Reviewed: Mar. 31, 2011

Added a bit of vanilla, swapped the sugar for a cup and a half of brown sugar (still a little sweet so i may go down to a cup next time), used some frozen pumpkin puree that i made in the fall and swapped out the oil for applesauce. My toddler loved them, and i snuck quite a few myself!

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8 users found this review helpful

Reviewer:

hourserr

Reviewed: Mar. 6, 2011

These muffins are really good, and very moist! I used half whole wheat flour half all-purpose (next time I will use all whole wheat), used apple sauce instead of oil, and half white sugar half brown sugar. I left out the streusel topping and they were still good. Thanks for posting!

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10 users found this review helpful

Reviewer:

Kasie Lou

Reviewed: Feb. 14, 2011

These were delicious! Very moist and flavorful.

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7 users found this review helpful

Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 13, 2011

Fabulous! I made this in a baking dish and drizzled with some butter creme frosting before serving. The pumpkin purée added just the right flavor and made the cake so moist...Definite winner in my house!

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6 users found this review helpful

Reviewer:

Kelly

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Reviewed: Jan. 29, 2011

I have been making these at least twice a month since I found this recipe back in the Fall. I've done jumbo, regular and mini muffins and often freeze them for a grab and take snack. They are wonderful and the kids devour them. I don't even add the streusel topping. I do make a few minor changes.... instead of the pumpkin pie spice, I make my own variation - 1 tbsp of cinnamon, 1 tsp cloves, 1/4 tsp nutmeg, and 1/4 tsp ginger. Also, I'll occasionally divide the basic pumpkin recipe in half and add apples to one half and chocolate chips (no apples) to the other half. Not sure which I like better and they are both delish!!

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11 users found this review helpful

Reviewer:

COmomof2

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

Reviewed: Jan. 23, 2011

Fantastic! Just finished baking and, of course, eating these and have decided they are my new 'Go To' breakfast recipe as well as dessert, snack, and anytime! The only change I made was substituting applesauce for oil, but I'll definitely experiment with whole wheat flour and brown sugar next time. The chopped apples are a great little surprise in each bite. After the rave reviews I got from my family, I know I'll be making these at least once a week!

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5 users found this review helpful

Reviewer:

Cheree H.

Home Town: Polk City, Iowa, USA

Living In: Woodward, Iowa, USA

Reviewed: Jan. 19, 2011

Moist and delicious - thank you!

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6 users found this review helpful

Reviewer:

akboats

Cooking Level: Expert

Reviewed: Jan. 10, 2011

Very good fresh and still tasty after a week in the fridge or freezer, which makes it great for small families.

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7 users found this review helpful

Reviewer:

Ish

Reviewed: Dec. 28, 2010

I substituted 1/2 c. melted butter for oil, sugar in the raw for white sugar and made just 12 really big muffins. I didn't do the topping. These were just okay.

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5 users found this review helpful