Reviewed: Oct. 29, 2007

Tasty treat for the fall days!! I used about 20 oz of canned pumpkin, kept the cinnamon the same and 1/2'd the other spices so we could mostly taste pumpkin and not just spices. I also added about 3/4 cup mini chocolate chips. Delicious and moist!! YUM!!!!!!! Thanks!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

Very good muffins. I took the advice of previous reviewers and added an oatmeal streusel topping and chocolate chips. I also added walnuts. Delicious!

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SWEETSPRING

Cooking Level: Expert

Living In: Antioch, Illinois, USA

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Reviewed: Oct. 28, 2007

An excellent recipe for a brisk Fall day. I didn't change a thing, except I added some currants. They make the house smell wonderful!

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Donna R.

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Reviewed: Oct. 26, 2007

I also used canned pumpkin, whole wheat flour and 1/3 c. apple sauce 1/3 c. oil and I loved 'em!

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Karen

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 24, 2007

based on some suggestions on modifying the recipe I will give these a 5. I used hlaf unbleached flour and half whole wheat flour. I also used half the amount of spices except for cinnamon and I never used all spice at all, I don't see the point. I backed these in mini muffin tins and I got 48 mini muffins. They took about 15 minutes to back. The recipe is super easy, quick and they back up extremly well. I was very happy with the results.

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BRIDY

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 22, 2007

This is an excellent recipe. I used my muffin top pan for this one. Definate keeper. I did change a few things like other reviews suggested. 2C. white flour/1c. whole wheat. I reduced my sugar to 1 1/2 cups and instead of white sugar I used brown sugar. I reduced the spices by half (as other reviews suggested) except for the cinnamon. I think next time I won't reduce them though. And the oil I reduced by half and used applesauce for the other half. My whole family loves these muffin tops.

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GOLDENKONA

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Reviewed: Oct. 15, 2007

Very yummy! I followed what others said and I used canned pumpkin(2 cups) and also put some white and dark chocolate chips in half the batch. They were gone soo fast. This one is soo easy I will be doing this one more often.

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noemi

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Oct. 12, 2007

These muffins had a good taste, but were very cakey - not what I consider a great dense muffin. I made some plain, with raisins and with chocolate chips. I definnitely recommend adding raisins or chocolate chips because the plain ones were, well, plain. I won't make these again.

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LPATERNO

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Reviewed: Oct. 5, 2007

I had to give these a 5* rating so other people would try them but I did make a few changes. Less sugar (1 1/2 cups), oil (1/2 cup) and all spices 1/2 the suggested amount. These really moist muffins were great for breakfast but I made some fancier by topping with cream cheese frosting and adding a marzipan pumpkin.

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Effie

Cooking Level: Intermediate

Living In: Manchester, Greater Manchester, England, U.K.

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Reviewed: Sep. 30, 2007

I'm gonna give this 4 stars because mine turned out well and they're tasty, but I changed up the recipe a bit after realizing that I didn't have any baking soda! (ohnoes!) So I used 1 cup pancake mix and 2 cups flour. I cut the spices in half, then totaled them and used that amount of pumpkin pie spice which I believe was 3.5 teaspoons. THEN! I stole the cream cheese filling from the Chocolate Surprise Cupcake recipe, omitted the chocolate chips, and put it on top of these muffins before I baked them. I should have put it more *inside* since it wasn't heavy enough to sink as it stayed on top and just spread out. It was still tasty though! My fiance really liked these, and I do too. Mine weren't overly sweet though, I didn't cut down the sugar like others requested. But maybe I have a different sweet tooth?

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ONAMA

Cooking Level: Beginning

Home Town: Geneva, Ohio, USA

Living In: Ladera Ranch, California, USA

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Reviewed: Sep. 29, 2007

Made these muffins with raw sugar instead of regular and sprinkled a bit of the raw sugar on top. I also took one of the suggestions and made them a bit healthier with the applesauce instead of oil, whole wheat flour and rolled oats instead of regular flour, and only 2 eggs. Everyone loved them and said they were bakery quality! I will definitely make these again.

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Mali S.

