Reviewed: Dec. 10, 2006

This was very tastey! I used canned pure pumpkin puree instead of a real pumpkin. I only had exactly one teaspoon of nutmeg instead of two, but I still made them and they turned out great! When I tried the dough, it tasted like it had too much spices in it, but when they were baked, they were not too spiceful at all. They made two dozen, not one dozen. Also, they went really well with egg nog; I wish stores had egg nog all year round, but they would probly go well with milk too.

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Kelsey

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Reviewed: Dec. 2, 2006

I was scared off by the amount of spices in this recipe (and I'm the person who ALWAYS doubles the spices called for in pumpkin pie!). So, I made it with 1/2 tsp. of cloves, 1/2 tsp. of allspice, 2 tsp. of cinnamon, and 1 tsp. of nutmeg. I also cut the oil back to 1/3 cup and the sugar to 1 1/2 cup, based on reviews I read, and I too substituted a cup of oatmeal for one cup of flour, to add a little texture. Made this way, these muffins are pretty much perfect! Moist, not too dense, with just the right amount of spice.

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kbeeps

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 19, 2006

I already had my pumpkin puree ready in the fridge and needed a quick recipe and this one is perfect.

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ESTHERM63

Cooking Level: Intermediate

Home Town: Bloomington, Indiana, USA

Living In: Choctaw, Oklahoma, USA

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Reviewed: Nov. 19, 2006

My kids lovedthese muffins because they were sickenly sweet. Overall: - Too much oil and sugar (probably twice too much) - So much spices that it does not taste like pumpkin - Recipe too big for 12 muffins, too small for 24

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juweee

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Reviewed: Nov. 12, 2006

I followed the recipe except I omitted allspice, as I had none. I agree with some of the other reviewers that you could cut down on the cloves as it's a bit overpowering. The muffins turned out great besides that...great texture. I also found that it made about 20 muffins. Great recipe - I will be making this again - minus some of the cloves.

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Meredith

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Reviewed: Nov. 11, 2006

These came out great! I sprinkled the top with sugar and walnuts and used an egg replacer to make them vegan friendly. Got rave reviews!

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Shon

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Reviewed: Nov. 6, 2006

These are the muffins I was looking for! Perfect muffiny texture... nice and dense and perfectly seasoned. I added chopped pecans to the batter for protein and topped each with a half pecan. They were beautiful! The perfect grab and go breakfast for our family!

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Nov. 5, 2006

this is an easy and fun recipe to make. I added raisins and coconut to them. The used a cream cheese icing.

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Tom

Cooking Level: Professional

Home Town: Ellwood City, Pennsylvania, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Nov. 3, 2006

Took these to work & they were a great hit. Everyone loved them.

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Jackie

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Reviewed: Nov. 3, 2006

Wow...these are great. I added some chocolate chips...next time I'll add nuts, as well.

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MARYKATFOX

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Reviewed: Nov. 2, 2006

These are delicious. I have made them several times and everyone always wants the recipe. I always top them with cream cheese icing so they are more of a cupcake than a muffin. Like other reviewers, I have found that the recipe makes many more than one dozen muffins - more like 20 muffins. I have also made them using mini muffin tins and they turned out great. I just had to reduce the baking time to 13-15 minutes. This is a terrific fall recipe!

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WHAT2MAKE

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Reviewed: Oct. 31, 2006

These were incredible! Very moist and my husband ate 5 of them in one sitting and loves them. One word of caution, the recipe appears to say it makes 12 muffins. So I decided to triple the batch to make them for friends. I ended up with seven and a half dozen muffins. Also, I did use normal jack-o-lantern pumpkins and they turned out great.

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MRSLAUSCHE

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Reviewed: Oct. 31, 2006

This is really a very good recipe, but I agree with the person who said it wasn't good enough to make me switch from my regular recipe. In fairness to this recipe, I didn't follow it exactly. I used 15 oz canned pumpkin as suggested by other reviewers, but in my opinion this wasn't enough. The muffins weren't pumpkiny enough for me. I also used 1/2 white & 1/2 whole wheat, which worked great. I'd say with more pumpkin flavor these would be perfect. I also threw in some chocolate chips - yummy!!

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: Oct. 30, 2006

I haved the spice portions and also substituted one cup of oats for one cup of flour. I added about a 1/4 cup of raisins to general approval. I poured all the dough into one bread pan, which was too much and meant baking for about an hour to an hour and a half at 350 degrees. Done again, I would divide it into two. Good reviews from all who ate it!

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Johnny T.

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Reviewed: Oct. 28, 2006

THESE muffins were absolutely delicious, everyone in my family gobbled them up-this definetly will be a recipe I will reuse!

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Lauren

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 27, 2006

I just made these muffins and they turned out great! I used a can of pumpkin puree instead of fresh, and reduced sugar to 1 1/2 cups. Made 24 mini muffins and another 6 full size. They sure are tasty, the kids love them and I do too. I am going to frost the mini muffins with a cream cheese frosting and decorate with a piece of candy-corn for Halloween.

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dre88

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Reviewed: Oct. 26, 2006

Would have given 5 stars but changed amounts of spices and oil and still an awesome recipe. Can use 15 oz canned pumpkin instead, 1 1/2 c. sugar plenty, 1 1/2tsp. cloves, 1tsp. nutmeg, and slightly more than 1/3 oil. Everyone liked these.

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MHBMHB

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Reviewed: Oct. 25, 2006

I used 2 cups canned solid pack pumpkin because I didn't have the time nor inclination to use fresh. I was nervous because the batter was very thick, but they came out fine. The muffins were moist with good spicy flavor. My toddler loved them. In half the batter I added 1/4 cup nonfat plain yogurt. These muffins were more lighter, more cake light but they didn't look as good. The recipe yielded more muffins than expected but I might have smaller pans. The cooking time was accurate. I will probably use this recipe again.

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nvon

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Reviewed: Oct. 24, 2006

These were pretty good - not the coffee shop kind I'd hoped for but definitely worth making again. I took the advice of other reviewers and cut the amount of cloves in half, and next time I will decrease it even more. I didn't have any allspice, so omitted that. I added 1 tsp vanilla extract. I used 1/3 cup plain yogurt + 1/3 cup canola oil to cut down on the fat a little. I also used a 15 oz can of pumpkin puree instead of whole pumpkin for the sake of convenience. I added chopped walnuts and topped with "Cream Cheese Frosting II."

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Christine Notis

Cooking Level: Intermediate

Home Town: Johnston, Iowa, USA

Living In: Belleville, Michigan, USA

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Reviewed: Oct. 16, 2006

This recipe should actually be named "Ginger Snap Cookie Muffins" because it tasted just like one of those cookies. They were good but the pumpkin taste , I thought, got lost in the spices. I guess I was looking for something a little sweeter and creamier like a pumpkin and cream cheese muffin recipe.

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jennifera

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