These are great and healthy too! I used a heaping cup of pumpkin, doubled the spices and left out the raisins and walnuts. My boys loved these and ate the whole batch in two days.

These turned out moist and yummy. I did make some substitutions: for half of the oil I used apple sauce; for the pumkin pie spice I used cinnamon, nutmeg, ginger, and allspice; for raisins I used chocolate chips; and for nuts I used granola that had a blend of nuts in it. I ended up with 17 muffins.

I made a few alterations based on ingredients I had...or didn't have...& these came out GREAT! 1st...I added a full cup of pumpkin. Didn't have any pumpkin pie spice, so I added 3/4 tsp cinnamon, 1/4 tsp nutmeg & pinch of ground cloves. I didn't have any raisins or walnuts, so, to jazz them up a bit, I made a topping for them instead. I mixed together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter & 1 1/2 tsp cinnamon....sprinkled over top. Baked for about 22 mins. These were good hot & good cold! Thanks for the base to a recipe that's fun to play with!

Awesome!! I was looking for something healthy to do with some pumpkin I had and this was perfect. Not one bit of white flour!! Great! So moist and the perfect amount of sweetness. Shared the recipe with my sister and now she makes them all the time.

This is a great whole wheat recipe. They were very moist and a lot sweeter than I was expecting. They were dense but that is normal for whole wheat recipes. I have only tried them hot out of the oven but my 4 and 2 yr olds loved them as much as I. I used a full cup of pumpkin, added some unsweetened crushed pineapple (drained) that I needed to use in place of the raisins, and only a 1/3 c honey. Took about 5 more minutes to cook than called for. I might add a little more spice next time. Thanks for the great recipe.

This was a hit with me and my husband. Couldn't even tell there was wheat in them. I substituted canned pumpkin puree with homemade pumpkin puree and raisins with chocolate chips.

Great! I doubled the pumpkin spice and also added some cinnamon, nutmeg and a cinnamon/sugar mix that I have and they turned out great. Everything else stayed the same.

I've been looking for a good recipe for pumpkin muffins, and I've found it! These turned out moist and delicious. I skipped the raisins bc we don't like them, and I used a whole can of pumpkin--I never know what to do with the little bit that is left over. I also used cinnamon, nutmeg, ginger and cloves as another poster suggested instead of the pumpkin pie spice since I don't buy that. These turned out fantastic, and I was so excited about using whole wheat flour.

I thought these were good, and took them to work and they were all eaten. They don't really taste sweet or pumpkin-y, so if that is what you want, keep looking. They are sort of bran muffin like, so if you can deal with that you might like them. I did use a full cup of pumpkin like other reviewers. I didn't use walnuts--didn't have them-but would probably be great with them too.

cook about 21 minutes instead of 18. substitute eggs and oil with egg beaters and applesauce.

I took some of the suggestions by adding applesauce and halving the oil and adding 1 cup pumpkin. They were moist and delicious.

I am very happy with this recipe! I am 31 years old and have never been able to make a edible muffin, they are usually tough from too much stirring or tasteless or fall apart, etc. This recipe is perfect for people like me, it is easy and my favorite - adaptable. I like to experiment with different ingredients, especially types of flours and this it the one that I can use. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. I made another batch right away and used 1 cup of whl. wht. flour and half a cup oat flour, used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later, only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for.

mmmm mmm... I made these with fresh pumpkin from my garden and they were wonderful.

These muffins were really good. After reading the reviews, I put 1cup of pumpkin in. I also used splenda brown sugar blend and applesauce instead of the vegetable oil. I will be making these again!

These are fantastic. I followed the recommendations of increasing the pumpkin and substituting half the oil for apple sauce. I didn't have spice mix so I added 1 tsp ginger, 1 tsp cinamon and half a tsp ground cloves and ground nutmeg. Best muffins I've ever made!

Loved this recipe - the muffin was so tender and light that you wouldn't even know it wasn't white flour! This recipe was so easy that my 2 year old daughter was able to help me with it and she and I devoured them afterwards. I loved the idea of soaking the raisins to make thm softer too, it really added a nice texture. Again, I made only a few changes out of necessity. I added 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg b/c I didn't have the pumpkin pie spice, and I used spelt flour and pecans b/c that's what I had on hand. But the recipe is so easy that I decided to make 3 more batches and give them to neighbors as gifts! Thank you so much for this fabulous recipe!

These are very moist muffins and I loved them because they were very easy and quick to make. They were great tasting and healthy than your usual muffin with the honey and the whole wheat flour. I will make them again soon!

Great recipe. I made some pre