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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Claudia

Cooking Level: Intermediate

Home Town: Lehigh, Iowa, USA

Living In: Pleasant Hill, Iowa, USA

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Reviewed: Oct. 24, 2009

Very tasty - I used rehydrated, dried apples & think I will use the fresh apples called for in my next batch. The flavor is excellent!

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Becca

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Reviewed: Oct. 22, 2009

i made this and everyone loved them. i think they are a little sweet so i will reduce the sugar by a cup. they kept really well

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lora

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Reviewed: Oct. 18, 2009

Very good - very moist. A little sweet, but very tasty. I can never do streusel topping right, but what ever I came up with still tasted great.

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RebeccaMazz

Cooking Level: Intermediate

Home Town: Metuchen, New Jersey, USA

Living In: Colonia, New Jersey, USA

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Reviewed: Oct. 18, 2009

Very tasty and moist.

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linn

Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 16, 2009

THIS IS ACUTALLY THE BEST PUMPKIN MUFFIN RECIPE I HAVE TRIED. EVEN BETTER THEN APPLE PUMPKIN...IT IS SOO MOIST. I COULD EAT EVERYDAY! MY KIDS LOVE THIS!! COULD EAT ALL YEAR ROUND EVEN THOUGH IT IS HEAVEN TO EAT DURING THE HOLIDAYS!

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MOLLY

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

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Reviewed: Oct. 15, 2009

Wonderful!! I goofed at the store and bought "pumpkin pie mix" instead of pumpkin puree so I had to go easy on the spices, but they still came out great! I did use extra of the mix. I followed the advice of other reviewers and used brown sugar instead of white. Baked for about 25 minutes and were PERFECT. Great recipe!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Reviewed: Oct. 14, 2009

After bringing back a whole bushel of apples this past weekend from a family apple-picking outing I looked high and low for different ways to use them. I was SO please with this recipe! I never really thought to add apples to anything with pumpkin, but it is a wonderful fall mix. These muffins turned out extremely moist and the streusel made them just perfect! Next time I may use more apples though! I'm going to give some to my neighbor and make some more for my family! Yum!

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hisredhead

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Reviewed: Oct. 10, 2009

I used the recipe as written but baked them in mini-muffin cups for a community meeting. It was a little tricky figuring out the correct baking time, but between 15-20 minutes depending on your oven seems to do it. These are very moist and delicious and I will make them again, this time regular size. I would also like to try the substitutions others have suggested using brown sugar for the white and applesauce for the oil. If you make the mini-muffins, you really need to chop the apples in very small chunks. Yum!

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JUDYG40

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Reviewed: Oct. 8, 2009

Tasty Recipe! I would add a little more flavor next time. More spices and at least double the salt. Baked up moist and delicious!

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DESIGNSCOUT

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Reviewed: Oct. 7, 2009

absolutely the best. My grandson loved them and even bragged to his friends that his "Grandma" makes the best pumpkin muffins.

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virgoddt

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Reviewed: Oct. 6, 2009

My family and friends devoured these muffins. After I put the streusel topping on half of the muffins, I added chopped pecans to it for the remainder. Gone!

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Kelly Albers

Cooking Level: Expert

Living In: Ontario, California, USA

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Reviewed: Oct. 4, 2009

This muffin recipe was successful, even though I didn't do the streusel topping. The muffins are very sweet, next time I will cut down on the sugar by maybe 1/2-3/4 cup. Good taste, but not outstanding. Could be more pumpkin-y.

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Annette R.

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Oct. 2, 2009

So yummy! Didn't have pumpkin pie spice, used cinnamon, nutmeg, ginger, and cloves...and in a higher quantity than called for, but turned out well. Used streusel topping on some and made a cream cheese icing with a hint of cinnamon for the others.

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GreenGirl24

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Reviewed: Sep. 29, 2009

Made as a cake, not muffins

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Grace

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Reviewed: Sep. 27, 2009

Oh so delicious! The store was out of canned pumpkin puree so I halved a sugar pumpkin and baked it in foil for an hour, then scooped and pureed the insides to make my own. I'm sure they turned out better than if I'd bought it in a can anyway! I also substituted brown sugar for the white. Added bonus of the smell of fall pumpkin and apple spices filling your home while the muffins bake!

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aachrisman

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Reviewed: Sep. 27, 2009

Great, easy recipe. I made this recipe as loaves and cooked about 50 mins. I made one batch with apples and one with raisins. For the apple one, I made the streusel topping but took the sugar for it out of the sugar that went into the batter. I also substituted apple sauce for the oil and brown sugar for half of the sugar.

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BABYTY12

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Sep. 22, 2009

I make these every Fall- they are so good! I add toasted, chopped pecans to the streusel topping for some crunch. These are a family tradition!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 19, 2009

Delicious! I replaced it with whole wheat flour, brown sugar and applesauce instead of vegetable oil. It was soo moist and sweet!

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LNANAA

Cooking Level: Beginning

Home Town: Garwood, New Jersey, USA

Living In: Orlando, Florida, USA

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Reviewed: Sep. 5, 2009

I thought that these were great! They could use about one more tablespoon of pumpkin pie spice and they will be perfect. I made two changes and that was to use 1/4 cup of dark rown sugar in place of white sugar and add a tablespoon of white sugar to the topping. Also instead of cold butter I used melted butter. This is def a keeper.

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