Reviewed: Jan. 7, 2008

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

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christiancook777

Cooking Level: Intermediate

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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: Jan. 5, 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: 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

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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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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Reviewed: Oct. 25, 2007

We made this without chocolate (b/c we were out) and they baked up thick and a bit sticky on top (too much sugar?). Not quite what we were hoping for. We'll keep looking for something lighter and more bready.

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Selaine

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Oct. 15, 2007

DELICIOUS! I love pumpkin anything and was eager to try out this recipe. I substituted the chocolate chips with raisins since I feel their texture and earthy taste better compliments the pumpkin and spice flavor. Taking another reviewer's suggestion, I added more spices to this than suggested in the original: cinnamon, cloves, nutmeg and allspice, all of which this recipe benefits from. I expected the muffins to be dense since pumpkin puree is extremely heavy and moist. I used my KitchenAid mixer for the wet ingredients and slowly added the dry ingredients to the wet... I think this made for slightly lighter muffins. My end result was 24 bright orange, spicy-scented muffins that my friends and roommates thoroughly enjoyed. Remember to grease the muffin tins WELL and use about a 1/3-1/2c of batter per muffin (fill the tin) because your muffins will develop a nice top this way. I can't wait to make this again!

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dragonlady5

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Oct. 8, 2007

I decided to do something different this year instead of pumpkin pie. So I tried this muffin and my kids love them. I added 1 1/2 tps of pumpkin spice and 1/2 c Skor bits to the receipe. Awesome, I have already been told I have to make them again!!! Thanks

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KBRIT

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Reviewed: Sep. 28, 2007

These were great! we all enjoyed these, they were moist, not dense at all and I could taste the pumpkin flavour through the chocolate. Will save this recipe forever.

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JANINE23

Cooking Level: Expert

Living In: Stratford, Ontario, Canada

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Reviewed: Apr. 15, 2007

Waste of time. I followed the recipe to the T, muffins came out heavy and bland. I trashed all of them.

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darby

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Reviewed: Feb. 20, 2007

One main problem with this recipe: I followed directions and divided the batter into 24 muffin liners, but it was simply NOT enough batter for that many cups. I ended up with what amounted to muffin bottoms with no tops. If you want nice, poofy topped muffins, double the amount of batter or use only 12 muffin liners. Aside from that, the muffins were delicious.

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Jessa MMS

Cooking Level: Intermediate

Home Town: Cumberland, Maryland, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Jan. 21, 2007

These turned out exactly as I hoped they would. Moist, and darker on top than the picture. They did not stick to muffin tins as some said, but I was generous in greasing them. Cutting the sugar to 2 1/2 cups didn't hurt them. Also, I increased the chocolate chips to 1 1/2 cups.

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