Pumpkin Muffins II

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.

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.

These are GREAT! Just what I was looking for - a pumpkin muffin that doesn't need added things like raisens, nuts or chips to taste good - this is IT! I used 1 cup wheat flour and 2 cups white flour. Kids loved them too. Thank you!

We enjoyed these. I used whole wheat four and 1/2 the sugar. Very good & moist muffin.

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.

These muffins are without question the most delicious and moist muffins I have ever made or eaten in my life. Regardless of what other reviewers may say, do NOT alter this recipe in any way. The spices are perfectly balanced, and every ingredient at its stated amount is vital to the success of this recipe. I would have loved to have made these with fresh pumpkin, however, I have no freaking clue where I'm supposed to find a sugar pumpkin! Even during the Halloween-Thanksgiving season, I cannot find them ANYWHERE. Don't make the mistake of using a yucky jack-o-lantern pumpkin that are plentiful during Halloween. They feed that stuff to cattle for a reason. That said, this recipe is extremely successful using canned pumpkin puree instead. HOWEVER, one standard 15 oz. can will NOT cut it. Use 2 HEAPING CUPS of 100% real pumpkin puree, NOT pumpkin pie filling. Do NOT skimp on the pumpkin puree! It's not just there for flavor; it adds incredible texture and moisture to the recipe. Also be wary that this recipe makes TWO dozen medium sized muffins. I was astonished that I was able to perfectly fill 24 medium cups without a drop of batter left over. Top with the Cream Cheese Frosting II recipe for absolute bliss. Add some chocolate chips or coconut for something extra special. THANK YOU, JULIE!

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.

Really good! I didn't have any allspice or cloves, and I only had 2 eggs, but it still tasted great. Just double the cinnamon and add 1t of extra nutmeg, and it's fantastic!

Made a double batch this morning at the school...kids were wild about them...made me promise to put them in the breakfast rotation...EXCELLENT recipe and a snap to make with canned pumpkin!!!!

These turned out very yummy w/ a few healthier alterations. I used 1/3 c. applesauce and 1/3 oil instead of all oil, added a cup of chopped walnuts and used 1 c. Whole wheat flour instead of 1 c. all-purpose. I also reduced spices by 1/2 except for the cinnamon. delicious!

I just made these muffins and they turned out great! I used a can of pumpkin puree instead of fresh, and reduced sugar to 1 1/2 cups. Made 24 mini muffins and another 6 full size. They sure are tasty, the kids love them and I do too. I am going to frost the mini muffins with a cream cheese frosting and decorate with a piece of candy-corn for Halloween.

I *love* that you provided directions on starting with a fresh pumpkin and doing it all from scratch. I have also used canned pumpkin, but it's nice to see the full details. The only thing that stops this from being 5 stars is the amount of spice. To me, nutmeg and cloves are too overpowering, and it leaves a lingering taste on the tongue. I would cut them each in half and up the cinnamon. I've also used 6-7 teaspoons "pumpkin pie spice" in place of all the seasonings. Another thing I do is sprinkle shelled pumpkin seeds over the raw batter in the cups just before they go in the oven. And I also frost my muffins with a vanilla icing and add a bit of pumpkin pie spices to it.

LOVED these! I really enjoyed the spice level (they are super spiced) but I can understand the desire to cut the spices back a bit. I've made it several times now, and I like them best when I cut the nutmeg back to 1 1/2 tsps and the allspice back to 1/2 tsp. I followed another reviewer's advice and replaced one of the cups of flour with a cup of rolled oats, and they sort of blend into the muffins as they cook, so they turn out very tender but with just a bit more structure. I also reduced the sugar to 1 1/2 cups because I like my muffins not so sweet. Great recipe!

Excellent!!! Made 7 jumbo muffins. Added nuts to some, chocolate chips to others. Used pumpkin pie spice instead of individual spices. Baked approx 25 minutes.

YUMMY! Lots of pumpkin spice flavors. I used 1 15 oz can of pumpking & subbed applesauce for oil. Made 24 regular sized muffins. Thanks for this yummy (moist & flavorful) recipe!

