Reviewed: Aug. 5, 2009

This is a fantastic muffin! I followed the recipe and they are moist and full of flavor!! Have made several times!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Aug. 1, 2009

These muffins were perfect! Few changes: I used whole wheat flour, 1/2-3/4 cup of brown sugar instead of 2 C white (highly recommend you do this; it still came out perfectly sweet b/c of the topping), grated in a little fresh nutmeg, and I also threw in the whole can of pumpkin puree (I never end up using the leftovers), which I believe made it even more moist. Overall, these were sooo easy to make, yet they came out perfectly moist, not overly sweet, and they made me look like a skilled baker!!! Make these. NOW.

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SouthernChiquita

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Reviewed: May 27, 2009

The were excellent. A co-worker told me I should sell them :) Thanks for sharing, I will be making these more often!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: May 22, 2009

I thought these were yummy and unusual. Everyone liked them. Personally, I liked the apples chunkier, the first time I cut them too fine.

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Sarah

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Reviewed: May 14, 2009

I really enjoyed these muffins. The pumpkin/apple flavor combination is great. The kids weren't thrilled with the chunks of apple, though. Maybe next time I'll just substitute applesauce for the oil and forego the chopped apple.

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Missteree

Cooking Level: Expert

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Reviewed: May 4, 2009

Made these for my family and was asked to make again. They don't stay long. Made again for our church Sunday morning cafe. They sold so fast. Great recipes. Thanks for sharing.

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Shona

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Apr. 21, 2009

These were the best. I tried them without putting the streusel on and I put them in a muffin pan without paper cups. I also added all the pumpkin. I would definitely make these again.

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Mrs. G

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Reviewed: Apr. 17, 2009

Good- I made a healthier version and used 1/2 cup applesauce and less than 1/4 cup of canola oil. Used 2 cups of whole wheat flour and 1/2 cup of oat bran. Also only used 1/2 cup of baking splenda. Would make again!

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VINTAGEMONKEY

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Reviewed: Mar. 23, 2009

Great use of leftover pumpkin! I didn't make the topping, but they were still great. My 3 year olds loved them too, thanks.

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Andij101

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

Quite good and really moist! the first time i made them, i completely forgot to add the apples, but they were a really good pumpkin muffin, second time with apples...fab! i did not put the struesel topping on, since there was already so much sugar in them.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Reviewed: Mar. 16, 2009

4.5 stars. Love both pumpkin and apples - a nice blend of fall flavors. Next time, I may shred the apple or else chop up smaller because I made it a little too chunky the first time around.

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MKELL11

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

This was the first recipe I used off of Allrecipes and now it is a staple in my personal recipe album! These were great and everyone at work loved them!

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Mar. 5, 2009

Super easy, a snap to make and clean up after, and GORGEOUS tasting! These deserve six stars. Also, a big thank you to the other reviewer who gave those of us without pumpkin pie spice the measures for the alternative mix. Great. All around this is a 'wow' recipe.

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Elisabeth

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Reviewed: Feb. 21, 2009

These were fine, nice and moist. But nothing special, I wont be making them again.

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: Feb. 19, 2009

Tried these muffins, and also the Pumpking Muffins on Allrecipes, these were voted the best of the two by my kids and husband. Very good.

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 16, 2009

These are very good. I made mini muffins because I wanted fewer calories per serving, and it's easy to pack a couple in my lunch each day. Will make these again!

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Jackie

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Reviewed: Feb. 10, 2009

I can't say enough good things about these muffins. I add pecans to the topping, and they come out toasted and delicious. These taste like something you would buy in an upscale bakery.

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Sarah Jane

Cooking Level: Intermediate

Living In: Gretna, Virginia, USA

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Reviewed: Feb. 9, 2009

I highly recommend this recipe as well as using the streusel. I accidently used an entire can of pumpkin like someone else did, but the recipe didn't turn out any differently or take any longer to bake. They came out perfectly moist. The only minor thing I tweaked, was that I added a lot of cinnamon and some cloves, allspice because I love that fall spice taste and usually the pumpkin pie spice isn't enough for me. I used my silicone cupcake pan so I didn't need any liners. They are great because I can just pop them out and they are ready to go.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 2, 2009

I had leftover pumpkin and apples, so I made these even though it's not fall. They are yummy. Great flavor and texture. The only problem I had was that they sunk in the middle. I'm not sure why, but I think there was too much batter in each cup. Next time I will make 24 instead of 18 muffins.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jan. 29, 2009

I tried this recipe because my Banana Streusel Muffins were a bust. I cut the sugar back by a cup, used a full stick of butter and added a tsp. of pumpkin pie spice. Other than that, I made no changes. I'll update my review once we've tried them in the morning.

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