Reviewed: Aug. 30, 2009

I have been making this for years and love the ease of making them and the moistness! You HAVE to make them like it states. Do not assume that you are smarter than the recipe - they are perfect without eggs or additions. I always make mine with a spice cake mix and a can of plain pumpkin (not pie mix). That way the spices are already in it. I do the minis as well and they are perfect for everything. Bake for 10-12 minutes instead.

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volpratt

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Reviewed: Aug. 25, 2009

Holy Cow these are so yummy!!! My kids love them. I made them as mini muffins so that they can pack them for lunches. I will make these over and over again!

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jamierebeccap

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Reviewed: Aug. 11, 2009

Can it get any easier than this? These muffins were delicious and gobbled up by my family before they were cool! I'm going to try them again with the Spice Cake suggestion, but the recipe was stupendous as written.

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Jodi

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 11, 2009

Used a spice cake mix so only added a good dash of cinnamon instead of the spices. Love these muffins for breakfast; not too sweet and very moist. I'm sure to make these often to take to work for coffe break time. Thanks for the recipe.

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Kas

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Reviewed: Jul. 31, 2009

Everyone loves these!! I added about a cup of the Hershey's cinnamon chips, and that made them even MORE YUMMY!!

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MELANN1977

Cooking Level: Intermediate

Living In: Lewisville, Texas, USA

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Reviewed: Jul. 30, 2009

loved them!!

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sparrow77

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Reviewed: Jun. 29, 2009

Were very good. Will make again

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Brownfamily

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Reviewed: Jun. 28, 2009

Great muffins - I love the pumpkin and spice flavor!

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Jennifer

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Reviewed: May 18, 2009

I love to make this recipe for my kids. I make them into mini muffins so they can take them for lunch. I make about 2 batches at a time and I freeze them in individual baggies so we can just grab them each day for them lunches. Highly recommend this recipe

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Lynn

Cooking Level: Expert

Living In: Port Saint Lucie, Florida, USA

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Reviewed: May 3, 2009

These cupcakes/muffins are really yummy. I use a spice cake mix so I don't have to add each spice. I couldn't help but thin out the batter a bit with about 1/4 cup oil and a few splahes of water, but you really don't need it. I don't know how it works, but you don't need eggs and they actually taste good! I added some peacans for protien and chocolate chips for a treat :) Try this!

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Sara Davis

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

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Reviewed: May 2, 2009

Sorry, I just think these are AWFUL! I went into the recipe with a total open mind, thinking ... "very cool" regarding the ingredient list. I guess I just have too much of a discerning palette. :-) I made them as directed ... no changes, and couldn't taste the spice, but primarily did not like the texture. Sorry ....

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ALLEYRLT

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Reviewed: Apr. 24, 2009

I'm going to give this recipe a 5 because not only was it good, but it was soooooo easy. Took the advise of others and used the spice cake with the spices already added to the pumkin. 2 items, and basically no clean up! Thanks

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Shelby

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Reviewed: Apr. 17, 2009

I made this for Easter and everyone LOVED them. No one could believe that I used only 2 ingredients. I used spice cake mix and a 15oz. can of pumpkin puree with the spices already in it. They were yummy!!!

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CATRUSS30

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Reviewed: Apr. 7, 2009

I did not actually use this exact recipe, but it so closely resembles a recipe I usually follow that I decided to review it. I usually make this recipe with one box of spice cake mix and one can of plain pumpkin (not pumpkin pie mix with the spices already in it). You just have to make sure to cook it until the top becomes browned and forms a somewhat crunchy layer on top. I agree the properties of this recipe are strange - it's not really a dessert, but it seems too dense to be a regular bread or muffin. Despite this, I love this recipe for its versatility and because it's so dang easy, and these make a great on-the-go breakfast and snack. Sometimes I add raisins, nuts, and if I'm going for a dessert, I'll add a crumble on top (brown sugar, butter, oats, cinnamon). Would also be good baked with dried cranberries, or plain cream cheese icing on top. Very moist and yummy.

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Robin

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This recipe was wonderful...but I revised it a bit...I added ground pecans into the batter. also I lined the bottom with graham cracker crumbs as well as added graham cracker crumbs on top with some Turbinado sugar sprinkled on top and they came out FABULOUSLY..YOU HAVE GOT TO TRY IT OUT like this

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Roz Master Chef

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Reviewed: Apr. 6, 2009

Definitely easy- I used 2t Pampered Chef's Cinnamon Plus spice instead of the individual spices listed. They were tasty, but even though cooked 35-40 minutes, they still had a raw batter feel/taste when cooled and cut.

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Erin G.

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Reviewed: Feb. 25, 2009

I actually didn't really care for these but my husband and daughter thought they were great. Plus, I didn't want to discount the great simplicity of the recipe since I think the components that I used made it less than ideal for my taste. I used the Trader Joe's Vanilla baking mix, 2 tsp of pumpkin pie spice, and a can of sweet potato puree. The pumpkin pie spices and the strong vanilla in the cake mix competed to heavily for my taste. I'll definitely try again with different flavors.

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NSTARK

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Reviewed: Feb. 23, 2009

I absolutely loved these. They were delicious and incredibly moist. I probably used about twice the spices, because I like a stronger taste. These weren't pretty, but they were absolutely amazing. I'll keep the ingredients on hand for this one!

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Robs

Cooking Level: Expert

Living In: Fairbanks, Alaska, USA

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Reviewed: Feb. 19, 2009

I'm giving this an extra star because its really really easy, but I'm somewhat on the fence for this one. They don't really taste like muffins, there more like a combination of cake and pumpkin pie filling. They also turned out really dense and doughy. I followed this recipe exactly, but I doubled the spices. I think I would go with what another review said and use chocolate next time.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 19, 2009

I have made these muffins twice now. I'm not all that sure about them. The consistency is odd. Even though they are cooked through, they seem to have an unbaked feel. I don't think I will make them again.

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