Reviewed: Dec. 9, 2008

Good but not wonderful. I think maybe they neeeded more or different spices to my taste.

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Laura D.

Cooking Level: Beginning

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Reviewed: Nov. 23, 2008

These are wonderful muffins! Very moist, perfectly sweet and very little fat. I made mine with whole wheat pastry flour and increased the baking powder to two teaspons. Because I had a big sweet meat squash to use up, I used it instead of the pumpkin and it was just as good. They were fabulous. I will definitely make these repeatedly.

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Sherree R

Cooking Level: Expert

Home Town: Florence, Oregon, USA

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Reviewed: Oct. 30, 2008

really good - I used plain yogurt, whole eggs, and orange juice for the water. I used pumpkin pie spice instead of the individual ones (2 teaspoons for a half recipe) and I thought it was overpowering, I'd use about half that next time. My picky 3 year old loved these, said they "tasted like sweet sweet cake." Since this is the closest she's come to an orange vegetable in a while, I'll definitely make these again!

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KATIEE1

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Reviewed: Oct. 30, 2008

I LOVED these!!!! My yogurt was bad and so I used light sour cream with 1 tsp of vanilla instead and it worked wonderfully. I topped them with Whipped Cream Cheese frosting and they disappeared like magic at work.

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Sara

Cooking Level: Expert

Living In: Platteville, Wisconsin, USA

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Reviewed: Oct. 27, 2008

Very Good. I followed the recipe with no changes and they came out perfect. They turn out nice and fluffy. I might try choc chips next time. Good pumpkin flavor.

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akdgurl

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

I made these tonight and they are half way gone already. I made 1/2 a recipe and used 2 whole eggs and only 1/8 cup water. I only had strawberry yogurt on hand so that's what I used and we cannot tell at all. We'll make this recipe many more times. Thanks!

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momto2sweetpeas

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2008

These were awesome! I also substituted four whole eggs for the 4 whites + egg, and had no problems with a rubbery texture. It makes a lot, though; I ended up with 30 muffins.

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Rachel

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Oct. 2, 2008

I recently tried this recipe, but added some dried cranberries and used whole eggs. They were so moist and delicious. My husband just loves them!!!

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Ladyhawke

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Reviewed: Sep. 26, 2008

I wish these muffins would have tasted half as good as they looked! I scaled the recipe to 12 servings and followed using all the ingredients listed. My only change after scaling was to use 1/8 teaspoon of ground cloves instead of 1/4. The spices really overpowered this muffin to the point that no one in my family would eat them (and we all like pumpkin)!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 25, 2008

These were really yummy. I used 2 1/2 c. WW and 1 c. white flour and 3 whole eggs. I did some in a regular sized muffin pan with paper liners and some in a jumbo pan that I oiled. The paper ones stuck like crazy, but the non-paper ones came out of the pan beautifully. I know it may add a smidge to the fat, but it's worth it for me to not loose half the muffin to the liner.

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AngelaD74

Cooking Level: Intermediate

Home Town: Falls City, Oregon, USA

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Reviewed: Apr. 14, 2008

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

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FERRARA129

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Reviewed: Mar. 8, 2008

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.

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JanaCC

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Reviewed: Feb. 2, 2008

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!

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Sarah P.

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2008

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

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Lynne

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Reviewed: Dec. 8, 2007

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!

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Megan

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Reviewed: Nov. 21, 2007

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.

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ANNEJ4

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

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

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djconkle3

Cooking Level: Intermediate

Living In: Hudsonville, Michigan, USA

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Reviewed: Nov. 4, 2007

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!

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JANmom

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Reviewed: Oct. 27, 2007

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.

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Amy M

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 24, 2007

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.

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MKBH

Cooking Level: Expert

Home Town: Newark, Ohio, USA

Living In: Westerville, Ohio, USA

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Decadent Pumpkin Muffins

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