Original recipe yields 12 servings
As I always do, I made a few minor alterations to the original recipe, but the results were FANTASTIC! I used all whole wheat flour, 2/3c. sugar, skipped the raisins & used 1/4c. canola oil ins...
Yum!! I love making healthy muffins on the weekend that we can take to work for snacks all week long. These were moist and tasty! Definitely a keeper!
I made them just as directed and they're amazing. The recipe is very easy to make and the muffins are quite filling. A much healthier take on pumpkin bread..
This recipe is wonderful. I subsituted with wheat flour and splenda and their wonderful, not to say how healthy they are too. I double the recipe and it made 28 muffins.
I made this recipe with leftover pumpkin I'd mashed and frozen after making pumpkin pie. It was quick and easy. I altered it slightly, using half white and half wholemeal flour which gives a n...
Loved this recipe! Great pumpkin taste! and i love that there is bran added into recipe! always looking for a healty ingredient to sneak into the kids meals! both kids (7 & 5) gobbled these up!