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Reviewed: Aug. 5, 2008

I made the recipe as is but left off the streusel topping. These muffins are so tasty it really is not needed.

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mommymeggy

	Cooking Level: Intermediate
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Reviewed: Oct. 30, 2007

Yum! I didn't have apples on hand so I used 1 cup applesauce instead. Also, I used 1/3 cup olive oil instead of 1/2 cup veg. oil. I will keep this recipe - Thanks!

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Mel

	Cooking Level: Intermediate Living In: Bremerton, Washington, USA
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Reviewed: Oct. 15, 2007

Very yummy muffins but the pumpkin taste does not come through much. I made mine with half white sugar/brown sugar and it was good.

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Amanda from MA CT NJ

	Cooking Level: Intermediate Home Town: Wilbraham, Massachusetts, USA Living In: Highland Park, New Jersey, USA
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Reviewed: Sep. 23, 2007

These are absolutely moist and delish. I have made them for friends and neighbors--always a hit.

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So yummy! These muffins turned out delicious (even without the topping). I didn't have pumpkin pie spice so I only used cinnamon and they were still flavorful! Perfectly moist and i'll definitely be making these over and over again!

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Jessie

	Cooking Level: Beginning Home Town: Manassas, Virginia, USA Living In: Provo, Utah, USA
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Reviewed: Jul. 12, 2007

Really, really yummy! And they smell great while they're baking. I cut back on the sugar, using only 1 1/2 cups and they were plenty sweet enough. Didn't measure my diced apple; just used one medium apple and that seemed to be just right. Left out the topping to save on fat and sugar and they were still great. Will pass this recipe on to my family.

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Carrie B.


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Reviewed: Jul. 11, 2007

This recipe has way too much apple. The apples made the muffins a little soggy, especially on the bottom.

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Jenn

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: Jun. 8, 2007

FABULOUS!! I made these for hubby to grab to take to work. He and the kids loved them. I was looking for something to do with some left over canned pumpkin from another recipe. These hit the spot. Only change I made was the topping. I messed up on the amounts when I first made it, so I tried to fix it and use it on some, and they turned out ok. But on some, I put a sugar milk glaze right as they came out of the oven and they were great! The kids liked them both. Thanks for the great recipe, this is a keeper!!!

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WALLIZGRL

	Cooking Level: Intermediate Home Town: Tampa, Florida, USA Living In: Clearwater, Florida, USA
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Reviewed: May 5, 2007

I was craving pumpkin pie but didn't want to deal with a crust so chose this recipe instead. I modified the recipe with some of the suggestions given previously. I used whole wheat flour instead of white, regular Splenda instead of sugar, didn't use any oil, skipped the streusel topping and added 1.5 chopped walnuts to the batter. Absolutely fabulous. Thanks!

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Cooking in WA


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Reviewed: Jan. 17, 2007

These muffins were great. I will be making them again for sure.

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bobbii78


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Reviewed: Nov. 11, 2006

These muffins were so moist & tasty. I would definately recommend & make again. Loved them.

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Debbie


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Reviewed: Oct. 14, 2006

These muffins are very moist and tasty. The apples add a nice sweetness. I did not add the topping and also substitute Splenda for 1 cup of the granulated sugar. Next time I plan to substitute Splenda for the entire 2 cups. My husband does not care for pumpkin but really liked these muffins.

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Laurie C.

	Living In: Seattle, Washington, USA
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Apple Pumpkin Muffins

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