Pumpkin Muffins II

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Most Helpful Positive Review

Nov 26, 2003

These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories.

—ALLYN61

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Most Helpful Critical Review

Feb 13, 2008

The amount of spice (particularly cloves and nutmeg) HAS to be an error. It ruined the muffins. I'm sitting here eating a "clove" muffin (as I've renamed them) right now. What a shame, I love pumpkin muffins and I wasted all that time and ingredients and now am left with a big batch of cloves! It's just horrible. I LOVE spice, I tend to add half again as much cinnamon as is called for in most recipes, but I cut back the amount of spice called for in this recipe and it still was ruined. I can't imagine how strong they would have been if I'd used 2 tsp. of each of them. I think the basic pumpkin part is a good recipe. The texture is good, but the spice as I said, is just TOO MUCH. Not good at all. Doesn't taste like pumpkin at all, sorry.

—thebigtrout

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585 Ratings

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Jun 14, 2003

Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again.

—APPLEDEBBIE

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Oct 13, 2006

Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular, Egg Beaters for the eggs, and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree.

—ELVISCOSTELLOFAN

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Apr 28, 2004

Great recipe! I made it healthier by using 2 cups unbleached flour + 1 cup rolled oats, used applesauce instead of oil, and only put in 2 eggs. Also used canned pumpkin. Turned out awesome! Kids love it!!

—MOMMIETO2BOYS

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Feb 24, 2008

This recipe was very good, I did tweak it to my own taste, I cut the cloves and nutmeg in half, but left the cinnamon and allspice the same. I used 2 cups of canned pumpkin and topped them with an oatmeal streusel topping (3/4 cup flour, 1/2 teaspoon cinnamon,1/2 cup brown sugar, 3/4 cup rolled oats, and 1/2 cup melted butter) they were fantastic. For my own "notes" the recipe yielded 18 muffins, and they took approximately 35 minutes to bake.

—LOVECED

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Oct 14, 2003

I'm making these again today! Used whole wheat,flax and spelt flour as we don't use white flour anymore. 1/2'd the sugar,added some apple sauce, some pineapple juice and cheated with canned pumpkin. I think I added some honey. As you can see, very versatile. Using whole wheat flour makes them very filling. For people on the go that want a quick healthy breakfast, that stays with you until lunch, this is perfect. My husband and children all loved these (even though they were good for them).

—Flashsmith

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Oct 11, 2003

This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a restaurant. I cut the recipe in half (used 2 eggs), and it still made 10 large muffins! I also used a little less cloves and allspice than recommended so that it wouldn't be overpowering.

—KITTYDOG2

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Nutrition

Calories
383 kcal
19%

Carbohydrates
60.7 g
20%

Cholesterol
53 mg
18%

Fat
14 g
21%

Fiber
1.5 g
6%

Protein
5.3 g
11%

Sodium
438 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Muffins II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 383
Calories from Fat: 126

% Daily Value *
Total Fat 14g 21 %
Saturated Fat 2.5g 13 %
Cholesterol 53mg 18 %
Sodium 438mg 18 %
Potassium 188mg 5 %
Total Carbohydrates 60.7g 20 %
Dietary Fiber 1.5g 6 %
Protein 5.3g 11 %
** Sugars 34.2g
Vitamin A 57 %
Vitamin C 6 %
Calcium 5 %
Iron 21 %
** Thiamin 27 %
Niacin 24 %
Vitamin B6 4 %
Magnesium 5 %
Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.