Reviewed: May 25, 2012

i absolutly love this recipie!!!!! it had my taste buds dancing!! i added 2 cups of chocolate chips because thats how my kids like them and it was just perfect for the mornings ! using this recipie over and over again!!!!

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Reviewer:

kathyrein

Reviewed: Apr. 20, 2012

These are very tasty pumpkin muffins with a nice blend of spices. We used thawed purèed pumpkin that we had processed and frozen in the fall. To add my own twist, I made a simple icing glaze with milk and powdered sugar and drizzled over the top.

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Reviewer:

smidget617

Cooking Level: Intermediate

Reviewed: Mar. 25, 2012

Lovely recipe. Used half white/half wholemeal flour. Used 1tsp cinnamon, 1tsp ginger, 1tsp all spice to flavour mine. Also cut back on oil and used 125g of plain sweetened yogurt and some milk to moisten. Only used 1tsp baking soda and 1tsp baking powder. Lastly, to save time, i steamed my pumpkin for 10 mins in the microwave rather than roasting. Delish!

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Reviewer:

Calymouse

Reviewed: Mar. 1, 2012

Really good. I used half the sugar, half the oil, and replaced half the flour with whole wheat flour & oats. Added some chopped walnuts. Didn't have allspice - used 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger to replace that. Will definitely make again. Mini Muffins cook 10 minutes. Extras freeze well. Next time I may add a little orange zest/juice &/or some chopped cranberries.

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Reviewer:

wantabunch

Cooking Level: Intermediate

Reviewed: Feb. 14, 2012

I woke up early this special morning, exited to surprise my fiance with delicious, freshly baked Pumpkin Muffins. I chose this recipe because my Fiance and I really like spicy Pumpkin confections. I was reassured this was a good recipe as it was highly rated and had a lot of saves on this site. After baking them. I must say I was really disappointed with the results. On a minor note; I found the timing of this recipe misleading. It doesn't account for the considerable prep time required to prepare the pumpkin puree. But, my main issue with this recipe was; On my first bite of these muffins I was confronted with an overwhelming blast of CLOVES and Nutmeg. My Fiance and I found the SPICE content in this recipe excessive. I can't deny I am disappointed to be left with a batch of twelve large INEDIBLE muffins.

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Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Good recipe, I used canned pumpkin instead of fresh. Used 2 cups whole wheat and 1cup of all purpose. Used coconut oil instead of vegetable oil and 1 cup of brown sugar. Turned out really well and they are a hit with my 3 year.

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Reviewer:

jbissonnette

Reviewed: Dec. 24, 2011

I have made this recipe many times and it is delicous and loved by everyone who eats them. They are so delicious as is the batter--I don't know how any of my muffins actually get made!

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Reviewer:

Diane H.

Reviewed: Nov. 27, 2011

Wonderful. I added cranberries just because i love the 2 together! My batch made more than 12 muffins though. I had enough leftover to make 3 full mini loaves of pumpkin bread. And I made Large size muffins and the mini loaves were bursting over.

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Reviewer:

kelcooking1

Cooking Level: Professional

Reviewed: Nov. 26, 2011

Huge hit in my family! Rarely do I go through muffins as quickly as these, I'll definitely make them again!

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Reviewer:

cookin in the kitchen

Reviewed: Nov. 23, 2011

I've made these several times now, the recipe actually makes 18 nice size muffins. I've adjusted it to 2 cups of canned pumpkin, 2 c. whole wheat pastry flour, 1 c. all-purpose flour I also use 1 c. Splenda and 1 c. sugar. They are a big hit where ever they go. I highly recommend them.

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