The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 12, 2009
This were great and so very easy to make. The best part is that they have only the fat from the mix and are better for everyone. I made them the way as directed the 1st time. The next time I used spice cake mix and added 1/4 cup water and did not add the spices. Much easier to scoop and lighter. YUMMY. Thanks for such a quick, easy and Yummy recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 11, 2009
Incredibly easy and quick. A combination of cake and a muffin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 11, 2009
These aren't too bad, and considering how easy they are, this is a great standby recipe! I used a carrot cake mix with the pumpkin and my son (who rarely lets a fruit or veg cross his lips) loved them! They do turn out bumpy because of the thickness of the batter, but they do rise a bit and just look hearty and rustic! Mine were slightly gummy the next day, but maybe I should have baked them slightly longer. Will try with other cake flavors!
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JT
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 10, 2009
Othe people have debated whether or not to add eggs and oil to this recipe. I added one egg and a dash of oil because I wanted to make sure mine were a little fluffy but plenty moist. I also added some pinapple chunks (1 small can, well-drained) because I had them once in a delicious carrot muffin. These muffins came out great, except they were almost too moist! The pinapple did not add that much to the recipe, and since I wanted someting simple, I'll probably just leave it out next time instead of trying to cut the chunks smaller to make them work.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 10, 2009
5 stars for fast, easy, and moist. I tried the version as posted, and with the other half can of pumpkin, tried the version suggested by reviewers using spice cake mix and no added spices. I liked the spice cake one much better. Also, I used paper liners for my muffin pans, and both versions stuck to the paper. Foil liners worked best. I took both types to work, and they disappeared before I could even get one for my breakfast!! Thanks for posting!
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
Made a healthier variation and they were still wonderful. Added grated carrots, raisins, flax seed, and oat bran. Made 18 muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
These are great! I made mini-muffins and only cooked them for 13 minutes. Once they cooled, I topped them with an orange flavor icing (made from powder sugar) and they were wonderful. Everyone that tried them loved them! Great recipe!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
These are fantastic!!!! I used a 16 oz. package of Trader Joes vanilla cake mix instead of the 18.25 oz. package of yellow cake mix. I also used 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon, nutmeg and cloves. I baked them for 30 minutes. They turned out great and the batter was not thick and doughy as some complained of. They were very moist and yummy. My husband said they were the best he's ever tasted and he is very picky.
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lin

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 9, 2009
Very good and so simple! I used a large can of pumpkin, and I used a Jumbo muffin tin, so they had to good longer but they turned out so moist and tasty! I will use this recipe again.
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Cooking Level: Expert

Home Town: Marblehead, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 8, 2009
Excellent recipe for those with egg-allergies or looking for egg-free recipes. My neighbor made these and brought them over, they are INCREDIBLE. You can even jazz them up w/chocolate chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 6, 2009
OMG!!! Awesome! Follow the recipe, do not add anything else. These are so yummy and moist.
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Cooking Level: Expert

Living In: Brandon, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
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Reviewed: Nov. 6, 2009
i made these but replaced the pumpkin puree with 15 ounces of pumpkin pie mix and the results were amazing!!! people said they were the best pumpkin muffins they had ever eaten!!! i glazed some with a confectioners glaze & the rest i left plain and they were gone b-4 i knew it!!! a real keeper!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 5, 2009
Great recipe, but I did alter it...I added two eggs, 1/3 cup melted butter, and my home-grown butternut squash (15 oz). Also, I skipped the cloves and added a tablespoon of ginger powder. These were so darn good that all 18 muffins were gone in 24 hours (I have teenagers who swim daily).
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 4, 2009
Tastier than I expected. I used lemon cake mix and an extra 1/2 cup of pumpkin puree since it didn't seem very moist at 15 oz (I have a ton of puree from Halloween), I also added a little ginger. I definitely recommend dusting them with brown sugar for a sweet crust that also makes them a little more attractive. Thanks for the easy recipe.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 3, 2009
for us it didn't have enough pumpkin and tasted to much like yellow cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 3, 2009
FANTASTIC!! EASY!!!
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Cooking Level: Intermediate

Living In: Goodrich, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 2, 2009
These were FAB!!!! I used a spice cake mix like I had read and it was even easier!!! Thank you so much for submitting this, and like they said before...have faith, they really don't need ANYTHING else! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 1, 2009
This is the best muffin I've ever made and is so moist you won't believe it! Also, if you think about it, the calories aren't bad either.....can't wait to try other cakes mixes. You could even use the splenda cake mix and drop the calories more....but around 200 a muffin, I'm not complaining
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 31, 2009
These were great! I used spice cake mix and added some pumpkin pie spice because I really love the taste of pumpkin. Also, I turned them into a sweet dessert by frosting them with cream cheese frosting, which was really good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Oct. 31, 2009
I LOVE this recipe! I found it about 2 weeks ago and I've probably made about 5 batches since then! It is so easy and they are really yummy...my family eats them up in a day or two! Much healthier than other muffins as well. I think I will go make some more now!
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