The reviewer gave this recipe 5 stars. This recipe averages a 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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 4.39 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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Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2009
FANTASTIC!! EASY!!!
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Photo by Kelly B

Cooking Level: Intermediate

Living In: Goodrich, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 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 4.39 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 4.39 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 4.39 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
I just made these for my little boys. I doubled the batch and used spice cake mix. I also added 4 eggs, 1/3 cup of oil, and 4 tsp of pumpkin spice. I made 24 mini muffins and 24 reg muffins. The boys liked the mini muffins the best. I loved the taste and thought texture was a little thick but still yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 31, 2009
This was great and easy! Used Spice cake mix and added 1 tsp of vanilla, and topped with brown sugar. Kids love it, too!
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Photo by LuLu Belle

Cooking Level: Intermediate

Home Town: Wichita Falls, Texas, USA
Living In: Krum, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 30, 2009
I used the spice cake mix. These were just OK. They are moist, the texture is abit strange. My kids do seem to like them. They are just a little bland. After tasting one plain I decided to add a streusel topping to the rest and that helped alot with the taste. Not sure if I'll be making these again or not.
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Photo by Annie_Luvs_2_cook

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 29, 2009
Very moist. Followed the recipe except I used Pumpkin Spice ( 1 1/2 tsp) plus 1/4 tsp clove and added 1/2 cup applesauce. I also added raw pumpkin seeds. I would make them again but maybe roast the pumpkin seeds next time.
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