Reviewed: May 10, 2012

I used 2 tsp spice (blend of cinnamon, ginger, nutmeg and allspice) 1 heaping cup sugar (3/4 c. drk brown sugar, white sugar heaped on top) 15 oz. can pumpkin, 1/2 c. sunflower oil and fresh blueberries. Moist and beautiful! Thank you!

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Reviewer:

LadySparkle

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Cooking Level: Expert

Living In: West Lafayette, Indiana, USA

Reviewed: Apr. 15, 2012

Delish! I made my own pumpkin pie spice, used high quality dried cranberries, and half whole wheat / half white flour. Oh, and I topped the batter with chopped walnuts before cooking. Perfectly balanced flavors. I noticed a lot of other raters cut the sugar in half, but I chose to use the full 2 cups. I didn't find the muffins too sweet. I think the whole wheat flour really cuts the sweetnes, but I'll probably cut the sugar in half next time (just in case those other cooks are right :) These muffins are yummy for any time of the year!

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Reviewer:

Sharyn

Cooking Level: Intermediate

Living In: West Sacramento, California, USA

Reviewed: Mar. 4, 2012

YUM!!! Made exactly as written using fresh cranberies, they turned out wonderful. I did only get 20, but I also filled mine a bit more full than 3/4 full. I'll be making these again soon.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Feb. 20, 2012

Yummy! Alterations: I used only half of the amount of sugar (2/3 c brown, 1/3 c white). I didn't use pumpkin spice but instead used 1/4 t of the following: ginger, cloves, nutmeg, mace and 1/2 t of cinnamon. I also added streusel topping (1/4 c sugar, 3 T flour, 1/2 t cinnamon, 2 T butter [cut into dry ingredients, NOT melted]). I also kept the cranberries whole.

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Reviewer:

joannajax

Cooking Level: Beginning

Reviewed: Feb. 19, 2012

Great basic recipe!!! However, I tweaked them to make them a little healthier. I only used half the sugar, and the muffins were still really sweet. I can't imagine using 2 whole cups of sugar!!! I used whole wheat flour and added about 3 rounded tablespoons of ground flax to the dry ingredients. I also used 1.5 cups of dried cranberries instead of fresh and added more spices (cinnamon, nutmeg, clove, and allspice) to the pumpkin pie spice. Voila!! Delish!!!

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Reviewer:

CARMEN12345

Reviewed: Dec. 14, 2011

Super yummy! I used whole wheat pastry flour, halved the sugar, and used egg replacer to make them vegan. I also didn't chop the cranberries because I like tart, gooey blobs of cranberry in my muffins. :o) They're a nice change from orange-cranberry muffins; I'll definitely make these again!

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Reviewer:

worldmom

Reviewed: Dec. 1, 2011

These are so good and so easy! Both my kids (ages 2 & 8) LOVED these as well. I used fresh cranberries chopped in my Pampered Chef Food Chopper and reduced the sugar to 1.5 cups. This recipe is definitely a keeper!

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Reviewer:

Deb

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

Delicious! I didn't chop the frozen cranberries. I added pecans and orange zest to the mix. Then I covered it with an orange glaze. Next time, I will try it without the pecans.

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Reviewer:

mieshka

Reviewed: Nov. 3, 2011

This is a great recipe! The combination of the pumpkin and the cranberries was delicious. I made these for work and everyone loved them, they were very moist and didn't crumble apart like a regular muffin.

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Reviewer:

LenaH

Reviewed: Oct. 28, 2011

Big hit! I too cut the sugar to 1 cup, and did 1/2 whole wheat flour, and they came out great! I didn't chop the cranberries, and they were definitely pockets of tartness, if you like that. I only used the one cup of pumpkin, and it's annoying to have 1/2 a can left, so i might just make a 2nd batch! The texture was very cakey and rich, but not greasy feeling ( i decided to leave the 1/2 cup oil as is to see how they came out) My 7 year old loved them, and even the super picky teething 18 month old took a bite or too and he just doesn't do carbs. So thumbs up all around!

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