Reviewed: Mar. 1, 2008

I also cut this recipe in half. I have tweaked it so many times I forgot the original! I use all whole wheat PASTRY flour, extra cinn. & cloves, add some ground flax and sometimes bran. They are so much better for you than most muffins, and they taste so good. An all time favorite.

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S merryfield

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 17, 2008

Super good. I use wheat flour, no nuts, and sometimes dried cranberries. ALSO: You can easily cut the sugar by an entire cup. Repeat TOO sweet with complete sugar. This also makes it a bit healthier. I make it in bread pans for some nice fall loaves.

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Jennifer Juniper

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

Very good healthy snack. My kids loved them!!! I only used 1 cup of sugar and 1 cup of maple syrup. Really trying to make them as healthy as possible. Also, used whole wheat unprocessed unbleached flour. Really yummy recipe. Great tip to soak the raisans. Don't know why I never thought of that before. My daughter who supposedly hates raisans loved them in these muffins. Also, just used nonstick muffin tin instead of paper liners. Thanks for a great alternative to cake,cookies and whole fat muffins!!!!

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jtaylor95

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Reviewed: Jan. 27, 2008

Great! I used 3 cups whole-wheat flour and a mix of whole grain oatmeal and flax seed for the rest. You could never tell that I didn't use any white flour! I also cut the sugar by about a cup, but with the chocolate chips I added, I could have cut about another cup out. I did add extra spices - but might cut down on the cloves next time. I will make these many more times.

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krps

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

This recipe is a definite 'keeper'! No one notices that there is NO butter or oil like in regular muffins. They're moist & chewy and absolutely 'addictive'! I used dried cranberries instead of raisins and used mini muffin pans and most of the recipe and then froze them in a single layer in ziploc baggies (gallon size). Awesome!

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JustJoy

Cooking Level: Expert

Living In: Northfield, New Jersey, USA

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Reviewed: Jan. 23, 2008

Very good and easy, I should have added a few more raisins.

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gretchen

Cooking Level: Expert

Home Town: Reisterstown, Maryland, USA

Living In: Manchester, Maryland, USA

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Reviewed: Dec. 10, 2007

A great potential recipe, I agree that should increase species a little bit and that´s it! I use splenda brown sugar for baking and gave it an amazing brown color. No other changes in the recipe that is simple and healthy by itself.

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MERY PLATA

Cooking Level: Expert

Living In: Panama City, Panama Province, Panama

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Reviewed: Dec. 4, 2007

These were pretty good. I would have liked it if the spices had come through a bit more. Next time I will add extra cinnamon, nutmeg, and cloves.

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mama_amy

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Reviewed: Dec. 4, 2007

These muffins are wonderful! I used 3 cups of sugar instead of 4, but they were still a little too sweet, so I'll cut it back next time.

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jmvl79

Cooking Level: Intermediate

Home Town: Ewing, New Jersey, USA

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Reviewed: Nov. 21, 2007

I'm rating this 5 stars though I was tempted to rate it 4 because I think this recipe has a lot of potential for me...I just didn't get it perfect the first time! I substituted half the sugar for splenda and used egg beaters. My muffins didn't seem to want to cook all the way through, though, despite leaving the last batch in for about 25 minutes total! I ended up with very dense "pumpkin pucks", as I nicknamed them, which tasted good but weren't very attractive. I think next time I might use fresh pumpkin, add in some carrots (they were slightly too sweet), and add something like flax seed to give the muffin some texture.

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virginia

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Reviewed: Nov. 16, 2007

Filling and tasty. I do like these for breakfast. I made 1/2 batch with rasins and semi-sweet choc. chips and 1/2 batch with milk choc. chips. My 2 year old calls them "my muffins" and asks for them all the time. Overall, it is an addictive muffin. I'm especially excited about how healthy they are, but also yummy!

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hollyann

Cooking Level: Intermediate

Home Town: Allegan, Michigan, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 16, 2007

I won't lie, at first I wasn't pleased. I was looking for light, and airy (cakelike) and a strong pumpkin taste. You can definetly tell that these are "lowfat"-they are much chewier than a regular full fat muffin, and the pumpkin isn't too pronounced. I brought them to work and everyone raved! I kept some at home, and the next day tasted them again---they were delicious! And they really are addicting...I still am blown away! They might not have been what I thought I wanted, but I LOVE them now! I added dark choc. chips, walnuts, and raisins-WOW! I think next time I may add craisens instead of raisens. My husband likes them just with the choc. chips. Forget that they are lowfat-they are just a great muffin! If you are usually a full fat baker, just give them a day-they truly do become an addiction! Thanks for the recipe!

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melissak8080

Living In: Saint Petersburg, Florida, USA

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Reviewed: Nov. 13, 2007

OK, let me just say: I'm not a fan of pumpkin. I've never really liked anything pumpkin, but this recipe was the cure for that! I tripled this recipe (twice) and had a kitchen overflowing with muffins and breads. Since I was making this recipe for a group of Little Ladies, I omitted the nuts and inserted chocolate chips. Yumdidlyicious! I've only gained 5 pounds from this recipe (I still have some muffins left), I think that earns it five stars!

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Zuperbre

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Reviewed: Nov. 9, 2007

These are great! I was looking for healthy pumpkin muffins and found these. I substituted 3c Whole Wheat Flour and replaced 3 cups of sugar with Splenda for Baking + 1 cup of brown sugar. Next time I'll reduce the sugar by half- combined with the raisins it was a little too sweet. Too bad I didn't have any chocolate chips- Next time!

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GIOIAMICHELE

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Reviewed: Nov. 6, 2007

Loved this recipe! I altered it just a bit: added a little extra pumpkin (to finish the can), used half brown sugar half splenda, and used egg whites. I the consistency was pretty dense but perfect for what I was looking for...almost like pumpkin pie! sooo good...will definitely make again!

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Ashley

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

Great Muffins- they are really good! They're quite filling and pretty low in calories. My roomate who is petrified of diet food would not stop eating them! Changes I made: I used 2 1/2 cups of Spenda for Baking instead of the Sugar I added the cream cheese and streusal topping from the recipie on the "Pumpkin Cream Cheese Muffins" from this website- using Reduced Fat Cream Cheese of course and splenda. Excellent!

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Emerald Lotus

Cooking Level: Beginning

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Reviewed: Nov. 3, 2007

Wow I was skeptical because I made some really nasty applesauce bread this morning, but these are really freaking good! I also added the chocolate chips because I hate raisins, but they would have been just fine without. I also didn't have any nuts to put in. Next time I will make them without chocolate or nuts, they'll be great with coffee! Super-yum!

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WYLDTWYST

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Reviewed: Oct. 31, 2007

These were fantastic. I subbed the entire sugar with Splenda and they were still fantastic. I also used white whole wheat flour and everyone wanted the recipe. Even those who don't like sugar free things. They never guessed.

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Judy from Pittsburgh

Cooking Level: Expert

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Reviewed: Oct. 31, 2007

I absolutely love these muffins. Admittedly, I do use some adjustments, but they are not major. Instead of all-purpose, I use mostly wheat with some oats and all-purpose mixed in. I also put in raisins and maybe some chocolate chips instead of the nuts. However, these are very tender and have excellent pumpkin flavor; I will now be making these very often!

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Rachel

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

Outstanding muffins! I used fresh pumpkin instead of canned. I dont care for cloves so, I took the advice of a previous cook and increased the nutmeg and cinnamon...that worked just fine. We used our "left over" batter and filled mini muffins which took 15 minutes to bake. They were yummy too. Thanks very much for sharing such a delicious muffin recipe!

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