Pumpkin Corn Bread Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Aug. 28, 2005
Pretty good. Easy to make with items on hand. I went ahead and just put in the whole can of pumpkin and decreased the oil a little. I also added a 1/2 tsp of pampered chef 'cinnamon plus' for spice and only added about 1/2 c of nuts. Maybe could have used a little white sugar. Still, yummy spread with butter or cream cheese.
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Reviewed: Nov. 2, 2003
I spiced these up with 1 t ginger, 1 t cinnamon, 1 t pumpkin pie spice, and 1/2 t nutmeg. With these additions, the muffins had some flavor. Without them, I'm guessing these muffins wouldn't taste like very much at all. I don't think they are very pumpkin-y. They have a good texture though; they are not too dense but are moist. So, if you are going to make these, make sure to jazz them up a bit.
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Photo by MACKALLEN
Home Town: Superior, Wisconsin, USA
Living In: Auburn, Alabama, USA

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Reviewed: Aug. 3, 2002
I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin pie spice to zip them up a bit.
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Photo by Julie

Cooking Level: Expert

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Reviewed: Nov. 22, 2001
Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.)
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Reviewed: Jun. 27, 2001
I tried to make this in a bundt pan and it simply did not work. The middle of the cake was completely raw. I will try it again as muffins because I think it does sound great.
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