Very tasty. My 2 and 5 year olds and picky husband all enjoyed these!

I adjusted the recipe a bit, but was VERY happy with the results. I used 1/2 c. maple syrup and 1/2 c. honey rather than the sugars and then did not add any water. I also substituted whole wheat flour for 1/2 of the white flour.

I really love this recipe, the muffins were moist and very flavorful, they also were really good for several days after they were made, I did try putting chocolate chips in them the second time I made them, but the combination was rather strange. I do not recommend the chips. I also followed the suggestions of other cooks by ommitting the water and using 4 whole eggs rather than whites and a whole egg.I also reduced the sugar to 1 cup. Great recipe overall!

Yum-O!!! Some of my family doesn't care for raisins, so I dumped in some semi-sweet chocolate chips, & these were a hit!

These muffins taste wonderful-moist, flavorful and considerably lower fat than many muffin recipes. I didn't feel like I was missing anything! Like other reviewers, I used 1/2 wheat flour, reduced white sugar by 1/2 cup, 3 whole eggs and used SPLENDA brown sugar mix for the brown sugar. The SPLENDA brown sugar smells terrible, but tastes great in there. Do yourself a favor and chop walnuts in there too!

I made these as directed minus the water and they are o.k...kind of a weird texture and a little too sweet for me but I would make again and maybe use less sugar and less pumpkin.

Definately better the next day. Used one less egg and added a couple of tablespoons water as substitute.

I made this recipe last minute for my daughter's class, since the schools are stressing more healthy foods than the usual cupcakes. I did make a few changes. First, I completely forgot to look at the can of pumpkin I had, and it already had spices in it (Libbys), so I ended up doubling the spices accidently. I also used regular Splenda (not the mix of sugar/Splenda) in the recipe, and had half the eggs be whole eggs, the other half egg whites. Everyone loved the muffins, they came out great, very moist and I couldn't tell I had substituted Splenda for sugar. Since the recipe called for applesauce (I used non-sweetened) and nonfat yogurt, I felt like it was such a healthy recipe!

These were pretty good. I did make the same substitutions others have suggested--half whole wheat flour, four whole eggs, no water--but they came out well and everyone from my 19-month-old niece to all the adults in our household really liked them. :) I also added more of the spices than is in the recipe. After making 1 dozen muffins, I added chocolate chips to the remaining batter and poured it into a 9x9 pan and baked for about 35 minutes. Voila: pumpkin chocolate chip cake! That was a hit also.

I follwed the suggestions and added four whole eggs and omited the water. The muffins stuck so badly to the inside of the paper liner that only half of the muffin came out. They were rubbery and bland. Maybe I will remake them and follow the directions that the original cook submitted and see how they turn out. I will probably even spice it up some. I really dig cooking with pumpkin so I will keep looking or just come up with my own recipe.

I made some alterations too - some the same: exchange 1 cup of AP flour for wheat flour, left out 1/2 cup sugar, 4 eggs instead of egg whites and extra egg and no water. I also put in 1/4 cup milled flax seed and sprinkled brown sugar on the tops before baking. Excellent breakfast muffin!

I used some of the previous suggestions - eliminated the water, used 4 whole eggs and instead of raisins I tried dried cranberries - they were a great compliment! As others have said these muffins are rubbery the first day but after that they are great! My family couldn't stop eating them!

Note: These made about 120 mini-muffins. They were very fluffy and delicious. I used 4 eggs instead of egg and whites, and substituted 1 cup of whole-wheat flour for all-purpose.

They are fantastic!! I halved the recipe did a few alterations. I used white whole wheat flour, splenda and splenda brown sugar and used 2 whole eggs instead of the egg and egg whites. Other than that, I followed the recipe exactly. They are totally awesome, I imagine it will be hard to keep my hands off of these. I LOVE muffins and am always looking for healthy muffins and I have found them.

My daughter insisted I give this a 5-star rating. She says "They're awesome!!!" I did use only 1 cup white sugar, plain non-fat yogurt and 4 whole eggs (and no water) and they are truly delicious.

These were spectacular! I made some changes based on previous suggestions and loved the result. Here's what I did: substituted 1 cup of the flour with 1 cup of rolled oats; substituted 1/2 cup of the white sugar with Splenda; used 1-1/2 cups plain low fat yogurt as a substitute for applesauce and vanilla yogurt; added 1 tsp vanilla; used 3 whole eggs, and threw in a 1/2 cup of water because the batter was so thick. Baked the muffins in the giant muffin tins -- result was 12 perfectly baked muffins in 20 minutes. They were wonderful out of the oven but the next day were better -- the flavor settled in and the muffins became dense. Now it's day 3 and they're even better, especially with apricot jam. THANK YOU TO EVERYONE!!

Great recipe! I followed the tips of some other reviewers and used half whole wheat flour, 4 whole eggs and no water. These came out great! Even my kids (both picky eaters) love them. And healthy enough to eat for breakfast.

SO GOOD! Will continue making these forever! Me and my family really enjoyed them.

These muffins were great. I did not find them rubbery at all. I had to replace the vanilla fat free yogurt with blueberry lemon fat free yogurt as that is all I had on hand and they were still delicious. Nice to find a tasty healthy recipe. Thanx so much.