Reviewed: May 7, 2008

As good as everyone says! I reduced the sugar by 1/2 cup, used applesauce for half the oil, and baked in a 9 x 13 pan for ease-- no problem! My 2 1/2 year old might have eaten the whole pan if I'd let him.

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dana k.

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Reviewed: May 2, 2008

Loved this recipe, my whole family did. The only change i'd make is to replace 1/2 the white sugar with brown sugar and use brown sugar for the topping.

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SPAZIN19

Cooking Level: Expert

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Reviewed: May 2, 2008

Wow. These were super easy and everybody loved them. The recipe made 24 muffins although after cooking some were small. We ate them all in 24 hours. Yum yum yum!

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 6, 2008

These were delicious. They got gobbled up almost as soon as I took them out of the oven. The apple and pumpkin made a wonderful combination. I had about 20 people over when I served them, and everyone seemed to enjoy them.

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Claire86

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2008

I just made these and they are wonderful! I served them at a family dinner and they were loved by all. I will definately be making these again!

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Judy Kirby

Cooking Level: Expert

Home Town: Burns Harbor, Indiana, USA

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Reviewed: Mar. 11, 2008

These were great! I used dried cranberries and one apple. Used 2c flour and 1/2c bran. Decreased the sugar to 1c and threw in a banana and a 1/2 c. Peach yogurt. Sprinkled with a bit of brn sug and some cinnamon.

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JANINEDAME

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

These are great!! I will have to try the healthier recipe changes as some other reviewers have listed! I used 1 cup of white sugar and 1 cup of brown sugar, added some pecans, and added oats to the streusel topping! The muffins needed a bit more baking time, but that might have just been my oven. They turned out very moist! Yum!!!

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mfrijoles17

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Reviewed: Feb. 23, 2008

This recipe was very moist, and it made two dozen. When I tried this recipe the second time,I doubled the streusle topping and added a little bit more flour into the topping. It worked out perfect.

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Lauren McLennan

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Reviewed: Feb. 8, 2008

I made these muffins the healthy way (as recommended by other reviewers) because I was mainly making them for my toddler. These were FANTASTIC! I wish I had put more chopped apple in though. I am sure if you made the recipe as stated with the oil, sugar and topping these would be pretty special. Will keep this recipe in mind when I need a recipe for a special occassion. Wil keep making them the healthy way in the mean time!!

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christophersmom

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

Awesome recipe. I initially tried the recipe exactly as written, and thought it was too sweet. I've made it another 3ish times since (..it's that good!), but with some healthier alternatives: whole-wheat flour, replace oil with applesauce and easily halve the sugar. These never last more than a few days in my house!

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2008

These are great muffins. I am on weight watchers so made some changes to make them healthier and only ONE POINT! I used whole wheat flour, splenda instead of sugar and applesauce instead of oil. They are still moist and delicous. I did have to cut the baking time by about ten minutes this way. My 3 and 2 year old children are enjoying them as we speak! The only problem I had was the first day they stuck to the paper wrappers but today they are fine.

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RochelleJanine

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

We loved this recipe!! I also left the apple skins on. I also used oat flour and buckwheat and brown sugar (about half of what it called for) and they were delicious!! Thanks for this recipe.

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jlal4

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2007

Yummy! I followed the recipe very closely (didn't peel the apples and left off the topping) and they were great! I easy and great treat for brunch or breakfast meeting.

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SAILORTIFF

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Reviewed: Nov. 26, 2007

I followed this recipe exactly as it is. I made these for a teacher gift. My husband and I thought that they were pretty good. However, my 2 boys just ate the struesel topping off and left the rest of the muffin. They said that the apple was weird combined with the pumpkin. They preferred plain pumpkin muffins. Oh well. I didn't make it for them anyway! :-)

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VCASSIDY

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Reviewed: Nov. 22, 2007

These were really good despite adding one too many eggs by accident. Whoops! Will make again!

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DentalCook

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This is definitely going to be one of my "staple" recipes! A great way to use your leftover pumpkin, as it only calls for about 1/2 a can. I omitted the topping and made a simple cream cheese frosting, very yummy. This batter made 7 normal sized muffins for me, and I found that the baking time was a bit too long at 25 mins. Next time I'll check them at about 20 mins.

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roweena

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Reviewed: Nov. 17, 2007

I was not impressed by these. The batter was very dry, but I was not concerned due to the other reviews. However, the muffins themselves turned out dry as well. I also found them too sweet, which was surprising because the struesel topping didn't melt well. The only change I made was substituting whole wheat for white flour.

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GL

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Love this recipe!! I used butter instead of oil and added 4 tablspoon ground flax seed for a extra bit of health.

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bindigirl

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 9, 2007

I followed the recipe exactly...turned out wonderful! My family really enjoyed them.

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Teresa H.

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Reviewed: Nov. 5, 2007

Awesome Recipe! Tastes Great! I added some extras like chocolate chips and raisins. And instead of two cups of apple, i shredded 1 apple and smashed in a banana with the pumpkin mixture. Then right before it went in the oven, I sprinkled it with granola. Great morning treat!

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