I was scared off by the amount of spices in this recipe (and I'm the person who ALWAYS doubles the spices called for in pumpkin pie!). So, I made it with 1/2 tsp. of cloves, 1/2 tsp. of allspice, 2 tsp. of cinnamon, and 1 tsp. of nutmeg. I also cut the oil back to 1/3 cup and the sugar to 1 1/2 cup, based on reviews I read, and I too substituted a cup of oatmeal for one cup of flour, to add a little texture. Made this way, these muffins are pretty much perfect! Moist, not too dense, with just the right amount of spice.

These are so good! Thanks for a great recipe, Julie!

Great recipe! I made it in 2 loafs and I altered it a little bit. Used pumpkin puree that I had frozen last fall, 1 1/2 cups whole wheat flour and 1 1/2 cups all purpose, halved the cloves, all spice and nutmeg and doubled the cinnamon. I also added a few walnuts and raisins on top. Baked them at 350 in greased, lined loaf pans for 45 minutes. I froze one loaf, hope it will keep well.

A very good muffin, not too airy but not too heavy. I only used 1 tsp. of cloves and that was plenty - you can cut down the spices to your personal taste. I also cut the sugar to 1 cup brown sugar and 1/2 cup white using applesauce instead of oil and a handful of raisens. Still a very sweet muffin. And as others have shared...kids love these!!! Makes a dozen regular size AND 24 mini muffins - plenty for the kids and adults :)

Good... I made these for my friend who loves pumpkin muffins, she loves them. I even liked them and I am not usually a big fan of anything pumpkin.

This is a great recipie. I changed a few things though. I like organic foods..so I used natural cane sugar. If you like heavier muffins use "whole spelt flour". It's so healthy...I use it for pumpkin bread too. I didn't want to bother with all the different spices...so I just stuck with cinnamon and pumpkin spice. Home made apple sauce is the way to go instead of oil, and that's about it. This recipie was so easy to work with. Thanks

These are so yummy! I made the recipe healthier by using unsweetened applesauce for the oil, egg substitute for the eggs, 1 cup of oats and 2 cups of whole wheat flour for the all-purpose flour and 1 cup of brown sugar for the 2 cups of white sugar. I made some into muffins and also poured some of the batter into mini-loaves. Even my 4-year old loves them. This is a yummy and very healthy snack!!

We really enjoyed these and have made them a few times now. I would add a strusel topping with oats next time, but this is more for my husbands taste and request. I do add vanilla (I almost always add vanilla to sweet baked goods) and use 1/2 brown and 1/2 white sugar. I have also made these with my own baked pumpkin (which was frozen from the previous year) and with canned...both are good. I would not change out the oil for applesauce...really rubbery and dense.

These are wonderful, moist, delicious, muffins! The seem to have a perfect combination of spices. We added some raisins and walnuts to ours. Many times I'm tempted to add some cream cheese frosting to pumpkin muffins but these are perfect without any additions.

The spice ratios are way off. They would be better called 'Clove Muffins'.

These are wonderful, moist and tender. The taste of autumn in a muffin! The changes I made to this recipe are minimal, but include using canned pumpkin (it's too easy to resist!), adding an extra tsp. of cinnamon and throwing in some raisins and craisins. Since the can of pumpkin was only about 1 1/2 cups, I used sour cream to make up the difference. This recipe made 24 "regular-sized" muffins. They turned out so good and made the house smell fantastic! I'm very impressed!

Second time making these and they were again delicious. The first time I did it as is ,this time around, I made them "healthier" by replacing oil with homemade unsweetened apple sauce but still added a table spoon of omega 3 veggie oil.I reduced sugar to 1 cup and added 1/2 cup craisins. End result was delicious but I think I will keep oil to 1/3 cup and the apple sauce to a 1/3 cup since I found the mini muffin paper cups tended to stick to the baked muffins when the oil wasn't used. Yielded 48 mini muffins .Thanks for the recipe.

Love these! I used canned pumpkin (15 oz. can) instead of fresh. I also topped them with a crumb topping (1/3 c. brown sugar, 2 T. flour, 1/2 t. cinnamon, 2 T. cold butter) which really took them over the top. Thanks for a great recipe!!

This is really a very good recipe, but I agree with the person who said it wasn't good enough to make me switch from my regular recipe. In fairness to this recipe, I didn't follow it exactly. I used 15 oz canned pumpkin as suggested by other reviewers, but in my opinion this wasn't enough. The muffins weren't pumpkiny enough for me. I also used 1/2 white & 1/2 whole wheat, which worked great. I'd say with more pumpkin flavor these would be perfect. I also threw in some chocolate chips - yummy!!

