Reviewed: Nov. 29, 2006

i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate), but i couldn't submit a review without a rating, so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins, used 1 cup whole wheat and 1 cup all-purpose flour, used starfruit (carambola) pulp instead of applesauce, 1/2 cup of brown sugar, 1 1/2 cups pumpkin puree, and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely, were very fluffy and not dense. They were just faintly sweet, which which i prefer (i don't have much of a sweet tooth). i used paper liners, and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall, great recipe to start with. i've included a picture as well.

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lobashi

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Reviewed: Nov. 28, 2006

These were wonderful! I made some changes. I used 2 cups of sugar instead of 4 and they were plenty sweet. I also used 3 cups of spelt flour and 1 3/4 cups millet flour. I also wanted to use oil because my daughter needs the calories, so I used 1/2 cup of oil and 1/2 c applesauce. My kids ate them up!

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GretchenBaylor

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Reviewed: Nov. 23, 2006

I made these as a healthier alternative to pumpkin pie. I used mostly Splenda, along with a little sugar. I made them as written and they turned out wonderful. They are not cakey, instead they are pretty dense. Lots of flavor.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 20, 2006

I really LIKE these! It's not so much that they are the most sinful thing you've ever tasted, it's that they're quite good, really low fat, and literally addictive. I made mine using whole wheat flour, craisins instead of raisins (eyew rasins) and diced apple instead of walnuts. I also used splenda instead of sugar. Since I live in Israel, I couldn't find canned pumpkin. So I decided to go to the store to make my own. Apparently pumpkin is the word they use to mean butternut squash, so I steamed and mashed butternut squash with some pumpkin pie type spices and a dash of salt. I got about 24 little muffins (they don't really rise). My boyfriend said they are cute, but that they're not really his "type" of thing, but he went back for seconds, so who know. I'll make these again. You kind of have to work to chew them, but that's cause they're dense. I like them! Thanks for the recipe!!!!

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Simone

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

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Reviewed: Nov. 14, 2006

These muffins turned out very dense, however, using Splenda instead of sugar made this really healthy, which I loved. Thanks!

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KLBUMB

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Snoqualmie, Washington, USA

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Reviewed: Nov. 12, 2006

It was really really good. I made only half the recipe and did not add walnuts. Definitely a keeper.

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Geetha

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Reviewed: Nov. 9, 2006

Yummy! These muffins are so good. I love the raisins in them. I too used Splenda & they turned out fine. Would also be good with pieces of apple in them

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MMSITTIG

Cooking Level: Intermediate

Home Town: Highland, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Nov. 9, 2006

These are great. The texture is weird though, but the taste makes up for it. Thanks for the recipe! I will make it again!

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Cari

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Reviewed: Nov. 4, 2006

Yum! That sums it up. These are great!! I leave out the raisins and walnuts, because we don't like them.

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KJBARN99

Home Town: Wayne City, Illinois, USA

Living In: Salem, Illinois, USA

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Reviewed: Nov. 1, 2006

I made a half-recipe of these using the leftover canned pumpkin from when I made pumpkin pie. I substituted chopped frozen cranberries for the walnuts and replaced 1 cup of the flour with whole-wheat flour. Also, following other reviewers' suggestions I cut the sugar down by half. I was surprised by how good they are considering they're so low-fat... but with the sugar cut down I think they need more spices. I would double up the spices next time, and maybe use brown sugar instead of white to give them a little more flavor as I thought they were a little bland.

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Jenn

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Reviewed: Oct. 31, 2006

I used Splenda for baking- the kind that's half real sugar- and I only used 3 cups of it. These were great! I think I'll try using only 2 3/4 cup of the splenda/sugar next time, as I think that would still be plenty sweet.

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Rebecca and Adrian

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Reviewed: Oct. 23, 2006

These are so good, I only use about 2 1/2 C sugar, and use 1 C. chopped walnuts, 1 C. raisins, 1 C. dried cranberries adn 1 1/2 C. chocolate chips. They are my favorite muffins of all time.

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Karen

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Reviewed: Oct. 19, 2006

These were amazing! Addictive they are...I have a busy schedule and was able to make these in no time. Recipe was easy to cut in 1/2 too. I made them with Splenda for Baking, regular applsauce, craisins instead of raisins and pecans instead of walnuts. They came out great. Stuck a little to paper liners...next time I will spray a muffin tin or even spray the liners with a little Butter Flavored Pam. Making again in a couple of days for my Aerobic Classes I teach the week of Halloween.

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BFit4You

Cooking Level: Expert

Home Town: Stafford, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 18, 2006

I made this recipe even lower fat. I used 3/4 cp of Splenda and 1/2 cp of sugar. I also used whole wheat pastry flour mostly. I added way more cinammon and walnuts. It has a very good texture. They came out very moist.

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JAMIE1270

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Reviewed: Oct. 11, 2006

I have never made fat free muffins before so this was a new cooking experience for me. They are definetly more chewy than muffins with oil, but VERY tasty. I also had a whole lot of ripe bananas to use up, so I mixed equal amounts of mashed bananas and frozen pumpkin and made 2 batches of muffins. The taste is really good! I also used 1/2 white flour and 1/2 whole wheat flour, plus some wheatgerm and coconut. It's worth making again and a very healthy choice to make.

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Naomi

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Reviewed: Oct. 11, 2006

Hi..well I must confess, I'm NOT a big fan of pumpkin, BUT..these muffins ROCK! I made them with whole-wheat flour instead of the white, and I used 2 cups of SPLENDA instead of 4 cups of sugar. I think 4 cups sounds like a lot of sugar. Anyway, my entire family LOVED these. They are a keeper. Thank- you to "MidnightJasmine" for this recipe!

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NEIGHBOUR2

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 26, 2006

V. V. good- used 3 c. sugar, 1/4 c. honey, and added extra pumpkin pie spice

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BallerinaBaker

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Reviewed: Sep. 1, 2006

Wow, these muffins are so delicious. I'm pleasantly surprised, but based on the glowing reviews, maybe I shouldn't be. I substituted whole wheat flour and reduced the sugar a bit (used Splenda). I also left out the nuts. Next time, I'll add some chocolate chips! Also, using wax paper to line the muffin pans and coating with some non-stick spray makes them very easy to peel off.

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JANN

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Reviewed: Aug. 12, 2006

This was my first time to make muffins w/o oil and they were amazing. I did make a few changes though. I substituted molasses for the raisins because my kids won't eat them and used an egg replacer. I also used half whole wheat flour and half unbleached and also used half sugar substitute and half sugar. Next time I will try adding shredded carrots to knock back some of the sugar without having to add a substitute. Wonderful and nutritious muffins!!!

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linnygirl

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Reviewed: May 17, 2006

I cut this recipe in half. I used 1 c whole wheat flour, 1 cup all purpose flour and 1/2 cup ground flax seed. egg beaters, and 1/2 c splenda 1/2 c reg sugar.They were plenty sweet! Very moist, high fiber and filled with good stuff. I love this recipe..it was very easy to convert to a healthy recipe. I did not use paper liners. I used a nonstick muffin pan..they came out beautifully.

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emmy

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Addictive Pumpkin Muffins

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