Reviewed: May 25, 2012

better if you omit the nuts

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

This was good. I used fresh pumpkin, substituted applesauce for oil, 1 tsp. cinnamon and left out pecans. Baked at 425 for 12 minutes and they were nice and moist. I will definitely be making these again.

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Reviewer:

Phoenix

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

Reviewed: Nov. 23, 2011

These are delicious! I made them with gluten-free flour, and added a little ground clove and cinnamon. My kids kept asking for more! I also used these to make Thanksgiving stuffing, and it came out great. Highly recommended!

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Reviewer:

LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

Reviewed: Nov. 14, 2011

Nice recipe! I made as written, just didn't add the nuts. They turned out perfect - moist and just the right mixture of flavor IMO. I made a couple of different flavored butters - sage and cinnamon - to top them with. That way, you can go with savory or sweet, whichever you prefer, without having to change the muffin recipe ;^). Next batch I think I'll try using some orange juice as another reviewer suggested - think that sounds tasty! Thanks - this is a keeper!!

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Reviewer:

MSTYWOODS

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

Reviewed: Nov. 2, 2011

I baked according to the recipe and served with vegetarian chili. It was delicious. I don't think I will change the recipe for savory dishes, however, I think adding some spices would make it a perfect breakfast muffin.

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Reviewer:

rmitchell86

Reviewed: Oct. 31, 2011

This recipe is a amazing. They came out perfect. Just the right amount of sweetness too compliment a savory dish!

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Reviewer:

HaleyJani

Reviewed: Oct. 30, 2011

this was DELICIOUS! moist and perfect for fall...try Nutella spread on it or adding choco chips!

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Reviewer:

alicat

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Dayton, Nevada, USA

Reviewed: Oct. 24, 2011

We made these for a party to serve with chili and everyone loved them! We omitted the pecans but otherwise followed the recipe. They turned out great as muffins and in a 9 x 9 pan. I will definitely make these again and try adding pumpkin spice as others have suggested.

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Reviewer:

klarson

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Oct. 21, 2011

These came out awful for me...they were lumpy and had no flavor. I followed the recipe exactly so I don't know where I went wrong. Judging by the other reviews it should've been better.

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Reviewer:

Stephanie

Reviewed: Apr. 27, 2011

There was no way I wouldn't like these as I love pumpkin and I love cornbread. Still, I think they could use a little extra flavour. I thought of adding cinnamon but wasn't sure it would go with cornbread. Perhaps vanilla? Or no, I have it - a splash of orange juice!! Next time!

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