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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yokidneybean

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Nov. 12, 2008

amazing! I made these for a picky toddler so I didn't add the raisins or nuts and he kept asking for more. I might add oats next time to make them healthier.

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Teffer K

Home Town: Greenville, Ohio, USA

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Reviewed: Nov. 9, 2008

These are great. My almost 4 y/o son and I just made them. I didn't have brown sugar so we subbed white and molasses (which I had on hand for some reason). We used half butter and half applesauce for the oil and a little more than a cup of pumpkin puree. We also used cinnamon/sugar that I had for cinnamon toast (I was out of just cinnamon) and ginger and nutmeg. I just dumped some in, no idea how much. Made 1/2 with raisins, 1/2 without and got about 15 muffins. The kids are begging me for more and my hubby said "OH MAN" when he tasted one right out the oven. These are a keeper!! Next time we might add chocolate chips and one batch we will add a little oatmeal. Thanks for the recipe!!

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WALLIZGRL

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Clearwater, Florida, USA

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Reviewed: Nov. 9, 2008

These are friggin' delicious! For a fewer calories I added applesauce for the oil. I also added extra pumpkin, as stated by other. Perfect! They are nice and moist.

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bananatang

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Reviewed: Nov. 6, 2008

One of the best investments I EVER made is a $2.00 heavy duty ice cream scoop... makes it a cinch to fill muffin cups, so these yummy muffins are quite pretty! In fact, they look as good as they taste (no small feat, that), and when you use dried cranberries for the raisins...MMMM!

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KatieMae

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Reviewed: Nov. 4, 2008

These hit the spot. I used 1C. pumpkin and 2C. whole wheat flour and baked them for 22 minutes. Cinnamon was also added and I left out the raisins. They are so good! My friend said that they would be good with cream cheese icing but I was trying to keep it "healthy." Very moist and satisfying. Thank you!

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RODANEE

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Reviewed: Nov. 3, 2008

I really enjoyed these, although I did make a few changes. I used a heaping cup of pumpkin. Also, instead of pumpkin pie spice I used 3/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/4 tsp ginger. And I used chocolate chips instead of raisins and nuts. :) YUM!

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k376

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Reviewed: Nov. 2, 2008

Fantastic! I bumped the pumpkin up to 1 cup, and didn't have enough honey (just added a few tablespoonfuls), but they turned out with nice flavor, dense but moist. Also didn't have pumpkin pie spice but I added some part teaspoonfuls of cinnamon, ginger, nutmeg and cloves. I didn't bother to soak the raisins and they came out nice and plump regardless. I can't believe how tender the muffin is for all whole wheat flour!

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doestreich

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

This was an immediate hit with the whole family! A shock when the husband got mad at me for eating the last one since it is a whole wheat flower recipe. We had made several batches of these and I never have all the ingredients on hand, but some things I found worked really well was replacing the oil completely with applesauce, craisins instead of raisins (the tang plays off the pumpkin very nicely), we double the fruit and delete the nuts (some nut haters in my family) and the first batch was with some leftover fresh pumpkin and the canned is not quite as good (but how often do you have fresh pumpkin around!). Ok, off to make another batch!

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mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Oct. 27, 2008

I made these without raisins and walnuts (didn't have them handy) and they turned out great. My husband and kids ate them up quickly. Will make again.

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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Oct. 25, 2008

I used recipe for 24 muffins. I added extra raisins, used 1 3/4 cups fresh pumpkin puree, 3/4 cup coconut oil instead of vegetable oil, added 1 tsp vanilla, extra cinammon, 1 cup spelt and 2 cups wheat flour. It was amazing! I felt like I was eating mini pumpkin pies. We're going to use this w/ cream cheese icing for my daughter's 1st birthday party in a couple weeks. Yummy!!

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Liz

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Reviewed: Oct. 21, 2008

awesome! only thing i did different was make this a bread instead of muffins and its still good. and i omitted the raisins as its decent sweet on its own.

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yams

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Oct. 10, 2008

They are wonderful:) Just wanted to let you know I just made these muffins and didn't have raisins so I replaced the raisins with craisins and I also used 1 cup of pumpkin. (I love pumpkin) I am having company this Fall weekend and will be happy to serve these muffins. God Bless.

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