Reviewed: Jan. 10, 2008

As I always do, I made a few minor alterations to the original recipe, but the results were FANTASTIC! I used all whole wheat flour, 2/3c. sugar, skipped the raisins & used 1/4c. canola oil instead of 3 Tbsp. veg oil as called for. I also added about 1/3c. chopped walnuts. My husband avoids most things healthy like the plague, but this recipe definitely fooled him. Thanks for the post! I will be making these often.

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Reviewer:

KVN2003

Cooking Level: Intermediate

Reviewed: Nov. 29, 2007

I made this recipe with leftover pumpkin I'd mashed and frozen after making pumpkin pie. It was quick and easy. I altered it slightly, using half white and half wholemeal flour which gives a nuttier flavour and is a little healthier. Which was good, because I ate 3 soon after baking and another 3 later in the day. My son didn't realise it was pumpkin & bran and he loved them. Yahoo.

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Reviewer:

haldir

Cooking Level: Intermediate

Living In: Hamilton, Waikato, New Zealand

Reviewed: Nov. 21, 2007

Loved this recipe! Great pumpkin taste! and i love that there is bran added into recipe! always looking for a healty ingredient to sneak into the kids meals! both kids (7 & 5) gobbled these up!

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Reviewer:

sarah

Reviewed: Nov. 18, 2007

Yum!! I love making healthy muffins on the weekend that we can take to work for snacks all week long. These were moist and tasty! Definitely a keeper!

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1 user found this review helpful

Reviewer:

STibbs

Cooking Level: Intermediate

Living In: Lyman, Maine, USA

Reviewed: Nov. 11, 2007

I made them just as directed and they're amazing. The recipe is very easy to make and the muffins are quite filling. A much healthier take on pumpkin bread..

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Reviewer:

LABERGEM

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 8, 2007

This recipe is wonderful. I subsituted with wheat flour and splenda and their wonderful, not to say how healthy they are too. I double the recipe and it made 28 muffins.

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1 user found this review helpful