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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talivstouwe

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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

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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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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Reviewed: Oct. 29, 2009

Way to many spices for me and my family. I found the cloves overpowering my husband couldn't even take a second bite. I did change the recipe some based on some reviews just to make it healthier. Whole wheat flour, reduced the sugar used oats also even added some mini chocolate chips but didn't change the quantity of anything. I will try this again sometime with reduced spices, just disappointed I made a uneatable batch.

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Athenarose

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

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Reviewed: Oct. 29, 2009

This is a wonderful recipe. I made it just like the recipe and substituted can pumpkin and then I made a cream cheese and powdered sugar mixture put 1/2 the batter in the muffin pans then scooped the cream cheese in and then the remaining batter followed by sprinkling them with pecans and baking. They turned out awesome!! You have got to try these!

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Aimie Roberson

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Reviewed: Oct. 27, 2009

This was just beautiful! I made it into a loaf, and substitute the oil with butter since I do not like the smell and taste of oil (I creamed the butter), and they were soo fragrant and delicious! I will definitely be keeping this one! Thanks!

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beautifuldisaster

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

Wonderful recipe! I made the "healthier" version subbing oil for applesauce and 2 cups flour, 1 cup oats, cut sugar to 1 1/2 cups. I also used canned pumpkin and about 1 cup of raisins. Delicious and the kids loved them too!

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k

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

Very good muffins - I made it with canned pumpkin and some leftover butternut squash. I also used 1/3 c. oil and 1/3 c. applesauce rather than the full amount of oil. I substituted 1/2 whole wheat flour and used white flour for the rest. I only used 1 c. sugar - 2 is much to much. They were delicious but a little dense from the whole wheat flour but it was worth it.

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CountryMom

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Reviewed: Oct. 26, 2009

Funny that this should be the "star" recipe on the website today...I just made these on Friday for my co-workers. They loved these muffins! I used slightly more than half of a 29 oz. can of pumpkin puree instead of fresh pumpkin, put in half brown sugar and half white sugar, and added some chopped Hershey's dark chocolate to the batter. Awesome!

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ginsu89

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

These smelled just like Fall! Mine were a little gummy, but that may have been because I subbed all the oil for applesauce. I used 15oz can of pumpkin, just under 2 cups of sugar and I upped the nutmeg and allspice (didn't have any ground cloves on hand). One batch made 12 regular sized muffins (baked for 16 min) and 5 jumbo muffins (baked for 28 min).

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 26, 2009

I made this as a loaf - it's wonderful - I always read all the comments and tweak depending on those - but this one needed very little tweaking. I used the spices as indicated, used half oil and half applesauce and half white and brown sugar - thank you for all the comments and a wonderful recipe!!

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tfischer5

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Reviewed: Oct. 26, 2009

This is a wonderful. The muffins are moist and perdect. The smell of pumpkin filled the whole house. I used canned pumpkin, and no cloves. Was great!!

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nate

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 25, 2009

Nice and moist. I cut back on sugar (just 1.5 cups) and left everything else the same, but think I could've boosted the spices a tad.

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Jen

Cooking Level: Beginning

Home Town: Windsor, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 25, 2009

Delicious and moist! I used 1 cup of sugar and 3/4 cup of light brown sugar. I also used 1 1/2 tsp clove. I left everything else the same.

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JenniferJS

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

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Reviewed: Oct. 23, 2009

I made a gluten free version of this muffin. 1c brown rice flour, 1c oat flour, 1c quick cooking oats. If you are truly allergic to gluten check your oats and oat flour to make sure they are indeed gluten free. I used 1c agave nectar in place of sugar. I could have used 2c but was worried they would be too sweet. If you are a sweet person you may want 2c nectar. I did use juice from half of an orange for added sweetness and then grated the orange peel into the mixture. I used grape seed oil instead of veg oil. I used egg substitute of ground flax seed and water. 1 egg= 1/3c water to 1 Tbs flax. I didn't have all spice. I love how spicy they are! They turned out very moist! I definitely taste the clove more than cinnamon so maybe next time I will use a tad less clove. I did use fresh pumpkins too! This is officially a fall muffin in this house!

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Jennifer

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Reviewed: Oct. 20, 2009

I made them twice with my eight year old daughter and they were VERY very good. Second time I added 1/3 cup of melted butter and did half brown and half white sugar to enhance the autumn pumpkin flavour. Everything else as written. Delicious.

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JENARM

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Reviewed: Oct. 18, 2009

I used freshly ground spices and omitted the cloves by accident. Had to use bread flour because we were out of all-purpose. Possibly the best thing that could have happened. One of the best recipes I have ever made. I will be making these again.

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njacks1

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Reviewed: Oct. 18, 2009

I added 1 cup of oats instead of the flour and used brown sugar (no reason). My 4 year-old loved them; I think she add half a dozon throughout the day. Great fall snack.

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CONTROVERSY20

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Reviewed: Oct. 18, 2009

YUMMY! Lots of pumpkin spice flavors. I used 1 15 oz can of pumpking & subbed applesauce for oil. Made 24 regular sized muffins. Thanks for this yummy (moist & flavorful) recipe!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Oct. 18, 2009

Made it EXACTLY the way recipe was written and they were fantastic! Wow! I am blown away at the taste and texture of these muffins. Definitely one of the best I've tasted! I wouldn't change a thing and will definitely make them again and again...until my family gets tired of pumpkin anyhow :) Thanks for a wonderful recipe!

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