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!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

PATTISCHOOR

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

This was a GREAT recipe! I also cut a bit of the sugar, and tried it with white and whole wheat flour, and half and half. It is a versatile recipe that my family loves, and it will be a repeat recipe to be used on a regular basis! I am going to try freezing some with the batch I made today to see how they fare being frozen! Thanks for sharing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angel_chats

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

The best muffins I've ever mad. People are impressed. I used canned pumpkin. To make a little healthier I used half whole wheat flour half white flour and used applesauce instead of oil. I sprinkled the top with oats before cooking which gave them a store bought look. SO GREAT!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jamy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

Very good. I substituted pumpin pie filling for the pumpkin and all spices except cinnamon. yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MEGOO98

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2009

These are wonderful! I used canned pumpkin but next year will grow some pumpkins and make them with those. Subbed applesauce for half the oil and cut the sugar down by half a cup. Used whole wheat pastry flour. Also added ginger to the spice mix. So perfect for a blustery autumn day when it's best to stay indoors with a kitty on your lap, a cup of tea, and something yummy to eat!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ARIANWEN1174

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

I can only say three words here to describe these.. YUM YUM YUM ! The biggest compliment comes from my son though.. The recipe made enough for 12 regular size and 24 mini muffins. I'm getting ready to start making a second batch because he has ate them all! The rest of us only got a bite of one.. He ate the rest. The only thing was I worried about was I used pumpkin that I had frozen last fall.. But I worried for nothing.. they turned out perfectly! Thank you so much for an awesome recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cara S.

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Wellington, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

Very good muffins. I tweaked them of course... I used melted butter, not oil. I make my own pumpkin pie spice at home, and it has ginger in it. Used 2 1/2 cups pumpkin, and 1/2 cup whole milk. Set aside 1/4 of batter, and mixed it with 1 egg, 1 package softened cream cheese, and 1/3 cup raw sugar. blended until smooth. next I topped each muffin with a spoonful of the cream cheese goodness before baking. they came out super moist and the pumpkin cream cheese was a built in topping! yum yum.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SFChef

Cooking Level: Expert

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

These muffins are sooo good. I made mini muffins and baked them for 9 minutes. They are so moist. I also sprinkled cinnamon sugar on top before I baked them. I don't feel guilty adding it since the recipe uses applesauce instead of oil.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Courtney

Cooking Level: Beginning

Home Town: Placentia, California, USA

Living In: Burbank, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

Awesome! I made this recipe for my coffee shop and they are wonderful. Sold out in no time and can't keep up the demand! I added a crumb topping and maple vanilla glaze. Also, I used canned pumpkin.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ladylew

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

Wonderful! I added raisins & walnuts & only used 1 1/2 cups sugar. Also included a streusel topping.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2009

These are wonderful, moist and tender. The taste of autumn in a muffin! The changes I made to this recipe are minimal, but include using canned pumpkin (it's too easy to resist!), adding an extra tsp. of cinnamon and throwing in some raisins and craisins. Since the can of pumpkin was only about 1 1/2 cups, I used sour cream to make up the difference. This recipe made 24 "regular-sized" muffins. They turned out so good and made the house smell fantastic! I'm very impressed!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2009

super tasty, used the oatmeal and whole wheat flower someone else suggested, also used half applesauce and half oil-very moist. made 11 regular size and 24 small muffins, guess I will be freezing some

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

catmomx4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2009

Very good and versatile!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen in Cincy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

Made it into two loaves in regular bread pans, and cooked about 45 minutes. Excellent!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pete

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2009

These muffins are WONDERFUL! However, they make about 17 muffins, not 12. I used a 15 oz can pumpkin and changed the spices a bit - 1/2 tsp ground cloves, 2 tsp cinnamon and 1 tsp pumpkin pie spice. Also frosted with Cream Cheese Frosting II from this site. Absolutely delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sheryl

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2009

I followed the directions to the "T". Well, minus the Allspice as I did not have it. These turned out AWESOME! Very moist and tasty. I am waiting for them to cool so I can add vanilla glaze to them. I have a feeling these will be gone in no time!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stacey B

Cooking Level: Intermediate

Home Town: Parkville, Maryland, USA

Living In: Rising Sun, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

Thank you for sharing! I followed others and reduced flour to 2 c. and added 1 c. oats, and swapped applesauce for oil. I love Chinese 5-spice for pumpkin recipes, so I used that along with an extra t. cinnamon and nutmeg. I used 2 whole eggs and had an extra egg white from today that I added too. Will keep this a secret in my house!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cathy K.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2009

These were really, really tasty. I had to grind my own cloves and nutmeg, and contribute much of the flavor to the fresh spices. I used a 15 oz can of pumpkin puree since it's July and no pumpkins to be found in this town right now. I ended up with about 15 good size muffins that rose beautifully.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Endorphins

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: San Angelo, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

Another muffin fav for my recipe box! Love the fact that I usually have all these ingreadients on hand. They have alot of flavor, and are very moist, plus economical. I anticipated 12 muffins, however ended up with 15.

Was this review helpful? [ YES ]
1 user found this review helpful