Since I haven't gone to the pumpkin patch this year yet, I used organic canned pumpkin instead of homemade pumpkin puree. I cut this recipe down to eight servings as I had a feeling this recipe would make more than it stated. Because I wanted to cut back on the butter called for in this recipe, I used the whole can of pumpkin and only used three tablespoons of melted butter. I also cut the sugar in half and I added a teaspoon of vanilla. For eight servings, the amount of flour was two cups. When I looked at the amount of wet ingredients, I thought that might be a tad too much. I added a cup and a half of flour and folded it into the wet ingredients and it was just right. I think had I added the extra half cup of flour, the muffins would have been too dry. We didn't miss the extra sugar or fat. I think I could even cut one of the eggs out next time and substitute it with applesauce and it would still taste awesome. Really moist and dense muffin with a good fall flavor. We really enjoyed these muffins. NOTE: Even cutting this recipe back to eight servings, I still got 12 medium sized muffins so if you don't want a large amount, you might want to cut back the serving size amount as well. Mine were done at exactly 20 minutes.
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Since I haven't gone to the pumpkin patch this year yet, I used organic canned pumpkin instead...