The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 8, 2009
These are fantastic and very versatile! I took some othes suggestions and these are the changes I made: applesauce for oil, 1 cup wheat flour, 1 cup white flour, 1 cup oats for the 3 cups flour, and a 15 oz. can of pumpkin instead of fresh. I was out of allspice so I couldn't use it, but I'm sure it would have been fine. I doubled the recipe and added chocolate chips to one half... delicious, moist, delicious!
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Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2009
I halved the spices and used canned pumpkin. Plenty of flavor and aroma. Enjoyed by all - most by our five year old. The recipe makes about 2 dozen muffins, not one as indicated.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2009
These muffins are amazing! I used leftover canned pumpkin and underbaked by a few minutes to keep them nice and moist. I'll definitely be using these during the holidays. Note: I cut the recipe to a third (for just me and my husband), and it still made 8 reguar-size muffins. My mom made the original yield and got 24.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 7, 2009
These were terrific!
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Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 6, 2009
Excellent pumpkin muffins. Loved by the whole family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 6, 2009
These were great! I used some uncarved halloween pumpkins and put them in a casserole dish with a little bit of water in the bottom and covered with foil. The skin rubbed right off after about an hour of baking. I made some substitutions to make it a little healthier as other reviewers did. Sub have of the veggie oil for applesauce as well as used two cups wheat flour and one cup regular. I found a splenda/sugar mix at the store which directed me to use half the amount asked for and they turned out perfectly! While they were good on their own I took the advice of another reviewer and made an oatmeal streusel for the top. Great recipe and fun to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 5, 2009
These were very tasty. The only things i changed was the allspice, I didnt have any so omited and I added a cinnamon, sugar and butter mix to the top for a little extra sweetness after they were out of the oven. Very good, will be making these again for sure!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2009
The prep time on this is misleading as it doesn't include the 90+ minutes to prepare the pumpkin puree. This is obviously no problem when using canned, which I did. I followed the rest of the recipe exactly. It yielded 18 normal sized muffins that were moist & tasty, but just average. I will make them again using some of the other reviewers suggestions for substitutions/additions (nuts, raisins, applesauce for the oil, etc.) that make for a healthier, more interesting muffin.
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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA
Living In: Lilburn, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 3, 2009
Delicious recipe. Too much cloves IMHO. Gives an interesting aftertaste. Use only 1 tsp and use fresh nutmeg. Straining pumpkin puree for excess liquid is usually done when making your own - if muffins are too moist, strain puree first. I got 23 good sized muffins.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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Reviewed: Nov. 2, 2009
VERY TASTY! I loved the taste of this muffin. It has many nutrients and it is very filling. I doubled the recipe (but you would still only need one pumpkin), I also added applesauce to make it more dense, I used whole wheat flour and sliced pieces of bananas into half of the muffins. I LOVED the added moisture and sweetness of the bananas. I had enough to make a small cake which I will crumple into vanilla pudding for my 22 month old daughter (she also loved the muffin).
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 2, 2009
Pretty good- I used fresh pumpkin turned out moist -almost too much- tried cooking them longer. Sprinkled with cinnamon sugar. Could still use more cinnamon.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 1, 2009
Don't change a thing. This recipe is perfect as is. This only thing I might do, is make it more heart healthy, but my taste buds like this recipe as is.
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Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 1, 2009
I love this recipe! An orange glaze gives it just a touch of sweetness! 1 cup confectioners sugar, 4 teaspoons orange juice, 3/4 teaspoon orange zest. As a loaf bake for about an hour.
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Cooking Level: Beginning

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 31, 2009
Used canned pumpkin, as had on hand. Good as most pumpkin muffins we've had. Thanks for sharing.
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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 31, 2009
As far as taste goes, this recipe deserves five stars. However, I am giving it four because the "servings yielded" is quite misleading! I made these this morning for my fiancee and I for breakfast and wanted to make soem extra for his lunches this week, so I doubled the recipe, anticipating 24 muffins. Was I suprised! Doubling the recipe made 36 "normal" muffins AND 36 mini muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
I was looking for something different for snack for my daughter's preschool class so I made these. I substituted 1/2 whole wheat flour and used canned pumpkin and they were fantastic! The kids ate all of them and even my 1 yr old loves them! This will definately become a staple in our home.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
These were really good. Everyone at work seemed to like them and said they were surprised by the spice in them. I used canned pumpkin and i didnt have the cloves so i left them out. I also added some brown sugar mixed with a tablespoon of butter and some flour to sprinkle on top as a crumb topping
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
I have never reviewed a recipe here before, but this one compelled me to do so! These muffins were amazing! I made 2 changes: I added about a cup of mini chocolate chips, and I used one can of pumpkin puree instead of using a real pumpkin, because I am too lazy to go through that step. But - this recipe is perfect! The flavor is great, they are very moist! It made about 2 dozen muffins. Try this!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2009
These just came out of my oven, and they are great! I halved the recipe which made a dozen muffins. I used canned pumpkin, added rolled oats and used half white and half brown sugar. These are sweet, but not too sweet and they're very moist!
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Amy
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Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2009
Good recipe, very nice texture and flavour. The only change I will make next time is the amount of sugar - two cups of white is way too sweet. One cup of brown sugar instead, should be fine, and add another 1/2 cup of puree to replace the volume. Otherwise very tasty!
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Jen

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