Judy's Pumpkin Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by MagicallyDelicious
Reviewed: Feb. 3, 2013
These are great! Just a couple of things to note. I used a large cookie scoop for the batter and I only got 24 muffins out of it. And just a helpful note, I used 1/4 t of cinnamon sugar on the top of each muffin and I thought it was just about right. Next time I would probably make a struesel to put on top and maybe add some vanilla to the batter. Regarding the previous review, I don't think the spice amount is a mistake. I used the amount as written and they aren't over spiced at all. They're very moist, but not mushy, and I think they'll be a big hit at work. They'd be great with a cream cheese frosting as well :)
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Cooking Level: Expert

Home Town: Champaign, Illinois, USA
Living In: Chicago, Illinois, USA

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Photo by SSwisher
Reviewed: Aug. 14, 2013
These just came out of the oven and smell wonderful and taste even better. I used the full amount of spice in the dry mixture, cut the sugar by 1/2 a cup because I added about a cup and a third of chocolate chips, used egg beaters and replaced half of the oil with unsweetened applesauce. I will not replace the oil again because the cupcakes really stuck to the muffin papers. Texture wise, it was spot on though. Not the fault of the recipe - I should have known with such a small amount of oil not to change it. But that is my fault, not the recipe. Oh, I made my own self rising flour (used the self raising flour recipe on this site) and it worked just fine. My muffin tins must be bigger than the submitter because I only got 22 muffins out of this recipe. The pumpkin flavor was balanced beautifully in this recipe and the addition of the chocolate chips enhanced the flavor even more. We'll definitely have again!
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Cooking Level: Expert

Home Town: Fulton, Illinois, USA
Living In: Bremerton, Washington, USA
Reviewed: Sep. 22, 2013
Love these! Followed the recipe, except for making up my own batch of pumpkin spice and these came out perfect! I also got 2 dozen like the other reviewers.
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Reviewed: Jan. 25, 2014
This is a great recipe. The muffins come out light and fluffy. My 1st grader ate 3 in one sitting. The only thing I changed was I added more cinnamon, 2 tbs of vanilla and pumpkin pie spice
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Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

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Reviewed: Dec. 4, 2012
I cut the amount of sugar back by half and made my own pumpkin pie spice. I think the submitter might have made a mistake with the amount of pumpkin pie spice--instead of two tablespoons, I used two teaspoons. These muffins turned out perfectly sweet, moist, chewy and very cold-weather happy food. EXCELLENT with a hot cup of coffee or cocoa. Four and a half stars.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: May 10, 2014
Quick and good! I did make changes based on what I had in my pantry. I didn't have pumpkin, I had pumpkin pie mix. It has sugar and spices, so I tasted and decided to add only one cup of sugar, but added a little more spice. I also added chocolate chips. We like very much! Very mosit! I used a 1/3 cup scoop and made 24 muffins.
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Home Town: Goodrich, Michigan, USA

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