Cooking Level: Intermediate

Home Town: Temple City, California, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 10, 2007

These were good and went over well with everyone. I, too, used canned pumpkin and less sugar (1 1/2 cups) and just a little more than 1/2 cup of oil (I used olive oil). I also used about half of the amount of spices called for. The muffins tasted just right. There was too much batter for 12 regular-sized muffins, though...I filled the paper cups practically to the brim and there was enough left over for 2-3 more muffins. I'd give this one four and a half stars.

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CCHADD

Home Town: Cleveland, Ohio, USA

Living In: Colmenarejo, Madrid, Spain

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Reviewed: Jul. 8, 2007

I used 2 cups of canned pumpkin instead, and they turned out really well. I also added 1/2 cup of chopped walnuts and 1/3 cup of golden raisins. Instead of 2/3 cups of oil, I substituted 1/3 cup of applesauce and 1/3 cup of oil. It could have made more than 12 muffins, but I filled my tins all the way to the top, and they needed about 12 more minutes of baking time.

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Kaye Elle

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Reviewed: May 27, 2007

I make these regular for my kid's bfast. I will use 1/2 whole wheat, 1/2 white flour. I also use 1 can of pumpkin instead of the whole pumpkin. Excellent!

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LINDARUE

Cooking Level: Intermediate

Living In: Hebron, Indiana, USA

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Reviewed: Mar. 15, 2007

Would have given 5 stars because they turned out so delicious, but I altered it per suggestions of others. I used canned pumpkin, reduced sugar to 1 1/2 cups, reduced all the spices by half except for the cinnamon, and added chocolate chips. The result was definitely 5 stars, so moist and delicious!!! My 5 and 3 year olds loved them. I also put on a simple sugar glaze- mix powdered sugar with milk to get a glaze about the consistency of heavy cream, then sprinkle in some nutmeg and cinnamon, brush on the hot muffins with a pastry brush. Very delicious, will definitely make this one again.

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CALAB1

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Reviewed: Feb. 14, 2007

Wonderful recipe...although I'll admit to making a few changes. I went just a bit lighter on the sugar and oil. I also replaced half of the regular flour with wheat flour and wheat germ for more texture and better nutrition. I didn't have nutmeg so I used pumpkin pie spice instead. I also used canned pumpkin. I loved the well spiced taste.... very hearty breakfast or snack.

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GINHUNTER

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

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Reviewed: Feb. 6, 2007

I just made this recipe and it turned out really well. I read the reviews and made the following changes: replaced 2 cups of flour with 1 cup whole wheat flour and 1 cup quick oats; reduced the nutmeg and allspice by half and the cloves to 1/4 tsp; replaced the oil with sweetened applesauce; reduced the sugar by 1/2 cup and replaced 1 cup with brown sugar; replaced the pumpkin with canned puree. I increased the recipe by half as I had 3 cups of puree (used 5 eggs), and it made 12 large muffins (I filled the cups to the brim) and 1 small loaf (baked for 50 mins). I'll be making this recipe again, maybe adding some chopped pecans.

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MRS. DYNNA

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Reviewed: Jan. 19, 2007

Awesome recipe!

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ARMYWIFE99

Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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Reviewed: Jan. 16, 2007

This is now my favorite muffin/quick bread recipe! Like everyone else I made some changes--I omitted the cloves but doubled the allspice and kept the rest the same, plus I added a 1/4 t almond extract. Sometimes I add bananas, coconut or coconut extract, sometimes raisins, sometimes ground flax, wheat germ and/or oatmeal, some yogurt to replace some of the oil...these muffins are so versatile and always delish! This recipe does make a at least 18 large muffins. I freeze them right away, which is a good thing because we could eat them all in a day! Oh, and I always reduce the sugar to 1.5C but recently tried adding a pint of strawberry jam w/ no added sugar and that was great too. I love this recipe!

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cooksforbears

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Reviewed: Jan. 10, 2007

This recipe turned out wonderfully. I did modify the spices as I did not have all-spice so I eliminated it and cut back on the cloves as suggested by others. I also substituted applesauce for the oil and added an oat topping w/oats, margarine, sugar, cinnamon and flour. Yum! Great snack for the kids after school!

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TCADLE

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Pumpkin Muffins II

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