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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adrianbb

	Cooking Level: Intermediate Home Town: Pembroke, Massachusetts, USA Living In: Plymouth, Massachusetts, USA
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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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Christina M.


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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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MGMgrand

	Cooking Level: Intermediate Home Town: Falmouth, Massachusetts, USA Living In: Plymouth, Massachusetts, USA
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Reviewed: Jan. 7, 2008

Delicious!!!!! Will make again!!!!!

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christiancook777

	Cooking Level: Intermediate
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Reviewed: Jan. 7, 2008

Verry Simple&& Tasty; Not As Good As My Friends Moms Though.

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M.Oceanna

	Cooking Level: Beginning Living In: Bakersfield, California, USA
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Reviewed: Jan. 6, 2008

DELICIOUS! I love how you can change portions on this. I wanted a simple pumpkin muffin recipe so I opted out for the chocolate chips and it was still easy and delicious! Thank you! I'm putting this one in my recipe box for sure!!

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Miss April


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Reviewed: Dec. 31, 2007

My mother made these for us and I recently trie dto make them myself. It is easy to follow and the product tastes delicious! Safe for beginner baking!

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Emily L

	Cooking Level: Beginning
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Reviewed: Dec. 1, 2007

These tasted pretty good. I followed the recipe exactly, but in the end there was a lot of batter so I added more chocolate chips and about 3/4 cup of raisins. This made 3 dozen good size muffins in a regular size muffin cup. I was a little disappointed that it was so difficult to get the muffin out of the wrapper. I guess that's because they didn't call for butter or oil, but next time I will do something different to avoid that. Overall I was pleased.

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Chenelle


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Reviewed: Nov. 30, 2007

These were really easy to make, and delicious! I used 1 cup brown sugar and 1/2 cup white sugar, and they came out at just the right sweetness with the added chocolate chips. I also substituted the nutmeg with a little cinnamon. The muffins came out at a perfect consistency. I will definitely be making these again soon!

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yummyyum


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Reviewed: Nov. 27, 2007

I divided the batter into two loaf pans and baked them for about 50 minutes. We are enjoying one loaf now and freezing the second for later. Fresh pumpkin puree worked well with this recipe. The "muffins" turned out moist and delicious.

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JASPERBELL


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Reviewed: Nov. 9, 2007

These are awesome!! I did add some cinnamon and pumpkin pie spice to the mix...and did not cook them for the full 30 minutes (I think it was closer to 20 - keep your eye on them and don't let them overcook.) I wonder if those that had a bad outcome used too old baking soda? I have already made them 3 times in the last 2 days - everyone wants the recipe!

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CourtneyGB


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Reviewed: Oct. 31, 2007

My youngest son and I had great fun making these, but they are very sweet and very, I mean very moist. The second time I made them with less sugar and a little bit less water and I felt they worked better. Worth a try.

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slashignore

	Cooking Level: Expert
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Reviewed: Oct. 29, 2007

These were great moist muffins! And you can't beat that there is no added oil or fat - except for the chocolate chips. (I used the mini chips)

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jen bair


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Reviewed: Oct. 28, 2007

Are you kidding me? These are great! I would give it five stars but I altered t slightly (reduced the sugar). They are SO good!!

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lindsayd

	Home Town: San Francisco, California, USA
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Reviewed: Oct. 26, 2007

Didn't care for these. Tasted eggy and they were dense, as others have mentioned. I'm taking them to my son's class today...I hope they will eat them! All in all, I was disappointed in these. Also, I filled my muffin tins to the top and still had lots of leftover batter. Could be spread out into 36 smaller muffins. I would also add extra spices like some others have mentioned.

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mobailey


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Reviewed: Oct. 26, 2007

This recipe was very dissapointing. I followed it exactly and the muffins were very dry and dense. As I was making it I thought the recipe should have some sort of butter or oil in it and it didn't. That made all the difference. If I use this recipe again I will add oil.

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Erika


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