Reviewed: Nov. 21, 2012

These were delicious! They were smooth, and tasted wonderful! I added a few more chocolate chips, though, and it was a lot better!

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Reviewer:

beanmachine

Reviewed: Nov. 19, 2012

This was a fun an easy recipe. I used it to make mini muffins, baking for 18 minutes. I read the other reviews and did make some changes: 1. Used whole wheat flour 2. Substituted water for 1/4 cup of oil and 1 cup of unsweetened apple sauce 3. Halved the sugar to 1 1/2 cups 4. Halved the salt to 1/2 teaspoon 5. Added 1 teaspoon cinnamon 6. Used a 15oz can of pumpkin puree Delicious! The eggs really make the muffins light and fluffy. Thank you Barb for a yummy pumpkin muffin recipe.

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Reviewer:

dinnerin

Reviewed: Oct. 22, 2012

Just made this recipe and it turned out awesome. I made mini muffins instead, baking for only 15 minutes, and mini choc chips.

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Reviewer:

sierra

Reviewed: Oct. 11, 2012

These were so delicious ! I didn't put chocolate chips in them but still very good. I also put pumpkin spice and cinnamon in and at the top which made it great.

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Reviewer:

Rosieposie321

Reviewed: Sep. 11, 2012

5 stars despite my own mistake! Lol I was flustered today on account of someone misplacing my baking powder. So I decided to make these instead. I was in a rush, and bad mood so I didn't read it clearly. I added 2 CANS (15oz each) Pumpkin puree. I couldn't figure out why I had enough batter for 36 Muffins lol They turned out amazing still, just a little denser and super moist. They stick to the paper a bit too, but its not a deal breaker, they still taste amazing. I consider these more of a cupcake, so I topped half with whipped cream, and the other half with chocolate frosting!

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Stryx

Reviewed: Nov. 22, 2011

I added some walnuts and it was very good.

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Reviewer:

Sparkles

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.

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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.

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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!

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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!

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