Reviewed: Apr. 30, 2012

I wanted this to be more pumpkin than apple--what I did was used two cups of pumpkin puree and one cup of applesauce. I did sprinkle a little brown sugar over each muffin before baking. My muffins were done at 22 minutes. These turned out quite big--very fluffy and moist. Very pretty muffin. My one issue was that it had a little too much nutmeg. I'd like to make this again but I think I would use pumpkin pie spice instead of the individual spices.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 28, 2012

I read a few reviews before making this so I minused 1 tsp. of nutmeg and added a tsp. Of cinnamon, 3/4 tsp of both ginger and all spice. Then I added a cup of raisins...I think that really helped with adding sweetness. The texture was great. I made sure they were cooked through before taking them out. I still do prefer other recipes though but this one was great for a healthy treat.

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Reviewer:

fullhouse

Reviewed: Feb. 12, 2012

I thought inside was extremely doughy and the muffin itself was flavorless.

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Reviewer:

hallory

Reviewed: Nov. 28, 2011

these don't taste good at all. maybe because i used honey instead of sugar.

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Reviewer:

melissa

Cooking Level: Beginning

Home Town: Santa Cruz, California, USA

Living In: Orem, Utah, USA

Reviewed: Nov. 3, 2011

Terrific combination of flavors! I added some butter flavoring and vanilla flavoring. If you like a crunch in your muffins, try adding chopped walnuts. I've also made them with white chocolate chips. Delicious, and so nutritious!

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Reviewer:

Grandma B

Reviewed: Oct. 21, 2011

They are moist, don't taste like much but almond extract- even after I added more sugar and more spices. I also realized I don't like almond extract. I did also add vanilla extract. Won't make again. If you do have restrictions with sugar, etc, this would be good to make if you can't have anything else. I found 350 for 30 min was a perfect cooking time.

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Reviewer:

mel

Reviewed: Oct. 12, 2011

These turned out wonderful! I did make a few changes: 2 cups pumpkin and only 1 cup apple sauce, no vegetable oil, added 2 teaspoons almond and 2 vanilla extract also added hazlenuts. Made mini muffins. Not a very sweet muffin but very good.

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Reviewer:

wildcat44

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Sep. 27, 2011

Working with an oven thermometer so I know the temperature isn't the problem, but 350 at 30 min and the insides came out completely uncooked. What size muffin cups were used on this one? Bumped up the temp to 425 as I've used on some Organic box mixes and got a much better consistency. Disappointing.

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Reviewer:

Questy

Reviewed: Sep. 16, 2011

Not much flavor at all. The texture was gooey and sticky. They smelled awesome while baking...what a let down.

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Reviewer:

mde7878

Reviewed: Sep. 13, 2011

Not too impressed. I was diagnosed with gestational diabetes recently and was looking for a good snack recipe. The muffins were really sticky (I may not have baked them for long enough) and although they had enough flavor, I had to throw most of the batch away a few days later because they went moldy! Kind of a waste.

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