Reviewed: Nov. 6, 2009

I made these for my daughter's Girl Scout meeting snack. All the girls and the moms enjoyed them very much! They were very moist and delicious! Will be making them again very soon!

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Loni

Cooking Level: Intermediate

Home Town: Hilliard, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 13, 2009

This recipe is the best pumpkin recipe yet. Very moist and full of flavor. I just added 1 tsp salt & 1/2 tsp cloves. I also did 1/2 & 1/2 pecans & walnuts. Just wonderful! I will try them next with raisins.

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Grace

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Reviewed: Jan. 9, 2009

We enjoyed these muffins. The texture is good, it is the right amount of sweetness, but the spice in our opinions is a little flat.

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~Melissa

Cooking Level: Expert

Home Town: Red Wing, Minnesota, USA

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Reviewed: Sep. 3, 2008

The recipe turned out great. I soaked the flour, buttermilk (I used Keifer instead), along with the pumpkin overnight. In the morning I added the remaining items minus the baking powder and only half the amount of sugar. I added the baking soda last. The only problem I had was that the recipe said it was for 24 muffins, but I only got half the amount. I assume that it is 24 mini muffins, not full size?

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Catherine Bennet

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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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Reviewer:

sounds of clouds

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: Santa Barbara, 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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