Reviewed: May 16, 2012

good, but only good enough to make half a batch

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Reviewed: Mar. 11, 2012

These muffins are fabulous and this recipe will replace the one I've used for years! My changes: used only three whole eggs, no additional whites; soaked raisins in about 1/2 cup of warm water, and didn't add more water; used only about 1 1/4 cups white sugar and added chocolate chips (of course) to half of the batter. Baked in mini-muffin tins for about 10 minutes. (made nearly 7 dozen) One thing I noticed - which my be helpful to others - After they'd cooled completely, I put them in little sandwich bags for delivery to others or the freezer. The next day, a couple of them were a wee bit soggy. They are just SO moist! Problem solved by blotting the tops with a paper towel. Next batch, I will let sit out for a few hours before bagging them. Great recipe, and thanks for sharing!

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dorothy

Reviewed: Mar. 5, 2012

I used about 1/8 of a cup of white sugar, 1 cup of dark brown sugar, 1/3 cup plain yogurt with 2/3 cup vanilla yogurt(just based on what I had in my fridge), added vanilla, pumpkin pie spice, nutmeg and cinnamon. They seem rubbery right out of the oven and the taste is subtle yet good. I am hoping they will be more "specatacular" tomorrow morning. These aren't nearly as impressive as my cream cheese filled giant pumpkin muffins but they were also less labor and ingredient intensive, and also better for you. Will try with white whole wheat flour next time.

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CharismaCai

Reviewed: Mar. 5, 2012

GREAT! I modified this a bit, I omitted the sugar, used whole wheat flour and chopped up 2 apples and added them in for a bit of sweetness. A bit hit!

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Careolyn

Reviewed: Jan. 30, 2012

very moist and wonderful flavor. i used plain greek yogurt instead

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Tina

Reviewed: Dec. 2, 2011

I love this recipe! I make it a little bit differently every time, but it's never disappointed me and it's very forgiving of alterations. The only thing I always do is top with streusel, oatmeal, or some other kind of topping before baking...not for taste, purely for beauty. And don't be shy with the spices - this recipe can handle the amounts listed and perhaps a touch more. I've served these muffins at family gatherings, taken to brunches, and given to neighbors. I always get complements. Yes, the texture is a bit different, but the people I serve them to appreciate the lower fat content, as do I. My kids are nuts for them. It's a family staple at my house, and I love this healthier version. Thank you!

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Kate

Cooking Level: Expert

Reviewed: Dec. 2, 2011

Really good recipe! Taste was really great, might put a little more cinnamon in it next time.

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alura89

Reviewed: Nov. 1, 2011

I may make these again, but I wasn't blown away. As with most nonfat baked goods, these muffins are a little bit on the gummy side. But, there are a lot of spices in the recipe, so the flavor is pretty good and it is appropriately sweet (sometimes, nonfat stuff is overly sweet).

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sushilover

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Mountain View, Hawaii, USA

Living In: Rocklin, California, USA

Reviewed: Oct. 25, 2011

well, I can say I started out as an absent-minded professor when making this recipe. To long to explain, but it was rather funny on my part. Can't say I started out following like a T when I miss-read 2 cups of Pumkpin puree and used 2-15oz cans, with some AR members help, I had to made a 42 serving batch to even out how much pumpkin I put in the wet ingredients...it was pretty much followed. I did use greek yogurt with a little sour cream & a touch of vanilla when I didn't have enough yogurt to finish out the batch and to accomendate proper balance for the amount of batter I actually had to make, to make the recipe completely along the lines. In my mis-adventure and comical foo-barb, it all came together rather lovely. The muffins were thick and moist, and not dry at all. So I had a huge baking adventure. My kids and hubby totally enjoyed. The 42 serving batch made 36 standard cupcake size muffins and 48 mini muffins. I will totally make this again. And why it sat in my recipe box for 4 years is beyond me. But it is a keeper. Next time I repeat next time 2 cups of puree not 2 cans. ;-)

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mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Apr. 12, 2011

Halved the recipe. Only used cinnamon as my spice (2 tsps. total). Replaced the apple sauce with more yogurt; I used peach as that is what I had. Instead of the sugars I used 1/2 cup maple syrup and a little molasses. Used one whole egg. Just realized I forgot the baking powder (doh!) but I felt they rose well. Omitted the water and raisins. Mixed in some leftover streusel ingredients I'd saved in the freezer, 2 tsps. of chia seeds and All-Bran flakes. I baked 6 jumbo muffins at temperature indicated for about 40 minutes (checked after 25 mins.). They're kind a rubber-y and don't really taste pumpkin-y either. We don't really care for them. We ate one with a little butter and it was alright... Will probably eat these with jam or butter, but won't make again.

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