Bed & Breakfast quality - moist, tender and sweet! I followed recipe as written. Be sure to allow 30 minutes prep time. Also, if you do not have the 1 Tbls. pumpkin pie spice, substitute: 1 1/2 t. cinnamon, 3/4 t. ginger, scant 1/2 t. allspice, scant 1/2 t. nutmeg.
Don’t use the streusel topping. The muffins are already very sweet. In fact, I may cut ½ cup of the sugar out next time. But they were great and everybody at work gobbled them up. I used all whole wheat flour instead of all-purpose flour and I also used a full can of pumpkin puree because I didn’t want to waste any. I used ½ cup applesauce instead of ½ cup vegetable oil. I didn't have any pumpkin pie spice so I used 2 tsp. cinnamon, ½ tsp. ginger, and ½ tsp. nutmeg as one review suggested. The end result was fantastic!
We made ours into a 9 x 13 coffee cake & it was very moist. We used other suggestions given about the use of brown sugar instead of white sugar for topping & used suggested portion of spices for the pumpkin pie spice (cinnamon, ginger, all spice, & nutmeg).
I loved these muffins! I added extra pumpkin and substituted applesauce for the oil, which made them low fat a delicious! I will be making them again soon.
This is a fabulous recipe! The only substitution I made was using brown sugar whenever it called for while sugar. I do this with most of my dessert recipes and I think they taste better. I also doubled the recipe for the streusel. My family absolutely loved these muffins.
One of the best muffin recipes I've ever made. I used cinnamon and nutmeg instead of pumpkin pie spice, and I used half white/half brown sugar. I also added vanilla and nuts. This recipe is already in my recipe folder at home, and I am planning on making them again over thanksgiving for my whole family.
This is a fantastic muffin recipe that holds up well when 1/2 whole wheat flour and some wheat germ are used. Really nutritious and tasty. Thanks!
I substituted 1/2 cup of melted butter for the oil and prepared these in 8 baby loaf pans. I gave them out as gifts and got rave reviews. A great recipe!
Wonderful! I admit I also added the rest of the can of pumpkin puree it didn't hurt the muffins at all. I made different types of mini muffins for holiday gift trays and they were the favorite! I will be making these lots!
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.
