Reviewed: Feb. 19, 2009

My family found these good, but said the Pumpkin Apple Streusel Muffins on Allrecipes were a bit better.

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 13, 2009

Turned out amazing!

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Erin

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

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Reviewed: Feb. 6, 2009

These came out yummy! I used a full can of pumpkin puree - 3.5 cups. And so used 2 sticks of butter in place of the oil. They were delicious! My kids ate every last one. They made 9 muffins and 6 HUGE muffin heads.

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EMCPHEE

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Reviewed: Feb. 3, 2009

Deliciously most and full of flavor!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

Good muffin, my modifications were to go with 2 eggs instead of 3 and use applesauce for half of the oil. A little chewy, but still tasty.

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lisa marie

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Jan. 18, 2009

Very yummy and easy to make. I added a streusel topping. The 12 serving size makes about 24 of the regular muffin liner sized muffins. Not sure if 12 servings are for a large muffin tin.

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MrsCoffield

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Reviewed: Jan. 7, 2009

I doubled the recipe, replaced 1/4 of the sugar with brown sugar, and used ginger instead of allspice because I didnt have any... I used home made pumpkin puree I made a couple of weeks ago... It made about 50% more muffins than I had expected and I filled the cups to the brim... They turned out amazing!

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kackygreen

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Reviewed: Dec. 22, 2008

What the heck?? I made these 3 times and on the 3rd time I finally omitted ALL the cloves and all spice to get rid of that super spicy taste. They were good muffins, but too many changes had to be made to get them to my liking. I will be trying another version from this site to be my go-to Pumpkin Muffin recipe.

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Dec. 16, 2008

Made these & took them to work & everyone loved them. Do the muffins has instructed & believe me "You will Love Them".

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LaGordita

Cooking Level: Expert

Living In: Bronx, New York, USA

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Reviewed: Dec. 8, 2008

I just made these and they turned out great. Instead of roasting the pumpkin, I steamed it in the microwave for 20 minutes and then pureed it with a submersion mixer. The flavor turned out great. Other than the pumpkin, I didn't change the recipe at all.

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AllyK

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Reviewed: Dec. 3, 2008

Yummy! Great muffins this recipe is a keeper.

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M411CE

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Reviewed: Nov. 30, 2008

At first, these were a bit blah -- good texture but the spices didn't come out much. The day after baking, however, these tasted much better.

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kit

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Reviewed: Nov. 30, 2008

I followed the recipe exactly, and these muffins had NO flavor! Very disappointing!

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Brittany

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Reviewed: Nov. 26, 2008

Absolutely fantastic! These muffins fill your entire home with such a warm and cozy aroma...I did as others said and replaced the oil with applesauce, which made them deliciously moist! This was the first pumpkin recipe I've tried that I really loved.

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Alyssa

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Long Beach, California, USA

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Reviewed: Nov. 26, 2008

I had left over pumkin puree from making a scratch pumkin pie and I used this recipe. It came out great. I like brown sugar so I followed others advice and did 1 cup sugar 1 cup brown sugar. I also do not like oil in recipes (it usually doesn't work for baking)so i used softened butter instead of oil.But as far as muffin recipes go this is the best one i've seen in years thank you!

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Shelley

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Reviewed: Nov. 23, 2008

Made these muffins as written. I was concerned that the amount of flour and sugar would make them dense and sweet, but I am delighted with how they turned out. I might even add a bit more cloves next time for an extra 'oomph'. Nice and moist, this recipe made 24 standard muffins.

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Rosebud

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

I made these today however since I was not looking for candy I reduced the sugar to 1 cup. They were very good. Also since I do not care for nutmeg I replaced it with ginger.

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geome

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Reviewed: Nov. 15, 2008

Excellent! I used half wheat flour, and half white flour. half brown sugar, and half white sugar. I substituted apple sauce for oil as others recommended, but then I chickened out and put about two table spoons of oil and the rest apple sauce. I halved the cloves because I'm not a huge fan of the flavor as per recommendation below. I think it would be fine w/ the entire qty because I don't taste the cloves heavily. Next time I may add a little more cinnamon because I <3 cinnamon flavor!

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delg23

Cooking Level: Beginning

Living In: Arlington, Virginia, USA

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Reviewed: Nov. 12, 2008

These turned out excellent. They made 16 and were moist right to the last one, about a week old. I only used half the amount of cloves because I was afraid it would be too strong, but I think I would use the correct amount next time.

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Nov. 10, 2008

These were fantastic. Following other reviews, I cut all the spices but cinnamon in half. I frosted them with a cream cheese frosting (cram cheese, powdered sugar and almond extract) and they were so good! The recipe made 24 regular sized muffins.

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