Reviewed: Apr. 17, 2012

My two year old loves these! (need i say more?). In fact the entire family loves them! So hard to get those veggies in, these are power packed, fast, convenient...inexpensive and provide breakfast and snacks for a couple days. making them again tonight! thanks for sharing!

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Reviewer:

vwilliams

Reviewed: Mar. 28, 2012

Very good. I made with yellow raisins and they were the perfect addition. So glad I made a double batch to share. Thanks.

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Reviewer:

kirsty

Reviewed: Mar. 10, 2012

These muffins are great as is and in my opinion it does need the oil because I did notice the difference when I left it out and replaced it with extra pumpkin and applesauce. It is also a great base recipe for many other others including a bananna whole wheat bran muffin I made. I just decreased the sugar to 3/4 cup total of just brown sugar (I like it sweet), subbed 1/3 cup of fat free plain yogurt for the buttermilk, decreased the pumpkin pie spice to 1 tsp, replaced pumpkin with 2 mashed ripe banannas, 1 1/2 cups whole wheat flour, and 1/2 cup oat bran. I also added 3 tbs of flax seed for added fiber. Let the mixture sit for 5 min before putting it in pan to bake. Absolutely delicious!!!

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Reviewer:

Lizzy731

Reviewed: Feb. 28, 2012

Awesome! I cut the oil in half and didn't miss it. It's a keeper!

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Reviewer:

NGAwildflower

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Cooking Level: Expert

Living In: Smyrna, Georgia, USA

Reviewed: Jan. 31, 2012

I cut the oil and replaced with applesauce and more pumpkin. I cut the white and brown sugar in half. Last I added a little cinnamon. My husband loved them (as far as a healthy muffin goes)

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Reviewer:

Kari

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

Reviewed: Jan. 29, 2012

Super yummy!! Made these for my boys as a healthy breakfast alternative. Eliminated the oil and subbed with a little more applesauce and a little more pumpkin.

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Reviewer:

B&Bgirl

Reviewed: Dec. 30, 2011

delicious, kids loved them too

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Reviewer:

JenAkers

Reviewed: Dec. 4, 2011

These were outstanding. I've made them three times now...one time with more applesauce substituted for oil and the other times used recipe as written. BOTH were moist and delicious. Everyone loved them. Really watch them as they bake. The first time I let them cook too long and the tops were hard (my own fault). In my oven, 15 minutes were enough. Loved these! FYI: I managed to salvage the first over-cooked batch by putting them in a self-seal bag along with an orange that had been cut in half. Orange added moisture and flavor!)

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Reviewer:

JanB

Cooking Level: Intermediate

Home Town: Robbinsdale, Minnesota, USA

Living In: Round Lake Beach, Illinois, USA

Reviewed: Dec. 3, 2011

These were a little too dense for me. I might try spelt flour next time since I have had better success with it. I used a fresh roasted pumpkin instead of canned and cut out the white sugar which was fine for me and the kids but the hubby didn't like them at all.

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Nov. 30, 2011

I followed other reviewers' suggestions to omit the white sugar and oil. I used 1 cup of pumpkin instead of 1/2 cup. They're really good even just a few minutes out of the oven. I can't wait to taste them tomorrow morning! I may try more pumpkin pie spice next time just because I like a really strong spice flavor in pumpkin breads.

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