Reviewed: Oct. 17, 2007

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!

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RockStarPrincess

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Reviewed: Oct. 14, 2007

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!

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ZEUS1FL

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Reviewed: Sep. 12, 2007

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.

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aling

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Reviewed: Apr. 18, 2007

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.

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Tiffany

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Reviewed: Jan. 28, 2007

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.

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Rebecca K

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Reviewed: Jan. 22, 2007

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!!

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MaeOutWest

Cooking Level: Expert

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 5, 2007

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.

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zibello

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Reviewed: Dec. 9, 2006

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

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New cookin Lady

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Reviewed: Nov. 29, 2006

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.

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ARATBOR

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Reviewed: Nov. 25, 2006

These are the BEST pumpkin muffins! I did do some changes, such as adding about 1/8 cup more applesauce. I also did 1/2 splenda and 1/2 sugar. I did not add any water. Another thing I did was use 4 whole eggs and no nutts. I took these muffins to Thanksgiving dinner with my family and they LOVED them. They were gone by the end of the night.

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Jessie

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Reviewed: Oct. 31, 2006

I basically cut this recipe in half, using 2 whole eggs instead of whites separated, I used chocolate mousse yogurt cuz that's what I had, and added some chocolate chips (which next time I will leave out b/c I didn't really feel they "went" with the pumpkin muffin flavor). These are great (even with the choco chips!)!! They are dense and moist, more like a pumpkin BREAD but in a muffin cup! Excellent! I will definitely make these again (minus the chips).

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2006

They were not exactly what I was looking for. They reminded me more of pumpkin bread, I was hoping that this muffin receipe would be lighter and fluffier. I used four whole eggs and cherry flavored craisins. I do not think that I will make these again.

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Moni_Stout

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 19, 2006

As others suggested, I also changed the recipe a bit (used 4 whole eggs, no water, and about 1/2 the sugar - Splenda). I did not have plain yogart, so I used a non-fat peach flavored yogart (about 6 ozs) and just put a little more applesauce in. I also added the chocolate chips, which made this recipe GREAT! The cooking time did seem to take longer than 18 minutes (deepends on how full the muffin cups), but the taste and aroma are worth the wait. I'm still amazed they're so moist and tastey without any butter or oil!

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Kansas_Gal

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Reviewed: Oct. 9, 2006

The recipe has great flavor, but I didn't follow it by the book. I actually used some of theobromine goddess' suggestions from above in the hopes of avoiding the "rubbery" texture everyone seems to be getting. Rather than using 3 egg whites and 1 whole egg, I used 4 whole eggs. I also eliminated the water from the recipe entirely. Also, instead of raisins, I used dried cherries, cut in half. The muffins came out GREAT. I love that they don't need butter or oil. They're SO MOIST and have that wonderful pumpkin spice flavor. I antisipate making them again and again... they'll be great for the holiday baking season!

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Molly

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2005

I made these really small, added a smidge of protein powder and diced dates. They're a great snack for my 18-month-old son.

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rumba-queen

Cooking Level: Beginning

Home Town: Mill Valley, California, USA

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 7, 2005

PLEASE MAKE!!! These are awesome! I made a few adjustments to the recipe though. I use half wheat flour, 1/2 cup less sugar and added chocolate chips. I also used 4 whole eggs(instead of whites) and omitted the water and allspice. Believe me, these turned out really well and several eaters told me they were the "best muffins they'd ever had" wow! I bet a few walnuts would be great too.

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theobromine goddess

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Reviewed: Feb. 28, 2005

Like the other reviewer stated, the muffins were rubbery the day I baked them. However, the next day they were great! I have several people asking for the receipe. This is just one of those receipes that is better the next day.

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