Reviewed: Oct. 31, 2008

Make sure to fill the muffin cups to the top; these don't rise very much. Delicious, very moist. I skipped the steusel because I ran out of sugar. I doubled the batch & had to substitute half of the white sugar for light brown. (Who keeps four cups of sugar around?! Haha. Beginner's mistake.) Still came out great.

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856

Living In: Vineland, New Jersey, USA

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Reviewed: Oct. 29, 2008

Delicious!

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becca rains

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Reviewed: Oct. 28, 2008

Absolutely wonderful recipe. The only change I made as other viewers did, was to use 1/2 white sugar and 1/2 brown sugar. Everyone wanted this recipe. Thanks!

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Stacey

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Reviewed: Oct. 27, 2008

These were quick and easy to make. And did I mention delicious! I used brown sugar instead of white sugar and added walnuts to the streusel topping.

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RMB

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Reviewed: Oct. 26, 2008

I'd really give these 4.5 stars, if that were an option. They're very good, and my husband loves them, but I wish the streusel topping were more crumbly. Mine ended up as a fine powder-like coating that melted together to form a sugary crust on top of the muffins. I also learned the hard way that muffin liners are a must. The moist apple chunks (which are great!) prevent a firm crust from forming, making it hard to release the muffins in tact without a liner. I substituted oat bran, wheat germ, and wheat flour for some of the flour -- still tasted great.

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MDH192

Cooking Level: Expert

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Reviewed: Oct. 25, 2008

REALLY good!!! My whole family loves them!!! Will definitely make these again!

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stacey

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Reviewed: Oct. 23, 2008

great combo!

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fitfreak18

Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

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Reviewed: Oct. 22, 2008

I made this recipe exactly as shown and it was fabulous! The streusel topping was absolutely delectable, and the inside was moist and rich with flavor. My family and friends went crazy over these, I will be making them again very soon!

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LK1020

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I make these every year for Halloween and Thanksgiving. Everyone loves them! They are perfect!

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BANINA

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 16, 2008

these were great, very moist. i used brown suger for the streusel, and i would also recommend adding a little confection sugar glaze. nice fall recipe!

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blugrassgurrl

Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Oct. 16, 2008

I made these for my in-laws ... AWESOME! I followed the recipe .... excellent! One thing I did change was the length of time to cook, they only took 25 minutes, any longer & they would have been dry. They were nice & moist!! I'll make these again!

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shelleyinkelowna

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Reviewed: Oct. 16, 2008

very moist and delicious- no worries about making this recipie for friends!

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s.o. cook

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Reviewed: Oct. 15, 2008

These muffins are the best! I have taken them to my husbands work, had them for fall gatherings, and will even just make them to eat for my family every now and then! EVERYONE loves them! And everyone wants the recipe!! YUM

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HOLLYTAMALE

Cooking Level: Intermediate

Home Town: Escondido, California, USA

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Reviewed: Oct. 15, 2008

These muffins are great! I used whole wheat flour - it doesn't have any negative effect on the taste, and it gives them a nice texture. I also reduced the sugar to one cup, and added 1/2 c. honey, and substituted yogurt for the oil. Fresh pumpkin is better! After those alterations, these were healthy and delicious. No reason not to make them a little more healthy, and they come out great every time.

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rubyruth

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2008

amazing!

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mashed_potatoes

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Reviewed: Oct. 9, 2008

This was pretty tasty. But, it was also too bland for our tastes! I will make these again with extra cinnamon and some ground cloves, as well as even more PP spice. Maybe if they sit for a day or two (not likely around here!), they'd have a more robust flavor. The topping was perfect, and they baked up beautifully. Thanks for the recipe!

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KittyFanatic

Cooking Level: Expert

Living In: Bethalto, Illinois, USA

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Reviewed: Oct. 9, 2008

I have made the recipe twice and everyone has loved them. Used substitutes like many others: 1 cup of whole wheat w/ 1.5 cup of white flour, apple sauce instead of oil and 1 cup of brown sugar w/ 1 cup white sugar. I was able to get two recipes out of 1 can of pumpkin. This will be a fall favorite from now on.

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Lacyloo

Cooking Level: Intermediate

Home Town: Henderson, Texas, USA

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Reviewed: Oct. 9, 2008

My family loved these! I didn't make the topping for personal preferences. Other than that followed the recipe as written. I never buy pumpkin pie spice, always make my own. I used the recipe on here by Penilu called 'Pumpkin Pie Spice I' and typed in one serving which equaled the 1 tablespoon called for in this recipe. Also, 2 apples was about 2 cups. My family gobbled them up! Will make again tomorrow with left over pumpkin from pumpkin pies!

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TinyOne

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2008

These muffins are amazing exactly as the recipe is! Soooooo gooooood! I didn't even like pumpkin until I had these...make them...it's well worth it!

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Marcie

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Reviewed: Oct. 3, 2008

These are excellent when they are fresh. I don't like them as much after a day or two, but they are great again when frozen. I make some healthier changes: I use 1 cup wheat flour plus 1 1/2 cups white (I might up that in the future), I use 1/4 cup oil plus 1/4 cup unsweetened applesauce, and I use 1/4 cup Egg Beaters plus one egg. I think I may have put in more than 2 cups apple because I forgot to measure and I ended up with 24 muffins. I also left the apple chunky. Everyone at church loved these!

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