Reviewed: Nov. 21, 2009

Wonderful! The only changes I made were: 1) I used light brown sugar instead of dark (that's what I had on hand), and 2) the glaze/drizzle seemed a little to runny to me the first time I made them, so the next time I made them I just added a little orange juice at a time until it reached a good consistancy. Thanks for the great recipe!

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Erin

Cooking Level: Expert

Home Town: Rockledge, Pennsylvania, USA

Living In: North Wales, Pennsylvania, USA

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Reviewed: Nov. 15, 2009

FOr a bit more healthy version I used 1/2 whole wheat flour and I used 1/2 cup of applesauce and 1/4 Cup of oil..love them!

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paula

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Nov. 14, 2009

I forgot the oil, and they still disappeared within the hour!

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mattswife1123

Cooking Level: Expert

Living In: Toms River, New Jersey, USA

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Reviewed: Oct. 9, 2009

The only changes I made to these were to sub. applesauce for oil, and I used a mixed pumpkin pie spice. They were fabulous! I love the spice and the orange zing. My only problem is that the muffin seems to be sticking to the wrapper quite a bit on bottom, but that may be due to the applesauce, not sure- besides, I am not above eating it off the wrapper, are you?! Regardless, these should do good a my friends Breast Cancer bake sale! Thanks!

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hungryfamily4

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Reviewed: Sep. 30, 2009

I made these last night and created an account here at all recipes just to leave feedback. These muffins are unbelievably moist and delicious. I made jumbo muffins with this batter and got 8 nice sized muffins. This is a total keeper!

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tamara rayner

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Reviewed: Sep. 9, 2009

delicious and sooooo easy!!! i didnt bother to cook the pumpkin and the flavour still turned out great!

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monica

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Reviewed: Sep. 8, 2009

EXCELLENT muffin. Following recipe exactly yields a perfectly moist, perfectly pumpkin-y muffin. Be sure to take the time to cook the pumpkin with the spices - it creates a deeper flavor. I made some with and without the glaze and both are exceptional. Normally I tend to modify recipes (for fun or out of curiosity), but I wouldn't change a thing about this one! This certainly cured my craving for a pumpkin treat!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Sep. 2, 2009

I have had this recipe for almost a year and finally got it out as the weather is getting cooler. These are hands down the best muffins I've ever made or eaten! Next time I will use more powdered sugar but the flavor was perfect!! YUM!! You won't be disappointed~ make a double batch to share!

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Chef-etteShuffle

Cooking Level: Intermediate

Home Town: New Albany, Indiana, USA

Living In: New Salisbury, Indiana, USA

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Reviewed: Mar. 8, 2009

I made these this morning and enjoyed them. Although I was looking forward to it, I realized that I didn't have any orange juice to make the drizzle. I will make sure I have it next time. Because I like chunks in my muffins, I added white chocolate chips to half of the muffins and I think I liked it better with the chips.

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yellowzigzag

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Oh my gosh, these were so so tasty! Very healthy too, I subsituted 1/4 applesauce for the oil, not as fluffy, but still very yummy!

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soccer

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Reviewed: Dec. 31, 2008

great for a fall breakfast!

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Lauren

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

I make these muffins ALL THE TIME! They are so great. I always make a double batch and just use the large can of pumpkin. My kids (3 and 1) love them, too. When I give them to the kids as a snack I leave off the drizzle.

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JILLKA

Cooking Level: Beginning

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Reviewed: Nov. 29, 2008

I thought these were just okay. I loved the orange glaze with the pumpkin flavor, but the muffins themselves didn't have much flavor to me. I will definitely do te orange glaze again though on pumpkin breads.

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HUDDLEBUTT

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Reviewed: Nov. 28, 2008

Sorry but these did not do it for me... or any of the 15 hungry people that I had over for Thanksgiving this year. They were tasteless. I followed the recipe almost to the 'T' including heating up the pumpkin which was a total waste of time and energy. The only change that I made was to add MORE ginger (about 1/2 a tsp) because I love ginger and these muffins were totally tasteless. Will not make again.

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MrsTNM

Cooking Level: Expert

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Reviewed: Nov. 26, 2008

this recipe is amazing. although i chose to make regular muffins instead of minis, they still turned out great and moist. I made a streusal for the top with brown sugar, flour, and walnuts and did the orange glaze over that. IT was very pretty. They are great to take to parties because they are not messy and everyone thought they were delicious. To the recipe, i did add about half a tsp of pumpkin pie spice. If you are going to make regular size muffins however, suggest that you double the recipe. Although i wasnt too crazy of the idea of the mini choc chips in the recipe at first, i tried them in the second batch and those seemed to be everyone's favorite. Great for the fall season!

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LittleChef

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 20, 2008

disappointing. by no means a bad muffin, but certainly nothing special either. I do really like the orange glaze however, and will probably use it again when I find the perfect muffin to accompany it.

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Genice

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Reviewed: Nov. 2, 2008

Yum! I made these as written but added 1/2 cup raisins and chopped pecans. I am very happy with the results. Cakey, moist, perfectly sweet and spicy.

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Leah

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Reviewed: Oct. 22, 2008

Excellent, easy and moist! I replaced the pumpkin puree with pumpkin pie filling to make it easier and skipped the heating on the stove. I made 18 large muffins and baked at 375 for 15 minutes. My 4 year old loves them too! Will definitely make this again.

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Deanna

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Reviewed: Oct. 20, 2008

What an easy, easy recipe! I love it so much I've used it at least three times within the past week. I subbed wheat flour for half the required amount, and it tastes just fine. These muffins are definitely on my go-to recipe list.

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BerkeleyFoodie

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 15, 2008

My 5 year old, my 2 1/2 year old and even my 11 month old gobble these up. They are so moist and delicious. A perfect treat for a cool fall day, especially with a good cup of coffee. (for me, not the kids) The only thing that I do differently is to use paper cups instead of greasing the pan. When I greased the pan, the bottoms always got burned a little. This recipe is bookmarked!

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