Reviewer:

Reviewed: Oct. 9, 2012

mine had to stay in the oven longer than ecpected, i subbed the almond extract for vanilla... that is about it. they were very moist almost too moist... ill see how they are after freezing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nanaimogirl2000

Reviewed: Sep. 27, 2012

These are my new favorite muffin. I used white whole wheat flour, as I do in most muffins. I also used only 1 cup of applesauce and 1/2 tsp. nutmeg. These are very dense and just the right amount of sweetness.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Susie

Cooking Level: Expert

Reviewed: Sep. 22, 2012

The real test was whether my three kids, ages 10,8 and 5 would like. They LOVED them. Funny they commented' gee these aren't sweet but are still reallly good'! The whole reason I made them was to get my very picky 8 year old to get more fruits/veggies and protein. I figured the pumpkin, applesauce and egg and low sugar made it a great choice. Well, she loved it so much begged for a second one after dinner. I hadn't even tried them at that point so decided lets what these taste like. I thought they were great too. I don't like overly sweet things and normally don't even eat muffins, but these I would eat. The only modification I made was adding a pinch of cloves to it. This recipe is definitely a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ufamilyof5

Reviewed: Sep. 20, 2012

Just made these and the recipe was so easy and they turned out so well. They are really moist and the spices used are great! I think for a low cal, low fat snack these are great for the fall season!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

npoulsen1020

Reviewed: Sep. 6, 2012

The only part of this recipe that turns me off is the use of wholewheat flour......somehow it just doesn't belong. White flour, irregardless of some peoples adversion to it, tastes better.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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.

Was this review helpful? [ YES ]
19 users found this review helpful

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.

Was this review helpful? [ YES ]
1 user found this review helpful