This is now my favorite muffin/quick bread recipe! Like everyone else I made some changes--I omitted the cloves but doubled the allspice and kept the rest the same, plus I added a 1/4 t almond extract. Sometimes I add bananas, coconut or coconut extract, sometimes raisins, sometimes ground flax, wheat germ and/or oatmeal, some yogurt to replace some of the oil...these muffins are so versatile and always delish! This recipe does make a at least 18 large muffins. I freeze them right away, which is a good thing because we could eat them all in a day! Oh, and I always reduce the sugar to 1.5C but recently tried adding a pint of strawberry jam w/ no added sugar and that was great too. I love this recipe!

DELICIOUS and Moist! My MIL brought us two cooking pumpkins, I don't like pumkin pie, but I love muffins. I halved the spices and omitted all spice and this muffin is delcious. It is moist and had a very nice texture. I also took out one cup of flour and added a cup of oats (kids love oatmeal muffins). Very good, thank you for sharing this recipe!

Would have given 5 stars but changed amounts of spices and oil and still an awesome recipe. Can use 15 oz canned pumpkin instead, 1 1/2 c. sugar plenty, 1 1/2tsp. cloves, 1tsp. nutmeg, and slightly more than 1/3 oil. Everyone liked these.

This muffin is Delicious!! Just like in the coffee shops!! I did tweak it a little 1. Instead of 3 cups of white flour, I only added 2 cups of white flour and 1 cup of whole wheat 2. Instead of 2 cups of white sugar I added 1 cup of white and 1 cup of brown 3. I used 2-14oz cans of pumpkin puree instead of making my own 4. I halved the spices...if you don't like cloves..don't use the spice! I only used cinnamon and some nutmeg. Taste the recipe as you add the spice...it won't kill you 5. I added 1 cup of nuts and 1 cup of raisins. 6. This recipe will make 2 dozen muffins or 1 dozen muffins and 1 loaf. My kids thought that these muffins were delicious...even with the nuts! I will definitely be making this again!!!

This was an excelent recipe, although I made a few alterations. I was short on time so I used a 15oz can of pumkin puree. I added 1/2 tsp vanilla extract and only used 1 1/2 tsp of ground cloves.

I think if I had left the recipe as it was written, it would have tasted like a spice rack, personally. I modded it to the following: 2C canned puree (no access to a sugar pumpkin in Feb!) 1tsp cloves 2tsp cinnamon 1tsp nutmeg ½tsp ginger (in place of allspice) ½C of raisins Baked for 22mins in my gas oven was perfect for a moist and delicious muffins that go over big time here with my husband and my 5yo picky son. Next time I may sub ½ the AP Flour for WW flour and sub applesauce for the oil. I might even add a whole cup of raisins since I prefer to have them in every bite! It's also possible to sub flaxseed for the egg if you're looking to go vegan.

Unfortunately this recipe was just to bland and dense for our liking. I tried topping a few of them with a tsp of real maple syrup but to no avail. Sorry.

Yummy! I substituted the oil for 1/3 cup applesauce and 1 cup ground flax to make it healthier. It made them heavier but still moist and delicious.

Would have given 5 stars because they turned out so delicious, but I altered it per suggestions of others. I used canned pumpkin, reduced sugar to 1 1/2 cups, reduced all the spices by half except for the cinnamon, and added chocolate chips. The result was definitely 5 stars, so moist and delicious!!! My 5 and 3 year olds loved them. I also put on a simple sugar glaze- mix powdered sugar with milk to get a glaze about the consistency of heavy cream, then sprinkle in some nutmeg and cinnamon, brush on the hot muffins with a pastry brush. Very delicious, will definitely make this one again.

Excellent! I went to a restaurant today and had a pumpkin spice muffin. I had to try to make my own & this is pretty close! I threw in some ground walnuts, used melted butter instead of oil, and topped it with coarse sugar & super-finely chopped walnuts. this is a keeper!!

I used freshly ground spices and omitted the cloves by accident. Had to use bread flour because we were out of all-purpose. Possibly the best thing that could have happened. One of the best recipes I have ever made. I will be making these again.

