Reviewed: Nov. 7, 2011

I made this into a cake and baked for 50 minutes in a 8 inch cake pan. I used 1% milk instead of the half-and -half. I used almond extract and vanilla and used around 1 1/4 - 1 1/2 cups fresh cranberries instead of the dried fruit. Turned out really good!

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4 users found this review helpful

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Juli

Reviewed: Jul. 7, 2010

Used sugar instead of splenda, all-purpose flour only, didn't have pumpkin pie spice so subbed with cloves & nutmeg, and left out the pineapple. These were a hit & very moist!

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9 users found this review helpful

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CrystalGayle

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 12, 2009

These were perfect for a little breakfast. As you can see by the picture, I had to take it with only 2 of those little babies left!! Hubby enjoyed them as much as I did. I didn't have any pineapple so I used 1 cup of cranberries. Quite tasty for being healthy for you!!

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9 users found this review helpful

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Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Jul. 13, 2006

This was a super easy and delicious recipe. I nixed the nuts and pineapple to lower calories - and used soy milk instead of half and half. The result was delicious and super moist little muffins with a great flavor. They were still really moist the next morning, too. I will be making this again - in lots of forms, I can already imagine little chocolate ones, or maple flavored...yum!

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18 users found this review helpful

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Miss Amanda

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