Absolutely delicious as is and easily customizable! This recipe is great because you will get a fabulous pumpkin bread if you follow it to the letter, and it's very forgiving if you prefer to just eyeball things. As long as you keep your liquid/dry ratios in order, you can easily sub in brown sugar, whole grain flour, butter, apple sauce, or any other trade out and it still tastes great and rises well. I *very* generously greased my baking tin with margarine and baked it at 180c for the first twenty minutes, then reduced to 165c for the remaining time. The result was lovely, sweet-crisp outsides with moist and tender insides.

Reviewed On: Dec. 31, 2011

These keep their form beautifully, bake well, and are easy to make. However, they are a bit bland and tend to be hard - not crisp, hard. I will make these any time that it is important that the cookies look exactly the way I want, but for regular round sugar cookies, this is not it.

Reviewed On: Dec. 11, 2011

The recipe as it is makes muffins with a lovely texture, and it is also quite easy. The taste, however, is a bit bland. I would be sure to add spices, dried fruit, jam, nuts, or some other good. Good basis, but only a perfect finished recipe gets five stars from me! My changes: I added vanilla, cinnamon, clove, ginger, nutmeg, and walnuts. I also used some grated apple, but that was just to cut down on fat. The oil ratio is absolutely fine here.

Reviewed On: Apr. 17, 2011