Reviewed: Nov. 18, 2009

I made these muffins to-day for the first time but it won't be the last.......They are delicious.....I added walnuts and used bakers coarse sugar for the topping...I didn't have pumpkin pie spice so used cloves,allspice & cinnamon mixed together,other than that followed the recipe .

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Colleen L

Cooking Level: Expert

Living In: North Bay, Ontario, Canada

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Reviewed: Nov. 16, 2009

Absolutely delicious!! Made these for my child's pre-school and they were a hit! Had some left over for the family and the muffins were gone in less than 24 hours!! I will be making these again, for sure!

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Michele

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Reviewed: Nov. 16, 2009

SO Yummy, and a great treat this time of year. The only change I made was to substitute apple sauce for the oil and they came out wonderful. Thanks for the great recipe.

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Michelle

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

I make this muffin every fall, and everyone I know begs for more. I change a few things to make it a little healthier and less calories. I use 1/2 whole wheat flour, 1/2 all purpose. I use 2 cups applesauce and 1/8 cup oil. Applesauce is just easier! I also use egg beaters instead of whole eggs. All in all a very tasty treat!!!!

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Dee Dee

Cooking Level: Professional

Home Town: Skokie, Illinois, USA

Living In: Mesa, Arizona, USA

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Reviewed: Nov. 11, 2009

I think these are delicious. I made with a tart apple which I think made a good contrast of flavors. My children did not like them.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

Absolutely delicious and incredibely moist!!. I did 2 cups of whole wheat flour, 1/2 cup of white, 1/2 cup brown sugar, 1 cup real pumpkin puree, 1/3 cup of margarine and used ginger, cinnamon and nutmeg instead of pumpkin spice. Streusal was 1/c whole wheat flour, 1/4 cup sugar, and 1tbsp margarine.

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ISASUE

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Reviewed: Nov. 9, 2009

I baked these in loaf pans instead of muffins (they made two loaves) and they turned out excellent! My kids devoured it!

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abrouwer

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Reviewed: Nov. 8, 2009

they're just ok. i was sad because i was really looking forward to these :(

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alex

Cooking Level: Intermediate

Home Town: Woodbridge, California, USA

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Reviewed: Nov. 8, 2009

Absolutely wonderful! I followed the recipe ingredients list exactly and couldn’t be happier with the results. My muffins were soft, tender, fragrant, and had high, beautiful crowns! Here are some tips to help you achieve great results: First, I used fresh, green Granny Smith apples. I always bake with tart apples so that the final product doesn’t come out too sweet. They complemented the pumpkin wonderfully. I filled my muffin cups nearly all the way to the top and used muffin liners for easy extraction from the pan. Rather than making 18 muffins I made 12, plus 2 mini loaves to give away to friends. I took the muffins out of the oven at 25 minutes but left the mini loaves in the full 35. I lightly greased the mini loaf pans and the bread came out with no sticking. One more thing, make sure that your spices are fresh. Some reviewers stated that their muffins didn’t have enough spice flavor, but perhaps the spices were just old. They lose their potency over time. Happy cooking!

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ERIDQUA

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Nov. 8, 2009

These muffins are so moist!! Family favorite! Didn't like the consistency of the strusel so I just sprinkled cinnamon and sugar on top.

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blint

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Reviewed: Nov. 2, 2009

Very good! I think I will take the advice of another reviewer and try wheat flour but I will definitely up the pumpkin and pie spice to make sure it doesn't make it bland. I also might use a pinch of cayenne with the pie spice to really bring out the flavor!

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micsulli

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 1, 2009

Absolutely delicious! However, they don't freeze very well.

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Marcie Killian

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

These were great! I did sub unsweetened applesauce instead of oil. I also lessened the sugar to a cup 1/2 and put in cinnamon, ginger, and nutmeg instead of pumpkin pie spice because I didn't have any... Biggest difference is I only baked them for 25 mins. and they were done!

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designlady

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009

So moist and yummy! I used unsweetened applesauce instead of the vegetable oil and used a full 15 oz. can of pumpkin. Will definitely make again!

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Leah's Life

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

I used half the amount of sugar, whole wheat pastry flour, half oil and half apple sauce, and used honeycrisp apples. Delicious and a little more healthy. I didn't need the streusel topping.

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foodiesusie819

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Reviewed: Oct. 25, 2009

Very yummy! I took suggestions from others and used applesauce instead of oil, 1/2 c sugar instead of 2 cups, and also skipping the streusel topping. Took them to work and they were gone before noontime! I will make them again!

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