Reviewed: May 11, 2012

My son loves these muffins! I add zucchini as well!They are sweet, but not too sweet. A bit dense, but I like this!

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Reviewed: Mar. 21, 2012

Good recipe! Following others' advice, I wanted to punch up the flavor; instead of pumpkin pie spice I used probably a TB of cinnamon plus 1/2 tsp or so of nutmeg and allspice. I was trying to make these as healthy as possible, so I reduced the oil to 1 TB melted butter. I didn't have any raisins so I substituted 2 small chopped apples; because apples are moist, I threw in a handful of oatmeal. BUT, the batter was so dry, I added another cup of yogurt. These seem like a lot of changes, but I followed the rest of the recipe and really appreciated the framework. They took 20 minutes to cook.

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Theresa D.

Reviewed: Dec. 8, 2011

I used splenda sugar blend instead of honey and they were delicious. I accidentally increased the oil in the recipe. The batter is pretty dry but if you ball up the batter before dropping them into the muffin tin, you will get yummy muffins.

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jpark1917

Reviewed: Sep. 6, 2011

the only change I made was brown sugar in place of the honey as I didn't have any. I added an egg and a couple of tbsp of apple sauce to replace the moisture and they were great! I will definitely make these again...maybe with some walnuts or pecans, yum!

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Sunflower

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Apr. 20, 2011

The second time around I increased the amount of pumpkin pie spice to give the muffins more character. The flavors were too subtle {for me}. Thanks for the recipe Abby, they are definitely guilt-free and great to share outside of the home.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Apr. 5, 2011

These muffins are more of a dense muffin, and quite tasty. I substituted plain yogurt for the vanilla yogurt, and did a little less honey than the recipe called for. I also did not have any raisins on hand, so I just made strictly carrot muffins. I received wonderful review from those that tasted them, and will plan on making these again soon!

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Lori D

Cooking Level: Intermediate

Living In: Brandon, Manitoba, Canada

Reviewed: Mar. 29, 2011

I love these!! I made a few changes, based on what I have in my measly student kitchen. I didn't have baking soda so I used baking powder (1:6 ratio... I was able to taste it but no one else could) blueberry yogurt, half carrot/half apple, plus a few Splendas thrown into the flour mixture and extra orange juice to make the dough wetter. They are extemely fluffy for whole wheat muffins, not necessarily very moist but light and airy. They're also not very sweet even with the Splendas, but I'm surprisingly pleased at the light sweetness and spice-cake flavour. My roommates loved them and I had to hide the extras. Thanks for the recipe!

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cantoization

Reviewed: Jan. 8, 2011

The dough is too stiff, so I added a half cup of apple sauce. I omitted raisins and added an extra half cup or carrots. I also followed the advice to let sit the dough for an hour and then add soda and bake. I spread the dough between 12 muffin tins and baked 5 minutes longer. The result is a mildly sweet substantial muffin with almost a carrot cake like flavor. They taste good the next day too. I will be baking these again with the modifications described above. My husband didn't care for them since they weren't very sweet. My kids and I liked them a lot.

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tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Apr. 27, 2010

Added 1/3 cup of apple sauce in as well because I thought the batter looked a little dry. I also doubled the pumpkin pie spice and vanilla. They turned out wonderfully. Cooked for 17 min.

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