Reviewed: Nov. 19, 2009

Not sure why this has so many good reviews. I found them to be dry and bland. Normally I love pumpkin muffins, so I was really disappointed. I did use 3 eggs total and omitted the egg substitute. Maybe that was the problem - maybe need 4 eggs? This still wouldn't solve the blandness issue though. Needs more yummy pumpkiny flavor.

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ReadingMinx

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Reviewed: Nov. 8, 2009

These muffins came out great, although I had to make a few changes because I didn't have some of the ingredients. I used a total of two eggs, and was out of applesauce so used 3/4 cup oil. I cut the sugar back a bit and used 3/4 cup each white and brown sugar. Also didn't have chocolate chips. To make these a little more special, I mixed up a streusel topping from flour, sugar, brown sugar, cinnamon, and butter. The recipe made 1 1/2 dozen regular-sized muffins. As I was taking them out of the oven, a friend of mine showed up and offered to make a glaze for them. She used butter, brown sugar, powdered sugar, milk, and vanilla (I wish I'd asked her the amounts!). We drizzled that glaze over the muffins. Wow, they were fantastic! The muffins were very moist and full of flavor. The topping and glaze worked really well, and my family couldn't get enough of them. Between the kids and our houseguests, all of the muffins disappeared within two days. I will certainly make them again!

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A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

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Reviewed: Nov. 6, 2009

Only gave 4 stars b/c I made changes to the recipe. I used all whole wheat flour, 2 eggs, no egg substitue, only 1 cup of sugar, and used my own homemade pumpkin puree. They were awesome! Great base recipe and made even better by following some others' advice. Thank you! :)

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3babybeans

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Reviewed: Oct. 31, 2009

Very nice. I cut the sugar down to 1 1/2 cups, used whole wheat flour, 2 cup fresh steamed pumpkin, 4 eggs and added about 1/2 c oat bran and 1/4 c. ground flax. Came out nice and fluffy. Thanks!

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basia

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Reviewed: Oct. 26, 2009

Made some w/o chocolate chips and some with. Both fantastic. I was low on apple sauce so I subbed a baby food jar of squash and pears which didn't detract from the taste at all. I also used olive oil instead of canola and once again, still terrific! Even my picky DH really liked them.

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Liz

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Reviewed: Oct. 20, 2009

Really great! My kids love, love, love theese muffins. I made a few changes, I used whole wheat flour and added 1/2 cup of rolled oats. It made them a little lumpier looking but did not change the taste. It helped increase the nutritional value. Oh, and I also only used 1 cup of sugar like others suggested, they came out plenty sweet and tasty. Thanks for this recipe!

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robinbee99

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Reviewed: Oct. 17, 2009

Excellent muffins! They were delicious. I pretty much followed the recipe exactly except for adding a topping made of brown sugar, butter, cinnamon and oats. Excellent. Will definitely make again.

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Glenda

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Reviewed: Apr. 24, 2009

lightened it up using applesauce instead of oil.

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dangerkitty

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Reviewed: Apr. 5, 2009

I thought these would be great, the batter was so yummy, but the temperature and time for baking was WAY off, I really burned the first batch. I lowered the temp by 50 degrees and did 18 mins and the second batch was better, I also added chopped walnuts which really added a nice flavor.

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Molly

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Mar. 28, 2009

Good and heathy. I tried to use more whole wheat flour and less white like some of the others comments and it made the muffine REALLY dense. They still tasted good!

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danib

Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 25, 2009

I was looking for a super healthy muffin recipe that i make for breakfast time, and I found this one. I changed the recipe around a bit to make it even healthier, and they were still delicious. First of all, I didn't add any chocolate chips to the muffins since I didn't want the extra sugar. I used equal portions of white and whole wheat flour this time, but will try to use all whole wheat flour next time. I substituted the white sugar with brown, and used only 3/4 cups. I didn't want to add oil in the recipe, so I increased the amount of applesauce by 1/4 cup. I used three eggs in total, since I didn't want to use egg substitutes. I might have made these muffins lower in fat and calories but they were still moist and yummy. The pumpkin added tons of flavor!

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Karyn

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 14, 2009

These are the best muffins I've ever made.

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Nicole M.

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Reviewed: Jan. 18, 2009

My children love these. They are so easy and simply the best.

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vallemom

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Reviewed: Jan. 15, 2009

Followed some previously stated changes, have no egg substitute so used 3 eggs, also used 2/3 whole wheat and 1/3 white flour. decreased sugar (no sugar free applesauce)... next time will add more spices (maybe some cloves?)...pretty good in comparison to other pumpkin muffins made in the past

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morgan

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: Athens, Georgia, USA

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Reviewed: Jan. 5, 2009

These were good, but ever since I tried Downeast Maine pumpkin bread, no pumpkin loaf or muffins will ever be as good. I added 1/4 tsp of cloves and used 1/2 c. of sugar and 1 c. brown sugar. Made 18 muffins and two mini loaves!

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Larissa

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Dec. 19, 2008

YUM! This is a great recipe, quick, healthy and everyone seems like it. I too used 1 cup of wheat flour with 2 cups white. I also used 4 eggs and dark chocolate chips.

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JDCBENTZ

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Reviewed: Nov. 29, 2008

Great recipe! Used 1/2 whole wheat & 1/2 white flour. Also used 1 egg & 3 egg whites. Used 1/2 c white sugar & 1/2 cu brown sugar. Used all applesauce instead of using canola oil. Also added 1/4 c chopped pecans. Made 12 large muffins.

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GPOSBORN

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Reviewed: Nov. 26, 2008

I used 1 cup granulated, 1/2 cup brown sugar and 4 eggs= super moist and delicious!

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smnichol522

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Reviewed: Nov. 26, 2008

These are yummy and very satisfying. Pumpkin is very nutritious, so I don't mind "splurging" on these muffins :) I used 1 1/2 cups whole wheat and 1 1/2 cups white flour and added a few extra chocolate chips. I also reduced the sugar to a heaping cup full...and the muffins were perfectly sweet. This recipe made more than 24 muffins for me...more like 30.

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Molly

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2008

Soooo moist and good. Made these muffins/bread today and I was so happy I did. I used 1 cup of granulated sugar and 1/2 cup of brown sugar instead. They were plenty sweet. I also left out the chocolate chips just because I rather have pure pumpkin. Enough batter to make 1 loaf of bread plus 8 muffins. You've got to try these;you wont be disappointed! Thanks for the recipe.

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