Reviewed: Nov. 8, 2008

Just finished a batch of these delicious muffins, and will make another tomorrow to freeze! I added 1/2 cup raisins and decreased sugar to 2 1/2 cups--perfect!

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Lesley

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

I really don't care for cooking, so I'm always looking for easy recipes...WOW!!! this one is awesome...it can't be any easier...and are delicious to boot!!!

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Kathie MacDONNELL

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Reviewed: Nov. 8, 2008

i just made these muffins exactly as the directions said to and they are YUMMY!!! very moist and lots of flavor! was skeptical when i was preparing the batter because it was lumpy and thick but it came out perfect. i topped off the muffins with whipped vanilla icing for extra deliciousness. i only baked for 23 minutes so they would not get too dry and they came out perfect.

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jaesoon10

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Reviewed: Nov. 7, 2008

I doubled this recipe and I can't believe how great these turned out!! Yum, Yum, Yum!!

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Stef

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Reviewed: Nov. 7, 2008

Great Recipe! I love anything pumpkin! I used what I had on hand... I substituted Butter Pecan Cake Mix for the yellow cake mix... and 3/4 tbsp of pumpkin pie spice. I also had an egg yolk in the refrigerator from another new recipe so I threw that in as well. The muffins turned out wonderfully! I served with butter and honey! Delicious! I'll definitely make again!

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Susan

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Reviewed: Nov. 7, 2008

So moist! I used the brown sugar topping--yummy! Maybe more spices next time?

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Jenn

Cooking Level: Intermediate

Living In: Ada, Ohio, USA

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Reviewed: Nov. 6, 2008

Absolutely Delicious!!! I baked these with the spice cake and then sprinkled Splenda/Brown sugar on the tops. My father and I just loved them. Wonderful light snack after dinner or anytime. I will definitely bake these again and again! Not only delicious but very easy!

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Dawn

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 6, 2008

YES THIS RECIPE IS DENSE...BUT THEY ARE LOWFAT!! GREAT!! I love pumpkin and decided to try this recipe on others using spice cake mix and a can of pumpkin! They loved them. For those that need that extra bit of sugar I add cream cheese frosting.

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Katy

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Reviewed: Nov. 6, 2008

Delicious and very moist. I will make these frequently!

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Ariel12481

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Reviewed: Nov. 6, 2008

This is a great recipe. I chose to go with the yellow cake mix instead of substituting a spice cake because the mixes themselves really do have a different flavor. These are delicious. I think that I still prefer regular muffins. These are almost too sweet but this recipe is fabulous when time or laziness is a constraint.

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JaymieR

Cooking Level: Beginning

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Reviewed: Nov. 6, 2008

I have tried this recipe but using a Spice cake and adding the spices if you want more is easier for me. Also I always add a teaspoon of vanilla.

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cathy

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Reviewed: Nov. 6, 2008

Very easy to make. Since the batter was thick I put it in a pastry bag and piped it into the muffin tins. Then I wet my finger tips and tamped down the top to make it smooth. Really tasty and now my house smells good!

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ramona

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Reviewed: Nov. 6, 2008

I use this recipe all the time, but I use a spice cake mix and don't have to add all the extra spices! it's YUMMY!

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Bridget in MD

Home Town: Hollywood, Maryland, USA

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Reviewed: Nov. 5, 2008

i made these muffins for a nutrition group and was pleasantly suprised at how tasty they are considering they are so simple and relatively healthy. We opted to use a packaged spice cake mix and add only cinnamon for the spice. I agree with the reviewer who said these do not need any liquid. I too, thought the batter was way too thick but the end result was a moist, delicious muffin. We didn't frost them (some diabetics in the group) and although they werent the most attractive muffin i've seen, they tasted great and im sure if you added frosting they would look just as great!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Nov. 4, 2008

Really easy and delicious....made exactly acording to recipe!

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Nov. 3, 2008

Easy and delicious- add some dried cranberries, dried apple chunks, pecans and top with brown sugar and I called them Pumpkins Harvest muffins...yummy.

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Janis02351

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Reviewed: Nov. 2, 2008

These are great and super moist! We like to add chocolate chips for an added treat!

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mrsT

Cooking Level: Intermediate

Home Town: Bryan, Texas, USA

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Reviewed: Nov. 2, 2008

With a little tweaking, this made the moistest muffins I've ever had! When I first followed the recipe, I found the pumpkin flavor too muted, so I doubled the pumpkin and spices, and stuck with one box of cake mix. As another reviewer noted, you have to even out the thick batter in the muffin pan - it bakes up exactly how it starts in the pan, jagged edges and all. The muffins are great plain, but I also added a rum icing to some of them. Mix 1/4 c. spiced rum with 1/2 c. powdered sugar, poke holes in the warm muffins and spoon the icing over top, letting it soak in. Makes a great holiday treat!

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QueenTess

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Reviewed: Nov. 1, 2008

I had to make 4 dozen pumpkin muffins for my children's school Halloween parties. I was glad to find this very easy recipe. I made cream cheese frosting to top them and they were a hit. I didn't get any muffins back at the end of the day. I had some extra at home and they didn't last very long either! Thanks for the easy recipe!

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