Reviewed: Apr. 7, 2006

Really tasty muffins. My entire family gobbled them up. However, they stuck to the paper liners. After baking them, I noticed the oven was set at 375, not 350. Could this be the cause of sticking?

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2006

These are sooooo yummy, but I made some modifications - personal preference. I use whole wheat flour and cut way back on the sugar. I also use egg substitute. Fantastic!

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Reviewer:

Christine

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: Smithers, British Columbia, Canada

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Reviewed: Nov. 26, 2005

The only problem I had was getting the muffin papers to let go of the muffin! These were fabulous!

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LESCARGOT

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Reviewed: Nov. 25, 2005

Wonderful!! I used less sugar per other reviews (about 3/4 cup rather than 1 1/3 cups for 1/3 the recipe), otherwise followed the recipe exactly. I don't understand any of the negative reviews!

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LovesCheese

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Reviewed: Nov. 12, 2005

The muffins smelled wonderful, they looked fine, were fairly moist, but they didn't have a very good flavor. I omitted the raisins but that shouldn't effect the flavor very much. I think I'll look around for a different recipe.

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FYSTYONE

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Reviewed: Nov. 11, 2005

I really like these muffins. They are a bit sweet...would use less sugar next time, but overall a really tasty muffin.

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BDE724

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Reviewed: Nov. 5, 2005

I have tried a lot of different pumpkin muffin recipes, and this is, hands down, THE BEST. The fact that it is also so healthy- incredible. This is my "signature muffin" now!

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singingchef

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Reviewed: Nov. 1, 2005

The muffins were very good. I did decrease the amount of cloves, and I used unprocessed sugar for half of what it called for. The exterior of the muffin was tough--we had to rip them apart. The inside, though, was yummy!!

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ACHLEBOS

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Reviewed: Oct. 30, 2005

I made these muffins the other night. Instead of raisins, I used cranberries; I also used whole wheat flour and egg beaters to make it more healthy. They were so moist and soft--absolutely delicious!

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TINKRBELXO

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Reviewed: Oct. 19, 2005

I first changed the serving size down to 1 dozen muffins but then I made some healthy modifications to this recipe. I used all whole-wheat flour instead of all-purpose flour. Instead of 1-1/3 cups sugar, I used 1/4 cup Splenda and between 1/8 and 1/4 cup of honey. I didn't have nutmeg (Shoprite ran out) or ground cloves so I doubled the cinnamon to 1 tsp. I used eggbeaters to replace the eggs but put an extra 1/2 egg in. I also overflowed the 1/3 cup of applesauce and added about 1/4 of fat free plain yogurt. These muffins made my dorm smell INCREDIBLE. I also topped them with extra cinnamon. They were extremely moist (I think I took them out a minute or two early) and have a nice pumpkin-wheat-nut-raisin flavor and even my non-health-conscious roommates liked them as well as my coworkers! I am going to make another batch or 2 tonight to freeze. Highly Recommended!!

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Reviewer:

Nick Strand

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Davis, California, USA

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Reviewed: Oct. 12, 2005

This recipe is GREAT! I made a few changes. It doesn't need as much sugar as recipe calls for. I also used equal amounts of whole wheat flour and all purpose flour.After baking, I topped with light cream cheese mixed with pumpkin pie spice.

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CRAZYKIDZ

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Reviewed: Oct. 2, 2005

I recently entered it in a pumpkinfest baking contest and won First Prize for the Heart Smart category! It's great!

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lil_gingerbread_girl

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Reviewed: Jul. 26, 2005

These were o.k. They had a funny texture, really sponge like. The flavour was nice, but I think I could find a better recipe. They weren't bad, but I probably won't make them again.

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STEPH577

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Whitehorse, Yukon, Canada

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Reviewed: Feb. 28, 2005

Compared to other pumpkin spice muffin recipes I got off the site, this one failed. Since there were so many eggs used, the muffin turned out chewy. I ate half a muffin and tossed the rest.

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DREAMCHARADE

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Reviewed: Feb. 15, 2005

These are awesome! My husband and 2 toddlers love them as well! Definitely a great addition to my recipe box.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Jan. 9, 2005

These are fantastic. You would never guess they are low-fat!

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JENB1972

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Reviewed: Jan. 5, 2005

While the flavor was okay, I wasn't crazy about the super-dense texture. My toddler son, who'll eat most muffins, turned up his nose at these. I've yet to try a pumpkin muffin that I loved, and this wasn't better or worse really than others I've tried.

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hlo

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Reviewed: Jan. 3, 2005

love this recipe! Everyone was raving when eating these muffins.

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ESTEWART14

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Reviewed: Dec. 10, 2004

My kids love them! I used whole wheat flour, less sugar, and made 1/3 of the recipe to make 12 muffins since I only had one muffin pan. They turned out really good!

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JLLEWIS1214

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Oct. 27, 2004

Not what I was expecting. I'm not sure what it is, maybe too much spice or the texture. I ended up sending all 26 muffins to work with my husband. Don't plan on using this recipe again.

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