Reviewed: Feb. 12, 2012

I made these tonight as muffins. I halved the recipe and used 1/4 of the sugar, doubled the spices, unsweetened coconut milk, organic coconut (regular has propylene glycol), pecans and applesauce instead of oil. I think they came out great and still taste sweet. They are cakey, they're just sticking to the cupcake liners. I'll make these again, I like that they are vegan, even though I am not.

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Reviewer:

Ham

Reviewed: Nov. 19, 2011

I have made this twice now. Both times I cut the sugar and oil to almost half of what's called for and doubled the spices. I have also made it with persimmon rather than pumpkin puree. Always delicious!

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Reviewer:

JENNCC

Reviewed: Mar. 15, 2011

Hey Kevin ,kick- job !!! The best ever so thanks !!! Love pumkin n you took it over the top :)

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Reviewer:

barney

Reviewed: Nov. 19, 2010

I cut this recipe in half to make one loaf & made some substitutions based on what I had on hand. I used spelt flour rather than all-purpose, eliminated the white sugar, flaked coconut, & nuts (bc I didn't have any) & added ~1/4cup of molasses & chocolate chips! It is super moist & I love that it is vegan. I am making it again for a potluck this weekend & am going to up the spices & perhaps add some ginger. delicious!

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Reviewer:

marymhart

Reviewed: Nov. 13, 2010

This is really good. A unique combination of flavors. About half-way through making it I realized that it didn't call for any eggs, which makes it great recipe for vegans! I'm not a vegan, but went ahead and finished making it. My loaves didn't rise very much. It is very moist and soft, but I can't help wondering if the addition of a couple of eggs might improve the texture even more.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Nov. 2, 2010

This is a very versatile recipe! I substituted whole-wheat flour & 2 cups baked pie pumpkin, doubled the cinnamon and added 50% more nutmeg, skipped the walnuts, halved the sugars, and it was still wonderful! I am rating 4 as if I had made it as is, it would have been way too sweet for my family. It tastes like a sweet treat to us with half the sugar! Great recipe - thanks!

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Adrienne

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

They taste wonderful! I had to add some chocolate chips though ;)

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helpicantcook

Home Town: Malone, New York, USA

Reviewed: Sep. 27, 2010

very delicious! Too bad its so high in calories :(

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Reviewer:

abbynicole

Cooking Level: Intermediate

Reviewed: Aug. 7, 2010

This was awesome! The only change I made was substituting sunflower seeds for the walnuts..delicious and very moist!

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bostongemini

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Reviewed: May 18, 2010

We LOVED it! I make mini muffins and keep them in the freezer and because they are so moist they keep great. I can pull them out for my toddler son for breakfast and he loves them. I did cut back on the sugar because my coconut was sweetened.

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