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Cranberry Pumpkin Muffins

Reviewed: Nov. 12, 2010
This recipe yielded muffins that were absolutely DEE-LISH! They were so good (compared to another recipe that I tried from this site) that I had to write a negative review about the other. Only changes I made were substituting one cup of whole wheat Pastry flour to mix with one cup of the all-purpose flour, adding a bit more of the cranberries, decreasing the ginger (b/c I'm not a fan of ginger), increasing the nutmeg (b/c I like nutmeg more than ginger), made my own puree, and instead of buttermilk I added 1/4 whole milk and 1/4 half & half (b/c I had it). These will be a regular fall/winter treat in our household!!!! Kudos Robin L.!!
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Pumpkin Spice Muffins

Reviewed: Nov. 11, 2010
Let me begin by saying after this recipe I will no longer trust the star ratings without reading the reviews! I feel compelled to share my experience on this one....I made very minor tweaks based on my pantry contents: whole wheat pastry flour, home-made pumpkin puree (not canned), brown sugar (instead of white), sweetened applesauce (b/c it seemed to lack the sweetness that my family prefers), and vanilla extract. I wish I'd only made 1/2 the batter instead of the full 12 cups, b/c they weren't even edible to me! I couldn't finish the one I "taste-tested". It was too "moist" I ended up cooking them for 45mins just to fix the gooey insides. They lacked flavor, sweetness, and presentation (look appeal). I had to doctor the second batch up with more brown sugar & cranberries so it would be edible. Oh, and I was only able to make a total of 16. I wont make these again, I'll stick to the Pumpkin Cranberry muffins, they're Dee-lish!
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