Reviewed: Dec. 9, 2007

I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist, plenty of pumpkin flavor, and a very light and fluffy texture. I used walnuts instead of pecans, and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally, I didn't have any ground ginger or cloves but the recipe still tasted great!

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mary beth

	Cooking Level: Intermediate Home Town: Oberlin, Ohio, USA Living In: Medford, Massachusetts, USA
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Reviewed: Oct. 26, 2007

This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour, instead of all white and 1/2 brown sugar. I will definitely make these again.

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CathyWD


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Reviewed: Sep. 6, 2007

I loved these muffins. I did add a little salt and a little pumpkin pie spice, but I don't know that it made that much difference. I also was low on butter, so I split the butter half with oil. Even with my emergency substitutions, these were great muffins! My new favorite pumpkin muffin recipe! They are also still very good after a couple of days! I know that when fall is in full swing, these will be a staple! Mine took 20 minutes to cook.

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BRADENSMOM

	Cooking Level: Intermediate
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Reviewed: Dec. 30, 2006

I think I thought it was better than everyone else. They were very moist, I'll make again. Oh, I made muffins, cooked about 25 minutes.

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kkaneda


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Reviewed: Nov. 18, 2006

These need 1/2 teaspoon SALT to bring out the flavors.

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missy


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Reviewed: Nov. 19, 2005

Good recipe - made a few changes... Added chopped pecans and chocolate chunks. Also added clove and used real maple syrup in place of the refined sugar. I would have prefered more spice - will try adding ginger next. Everyone at work loved them!

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Christy G.


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Reviewed: Feb. 24, 2005

These had more of a pumpkin taste than the Pumpkin Spice Muffin recipe, but still not quite right. I had to use the 24-muffin measurements just to make a dozen, which was somewhat annoying. Still, they were good!

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Abigail

	Cooking Level: Beginning Home Town: New York, New York, USA Living In: Burlington, Vermont, USA
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Reviewed: Jan. 19, 2005

I loved this recipe. I made it for our Christmas morning breakfast and everyone loved it. I made a few subtle changes: 1/2 cup white and 1/2 cup brown sugar instead of one whole cup of white sugar. I also added a dash of pumpkin pie spice and two whole cloves. AWESOME!

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Regan Libby


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Reviewed: Nov. 27, 2004

This recipe was very good and since my little sister didn't like raisins, it worked well with chocolate chips instead. Also, a great spread for these muffins is softened cream cheese with a little powdered sugar!

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GHART954


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Reviewed: Nov. 23, 2004

This was a crowd pleaser, literally. However, served warm is the best. Be sure to bake well, or it is a little doughy.

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TYPESMEDICAL


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Reviewed: Oct. 30, 2004

This recipe was not very good. The muffins were very dry and bland. I halfed the recipe to make twelve muffins, but they came out way to small. I would not make it again.

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EZO


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Reviewed: Oct. 20, 2004

This recipe was great. I made it vegan by using egg replacer, soymilk curdled with vinegar, and earth balance margarine. My family loved them! I would advise to please not overmix, or they will come out cakey more than crumbly-muffin like.

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SarahParadis

	Cooking Level: Professional Living In: Placentia, California, USA
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Reviewed: Oct. 14, 2004

This is a great easy to prepare recipe with great taste! Prepared for the men's prayer breakfast and it turned out exceptionally well! Certainly a 5 star rating in my book!

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BELKNAPJE


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Reviewed: Sep. 22, 2004

These were excellent muffins. I made them with fresh pumpkin from my garden, and they were gone in one morning. I think next time I'll try them with a strusel top, but that is the only improvement. A perfect fall food.

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SHEIN


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Reviewed: Sep. 20, 2004

I have to give this recipe five stars hands down. I added some raisins to the batter and baked it in two 9x3 bread pans and baked a tadd longer. It came out wonderful. What a nice fall treat. Thanks!

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ANGEL37


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Reviewed: Feb. 25, 2004

I made these muffins for the first time tonight and they worked out really well! They were moist and yummy! My family raved about them too. I used raisins instead of nuts. I also cut the sugar down to about 3/4 cup or even a bit less; they were plenty sweet enough like that!

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CRXGURL

	Cooking Level: Intermediate Home Town: Vancouver, British Columbia, Canada
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Reviewed: Oct. 30, 2003

These muffins are awesome! Everyone I've baked them for wants the recipe.

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SPECIALK00


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Reviewed: Aug. 29, 2002

This is a good muffin. Moist and not too sweet.

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BDEGER


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Reviewed: Aug. 29, 2002

Very good and smell great cooking.

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TINAMARIE11


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