A good pumpkin muffine recipe. Do not hesitate to use a fresh sugar pumpkin. It is SO easy! I followed the instructions and just pureed it in my food processor. My small sugar pumpkin yielded exactly 2 cups. I was able to make 12 muffins and one good-sized loaf with the recipe as-is. I used 1/3 cup applesauce, 1/3 cup canola oil. I also used half whole wheat pastry flour. I added 2/3 cup Ghiradeli milk choco chips. I cut down a bit on the nutmeg too. Delicious!

This was the best! I halved this recipe because I didn't need so many muffins. Following some of the other suggestions, I did the following: Used 2/3 a 15 oz can of pumpkin, 1 egg and 1 TBS of water, 1 c. flour, I halved the baking powder, soda, sugar, cinnamon, and salt. On the spices, I used 1/2 tsp nutmeg, no allspice (didn't have any), and 1/2 tsp cloves. This method made 12 regular size muffins. Really moist and flavorful, just the right amount of spice. Definitely will make again.

I have made these muffins several times and they are alwasy delicious. For Thanksgiving, instead of making muffins, I made it into a cake and drizzled it with cream cheese icing. I used a bundt pan and baked it at the same temperature for about an hour and 15 minutes (until a toothpick came out clean). It turned out very good. Definitely a great fall recipe.

Good recipe, I used canned pumpkin instead of fresh. Used 2 cups whole wheat and 1cup of all purpose. Used coconut oil instead of vegetable oil and 1 cup of brown sugar. Turned out really well and they are a hit with my 3 year.

These are delicious. I have made them several times and everyone always wants the recipe. I always top them with cream cheese icing so they are more of a cupcake than a muffin. Like other reviewers, I have found that the recipe makes many more than one dozen muffins - more like 20 muffins. I have also made them using mini muffin tins and they turned out great. I just had to reduce the baking time to 13-15 minutes. This is a terrific fall recipe!

Incredibly flavorful, moist, delicious, aromatic -- these are fantastic muffins that are easy to make and appealing to all ages. I would only add that the recipe can make 18 to 24 muffins.

These muffins are sooo good. I made mini muffins and baked them for 9 minutes. They are so moist. I also sprinkled cinnamon sugar on top before I baked them. I don't feel guilty adding it since the recipe uses applesauce instead of oil.

I halved this recipe and came up with 12 large muffins. The muffins were easy to prepare, had great texture, and fantastic taste. This recipe is a keeper!

I woke up early this special morning, exited to surprise my fiance with delicious, freshly baked Pumpkin Muffins. I chose this recipe because my Fiance and I really like spicy Pumpkin confections. I was reassured this was a good recipe as it was highly rated and had a lot of saves on this site. After baking them. I must say I was really disappointed with the results. On a minor note; I found the timing of this recipe misleading. It doesn't account for the considerable prep time required to prepare the pumpkin puree. But, my main issue with this recipe was; On my first bite of these muffins I was confronted with an overwhelming blast of CLOVES and Nutmeg. My Fiance and I found the SPICE content in this recipe excessive. I can't deny I am disappointed to be left with a batch of twelve large INEDIBLE muffins.

These muffins were great! My husband is a diabetic, so when I saw the total carbs per muffin, I knew that I had to make some changes. I replaced the 2 cups of white sugar with 1 1/2 cups of Splenda Granular (the one that measures cup per cup like sugar... not the new Splenda Blend... haven't tried that one yet) and 1/2 cup of regular white sugar like the recipe calls for. I also added an extra 3/4 teaspoon of baking soda to compensate for the Splenda. Everything else was the same and now they are only 33 carbs each instead of 59 (carbs minus fiber). They have a great spice taste to them too! Will definitely make them again!

Very moist and yummy muffins. Easy to make too. I would recommend cutting down on the sugar by a 1/2 cup and slightly increasing the overall amount of spices. Went well with a simple icing mading out of icing sugar and melted butter, which I pepped up with more cinnamon and nutmeg.

Super Yummy and very moist! I used canned pumpkin puree and it worked great. I agree that the amount of spices needs to be cut down. I didn't add any clove and only used half of the nutmeg it called for. But I used the full amount of cinnamon and allspice. I sprinkled a small amount of brown sugar on the tops before baking and it was delicious!

