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Reviewed: Jul. 12, 2008

My kid loved these muffins! :) Substitutions were: 2 eggs instead of substitute and for flour I used 1/2 whole wheat flour and 1/2 white flour. Next time I may use more whole wheat flour, try 1 cup of sugar and egg substitute. I will use this for a special breakfast day w/ smoothies treat. Thanks.

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xbpierce


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Reviewed: Jul. 7, 2008

I used 2 cups of pureed, cooked pumpkin I had in the freezer; was out of applesauce so I added 2 ripe, mashed bananas, and also added 1/2 tsp. ginger and 1/2 tsp. allspice, and used only 1 1/2 cups sugar. The bananas do kind of overshadow any pumpkin taste, but they are super moist and yummy anyhow! Next time I will leave them out.

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Queen Llemon

	Cooking Level: Intermediate
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Reviewed: Jun. 11, 2008

Love these muffins. My daughter is very picky and she loves them. I used 4 eggs and mini chips and only 1.5 cups of sugar. They are very moist and a little sweet but not too sweet.

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Tammy P.


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Reviewed: Feb. 10, 2008

YUM! Thanks for the recipeI didn't have any baking soda or baking powder so I left them out and used Bisquick instead of the flour. The result was still really delicious. I will make this in the future for sure. Next time I might add some chopped pecans or walnuts.

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littlelisaslurry

	Cooking Level: Expert Home Town: Austin, Texas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Feb. 2, 2008

This muffin had great texture and was delicious! I did make some modifications, however: I halved the sugar to 1 cup (it would have been WAY too sweet, I think), used all whole wheat flour, and used 2 eggs instead of the egg + the egg beaters. I also believe in using fresh pumpkin, so I cut up a Sugar Pie, steamed it for 10 minutes, and used 2 cups of the pureed flesh. Really, the best pumpkin muffins I've made so far!

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talking2trees


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Reviewed: Jan. 3, 2008

Yummy! The kids loved them! I exchanged the all-purpose flour for spelt flour + 2 tsp xanthan gum, and they turned out fabulous!

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Robin Schuckmann


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Reviewed: Dec. 3, 2007

Great recipe! My whole family loved these muffins.

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Cher


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Reviewed: Nov. 30, 2007

These muffins were truly one of the best I have ever baked. The were tasty and not too sweet. Everyone in my family loved them and said it was the best way to eat up the pumpkin left over from Halloween! Thank you

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sweetpuff107


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Reviewed: Nov. 17, 2007

These have the right balance of pumpkin taste, and with the chocolate chips it is wonderful. They are so moist and bake up beautifully. Not sure what the whole wheat flour, unsweetened applesauce, and egg substitute do since their "unhealthy" counterparts are in the recipe as well, but it makes the recipe seem healthier, and it still has amazing taste. Thanks so much - definitely a keeper.

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Lori


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Reviewed: Oct. 31, 2007

Delicious. To make it even healthier, I used 1 cup of whole wheat flour and two cups of all purpose. I also cut out 1/2 a cup of sugar. They were still plenty sweet. I can't wait to give my husband a taste!

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SR

	Cooking Level: Intermediate Home Town: Oak Park, Michigan, USA Living In: Chicago, Illinois, USA
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Reviewed: Oct. 16, 2007

Delicious muffins! My family loved them. I also used 4 eggs as I didn't have egg substitutes. Thanks for the recipe! It's nice to have a recipe that tastes good and has fewer calories!

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dancingdiva


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Reviewed: Oct. 16, 2007

Excellent recipe! I didn't have whole wheat flour, so I used quick oats which added some texture. I also didn't have egg substitute, so I used a total of 4 eggs. My son, who's almost 4, couldn't get enough of these. I served them to our playgroup this morning, and they were a hit with all of the kids. Thanks!

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NJDana


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Reviewed: Sep. 9, 2007

I have this same exact recipe from a couple of years ago. These are awesome! I made these for the kids I worked with in afterschool programs, they gobbled them up! These are nice and moist. The chocolate chips are great with the pumpkin, but I love chocolate. Thanks for such a great, healthier recipe!

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3monkeys

	Cooking Level: Intermediate Home Town: Nashua, New Hampshire, USA
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