Reviewed: May 6, 2012

Great! I doubled the recipe to use a whole can of pumpkin, changed the vegetable oil to Walnut oil, and added some nutmeg and cinnamon in addition to the pumpkin pie spice. Also, cut out half the honey and use unsweetened applesauce if you're looking to cut down on sugar.

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Reviewer:

Jennifer Iarossi

Reviewed: Apr. 27, 2012

These muffins came out soft, fluffy, and perfectly textured... and not especially tasty. It was really disappointing! I usually really love pumpkin everything, so I was surprised. I can't say why I didn't like it, but something about the flavor just wasn't right.

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Reviewer:

kmonkulus

Reviewed: Apr. 26, 2012

Simply awesome! Moist and sweet - like a little cake. White flour can be used instead of wheat, but I think I like the wheat best. I increased the pumpkin to 1 cup and baked it just a little longer. Don't skimp on the nuts. We end up "sharing" with everyone . We even had a person supply the nuts so that I would make them a batch! Fantastic - freezes well too.

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Reviewer:

Cheryl B.

Cooking Level: Intermediate

Living In: Monterey, Indiana, USA

Reviewed: Apr. 8, 2012

These were good but something was just a little off with the spices. I'd like to try them again but do some tweaking.

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Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

We have made these several times now. Tasty, moist, tender and always a sucess---even with tweaks here and there. I add cranberries and pecans instead of the rasins and walnuts, bump up the pumpkin to 1-1 1/4 cups and replace 1/2 or all or the oil with applesauce.

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Reviewer:

regina

Reviewed: Mar. 10, 2012

Very good. Halved the brown sugar. Increased to 1 cup of fresh, pureed pumpkin. Plenty sweet. Very delicious, except for one thing; tasted a little salty. Didn't see anyone else comment in the few reviews I read, but followed instructions carefully, so will definitely reduce next time.

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Reviewer:

HongKongKate

Reviewed: Mar. 4, 2012

LOVE this recipe...made many times and substitute applesauce for oil plus add ground flax seed. A little nutmeg and craizens add extra flavor.Made double recipe this morning and will freeze them to enjoy anytime!

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Reviewer:

Vickki

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

My family loves these. They're wonderful to grab for breakfast or an afterschool snack. Delicious, moist and healthy! I double the recipe and they still disappear fast.

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Reviewer:

ljrgilmore

Reviewed: Feb. 15, 2012

This one is just awesome! The muffins taste great when warm, will try it tomorrow to see how they taste cold. I used fresh pumpkin puree which i made by steaming the pumpkin a bit. I also did not use pie spice as i did not have any, i used some cinnamon powder, nutmeg powder and a pinch of clove powder. It took me a little more than 20 min to get well done muffins

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Reviewer:

bawarchi

Reviewed: Feb. 4, 2012

these are delicious! I added a full cup of pumpkin, reduced the amount of oil to 1/4c. + half of a 1/4c. Added in more walnuts (which were almost ground) and raisins. I also put in a little over a 1/4c. Bob's Red Mill golden Flax seed flour. This ups the fiber and other health value. They are perfect!

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