Reviewed: Nov. 24, 2009

yum!

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c®y$~t@L

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 21, 2009

Very good....easy and basic.....I ground whole cloves and used a full tsp. of cinnamon. Kiddos loved em'!

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SLJ6

Cooking Level: Expert

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Reviewed: Nov. 11, 2009

Okay. WOW! I made the recipe as is, except I made my own pumpkin puree (my first time!!) and instead of using the water, I used 2 cups of pumpkin puree. I made it with half brown, half white sugar (I like the deapth of brown sugar) and they are amazing! Thank you SOO much for sharing!

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AuntB

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Reviewed: Nov. 3, 2009

These muffins came out moist and wonderful!! I did make a couple of changes. I used 1 cup white sugar and 1 cup light brown sugar, 15 oz. can of pumpkin puree (so cut the water down to 1/4 cup). and used 1 1/2 cups all purpose flour, and 1 1/2 cups whole wheat flour. I did omit the raisins because I have someone who does not like them. But the rest I left the same! They were fantastic!! I made about 30 good size muffins with this recipe.

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WorkAtHomeMomma

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Reviewed: Nov. 2, 2009

This was absolutely delicious! I omitted the raisins and walnuts but otherwise followed the recipe exactly. I will definitely be making these again very very soon. Thanks so much for this great recipe!

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VAgamecock32

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Reviewed: Oct. 31, 2009

Absolutely delicious! I used 1/2 brown sugar and 1/2 white sugar and also substituted the water with milk. With these changes if I could give this recipe 6 stars I would.

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love2eat

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Reviewed: Oct. 24, 2009

Very good and very simple. My young kids usually only like blueberry muffins or chocolate chip muffins, but they loved these! Great recipe!

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RuralWanderer

Cooking Level: Beginning

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Reviewed: Oct. 24, 2009

These were great. I used 1.5 cups white and 1.5 cups whole wheat flour. I cut the sugar to 1.5 cups and used 1 and 3/4 teaspoons of pumpkin pie spice instead of the other spirces. I also used the whole 15 ounce can of pumpkin. Soft, moist muffins and very pumpkin-y. I would probably try them without raisins next time, but my 2.5 year old twins love raisins, so they were a hit as is.

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mokpochica

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Reviewed: Oct. 22, 2009

Wonderful for fall! I used only a pinch of nutmeg, and added 1/2 teaspoon of ginger. I also added more cinnamon, and cut the sugar a half of a cup.I made a little over a dozen regular size muffins, and then made some mini muffins with the left over batter. They turned out great!

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smartcooker

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I thought these were a good basic muffin; a little on the sweet side. I will definitely cut down on the sugar next time I make them, and will likely slightly alter the spices.

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AppleCiderMama

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Reviewed: Oct. 18, 2009

made a half batch (12 regular-sized muffins) and left out the raisins/walnuts. these were very easy and came out tasting pretty well. i would maybe use a little less cloves and a little more cinnamon, but that's just my preference. swapped out the oil for unsweetened applesauce and used a little less sugar than it called for.

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RobynHG

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Reviewed: Oct. 3, 2009

These were super easy and from when I decided to make them and they were done it was less than a half hour. I didn't use the nuts or raisans because I don't like them but they still came out super yummy!

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Celeste

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Reviewed: Oct. 3, 2009

4 stars because they are excellent but I made some alterations already mentioned (more pumpkin, less water, half white sugar/half dark brown) and I added cranberries to mine and sprinkled walnuts on top of a few as I felt that the cranberries made it more Fall-esque.

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vessania

Cooking Level: Expert

Home Town: Lake Jackson, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 30, 2009

Nothing not to like about this muffin. Perfectly spiced, moist and dense. I'm rating them four stars rather than five only because while these are very good, I'd still call them a pretty average, typical pumpkin muffin - nothing really sets this one apart from others I've tried. I prepared the batter exactly as written with no substitutions or additions. I did, however, use dates rather than raisins and omitted the nuts. Good, reliable recipe for a basic pumpkin muffin.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 13, 2009

I thought that I made this recipe per the instructions buuut... I goofed up and added only 1/2 c. of pumpkin instead of 1 1/2 but it was still pretty good so I can only imagine that this would have been perfect if I had been paying attention!

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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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Reviewed: Jun. 28, 2009

I used this recipe and just tweaked it a little for health. I halved the sugar (and also used half dark brown), used half whole wheat flour and half AP, almond oil instead of vegetable, and added 1/4 cup of wheat germ. Instead of walnuts and raisins, I used whole flax and pumpkin seeds. Because of the added dry ingredients, I used a whole 15 oz. can of pumpkin and 1 cup of water. Sprinkled whole pumpkin seeds on top before baking - beautiful and delicious! And strangely tastes very similar to Starbucks' pumpkin loaf. :)

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MarianN

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Reviewed: Mar. 25, 2009

used half WW flour, and cut down the sugar to 1 1/2 cups instead of 2. Very good recipe, moist and delicious. Thanks!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Mar. 22, 2009

I tried this recipe just yesterday and like some others I adapted the recipe a bit. I used 15 oz. of pumpkin and cut the oil to 1/4 cup. I also used 1 cup sugar and 1 cup splenda. I split the amount of mixture into 2 loaf pans and baked them for about 45 mins until a toothpick came out clean. My husband loves this recipe and can't get enough of it!

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KG

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Reviewed: Feb. 21, 2009

The most versatile, indestructible recipe ever! I was so happy to read the reviews because people kept adapting the same way I do but kept saying the muffins came out great- not always the case with healthy adaptations. Well I tried those adaptations with a little more. I used 1-1/2 cup organic turbinado raw cane sugar with just under 1/2 cup organic brown sugar. I was out of all purpose flour so I used white whole wheat flour. I did the 15 oz pumpkin with reduced water as a few others did. Then I used 1/4 oil and 1/4 c. lowfat vanilla yogurt rather than 1/2 c. oil. I thought it looked a little dry but my husband said no so I baked six smallish muffins. Now the best part- I reviewed the recipe and realized I had forgotten the eggs having copied the directions by hand! Guess what! They still tasted good. For the rest of the batch I added two eggs instead of the 3- and this batch was even yummier! But for those who don't eat eggs, don't let that stop you from trying this recipe. It is truly indestructible!

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sociel

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Reviewed: Jan. 20, 2009

These are the best ever! I make them all the time, but as muffin tops rather than muffins. I use 1 cup white flour, 1 cup wheat flour, and 1 cup oats. I substitute applesauce for the oil and add chocolate chips. They are also great with cream cheese frosting. My husband is always asking me to make these.

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