Reviewer:

Reviewed: Mar. 5, 2012

I made this recipe for a crowd of parents and kids. They were liked by all! I used applesauce for half the oil, and you couldn't tell. Next time I won't use any oil. With the added applesauce, I did think they were too sweet and will not use as much sugar next time. A guest said he liked them, and "he doesn't even like muffins."

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Reviewer:

metrocook1

Reviewed: Jan. 29, 2012

These are delicious! BUT be careful with the baking time -- in my oven 30 minutes was plenty for the pans on the top shelf, and too much for the pan on the bottom shelf

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Reviewer:

loskeets

Reviewed: Jan. 24, 2012

Quite moist and delicious. I used canned butternut squash instead of pumpkin, whole wheat flour for AP, substituted 4 oz. unsweetened applesauce for 1/2 the canola, used 1/2 egg beaters with whole egg, and added a handful of quick oats. For topping, I cut butter in half and used brown sugar instead of white. Baked a double batch in a 10x17 pan for about 40 minutes. Freezes beautifully.

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Reviewer:

northern exposure

Living In: Laramie, Wyoming, USA

Reviewed: Dec. 20, 2011

YUM! I made the recipe as is, only subbing one cup of whole wheat flour as part of the 2.5 cups. I got 12 reg size and 24 mini muffins out of the recipe, but only had enough topping for the 12 larger muffins. I did add chopped nuts to the topping and a few sprinkles of nutmeg. Don't leave off the topping to save a few calories - it really makes the muffin. Thanks for sharing this recipe, it will be a "make again" here in my house.

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Reviewer:

lizlovescake

Reviewed: Dec. 1, 2011

whole wheat flour instead of all purpose and applesauce instead of oil. YUMMY!!!!! I do suggest using all purpose flour for the streusel though.

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Reviewer:

HappyMommy2011

Reviewed: Nov. 23, 2011

I doubled the batch and got 39 muffins (for Thanksgiving). Replaced the oil with applesauce, too. The streusel did not come together right for me...ended up with a chocolate colored "blob" of soft butter. Maybe I didn't work fast enough and the butter got too warm or maybe it was the beer I drank before hand. At any rate, these muffins are really good! They have a dense texture. Not light and fluffy. Also, mine were done in 30 minutes. Thanks for the recipe.

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Reviewer:

1gdcowgrl

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Home Town: Marlow, Oklahoma, USA

Reviewed: Nov. 22, 2011

I found these to be too dense and heavy. The flavor was good, though. I just wish the texture had been better. The first day, the muffin papers were difficult to remove and pulled off chunks of muffin. The next day this was no longer an issue. So if you use muffin papers, let the muffins sit overnight before you try to remove them. I skipped the topping and just sprinkled the tops with some cinnamon and white sugar before baking. I'm going to try these again and work on improving the texture.

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Reviewer:

KBRADY

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

I made these with applesauce rather than oil to reduce the fat content. I thought these were a little sweet (could be from the applesauce sub) ... hubby thought they were just right. He has more of a sweet tooth though! Next time, I'd reduce the sugar just a little and increase the pumpkin pie spice. This one is a keeper.

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Reviewer:

RABBITSMOMMY

Reviewed: Nov. 19, 2011

completely fabulous! 5 stars even with healthier substitutions - splenda for sugar, applesauce for oil, and left off the streusal topping and used coarse ground sugar instead. these were super moist, and really flavorful. i much prefer large chunks of apple instead of finely chopped ones, but that's just a matter of preference. delicious!

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