The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 1, 2009
This is a really good recipe. I add nutmeg and raisins when I make these.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 25, 2009
Yum, yum, yum. I made these this morning with some changes: whole wheat flour, 1 1/3 c. sugar, 1 15 oz. can of pumpkin, and a 1/2 tsp. each of ground ginger, ground cloves, and nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 24, 2009
These muffins are awesome! I used only 1 3/4 cup sugar and I added about 3/4 cup pecans. We will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 12, 2009
These are so good... I did do 1C whole wheat flour and 2/3C oat bran. They taste just as wonderful as they smell!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 10, 2009
These muffins are so delicious!! The directions do not mention when to add the sugar so I added it with the pumpkin and oil mixture. Also, I used a whole can of pumpkin and used olive oil instead of veg. oil. They turned out very moist and so delicious! Well definitely be making these alot!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 1, 2009
These muffins were quite nice. I used mashed sweet potato instead of pumpkin, olive oil instead of veg oil, and pecans. I also decreased the sugar to 1 cup and am thankful I did b/c they were PLENTY sweet. A nice recipe, and I think the sweet potato lent more flavor than pumpkin would!
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Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 23, 2009
these were very good. I am so used to my husbands amazing pumpkin bread...i think I would like it a little more dense. I also added a pinch of cardamom, along with nutmeg and cloves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 14, 2008
I thought these muffins were very tasty and easy! Like some of the other reviewers I ALMOST left out the sugar, but luckily remembered to add it right before I put in the pan. I suppose next time I'll add it to the wet ingredients and maybe just a cup instead of 1 1/2 because they were a little too sweet (and I have a sweet tooth!). They are very moist and delicious though and very easy and pumpkin is so healthy...I'm making these again.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 9, 2008
Excellent recipe. I did use some pumpkin pie spice as suggested by some other reviewers. I topped with cream cheese icing. I took these to work and people were very sceptical until they tried it. They were gone in a flash. Thanks for the recipe. I will make again soon.
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Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Diamondhead, Mississippi, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 6, 2008
The sugar is listed in the ingredients but not in the directions. My son, who wants to be a chef, was dissapointed when the muffins came out heavy and tasteless. Please add the sugar to the directions. I never made this the correct way. Don't want to try now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 5, 2008
Yum! I really liked these and they were super easy. For someone who doesn't bake much, these are a good start at something homemade.
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Cooking Level: Beginning

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 4, 2008
These muffins are amazing!!! The only thing I changed was I added cinn/sugar mix to the top and then topped them again with extra walnuts. My family is crazy for these so I will definitely be making them again!!
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Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 4, 2008
I added a bit more sugar and a teaspoon of pumpkin pie spice. They are very moist. Very easy to make. Made the house smell lovely too. Since adding in the sugar was left out of the orig. post, I added it into the wet ingredients and it worked out well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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Reviewed: Sep. 9, 2008
Moist, mild-flavoured muffin. The nuts are nice. Perhaps a little extra cinnamon would add to the flavour, or perhaps other pumpkin-pie type spices (nutmeg, etc.) Made 16 muffins, not 12.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 29, 2007
CAUTION: The body of the recipe does not include when to add the sugar. I was nearly ready to put the batter in the muffin tins where I caught the error. I doubled the recipe, but found that it lacked pumpkin flavor. Also, the amount of salt or baking soda (not sure which one) leaves an after-taste in the batter and cooked muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 17, 2007
Wonderful! This receipe is a keeper. I've made two batches over a three day period because people went crazy over them and wanted more. I sprinkled a mixture of cinnamon and sugar on top after baking.
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Cooking Level: Expert

Living In: Louisa, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 30, 2006
These were REALLY good, everyone in my family loved them. I changed a lot -- I only used 1 cup of sugar, used 1/4 cup vegetable oil and 1/4 cup applesauce (instead of 1/2 cup of vegetable oil), exchanged the water for evaporated milk (leftover from Thanksgiving pumpkin pies), used half whole wheat flour, added 1 teaspoon nutmeg, and an additional 3/4 teaspoon cinnamon.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 28, 2006
These muffins come out PERFECT!!! They are moist and stay that way for at least 3 days (that's as long as they last in my house anyways!) The chunkier the walnuts the better in my book. Thanks for a great recipie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 23, 2006
I did make some changes to this recipe in order to lighten it up. I used applesauce in place of the oil, and I used 1/2 c. Splenda for baking + 1/4 c. brown sugar Splenda in place of the regular sugar. I also used sunflower seeds in place of the nuts, as that is what I had on hand. The muffins were good but not spectacular. This may be due to my lightening it. The next time I try it I will use 1/2 oil and 1/2 applesauce, rather than all applesauce; that may help to make them a little more tender as well.
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Cooking Level: Expert

Home Town: Zelienople, Pennsylvania, USA
Living In: Harmony, Pennsylvania, USA

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