This is a great base recipe. I had a lot of apples that needed to be used, and was looking for a healthy muffin recipe. I doubled the recipe, and it made 18 large muffins, cooked at 325 for 50 min, as the size was significantly larger than the standard muffin tin.
All I had on hand was a large can of pumpkin pie filling, as opposed to regular pumpkin puree, so I cut back on the sugar and pumpkin pie spice by about 25%. I also used NO oil, just an extra cup of the pumpkin pie filling (extra pumpkin puree would work fine too). This makes them slightly more dense instead of light and airy but still delicious and so much healthier. I did make the crumb topping as a treat, but they would have been tasty without it too.
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This is a great base recipe. I had a lot of apples that needed to be used, and was looking...