Reviewed: May 14, 2013

These were excellent. I followed the recipe exactly and was surprised how yummy these muffins were. My other half gave them two thumbs up also.

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Reviewer:

SeaWench

Cooking Level: Intermediate

Home Town: Gold Coast, Queensland, Australia

Living In: Seattle, Washington, USA

Reviewed: May 1, 2013

Love this recipe. I altered it a bit though. I substituted the two eggs by adding 1/3 cup more pumpkin (fresh, cooked pumpkin not canned) and 1/4 cup more oil. I steamed the pumpkin (don't boil as it will retain to much water). Added more spices and chocolate bits than indicated. Came out super moist and delicious!

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Reviewer:

Miche

Reviewed: Apr. 11, 2013

I followed other users suggestions and used Brown sugar instead of white, 1 cup of pumpkin, I like lots of flavor so I added a ton of pumpkin pie spice. I also used half white flour half whole wheat pastry flour, and applesauce instead of oil. I changed a ton about this recipe which is why it doesn't have 5 stars, but a lot of the changes are to just make it personalized to my tastes. Turned out delicious! My mother said it was the best muffin she ever had :)

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Reviewer:

Alyssa

Reviewed: Mar. 7, 2013

Good, but kind of hard. I didn't add the water because it seems it had enough liquid from my squash. Next time I will try the water and see if it makes the differance. Children Liked them.

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Reviewer:

2good2leaveit

Cooking Level: Intermediate

Reviewed: Feb. 22, 2013

These are sooooo good. My kids and I all love them. I now crave these more often than I do chocolate chip cookies, and that's saying something!! Double the batch to use up one full can of pumpkin. No worries, they'll get eaten!!

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