The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 5, 2009
These muffins have a good flavor but you have to eat them as soon as they cook or they get tough/dry due to lack of oil. They have a good flavor but I think they really need some oil added for texture. I've made these several times before deciding what was wrong.
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Cooking Level: Expert

Living In: Muncie, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 31, 2009
My husband bought some pumpkin-chocolate-chip-cookies and they tasted so good I wanted to make some pumpkin-choc-chip-muffins for a brunch that I was hosting. I halved the recipe, used half whole-wheat flour, cut down the sugar to 1cup ( half white, half brown) and used pumkin-pie-spice instead of nutmeg. My batter was pretty thick so I added a splash of milk and about 1/4c apple sauce to add moisture. The batter was plenty for 15 cupcakes-size muffins that rose beautifully and were done after 24mins. The muffins were absolutely delicious!! Very moist and rich. I did the calorie count and one muffin came down to only 150kcal!!! Next time I'll try substituting half the sugar for sweetener to cut down on the calories even more. Can't believe something this moist and decadent is actually fat-free!! Will be making again!
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Cooking Level: Intermediate

Home Town: Wittlich, Rheinland-Pfalz, Germany
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 28, 2009
Sadly I was not impressed with these. I followed the recipe exactly, but somehow ended up with burnt, dry nasty tasting muffins that smelled like burnt popcorn!? I had to throw them all out :(
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 19, 2009
The texture was not at all what I expected (sponge-y), but it was a yummy treat! The chocolate chips really made it special. I think next time I would add cinnamon and cloves so it would taste more like a pumpkin pie!
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Jul. 6, 2009
This recipe has been in my box for quite some time. I had some extra canned pumpkin from another recipe and I put it to good use in these muffins. They turned out really moist and good. My kids are already asking for another batch.
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Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jun. 17, 2009
These were awesome! I made them back in the winter and then lost the recipe card that I wrote them out on to. I just spent hours sifting through other pumpkin muffin recipes and am so glad I found it again. They were moist and delicious, and freeze very well. Can also be made into a loaf if cooked for a little longer at a lower temperature. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Mar. 29, 2009
These are awesome!
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Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Mar. 12, 2009
Taste and texture turned out perfectly. Excellent pumpkin flavour. I used pumpkin pie spice instead of nutmeg for personal preference. THX
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 28, 2009
Both my husband and I agree these are awesome tasting muffins! I substituted half the amount of sugar with the appropriate amount of Splenda (no matter what the makers of Splenda say, it doesn't always work). My muffin tops looked pretty ugly unlike others' photos, and I suspect it's due to the Splenda. My husband didn't care what they looked like and said they were the best! Thanks for sharing such a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Jan. 4, 2009
Excellent! Thanks for a great recipe that we make again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Dec. 11, 2008
I added in 1tsp each of a cinnamon and ground ginger, and used dark chocolate chips, and these turned out great! Nice and crispy on top. I gave one batch away and I'm getting requests for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Nov. 17, 2008
Best recipe! The whole family gushed, definitely a keeper recipe! I added my own mix of pumpkin pie spices the second time around and the recipe was even better!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 31, 2008
Very tasty; however, I changed a couple things so I don't know exactly how the original recipe tastes....probably just as good! I changed the quantity to 12 muffins and used 1 cup white and about 1/3 cup whole wheat and 1/3 cup flax meal, just to add some more nutrition. Used about a tsp. of vanilla too. Instead of water I used oil after reading the reviews of it being dry, etc. They are awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 21, 2008
Tasty muffins! Very good recipe to cook with children...and one they like to eat. My three-year-old ate six muffins as soon as they were cool enough. I made mini muffins, reducing cooking time to 10 minutes for a pan of 24 mini muffins. I used 2/3 whole wheat flour and reduced the white sugar to 1 cup, adding 3/4 cup brown sugar with it. I think I could even reduce the sugar further and not compromise the taste. I also reduced the water to 1/2 cup and added a bit more pumpkin. They were not a bit dry. A perfect easy and delicious, and somewhat healthy recipe when you need to bake for a function with children. I will use it again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 13, 2008
I made this following the recipe except that I used cooked pumpkin that I had in the fridge. When I mixed it up it didn't seem like enouch chocolate chips to me, so I added about a cup more. It was good, but not as pumpkiny as I would like. It mostly tasted like chocolate chip muffins with a mild pumpkin undertone. I think next time I would add more pumpkin and maybe leave out the water? I just wanted more of a strong chocolate-pumpkin taste! They were yummy though.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
Reviewed: Oct. 5, 2008
these muffins taste like my moms Shadow King muffins. this recipe makes a lot of them to!!!
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Cooking Level: Intermediate

Living In: Aurora, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.03 star rating.
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Reviewed: Sep. 12, 2008
These muffins are so good! I followed the recipe exactly except for putting more chocolate chips in. I wouldn't recommend that unless you're big on chocolate though. They turned out perfect!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.03 star rating.
Reviewed: May 26, 2008
I liked these muffins. I thought they were a bit "sticky" but yummy. I did use 1/2 whole wheat flour and regular white flour. I also added coconut flakes (when I stirred in the chocolate chips) and it was SO good.
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Cooking Level: Intermediate

Home Town: Pembroke, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.03 star rating.
Reviewed: Apr. 24, 2008
I made these today and they were inedible! I made them exactly as the recipe said and they were so dry! Very disappointed.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.03 star rating.
Reviewed: Feb. 25, 2008
This pumpkin muffin recipe was a great base. I modified the recipe to make it more healthy. 2 cups of white flour were replaced with 1 cup of whole wheat flour, 1/2 cup of flax seed meal and 1/2 cup of wheat germ. 3 cups of sugar was replaced with 1 cup of white sugar and 1/3 cup of brown sugar was sweet enough. My kids added vanilla, nutmeg and cinnamon. No chocolate chips in the pantry and they still tasted great!
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Cooking Level: Intermediate

Home Town: Falmouth, Massachusetts, USA
Living In: Plymouth, Massachusetts, USA

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