The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jun. 15, 2009
This was a good recipes that uses all whole wheat flour. I did make a few adjustments: I only used 1/2 a cup of brown sugar and no white sugar. I only used 1/8 cup of oil. I increased the pumpkin to a full cup, and, finally, I added 2 tsp of vanilla to the wet ingredients. I also left out the nuts, but I think I will put them in next time. With my adjustments, these were only 2 points each on weight watchers!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Apr. 8, 2009
Big hit with the whole family!! I also omitted oil, just used more pumpkin and applesauce. Nice moist and flavorful muffins. Husband didn't even suspect they were whole grain!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Mar. 11, 2009
YUM! These muffins were great! I left out the oil, upped the applesauce, 1 tblsp flax meal, and a dash of cinnamon and they were amzing! The best part is, they taste BETTER the next day!
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Feb. 3, 2009
These are sooooo good. My 1 year old and 10 year old both loved them. I love that this recipe is 100% whole wheat and still very moist. Often times whole wheat baked goods can be dry but these are very moist. I substituted splenda for the sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 22, 2009
I love these muffins... the only thing that i do differently is substitute mashed banana for the applesauce. Also, make sure you put them in a sealed container as soon as they come out of the oven so they retain their moisture. Sooo good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 20, 2009
I also omitted the oil. They turned out great. Very most and flavorful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Jan. 20, 2009
These muffins were pretty good. I like that they are a convenient way to sneak whole grains into my picky two-year old. I changed it up a little...I only used about 2 tbsp. of white sugar and omitted the oil like other posters suggested and replaced it with about 1/4 c. more pumpkin. I also used the lemon juice in the milk suggestion since I didn't have any buttermilk on hand (and have no reason to buy it otherwise). I omitted the nuts/raisins. Although overall I like them, they are a little dry and leave kind of a strange aftertaste, but I think next time I'll add more applesauce and see if that makes them moister.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 13, 2008
These were good, but they did taste "healthy". I used apple butter for the oil, brown sugar only, an added Craisins. I also added 1/4 flax meal because I need to use it up. The batter was thicker than I expected, but maybe that was my flax. I should have taken a little more care in shaping the tops after dropping them into the muffin tin, because they cooked in the original shape. I ended up with 12 regular muffins, plus 9 mini-muffins to finish the batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 7, 2008
I made these as mini-muffins for my daughter's preschool snack. I was concerned that the pumpkin pie spice might be too spicy for 4-year-olds, but they all LOVED it. I'm getting ready to make them for my first grader to take to school for his snack day tomorrow!
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Cooking Level: Expert

Home Town: Napa, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 7, 2008
they baked beautifully, looked great, were moist, but they really lacked pumpkin flavor. Next time I will add 1 cup pumpkin, and more spices.
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Cooking Level: Intermediate

Home Town: Westerville, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 6, 2008
These were pretty good...I think the spice should be doubled though. Other than that a great muffin!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Santa Fe, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Dec. 6, 2008
I used half bran and half whole wheat flour. Also subbed the oil for more pumpkin and applesauce. Added 1 tsp. of pumpkin pie spice to the spices because we like our pumpkin spicy)...I also added goji berries (previously plumped in water) and pecans. My husband thinks they are the best and I will definitely be making them again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 30, 2008
I made the muffins substituting left over cooked butternut squash in place of the pumpkin - they were outstanding. Light, delicate, very moist and just delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
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Reviewed: Nov. 28, 2008
I've been wanting to make pumpkin muffins for over a week now and I finally decided on these because they are healthier than all the ones I've been eyeing, my conscience was reminding me Thanksgiving is two days away. These were great and I will definitely make these again! Instead of the raisins I added Craisins.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 26, 2008
I left out all oil and substituted applesauce I also added walnuts and dried craisins. The recipe is GREAT. Moist but nonfat. Can't get any better than this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 22, 2008
I am challenged in the baking department-- but these muffins were a hit! Everyone loved them-- even the toughest critics! And I took someone's advice and nixed the oil and they were right- the muffins still came out moist and delicious. I also added some cinnamon to the tops of the muffins. MMM!!! Great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 18, 2008
Really Good! I left out the white sugar and they are still really sweet. I also left out oil and added 1/4 cup more pumpkin. Great results, my PICKY 5 year old loved them. Will surely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 16, 2008
great and healthy too! i added about 1/4 cup of wheat germ and 1/4 of apple butter to the recipe. these are delicious with cream cheese!
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Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.
Reviewed: Nov. 3, 2008
This is a great recipe! The muffins are delicious, moist, and healthy.
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Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Aachen, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.
Reviewed: Oct. 29, 2008
Great recipe! I used only half the recommended oil and applesauce for the other half. Also, used the buttermilk substitute. This makes better mini-loaves than muffins. I couldn't get them to cook evely as muffins, but the mini-loaves turned out very nicely.
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