I will be making these again, today, with some tweaks. I did not make the recipe as listed so let me give the details. I made a test batch 3 days ago. I am making a batch today for a holiday party tomorrow, hence the test batch. I used 1/2 whole wheat flour and 1/2 all purpose flour. For the party I will be doing that again but hope to make them with 100% whole wheat for here at home someday soon. I don't stock pumpkin pie spice so I added 2 tsp cinnimon, 1/2 tsp ground ginger and 1/2 tsp ground nut meg. I knew from experience this wasn't enough spice but my brain was mushy that day and I didn't listen to myself. The muffins turned out wonderful in a light pumplin flavor and I adore the dense texture. However, the spices probably need to be trippled to be tasted. No spice taste what so ever with the small amount I used. The muffins were even more flavorful (but not spice wise) the next day. I see that I could have stretched, if needed, the recipe into 18 muffins. I really like the texture and the generous size the 12 muffins it makes. As with most recipes one should make them their own with personal tweaks. This recipe is a keeper for me with some tweaks I plan on making in regards to the spices. Thank you for posting this whole wheat recipe.
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I will be making these again, today, with some tweaks. I did not make the recipe as listed so...