The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 23, 2007
I wish there were more stars to use! This is THE best muffin recipe I have ever used. I didn't even realize it until after I was done making up the batter, "I didn't use any oil or butter." Anyway, I was concerned about whether it would be dry or not, no. Also very moist. I tried to scale the recipe down, but it was telling me to use like a half of an egg? That made me laugh, so I decided to just be prepared at the end with some good freezer bags and I froze 24 of them. Excellant recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 20, 2007
These just came out of the oven, and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins, 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed, oatmeal and whole wheat flour, and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot, since I have the biggest sweet tooth ever!). I will definitely make these again!
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Cooking Level: Intermediate

Living In: Royal Oak, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 20, 2007
Great muffins if you love pumpkin pie!!
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Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA
Living In: Orlando, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 17, 2007
This is a very good pumpkin muffin. I changed some thing to give it fewer calories and worked it out to about 75 calories a muffin. They are a dense muffin, great for breakfast with some eggs and bacon and coffee. My kids love them even my 7 month old. Great recipe. Highle Recommend you try it. Thanks
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Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 7, 2007
These are great, nice pumpkin taste but not too pumpkiny that someone who doesn't like pumpkin won't eat them. As with others I used half whole wheat flour and half white, next time I'd use all whole wheat, I used 2.5 cups splenda and 2/3 cup sugar, and it was plenty sweet. I forgot to add the walnuts, and I used half raisins and half fresh cranberries chopped, the cranberries are a great contrast to the flavour. I didn't find them overly heavy, they are the same density of all the muffins I make.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 1, 2007
Since all the other reviews were good, I must have done something very wrong because my muffins came out terrible. The were very dense and never fully cooked inside even after keeping them in the oven way longer than the recipe suggests. I only used whole wheat flour and put a little more applesauce and less sugar than suggested. I wont try to make them again. : (
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Buffalo, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 1, 2007
This was a pretty good recipe, but way too much sugar. Next time I make these I use maybe 1/2 cup.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 19, 2007
YUMMY!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 16, 2007
Hard to believe that except for the sugar, these are actually healthy! They are amazingly good. I used 3/4 cup of whole wheat flour, 4 cups of unbleached white flour, and switched out half the raisins for Welch's dried berry blend (cherries, golden raisins, blueberries, cranberries). Really good.
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Cooking Level: Expert

Home Town: Lawrenceville, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 16, 2007
3.5 Cut this recipe in half makes about 17.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 10, 2007
The muffin tops look very dry, but they're moist on the inside. They taste fine for a low-fat, low-sugar muffin. I used splenda and egg substitute. Thank you. I will make again.
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 20, 2007
Health food cannot get better than this. For more nutrition, I use half whole wheat flour and replace more of the all-purpose with rolled oats and ground flax seed for a little more texture. I also cut back on the sugar, use Splenda, and replace the eggs with an egg substitute. Next time I'll try adding some seeds to the mix. I could eat these every day of my life.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 7, 2007
I really like these muffins. I used 1 C whole wheat flour and 3 3/4 C unbleached flour and I also used 2 C Splenda and 2 C sugar...everything else stayed the same. Very good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 15, 2007
These are pretty good, but they turned out a bit bready (probably due to the fact that I used 2/3 whole wheat flour and 1/3 regular).
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 15, 2007
Amazing! I have made these many times, and usually use about half the sugar and whole wheat flour. They're also good with wheat germ added. They're freezable, which is nice since it's such a huge recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 25, 2007
These muffins were great! I adjusted the recipe to serve 12, and used golden raisins instead of regular ones. I also used half whole-wheat flour and half-unbleached, and egg substitute instead of regular eggs. They were a little spicy (due to the nutmeg) but I thought that was a nice touch. The muffins stayed moist and soft, even after a couple days (instead of turning to rubber like other low fat muffins I've made). The only thing that was less than perfect about these muffins was that I used muffin liners, and they had a tendency to stick. However, that will not discourage me from making these again. Seriously, these are some of the best muffins I have ever made- I can't believe they are healthy as well!
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kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 20, 2007
WONDERFUL! This makes a huge amount of muffins, but I did not hear any complaints - we all loved them. Used half whole wheat flour, and will try all whole wheat flour next time. I also think you could replace the eggs with egg substitute to cut back the fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 17, 2007
This recipe is extremely versatile and so easy. It's definitely a keeper! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 6, 2007
Yumm!
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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