bit lower without the chocolate chips, but they were so tasty that even my husband enjoyed these and he is not a huge fan of muffins.

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CTORSLOG

Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Burlington, New Jersey, USA

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Reviewed: Jun. 12, 2008

Awesomely good. Roni and I both loved them. I used a cup of sugar and 2/3 c. brown sugar and split the flour with wheat and white. This recipe would be good with coconut and craisins also.

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Trefoody

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Reviewed: Jun. 4, 2008

Maybe I did something wrong but I was not impressed with these, I found them very sticky the next day. I followed recipe and found them quite sweet, maybe give them a 2nd go and cut back on the sugar the 2nd time.

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Cdnshaz

Cooking Level: Intermediate

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Reviewed: May 29, 2008

These are great! I slightly modified by using 2c white sugar and 1c brown sugar and they were still very sweet, and also using 2c whole wheat flour, 1c all-purpose, and 1/2 oat bran and they had a nice texture! Does not taste like a bland low-fat food, thanks for the recipe!

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Erin

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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Reviewed: May 13, 2008

These are only a four because they're a little thick and not what I expected but these muffins are still good. I topped the muffins with a cream cheese frosting and that makes them taste 5 stars. I might make these again and play with ing. to see if they won't turn out so dense.

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mommyof4

Cooking Level: Intermediate

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Reviewed: May 3, 2008

Wonderful recipe! Great for breakfast AND dessert. I used slightly less sugar than the recipe called for, and it was still plenty sweet. Thanks for sharing! Also - I added a small amount of cream cheese filling to some of the muffins, and a cream cheese glaze to some of the others. I used 1 (8 ounce) package of fat free cream cheese, 1 egg, 1 tsp vanilla extract, and 1/4 cup of brown sugar, mixed until soft and creamy, and added a teaspoon or so in the middle of the muffins before baking. Then I added several tablespoons of powdered sugar to the rest of the mixture that was left, and used that as a glaze after the muffins were baked (for people with a serious sweet tooth!).

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MichelleEllyn

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Reviewed: Apr. 10, 2008

Very good. Super moist and just the right amount of spice. I left out the raisins and walnuts because my boyfriend doesn't care for either and they were still very flavourful. Will make again!

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VENUS781

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Very flavorful and nice texture.

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Vicki

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Reviewed: Mar. 13, 2008

These pumkin muffins are delicious! MODIFICATIONS: -Whole wheat flour instead of white -3 cups brown sugar, one cup white sugar -No walnuts Next time, I will cut the portion of cloves & nutmeg in half, the muffins were WAY too spicy for me. Enjoy! Replacing some of the ingredients makes it a healthy snack. Enjoy it with some apples on the side!

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sharonvak

Home Town: San Francisco, California, USA

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Reviewed: Mar. 13, 2008

WOW! they just cooled enough for me to taste. i'm impressed! they rose nicely and are very tender and tasty! i made a batch of lowfat oat muffins and they were nothing compared to these! i was hesitant about baking these muffins because of the 4 cups of sugar but realized that it makes a large amount of muffins. like other members i made a few variations, 3 cups all purpose flour (all i had left) and 1 3/4 cups whole wheat flour, half/half white and brown sugar, i roasted some raw pumpkin seeds for the nuts (that was fun - they puff up), used golden raisins (loved the soaking tip) and only 1/2 t of ground cloves because i'm not a clove fan (will omit completely next time). the addition of the pumpkin seeds made these taste like they were from a gourmet coffee shop. fancy schmancy! MIDNITEJASMINE, thanks for sharing this wonderful recipe!

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