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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MUD30

Cooking Level: Expert

Home Town: Superior, Wisconsin, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Oct. 18, 2004

Love these muffins!! I substituted chopped pecans for the walnuts, just because I hate walnuts. I served them with some honey-butter and they were gone! Thanks for the great recipe. Will be making again and again....

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SHAE829

Cooking Level: Intermediate

Home Town: Elkton, Kentucky, USA

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Reviewed: Oct. 8, 2004

I really liked the taste and moistness.

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TRANCEMODE

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Reviewed: Sep. 11, 2004

YUMMY! I made these with whole wheat flour, less sugar, and without the ground cloves...these were delicious! So moist and flavorful..and not bad for you! :)

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PAP179

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Reviewed: Aug. 11, 2004

My family ate the whole batch of these within two days! I substitued Splenda (my husband is diabetic) for the sugar and nobody could tell, even my brother, who claims to hate anything not made with real sugar. They were very moist and delicious.

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Margaret

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Jul. 15, 2004

Pretty good, a little too much spice for my taste. I added chocolate chips to a few of them to see if it was good and it was great!

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RACHSTAR

Home Town: Saint Louis, Missouri, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 30, 2004

These muffins are a staple in our household. I use whole wheat flour instead of white and chocolate chips instead of raisins. I also just do 2 1/4 t cinnamon and 2 1/4 t nutmeg (I don't do the ground cloves.) It's a great healthy snack. Thanks!

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SHYLYCENTRALRAIN

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Reviewed: Jun. 17, 2004

Delicious! I made a few changes (very flexible recipe), and it still came out well. I cut the recipe in 3rd, and came out with 6 large muffins (about 5 oz each). I used only 1/2 cup sugar, but added 8 packets (equivalent of 1/3 cup) splenda, and 1/4 cup of sugar-free caramel syrap. There is a SLIGHT difference in taste for those unused to sugar subsitutes, but if you're used to them, the taste is still pretty good, and it cuts a lot of calories. I also used whole-wheat flour, which seems to compliment the pumpkin well. I didn't have cloves or ginger, so I used 1/2 teaspoon of nutmeg instead. I upped the cinnamon to 1 teaspoon (3 teaspoons in the original recipe). I also used 2 egg whites and 1 egg--turned out well. Instead of 1/3 cup of oil, I used a 6 oz can of vanilla yogurt (3/4 cup). It added a nice flavor, while still keeping it moist. Finally, I added half a cup of mini chocolate chips tossed with a few teaspoons of flour at the end--absolutely delicious!

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AURYANE

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Reviewed: Mar. 13, 2004

This recipe is a wonderful blessing to those of us restricted to low fat foods. Just sweet enough and quite flavorful. The cloves seem to overpower the other spices, I will reduce cloves and increase cinnamon next time, or just use pumpkin pie spice instead. Thankyou for such a tasty treat.

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COOKIE3

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Reviewed: Feb. 12, 2004

I thought these muffins were good. Would probably make again sometime.

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LINDA DEMARIA

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Reviewed: Jan. 24, 2004

I thought these muffins were great! I actually used almost all whole wheat flour (just because I realized as I was making them that I was almost out of white) and I didn't think you could even tell because the pumpkin taste takes over! Also, I cut the sugar in half, down to 2 cups, because 4 just seemed like SO much to me and I prefer to not eat so much sugar. They were plenty sweet with just the 2 cups! We hate raisins, so used mini choc chips instead and I have been eating them for breakfast every day since! TASTY!

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MKWAJU

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Reviewed: Jan. 18, 2004

I loved these muffins and so did everyone else who tried them. I did not add the raisins and used pecans instead of walnuts just out of personal preference. These were the moistest muffins I have ever tasted. I was pleased because my new mother-n-law said they were the best muffins she had ever eaten (and she is a great cook.) Thanks for the recipe!!

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KIMBERLYSAINT

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Reviewed: Jan. 11, 2004

These are healty snacks, but not great muffins

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ALLI_THE_AMAZON35

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Reviewed: Dec. 30, 2003

Very good. I halfed recipe except for the spices. Made 24 muffins.

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HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 20, 2003

My son made these muffins for our county fair and he got a blue (first place) ribbon and reserve champion ribbon. They are excellent.

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STROKER5

Cooking Level: Intermediate

Home Town: Ellensburg, Washington, USA

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Reviewed: Nov. 26, 2003

Everyone Loves them.

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CarrieWeatherholtRD

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Reviewed: Nov. 25, 2003

This is the most fabulous muffin recipe ever, and even for people who are not fond of pumpkin, as the spices, apple sauce, raisins, nuts, etc. really come out and the pumpkin is subtle. I used whole wheat flour totally for a more nutritious muffin and I may substitute with a sweetener instead of the brown sugar that I used, the next time I make them. I only made half of the recipe but I am making them again today!! Thank you so much, and I don't mind the bit about them being difficult to take out of the paper. Isn't that what a muffin is all about? Enjoy, I have now given this to 4 or 5 friends!!

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SKYDESIGNS

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Reviewed: Oct. 21, 2003

ADDICTIVE is right!!! My picky two-year old and I absolutely love these muffins. Very nutritious. Even better after being in the freezer. I found it was much easier to just grease the muffin pans and not use the paper cups. I spent too much time peeling the muffins from the paper.

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Shelly K.

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Reviewed: Oct. 3, 2003

Very easy to make and delicious. With pumpkin bread around...I know fall is finally here. Making my favorite fall treat in a muffin-form provides a great/quick snack for the family, and you would never know these were reduced in fat. I did not add the raisins or nuts, since I prefer without...the recipe is still wonderful. Thank you for sharing it.

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HREICHERT

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Reviewed: Sep. 28, 2003

These muffins have great flavor, the only problem I had was that they stuck to the muffin liners. I scaled the recipe to make 12 muffins; I used 1 1/2 tsp of apple pie spice and 1/4 tsp of ginger instead of the seperate spices, also cut back on the suger by 1/3 of a cup because my applesauce was not unsweetened. I will make these again but next time will not use muffin liners will just spray my muffin pans with non stick spray. Love that they are low fat and good for you!

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