I didn't have the c. ginger, used more ginger as suggested. Also, used some pumpkin spice instead of allspice and a pkg. of sugar-free french vanilla pudding instead of butterscotch. Hard to tell when they were done due to tops of muffins being sticky/moist...but definitley needs more cooking time. That being said, these are divine muffins. But I do think it is more of a Gingerbread or a Ginger Muffin......the pumpkin is basically a "secret moistening ingredient." I also think cream cheese frosting would be too heavy for these...I was in heaven with a topping of (fat free) Cool Whip.

Reviewed On: Nov. 1, 2010

I made this tonight with the addition of cream of celery soup, Panko crumbs, pre-sauteeing portobellos in EVOO and garlic, & topped with shredded Mozz/Parm. The following review is from my husband: "This is one of the best combinations of ingredients I have eaten. It is an extraordinarily savory concoction! I highly recommend it."

Reviewed On: Aug. 25, 2010

I made garlic bread (french bread, marg, & garlic salt), mixed mushrooms and artichokes as directed (using parmesan) and topped the bread with the mixture. Sprinkled some shredded cheese on top and popped in toatser oven to melt. The open-faced version is the way to go...less bread, more healthy. Or you could eat two of them like I do!

Reviewed On: Apr. 22, 2010