This was pretty good. I only had 2 eggs. I also used pumpkin pie spice and just added a little extra cinnamon. I substituted home made apple sauce for the oil and used the oatmeal streusel recipe that someone posted and they turned out great. I also used 2 cups of wheat flour and one cup of oatmeal that I ground into powder with a food processor. Next time I will reduce the pumpkin pie spice even more than I did already (i'll try halving it like someone else suggested) and replace it with cinnamon. Over all this recipe is a keeper!

I make 2/3 of a recipe because a full recipe is too much for one 12cup muffin pan. I cut the spices and salt in half. I add nuts and raisins also. I substite part of the white flour with 1 c oatmeal and 1/4 c ground flax seed. Now, you have 5 stars and better nutrition too.

Huge hit in my family! Rarely do I go through muffins as quickly as these, I'll definitely make them again!

I used 2 cups of canned pumpkin instead, and they turned out really well. I also added 1/2 cup of chopped walnuts and 1/3 cup of golden raisins. Instead of 2/3 cups of oil, I substituted 1/3 cup of applesauce and 1/3 cup of oil. It could have made more than 12 muffins, but I filled my tins all the way to the top, and they needed about 12 more minutes of baking time.

Delicious! Only change I made was that I used 15 oz. pumpkin puree...very moist & made exactly 12 standard-size muffins. Oh, I did have to bake for 28 minutes.

Wonderful. I added cranberries just because i love the 2 together! My batch made more than 12 muffins though. I had enough leftover to make 3 full mini loaves of pumpkin bread. And I made Large size muffins and the mini loaves were bursting over.

These are the muffins I was looking for! Perfect muffiny texture... nice and dense and perfectly seasoned. I added chopped pecans to the batter for protein and topped each with a half pecan. They were beautiful! The perfect grab and go breakfast for our family!

I made this last night and brought them into work today. For starters, these are VERY LARGE, pouffy muffins. I thought I had too much batter to put in the pan, but I fit it all in and they came out beautiful. I had to cook them at 350 for 45 minutes. At 25 minutes, they were still raw (and I know my oven is right, I have a thermometer and its brand new). So, be prepared to cook them a little longer. I topped them with cream cheese icing and they were so goooooooood! Yummy. Very spicy and yummlicious. These were a hit. I'll definitely make them again. Cream cheese icing: 1 80z pkg light cream cheese, softened 1/4 pound of soft butter (1/2 cup is what I use) 2 tsp vanilla 1&1/2 cups icing sugar - works nice mixing with a hand blender. Enjoy!

My friends love these muffins and they seem to get even tastier after a day or two. I went full spice, replaced half the oil with apple sauce and sprinkle a little bit of brown sugar on the tops before baking. I love this recipe!

This is a good recipe that my family loved. I did, however, tweak it a little bit. I used 1 can of pumpkin instead of fresh. I also dialed back the nutmeg, cinnamon and cloves to 1 tsp each. The result was an awesome spiced pumpkin muffin that crowned beautifully. The top was slightly crunchy while the inside was moist. I did get more batter than 12 muffins, probably because canned pumpkin just has more volume than fresh. I filled my muffin tins all the way and got big, beautiful muffins, and still had just a little batter left over. So if you do this recipe with my "tweaks," you could probably actually get 18 muffins out of it. Definitely keeping this recipe (with my changes, of course).

The taste of the clove was too overpowering for the muffins. Good texture but next time I will omit most of the cloves.

These muffins are wonderful!!!! I will have a ton of pumpkins left over from Halloween, and now I know just what to do with them. These gourmet muffins are not too sweet, spicy or dry. They are moist and so flavorful I was fighting my kids over the last one! I will definitely make more tomorrow. This recipe is an absolute keeper!!!

These muffins turned out really yummmy. I was able to get 12 muffins and a small loaf of bread out of the batter. I skipped the cloves because I don't care for them, and skipped the allspice because i didn't have any. Next time I may add a little extra cinnamon and nutmeg to make up for the other spices. I added chocolate chips to the batter used for the loaf and turned out so yummy. Thanks for the recipe, will be making this again.

Very good recipe. I had to bake mine for 30-35 min. I also got 15 muffins too.

i can't have any sugar so I used stevia as a substitute and they worked great. I also added a little homemade yogurt to fill up some of the bulk for the sugar I deleted. these were good for me.

I made these in little muffin tins and they turned out moist and perfect. They also went over well at my sons playgroup. The mommies loved them as did the 1 1/2 - 2 year olds. I will make these again for sure.

