These turned out well but I took many liberties with the original recipe in order to use what I had on hand and to make them lower in fat and calories. Substituted 1 1/4 c. mashed buttercup squash for the pumpkin (leftover from dinner), cut the sugar down to 1 cup, reduced oil to 1/4 cup and added 1/2 cup unsweetened applesauce. Without pumpkin pie spice on hand, I used 1 t. cinnamon, 1 t. ginger, 1/2 t. nutmeg, 1/4 t. clove, 1/4 t. allspice. The crunchy and sweet streusel on top worked really well on these muffins, which came out moist, tender and dense, and not too sweet.
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These turned out well but I took many liberties with the original recipe in order to use what...