"Fresh pumpkin puree makes for great muffins. Can also be served as a loaf." — Julie
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sugar pumpkin, seeded
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories.
The amount of spice (particularly cloves and nutmeg) HAS to be an error. It ruined the muffins. I'm sitting here eating a "clove" muffin (as I've renamed them) right now. What a shame, I love pumpkin muffins and I wasted all that time and ingredients and now am left with a big batch of cloves! It's just horrible. I LOVE spice, I tend to add half again as much cinnamon as is called for in most recipes, but I cut back the amount of spice called for in this recipe and it still was ruined. I can't imagine how strong they would have been if I'd used 2 tsp. of each of them. I think the basic pumpkin part is a good recipe. The texture is good, but the spice as I said, is just TOO MUCH. Not good at all. Doesn't taste like pumpkin at all, sorry.
Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again.
Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular, Egg Beaters for the eggs, and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree.
Great recipe! I made it healthier by using 2 cups unbleached flour + 1 cup rolled oats, used applesauce instead of oil, and only put in 2 eggs. Also used canned pumpkin. Turned out awesome! Kids love it!!
This recipe was very good, I did tweak it to my own taste, I cut the cloves and nutmeg in half, but left the cinnamon and allspice the same. I used 2 cups of canned pumpkin and topped them with an oatmeal streusel topping (3/4 cup flour, 1/2 teaspoon cinnamon,1/2 cup brown sugar, 3/4 cup rolled oats, and 1/2 cup melted butter) they were fantastic. For my own "notes" the recipe yielded 18 muffins, and they took approximately 35 minutes to bake.
I'm making these again today! Used whole wheat,flax and spelt flour as we don't use white flour anymore. 1/2'd the sugar,added some apple sauce, some pineapple juice and cheated with canned pumpkin. I think I added some honey. As you can see, very versatile. Using whole wheat flour makes them very filling. For people on the go that want a quick healthy breakfast, that stays with you until lunch, this is perfect. My husband and children all loved these (even though they were good for them).
This recipe was AWESOME. Perfect taste, perfect texture--just like what you might find in a restaurant. I cut the recipe in half (used 2 eggs), and it still made 10 large muffins! I also used a little less cloves and allspice than recommended so that it wouldn't be overpowering.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Muffins II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 126
These moist muffins are bursting with spice and pumpkin flavor.
These muffins are moist and tasty, and freeze well.
These delicious muffins are a low-fat version of a pumpkin bread recipe.