Reviewed: Nov. 22, 2011

I added some walnuts and it was very good.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Reviewed: Nov. 10, 2011

WARNING: 30 mn at 400 is way too long if you are baking in standard muffin tins. Start with 18 or 20 and add if you need to. Not the greatest pumpkin muffin ever, but perfectly workable. I used this recipe because the first one I came across had 1.5 C of oil, which seemed extreme. I added 1 t of cinnamon and 1/2 of cloves, just 'cause I can't imagine pumpkin bread without those two spices. Also, I was using fresh pumpkin so I omitted the water. I intend to freeze them: hopefully they won't be too dry when I thaw and use next week.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

WEBTARKEENA

Reviewed: Oct. 15, 2011

I cut this recipe in half BUT I cut the sugar in half again to 3/4 cup for 12 muffins or a half recipe. I only used 1 1/2 cups flour because for 12 muffins, that's usually what I use and I was afraid the muffins would come out dry if I added more flour. Baking these at 350*, my muffins were done at just about 20 minutes. Thirty minutes and I would have had overdone muffins. These turned out okay but they didn't have much flavor. I think if I were to make these again, I'd increase the spices (like maybe use pumpkin pie spice) and I'd use some kind of fat (melted butter or vegetable oil) or even some cold brewed chai instead of plain water.

Was this review helpful? [ YES ]
16 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 21, 2011

I haven't made these in years and every fall I get a request for the recipe. Such a perfectly festive way to enjoy the fall!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chef Carolyn

Cooking Level: Intermediate

Home Town: Chatham, New Jersey, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Mar. 22, 2011

I made a half batch of these, and used canned pureed sweet potatoes instead of the pumpkin. Major issue with this recipe: the cooking time. I see some complaints about dark, dry muffins in the reviews. No standard sized muffin should be cooked for half an hour. I baked 20 minutes, perfect. My kids are loving the sweet potato + chocolate chip combo. Great way to dose them with vitamins A & C!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

GOURMETMOMMY

Cooking Level: Expert

Home Town: Lawson, Missouri, USA

Living In: Lathrop, Missouri, USA

Reviewed: Feb. 16, 2011

Mine were done after 22 minutes in the oven. Maybe add a little cinnamon??

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cdmtford69

Reviewed: Feb. 4, 2011

No oil, no butter, but still plenty of moistness and flavor going on in these muffins. My kids enjoyed these all week for an after-school snack. I cut the recipe in half and it worked great! Thanks for a low-fat, delicious muffin recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Nov. 10, 2010

These were absolutely delicious, and everyone came back for seconds. I'll make these again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

pastrychefsam

Cooking Level: Intermediate

Reviewed: Oct. 21, 2010

my batch made 30 muffins... very good but i did make a few alterations. i did 2 cups of all purpose flour than 1 1/3 cups of whole wheat flour and did 1 1/2 cups white sugar and 1 1/2 cups brown sugar. i also used a whole bag of semisweet chocolate chips (we have major sweet tooths in this house!) the recipe was good the only thing i would change is maybe some more spices....the pumpkin didnt stick out enough in my mind.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

victoria

Reviewed: Oct. 18, 2010

These were great. I had a lot of leftover pumpkin from thanksgiving (I'm Canadian so ours is in October) and I love chocolate so I was excited to try this. I cut the sugar to 2 1/2 cups which was good but I upped the chocolate chips to 1 1/2 cups and you could barely taste pumpkin. Next time I will use only 1 cup. Lastly I used pumpkin pie spice in place of nutmeg and next time I think I will use 2 tsp rather then just 1 as to enhance the pumpkin flavour.

Was this review helpful? [ YES ]
4 users found this review helpful