Reviewed: May 5, 2012

Made these for breakfast for a crowd and they went over very well. I "made" buttermilk from milk and some lemon juice (1 tsp lemon juice, then fill measuring cup with milk to 1/3 cup). I also added about 1/2 teaspoon of salt as another reviewer suggested and I think that helped a lot. Only ended up with ~20 muffins but I may have overfilled them a little bit. I loved the addition of molasses - gave them a bit more depth of flavor. These are much better than the last pumpkin muffins I tried, and I'm definitely keeping this recipe around for the next time I have pumpkin in the house. Thank you!

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Reviewer:

Heidi

Cooking Level: Intermediate

Reviewed: Oct. 17, 2011

I had some leftover buttermilk from another recipe and decided to try these. I used fresh pumpkin from my garden and added the 1/2 teaspoon of salt as suggested by other reviewers. I also left out the nuts because of personal preference and sprinkled some course sugar on each muffin instead before baking. Following the directions to fill the muffin cups to almost full, I only got 14 muffins but I wouldn't suggest stretching the batter out to 24 muffins or they will be too flat. They are light and fluffy and delicious straight out of the oven. I will definitely be making this recipe again since even my picky daughter loves them. I might try adding 1/2 cup raisins next time to replace the missing nuts.

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Reviewer:

CookieCritter

Cooking Level: Expert

Reviewed: Oct. 10, 2011

I reduced the amount of white sugar to 3/4 c. and could not tell any difference. These are great muffins, very moist. They freeze well, too.

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Reviewer:

DONNA9197

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Reviewed: Sep. 26, 2011

These were good, but I should have read the reviews before I made these, because they were definitely in need of salt.

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Reviewer:

iloveafarmer

Reviewed: Mar. 15, 2011

Loved it! (I had to make "buttermilk" from milk, but will try real buttermilk next time). Big hit around this house!

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Reviewer:

carol810

Reviewed: Nov. 24, 2010

AMAZING! I had lost a recipe i had used for over 20 years. I am in love with this one. I did alter it a bit for diatary needs of my family. but it's awsome! if you want to see the new recipie it's called " pumpkin muffins for my pumpkin puss" thanks for sharing and God bless.

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Reviewer:

poodle_momma

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Nov. 22, 2010

These are yummy. I used Supergrain flour instead of all purpose. Also, I used no butter or oil, but substituted 1/2 cup applesauce with great results. With no buttermilk around, I did the sour milk alternative. I added some cloves. Per some comments, I used 1/2 cup dark brown sugar and 1/2 cup white, although I did scant 1/2 cups. I was out of molasses and used pure maple syrup which also tasted good. Lastly, we have a nut allergy in the house, and these are yummy with no nuts at all. This recipe is moist and delicious and a keeper!

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Reviewer:

Shelly

Reviewed: Nov. 8, 2010

They were great!! Did not add nuts and added extra vanilla. Added crumb topping for some crunchy crunch.

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Reviewer:

Joel's mom

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Nov. 7, 2010

These baked up nice, moist and delicious. I used spelt flour, increased the baking powder and vanilla to one teaspoon. I added 1/2 teaspoon of salt and used 1 tsp of pumpkin pie spice for the spices. Also, I used Z-Sweet in place of sugar. I used walnuts in place of pecans and tossed in 1/4 cup of organic chocolate chips. These needed to bake for 22 minutes at 350 degrees.

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