Reviewed: Nov. 11, 2011

Turned out pretty good, actually, with the following changes: Lite Vanilla yogurt instead of plain, Pumpkin pie FILLING instead of just the puree (has so many spices already in it, which I like, because there is never enough "spice" in any of these recipes), Used all rolled oats instead of flax seed, and I didn't put any oats or seeds on top. Lastly, I cooked at 350 for 20 minutes then 400 for 6 more. Yummy!

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Oct. 16, 2011

i did not make this recipe as is. I replaced anything whole wheat with whole oat flower, oat bran for the flax seed meal, left out the raisins and added the walnuts and chocolate chips. THEY ARE GRRRREEEAAT!!!

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Reviewer:

jangoshorn

Reviewed: Oct. 15, 2011

These are absolutely fantastic! The only change I made was to use honey instead of molasses. Thank you for the wonderful recipe.

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Reviewer:

johnashnic

Reviewed: Sep. 15, 2011

I was out of molasses, so I used dark honey. I also cut back on the cloves a little, and did 1/3 C each of pepitas, walnuts, and regular raisins instead of 1/2 raisins 1/2 walnuts. ABSOLUTELY SPECTACULAR MUFFINS. Perfect combo of dense/fluffy. Moist, not too sweet, great (!!) texture. Ever wonder why butter exists? It exists to be put on these muffins. Ups the fat content, but wow. Even more spectacular, should be illegal. Worth the effort.

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5 users found this review helpful

Reviewer:

JeffNie

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

Reviewed: Apr. 30, 2011

I baked these muffins with the following changes: reduced cloves to 1/4tsp, omitted brown sugar, used non-fat greek yougurt, increased apple sauce to 1/2c, added 1/2c pumpkin seeds into the dough instead of walnuts. The muffins turned out moderately moist, mildly sweet, slightly chewy, packed with good-for-you ingredients. I'm trying to feed my kids low sugar food, so these worked purfectly. I'll be baking them again. Thanks!

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3 users found this review helpful

Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Nov. 22, 2010

I used whole wheat pastry flour in place of the AP, but kept everything else the same until I actually made the muffins, then I made them into large muffins, so I got 8 instead of 12 and I baked them for 20 minutes at 375. The kitchen smelled so good and the muffins lived up to the smell. Moist and almost guilt free. Thanks, Ash we'll be having these many more times.

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8 users found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Nov. 19, 2010

These muffins are delicious and healthy, but they do take some time to prepare. I used a combination of mostly honey and part maple syrup to replace the refined sugar. I also used wheat germ instead of flax seed meal because that's what I had in the cupboard. I added slightly more yogurt, since some reviewers said that these muffins were too dry, and just slightly less cloves since some reviewers said they were too spicey. They turned out perfectly, and I think they'd be good with even the full amount of cloves.

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Reviewer:

ChefMom

Cooking Level: Expert

Reviewed: Oct. 26, 2010

i think these turned out fabulously. i accidentally forgot to put in any of the spices but i really like the outcome and i did add pecans and raisins. they seem like the perfect breakfast for little ones to get some healthy stuff in their days.

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Reviewer:

stephierae

Reviewed: Oct. 1, 2010

Very moist & delish! I cut back brown sugar to 1/4C. & used vanilla yogurt. No oil but extra T. of applesauce & pumpkin. Thanks, love the flax added for health.

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Reviewer:

Kolby & Savannahs mommy

Reviewed: Sep. 15, 2010

Really liked these muffins! They are easy to make, have healthy ingredients and have a fabulous texture! I didn't change a thing to the recipe except that I didn't put the pumpkin seeds on the top. One thing that this recipe should perhaps mention is that it does not work in paper muffin cups! The muffins totally stuck to the paper! Maybe it's just my cups...I was thrown off by the photo. Will make these again! Yum!

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6 users found this review helpful