Reviewed: Nov. 15, 2009

These were delicious and healthy! I omitted the oil and white sugar and increased the applesauce as many reviews suggested. I also used skim milk instead of buttermilk. They were rich and slightly sweet--with lots of fiber and very little fat! They came out very dense with the substitutions so next time I'll try adding another egg for fluffiness.

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Amanda

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Reviewed: Nov. 12, 2009

This muffin recipe is a fantastic fall snack food. I made mine with some homemade applesauce and a fresh picked pumpkin I processed myself! A must eat for the season.

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davaay

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Reviewed: Nov. 9, 2009

Very good recipe! I did do some substitutions that added some more depth to the muffin, instead of white sugar, I used raw honey and omitted the oil. thank you Zafira!

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Susan

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Reviewed: Oct. 25, 2009

used homemade chunky applesauce increased to 2/3c and decreased oil to 2T. Otherwise as written. VERY VERY good, very moist, lots of good flavor. Will make again.

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JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Oct. 11, 2009

This recipe was good but needed some tweaking. I followed previous suggestions and omitted the oil. Also I used a 1/2c combination of applesauce and mashed banana as a substitute for the 1/2c applesauce. Finally, I added the raisins plus 1/3 cup diced apples for texture.

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laura

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Reviewed: Oct. 6, 2009

These muffins were excellent and my 16 month old gobbled them down! They were a tad sweet, but I substituted homemade sweetened applesauce so I pobably should have cut down the sugar a bit. I also didn't have pumpkin on hand so I used some pureed sweet potato I had in the freezer. I will definely be making this again!

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KELBEL20

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Reviewed: Oct. 1, 2009

I used a little less white sugar since I had sweetened applesauce but otherwise followed the recipe. These were great! Love good recipes for whole wheat flour!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Sep. 24, 2009

After reading some of the reviews, I used only 1/2 tsp salt, 2 1/2 tsp pumpkin spice, no white sugar, no oil and 1 cup pumpkin. I prepared it in a loaf pan and was ready in 43 min ( I used my toaster oven). It smelled and looked wonderful, but it was so tough! I was disappointed (to say the least). So I double wrapped it in plastic wrap and left it overnight. This morning I unwrapped it and tore of a chunk, it was so moist and delicious! Perfect pumpkin taste. I will bake many and give out in gift baskets.

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Martha

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Reviewed: Aug. 16, 2009

These were surprising to me. First, because I didn't like them all that much...they were just ok, nothing special. Second, because my husband who hates whole wheat, gobbled them up! The only negative comment from him is that he wishes they had been sweeter. I haven't decided if I'll make them again or not..I'm on the fence.

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Caitlyn

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Reviewed: Aug. 11, 2009

I was looking for a whole wheat/applesauce muffin recipe to use up some ingredients I had on hand. This is a keeper. I omitted the pumpkin and used 1 c. of blueberry applesauce that I had. I omitted the nuts and used 2 c. of fresh blueberries. I omitted the white sugar. I will try it next time without the oil. Good texture.

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GOJAMBI

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Reviewed: Jun. 12, 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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Chester Copperpot

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Reviewed: Apr. 7, 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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jenny

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Reviewed: Mar. 9, 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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SoriBaby

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Feb. 2, 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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wholewheatbaker

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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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HeatherAmber923

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Reviewed: Jan. 17, 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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BEmama

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Reviewed: Jan. 15, 2009

I also omitted the oil. They turned out great. Very most and flavorful.

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Greg

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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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NEXTDRHOOD

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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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