These were just okay. I was excited to find this recipe since I had a 1/2 cup of pumpkin sitting in the fridge and most recipes called for far more. I made this almost as written except that I attempted to enhance the pumpkin flavor based on other's comments and to lighten the recipe. I substituted pumpkin butter for the butter, tweaked the amount of baking powder and soda as another reviewer suggested, and used a mix of whole wheat and all purpose flour. I would have liked a bigger pumpkin flavor as it is very subtle in this muffin. However, viewers are right in that they are quite light, even with whole wheat flour so if you are looking for something more light than pumpkin bread you may like this recipe. I, however, think I'm going to keep looking for a better pumpkin muffin recipe.
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These were just okay. I was excited to find this recipe since I had a 1/2 cup of pumpkin...