mmm i make these all the time. to make them fat free use egg substitute and but in banana or applesauce in place of the fat. delicious!

Sooo delicious! now I must admit I made some substitutions. I used 1 c. oat flour and 1.25 c. brown rice flour for allpurpose flour(staying away from wheat products) and half and half brown sugar and splenda. The result is/was! mouthwatering delicate!

These muffins were fantastic! I didn't have any vegetable oil on hand, so I substituted melted butter and they came out just fine. Also, I didn't have pumpkin pie spice, so I made my own using 1/2 t. cinnamon, 1/4 t. ground ginger, 1/8 t. allspice, and 1/8 t. nutmeg. I added 3/4 c. chopped walnuts to the recipe, as well as an extra pinch of salt. The muffins were so delicious, especially right out of the oven with some melted butter. Thanks for such a great recipe! I will definitely be making these again!!

Wonderful!!! Got a lot of praise at my family's Thanksgiving/reunion dinner!!

Yummy Thnksgiving breakfast comfort food! We loved it! I even made a batch for the neighbors and got raves!

Excellent recipe w/some tweaking. I used other reviewer's suggestions and used much less sugar, 1 cup and a couple tablespoons. I also used half white, half whole wheat flour; a 15 oz can of pumpkin; 1/4 cup applesauce and 1/4 cup oil and I added a cup of chopped walnuts and DID NOT chop the cranberries, as I think it lessens the tartness. Exellent muffins, VERY moist.

Outstanding recipe! Some of the best muffins I've ever made. Would be even better with some toasted nuts added. I subbed applesauce and yogurt for most of the oil and used 1 cup all purpose flour, 1 cup whole wheat flour and 1/4 cup wheat germ instead of all white flour to bulk up the nutritional content. I only got 18 muffins out of it. Definitely a keeper!

These muffins are great,I added chopped pecans. My husband and I love them! Great flavors for fall.

I thought these turned out good. I used nutmeg, ginger, cinnamon, allspice and ground cloves in place of the pumpkin pie spice. (1 teaspoon of each except 1-1/2 teaspoons cinnamon and 1/2 teaspoon ground cloves.) I also used half the sugar as recommended by other reviewers and I used 1 cup all purpose flour with 1 cup oat bran flour and 1/4 cup wheat germ. I also substituted applesauce for the oil. These turned out great and not too sweet, but I wish they would have raised a little more. I was also a little concerned if I used too much spices, but it was still a delicate flavor. (I think the cranberries set the spices off well.) I would make these again.

Absolutely delicious. I used 1 cup fresh pumpkin instead of canned.

Excellent muffins! I did make a couple of changes based on a couple of other reviews. Instead of all white flour, I did 1 cup white, 1 cup ww and 1/4 cup wheat germ. I also reduced the sugar to 1 cup, increased the pumpkin pie spice to 2 teaspoons and reduced the oil to 1/4 cup while adding 1/3 cup unsweetened applesauce - YUMMY! I did use fresh cranberries not chopped and I only found that I got 18 muffins total! Thanks for sharing, I will definitely make these again!

I love this recipe, but used dried sweetened cranberries instead of fresh or frozen. The muffins were delicious!

I made this recipe as written, except for using winter squash (in place of pumpkin), applesauce (instead of oil), and flaxseed meal/water (rather than eggs). The muffins turned out really well. However, I would agree with some of the other reviewers: Even though some of the cranberries were super-tart, I still found the muffins on the overly sweet side.

Very yummy! I added chopped pecans in addition to cranberries. I also used dried cranberries because that is what was available in stores--tasted yummy. They were a little sweet, so next time I will add less sugar, or perhaps some orange zest. I sprinkled them with powdered sugar after they cooled. They quickly disappeared when I brought them to work. Would make again.

We all LOVED these, even the 3 kids!!! I made them the night before and by morning all of the flavors had blended together beautifully. I added a handful (maybe 3/4 cup?) of chopped walnuts and used craisins, since that's what I already had. I think the texture of the cranberries and walnuts is what actually put it over the top.

I think these taste great, however, I had a bit of trouble with the temp on the oven. I had to bake the muffins longer to cook through and therefore, they got browner than I'ld like. Might be a problem with my oven, but next time, I'm going to lower the temp to 375 and cook longer. I added Chocolate chips, a little more spice and used canned cranberries and they tasted great! Thanks for the yummy recipe.

This recipe was very good. I cut the amt of sugar to 1 3/4 cups and since I did not have pumpkin spice,used 2tbsps of cinnamon and 1tsp of nutmeg. I also used a 15oz can of pumpkin. The muffins were very moist but still too sweet for my liking although everyone else found it just right. Will definitely make again with even less sugar.