Excellent recipe! Because I freeze my own pumpkin in 4 cup bags, I doubled the recipe and decreased the white sugar to 2 cups and used 6 whole eggs, no water, and no raisins (my family doesn't like them). The yield was 36 muffins that contained 1/3 cup of batter each cup and 24 mini muffins containing 4 tsp of batter in each cup (yes, I'm anal to measure it out!). They rose nicely. The key to not having the muffin stick to the paper cups is to let them cool completely before eating them, which is hard to do because they smell so great coming out of the oven!
Was this review helpful?
[
YES
]
0 users found this review helpful