Reviewed: Jan. 19, 2007

Very yummy and enjoyed by all ages. I substitute 1/4 cup of the all purpose flour for wheat germ and I use 2 cups of whole cranberries. I also substitute applesauce for the vegetable oil.

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MDINSMORE

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Reviewed: Jan. 15, 2007

These were really good. I didn't have pumpkin pie spice so I made my own. I also added a crumb topping with pecans.

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Dec. 2, 2006

This was a very tasty recipe. I think it was a tad too sweet so next time I will cut the sugar to one cup. Also, instead of one cup of chopped cranberries, I used two cups of whole cranberries. Just the perfect amount of tartness.

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Crevoiserat

Cooking Level: Intermediate

Home Town: Rohnert Park, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Nov. 26, 2006

Positively delicious! I added whole cranberries and 15 oz. of home made pumpkin puree instead. Thanks for the wonderful recipe.

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hollie

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Reviewed: Nov. 20, 2006

Very good, but even though I cut the sugar to 3/4, still too sweet for my taste -- next time I will try 1/2 the sugar.

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SUNSKI

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Reviewed: Nov. 19, 2006

These muffins were missing a little more sweetness and could use more cranberries. They were moist, but not as tasty as they could be. Though the recipe does not indicate to use the '15 oz' can of pumpkin puree, I think it is meant to be implied.

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jmain

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Reviewed: Nov. 13, 2006

This was a great recipie. I have been looking for fall tasting recipies and these have a great flavor! I would have never thought to put pumpkin and cranberries together, but they compliment eachother well!!

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GARDNERGIRL1

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Reviewed: Nov. 7, 2006

Yummy! I used dried cranberries instead, and it was perfect! I really liked the contrast b/t the tartness of the cranberries and the sweetness of the pumpkin. Definitely worth making!

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 4, 2006

I have made these muffins several times and they are excellent. Also, I always follow the recipe as it is shown and they come out perfect every time. There's really no need to alter it, unless you you want to make them slightly more healthy by reducing the amount of sugar (since it uses 2 cups) or use a sugar substitute. Either way, it's a wonderful recipe and I make these every fall!

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Shasta

Cooking Level: Intermediate

Living In: Ellsworth, Maine, USA

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Reviewed: Oct. 20, 2006

These muffins are great the next day! The cranberries really went well in the muffins. i was craving raisins too, so I made two dozen muffins.. one dozen with cranberries, the second with raisins. I added about 1/4 cup more pumpkin in the raisin muffins b/c I had some leftover. I added a bit more pumpkin pie spice too. They turned out so delicious! oh, and both types were nice and moist. Mmm!

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RASPBERRYKITTY

Cooking Level: Intermediate

Living In: Van Wert, Ohio, USA

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Reviewed: Oct. 20, 2006

The recipe is super easy. The muffins turned out great. I only got 1 dozen muffins even though the recipe says it makes 2. Next time, I'm going to increase the pumpkin pie spice to 2 teaspoons and the cranberries to 2 cups because i found there wasn't enough. I also didn't chop the cranberries.

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krodglas

Cooking Level: Intermediate

Home Town: Duncan, British Columbia, Canada

Living In: Fenwick, Ontario, Canada

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Reviewed: Oct. 16, 2006

This is a wonderful recipe and these muffins were definitely a hit at my office. They were moist, beautiful and the tartness of the cranberries provided a wonderful contrast to the pumpkin.

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