I loved these. I had a baked sweet potato in the fridge, and I mashed that and used instead of pumpkin--I prefer sweet potatoes, anyway. I also used apple butter since I never had applesauce, and I omitted the white sugar (they are plenty sweet without it, especially with the apple butter). I was a half cup short on ww pastry flour (use that in muffins since it makes a lighter product), and I added 1/2 cup ground pecans (couldn't readily find my pecans in the freezer!). Obviously, I didn't add pecans, but I did add raisins (black because that's all I had). I also used separate spices instead of punpkin pie spice (allspice, ginger, cardamom, and nutmeg--my personal fave blend). They are moist and light, and I love them! Like other reviewers, I would recommend using the oil--the texture will be much better, especially with ww flour. Thanks for this...I will definitely be making these over and over this fall and winter!
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I loved these. I had a baked sweet potato in the fridge, and I mashed that and used instead...