Reviewed: May 23, 2007

Very good! I use 1 1/2 tsp cinnamon and 1/2 tsp nutmeg instead of pumpkin pie spice. And 1/2 a bag of milk chocolate chip morsels. SO GOOD. Try it. Very easy. You can get 12 muffins out of one batch, but I like to double it and use the bigger can of pumpkin puree. Also, if you fill the cups right up to the edge (batter is a little stiff) then it mounds up to look like a perfect little muffin. I also tried to make a loaf out of this and it didn't work so good. Will stick with the muffins. Thanks for the awesome recipe!!

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jleekey

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Reviewed: Apr. 14, 2007

I used 1 cup of pumpkin as many reviewers had suggested, and I left out the raisins. The muffins were very moist and tasty. I didn't think you can tell that they're made with whole wheat flour.

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LKristine

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Reviewed: Feb. 26, 2007

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!

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CHRISTEN33

Cooking Level: Intermediate

Home Town: Roebling, New Jersey, USA

Living In: East Meadow, New York, USA

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Reviewed: Feb. 13, 2007

Awesome. Great warm with hot tea on a cold rainy afternoon with a book

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Joshua

Home Town: Houston, Texas, USA

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Reviewed: Feb. 2, 2007

I hate when people completely change a recipe and then review it, but since it came out so well here goes: I substituted 4 TBS of milled flax and one TBS of water to represent one egg and one TBS of oil. I then subbed 1/4 c. applesauce and then just added the remaining 3 TBS oil and upped the pumpkin to 1 c. like suggested and these were outstanding! So moist and tasty! My 18 month old ate two in one sitting, great recipe!

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jaxnsmom

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Reviewed: Jan. 18, 2007

I used a whole can of pumpkin and additional cinnamon. They came out great! These were a good way to add fiber to my preschooler's diet.

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javamonkey

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jan. 6, 2007

These are AWESOME!!! Thank G-d these are "healthy as I just ate four. I did up the pumpkin to 1 full cup and I also added 1 scoop of soy protein powder to sneak in more protein and fiber. The plump raisens are wonderful (and I ommitted the walnuts for my husband). These will absolutely be made again and again.

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empearls

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Dec. 30, 2006

I've made them 3 or four times, omitting the raisins and walnuts, and they turned out great. I did have to bake them longer than 18 minutes, but that could be just a difference in ovens. Thanks for the low sugar recipe!

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amie

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Reviewed: Dec. 7, 2006

These were sooo good! Three of the people in my house have been trying the Low GI diet, and this was perfect to have around as snacks and to grab for a quick breakfast. And they smelled amazing while baking :-9

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Erin M

Living In: Houston, Texas, USA

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Reviewed: Nov. 29, 2006

Quick, easy and very good! I used a whole cup of pumpkin, and I think they turned out great!

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Nicole B

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Reviewed: Oct. 26, 2006

I used 1/2 coconut and 1/2 olive oil, omitted the nuts, and made a cream cheese filling (1 pkg cream cheese, 1 egg and a little honey) and they are delicious!

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GORGANIC

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Reviewed: Oct. 16, 2006

I followed the advice of a previous review and used a full cup of pumpkin puree. I also used one 3/4 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of nutmeg in place of the pumpkin pie spice. These turned out moist and delicious, with the added bonus of being healthier than most muffins. Great recipe!!!

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Cassas

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Reviewed: Nov. 8, 2005

These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well.

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morninglory16

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Reviewed: Feb. 5, 2005

I've made this recipe several times and the muffins come out TERRIBLE in a regular sized muffin pan but as MINI-MUFFINS, they're delicious and moist, and people RAVE about them.

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ROBINWISE

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Reviewed: Jan. 12, 2003

I was really disapointed in the results of this recipe. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled so wonderful baking. Well after baking them for 18 min. they were still not done so I added another 6 min. then they were done. I buttered one up and took a bite and was totally disapointed! They were extremely bland and had this dry 'wheat' bread taste. Not a moist and pumpkin-flavored muffin like I was expecting. I would not recommend this recipe to anyone. I'm sorry, but it's quite terrible! YUCK

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