Reviewed: Nov. 8, 2009

I cut way back on the oil, used only one of the egg yokes and two whites to cut back on the calories.... very yummy, everyone loved them. I will make again

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abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 2, 2009

These are fantastic!! I made them with half of the honey the second time around because they were to sweet and also added wheat germ and flax seed. They did need to bake for about 10 minutes longer than recommended. I can't stop making them.

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Lily

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Reviewed: Nov. 1, 2009

My nine year old daughter and I just made these muffins! They are great. We used a whole can of pumpkin, half of the honey with half Lyle's Golden Syrup. They are moist and delicious--a perfect fall treat for rushed mornings...

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Jennifer

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Reviewed: Nov. 1, 2009

maybe it was more the cook than the recipe...mine didn't rise and were heavy and super dense...i followed the recipe completley with the exception of using WW flour instead...maybe its time to replace my baking powder??!

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Manda

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Reviewed: Oct. 29, 2009

I didn't have any walnuts, so used grated carrot instead - I know, a strange substitution - but it actually worked really well. Just had to increase baking time by a few minutes. The kids don't know they're eating veggies and enjoying them too!

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Deanna

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Reviewed: Oct. 24, 2009

These were very tasty! I used 1 tsp. cinnamon, 1/2 tsp. cloves, and 1/2 tsp. nutmeg in place of the pumpkin pie spice which worked out fine. I think you could cut back on the sugar a bit... but otherwise really good.

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sogg

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Reviewed: Oct. 20, 2009

Great taste, but little sticky.

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LynAnne

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Reviewed: Oct. 18, 2009

Delicious!

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Cooky McGee

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Oct. 16, 2009

Great recipe!! I mistakenly read the pumpkin part as "3/4 can of pumpkin" so I probably added close to a cup and half, and it didn't matter. Made them nice and moist! I also added about a cup of gloden raisins / raisins / cranberries and a good cup of chopped, roasted walnuts. Very delicious and I LOVE that it is a whole wheat recipe. I bet you could cut the brown sugar down even more and they would still be sweet enough. Thanks for sharing!

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Deborah

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Reviewed: Oct. 15, 2009

I used a whole cup of fresh cooked and pureed pumpkin and these were really moist and light. You can't even tell they're made with whole wheat. DH adores pumpkin and I'm not that keen but we both enjoyed these.

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silverfaye

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2009

Good basic recipe, I used WW pastry flour, doubled the recipe, used 1/2 the honey, sub'd applesauce for 1/2 of the oil and added a lot of spices, pumpkin pie spice and cinnamon. I also used dried cranberries instead of raisins. My kids love these!

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suzib67

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Reviewed: Oct. 5, 2009

Delicious! I subbed unsweetened dried cranberries for the raisins and pecans for the walnuts, and used my own pumpkin spice blend which contains cinnamon, nutmeg, cloves, ginger and mace. Also used fresh pumpkin puree. The muffins came out so moist, flavorful and tender. Thanks for sharing this wonderful recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Oct. 4, 2009

I used cinnamon instead of pumpkin spice and sunflower seed and dried cranberries because that is what I had. As Rachel would say- delish! Also I only had a six muffin pan and I am impatient so I put the other half of the mix in a loaf pan and that worked out sorta...:)

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Sebri

Cooking Level: Beginning

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Reviewed: Oct. 1, 2009

These were great considering how healthy they are. I used apple sauce instead of oil, no raisins or nuts because my kids don't like them, and added extra pumpkin like other reviews said. Very good!

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Heather

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Reviewed: Aug. 31, 2009

Very good muffin recipe...very moist and flavorful. I did not add raisins and I used an entire can of pumpkin. I also used applesauce instead of oil.

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Ashley

Cooking Level: Intermediate

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Reviewed: May 18, 2009

Yummy! Nice honey flavor, soft, moist. I love the extra protein in this recipe compared to others.

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Peppermint Patty

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Apr. 16, 2009

Ok, I know it's not fall, but I had the perfect amount of pumpkin leftover from making "Irresistible Double Chocolate Muffins" to make these. These are very good muffins. I like the wheat texture and the mingling of flavors. I used a full 1 cup of pumpkin and 2 tsp. of pumpkin spice (my own blend). I didn't add the walnuts, and I think I like them that way. I ended up baking them for 22 minutes. I'm glad I added that extra tsp. of spice! Very flavorful!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 30, 2009

Delicious! But, I have to admit, I had to make a few changes because they were way too sweet for me. I cut the honey down to 1/3 of a cup and the brown sugar by 1/2. My husband would prefer chocolate chips, but I think the raisins keep it healthy! I have also used squash baby food instead of the oil, and they came out pretty well - very sticky to the muffin paper. Next time I'll use the small container of baby food with a bit of olive oil. Great recipe!

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VeggieJem

Cooking Level: Beginning

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Reviewed: Jan. 18, 2009

Delicious! Everybody from the 2 year old to the picky husband loved them. I skipped the nuts and used 1 full cup of fresh pumpkin. They also freeze nicely. Thanks for the recipe!

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RLORKY

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

Great tasty holiday treat. I went a bit crazy and made a lot of substitutions and changes. I doubled the pumpkin, added 1/4 cup oats, replaced the walnuts with almonds, and subbed the pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, and 1/2 tsp ginger. This was a great way to use up my leftover pumpkin from Thanksgiving baking. The moistness is terrific.

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