Reviewed: Oct. 12, 2010

Yum! I scale the recipe down from 36 servings to 12, which makes 3 dozen mini muffins. These freeze perfectly and make my house smell faboo. I do prefer to use 3 cups brown sugar instead of 4 cups of white - I get more flavor for less sugar and they're still sweet. I also prefer to use whole-wheat flour, and I often substitute a third of that with oat bran for a nice change of texture. I make these a lot - frequent changes that are good: up the amount of walnuts by 25%, add 1 to 1/2 cups finely grate a large carrot into the batter. These changes don't affect the taste or cooking time/temp. Thanks for a fabulous recipe!

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9 users found this review helpful

Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Oct. 4, 2010

Absolutely WONDERFUL!!! The only changes I made was I used wheat flour instead of white and I used semi-sweet chocolate chips instead of raisins. I will make these over and over again!

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5 users found this review helpful

Reviewer:

Newdles

Reviewed: Oct. 3, 2010

So delicious! I cut the sugar WAY back to 1 cup brown sugar; and used 2 cups white flour, 2 cups whole wheat flour and 3/4 cup oatmeal. Next time I may try a little more oatmeal. I used two metal pans sprayed with Pam, and one set of silicone baking cups, and had no sticking problems at all.

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5 users found this review helpful

Reviewer:

NANCY4923

Reviewed: Oct. 2, 2010

I just made these today and they are delicious!! Made 1/2 batch. Used 2 cups flour, 1 cup whole wheat, 1 cup raisins, 1 1/2 cups pumpkin, 1 1/2 tsp. pumpkin pie spice, 1 cup sugar, 1 cup brown sugar, 4 eggs and 2/3 cup apple sauce. They came out perfect!! My very picky 2 year old loved them!! I will definitely be making these again!

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6 users found this review helpful

Reviewer:

Laur52484

Reviewed: Sep. 29, 2010

I didn't like this recipe at ALL! I followed it by the book and it was not good. I absolutely love pumpkin muffins, so I was really excited. But it fell flat. If you're making it, DO NOT ADD THE CLOVES! And I do NOT recommend the raisins either! Big nono :(

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3 users found this review helpful

Reviewer:

SASK9

Reviewed: Sep. 29, 2010

These are amazing muffins. I made a few adjustments to make them more healthy. Substituted 1/2 of the flour with whole wheat, used 1 3/4 cup of splenda (plenty sweet & delicious), added 1 1/2 cans ( 29oz size), 1 3/4 c applesauce. This made them more moist. You can also replace raisins with choc. chips or cranberries which are delicious, too!

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3 users found this review helpful

Reviewer:

Lexi Girl

Reviewed: Sep. 29, 2010

I have to bring healthy snacks to my son's class every week. I made this recipe today. I made it according to the recipe and it is delicious!! The papers were not hard to get off. I am not a huge pumpkin fan nor do I like raisins, but this is so good. I am bummed that I had to take the rest to my son's school. I will have to make them again this weekend! YUM!

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Reviewer:

Jamie

Reviewed: Sep. 27, 2010

These muffins are yummy. At first I was a little disappointed because they flavor wasn't as rich as I was expecting, but then I realized that they are muffins, not cupcakes. The only thing I did differently was split the sugar into 2 cups of white sugar and 2 cups of brown sugar. They have a delicious, more subtle, pumpkin flavor that goes great with a warm cup of coffee!

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Reviewer:

Lindsey624

Reviewed: Sep. 27, 2010

Oh my gosh, these are wonderful!! I substituted whole wheat flour for all 4 3/4 cups, and brown sugar for half of the sugar. I would actually probably cut down on the sugar by a cup next time, as these are pretty dang sweet; but YUM! I'll make these again for sure :)

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4 users found this review helpful