Reviewed: Apr. 28, 2013

These had a nice balanced flavor. I cut back the sugar to 1 cup and subbed applesauce for the oil. We found them very dense and they seems to lose flavor as time went on

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Reviewer:

Keeli

Reviewed: Jan. 16, 2013

These are good if you like pumpkin spice. I'm not a fan of nutmeg so they're not my favorite, but they were a hit at brunch. Love the tartness of the cranberries.

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Reviewer:

eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 13, 2013

These turned out really tasty, however, they didn't set up like I wanted. They were lumpy looking on top instead of a smooth top. Other than that, they were good!

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Reviewer:

rethom

Reviewed: Dec. 27, 2012

Awesome recipe! Interesting mix of flavors- I made it a bit healthier by subbing the oil with applesauce and a I used a full can of pumpkin. It was VERY moist! Also, as someone else suggested I let the fresh cranberries "pop" in a simple syrup on the stovetop (1/2 c water, 1/2 cup brown sugar, 1 1/2 c fresh cranberries. Made lovely swirls when folded in! I also cut the sugar to 1 1/2 since I used 1/2 cup of brown sugar in the cranberries. Kids LOVED these.

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Cooking Level: Intermediate

Reviewed: Dec. 23, 2012

I made these muffins with a few alterations. I used melted butter rather than oil, and used less than 1/2 c. so that I could use more pumpkin. I only used one egg (I was short) and reserved a Tbsp of sugar for the cranberries. Instead of cutting each cranberry, I cooked them with the reserved sugar and a Tbsp of water until they burst, then folded them into the batter. The added syrup (from the juices, sugar and water) sufficiently loosened up the batter to muffin consistency. They were pretty delicious if I do say so myself. As an added bonus, the cranberries folded into the pumpkin batter have a really nice Autumn swirl effect. I'll make these again and again!

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Reviewer:

Archaeologist_Kristin

Reviewed: Dec. 8, 2012

Easy and tastes great! We served them spread with Nutella. Yum!

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Reviewer:

Debb

Reviewed: Dec. 2, 2012

Made these today to use up the left over cranberries and can of pumpkin I had. They are GREAT! My daughter and I made them and she wanted to taste the 1st one. She loved them! 2 Thumbs up for us!

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Reviewer:

lescrow

Reviewed: Dec. 1, 2012

I made the recipe exactly as it was written and it was super delicious!

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Reviewer:

cath614

Reviewed: Nov. 20, 2012

These are awesome! I replaced 1/2 cup of white flour with 1/2 cup of wheat flour because I used an entire 15 oz can of pumpkin instead of 8 oz. Also, I only used 1/4 cup of olive oil. Also added 3/4 cup of chopped walnuts with the cranberries, that I just burst quickly in the food processor instead of cutting in half. I love the tart taste of the cranberry mingled with the sweetnest of the muffin...different and great combination! This will be a great hit at the Thanksgiving table!

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