After eating these my boyfriend said I should open a bakery! I made some changes based on other's input: 2 cups of whole wheat flour and 1 cup of oats (instead of white flour) 1 C white sugar, 1 C brown sugar Applesauce (homemade) instead of oil Canned pumpkin Added golden raisins. Delish!!

Very, very good! I made these muffins last night and my kids literally gobbled them up for breakfast. I happened to have some pumpkin puree in the freezer from pumpkins we grew over the summer, so used that. I used applesause instead of oil, and used half brown sugar/half granulated sugar. The muffins are so flavorful and very moist. After I mixed the dry ingredients I realized I only had one egg, so (per allrecipe's substitution guide) I used six tablespoons of mayo in place of the other two eggs. I was a bit nervous about what this would do to the muffins, but they came out wonderfully. This recipe made 24 standard muffins with just enough batter leftover to make a mini-loaf. I'm keeping this recipe and will certainly use it again!

I have made this recipe many times and it is delicous and loved by everyone who eats them. They are so delicious as is the batter--I don't know how any of my muffins actually get made!

Made it EXACTLY the way recipe was written and they were fantastic! Wow! I am blown away at the taste and texture of these muffins. Definitely one of the best I've tasted! I wouldn't change a thing and will definitely make them again and again...until my family gets tired of pumpkin anyhow :) Thanks for a wonderful recipe!

I made these muffins and I thought they had WAY too much spice didnt care for that too much probably wont make again. sorry

I had to give these a 5* rating so other people would try them but I did make a few changes. Less sugar (1 1/2 cups), oil (1/2 cup) and all spices 1/2 the suggested amount. These really moist muffins were great for breakfast but I made some fancier by topping with cream cheese frosting and adding a marzipan pumpkin.

These were wonderful. I brought them to work to let a coworker try them. She is very picky and will never buy cookies or other baked items from a store. She loved them. They were moist and the spices just right. I used pumpkin from our Halloween jack-o-lantern. I cooked up the pieces and then froze them in plastic containers.

Very good, moist muffin! To make it a bit healthier, I used whole wheat flour and applesauce in place of 1/2 of the oil.

I STRONGLY SUGGEST CUTTING THE SPICES IN HALF!

very good way to use up pumpkin. I made lots and froze them, added 1/2 tsp cardamom b/c I like the falvor and subbed apple for oil, then added 2T oil so the did not get rubbbery. Great recipe

I wish I had reduced the spices. The cloves were very overpowering,especially. They were still very good. I did 1/3cup applesauce, 1/3cup oil - substituted 1 cup flour with whole wheat flour and reduced sugar to 1 1/2 cups.

nice muffin!

These are totally awesome! I used canned pumpkin, otherwise didn't change a single thing. My entire family loves them and my 5 year old requested them for his preschool birthday party treat. I then had moms asking me for the recipe because their kids liked them so much! I did drizzle them with a maple glaze, which I made from powdered sugar, syrup and a bit of milk. Excellent!

I made the recipe to the letter EXCEPT that I made a bundt cake, I added 1 teas. ginger instead of nutmeg, I omitted the allspice and added a dash of vanilla. It came out REALLY good. I liked the nice soft texture. It taste like pumpkin pie to me! Amount of Ginger didn't make it too spicy but just right...

I made these today however since I was not looking for candy I reduced the sugar to 1 cup. They were very good. Also since I do not care for nutmeg I replaced it with ginger.

I've made these several times now, the recipe actually makes 18 nice size muffins. I've adjusted it to 2 cups of canned pumpkin, 2 c. whole wheat pastry flour, 1 c. all-purpose flour I also use 1 c. Splenda and 1 c. sugar. They are a big hit where ever they go. I highly recommend them.

This recipe should actually be named "Ginger Snap Cookie Muffins" because it tasted just like one of those cookies. They were good but the pumpkin taste , I thought, got lost in the spices. I guess I was looking for something a little sweeter and creamier like a pumpkin and cream cheese muffin recipe.

Any baking recipe with vegetable oil can be replaced with unsweetened applesauce. For every 1 part oil, use 1 part sauce and make it a bit healthier. Can't tell the difference and it makes the recipe a bit more moist.

I made this as a loaf - it's wonderful - I always read all the comments and tweak depending on those - but this one needed very little tweaking. I used the spices as indicated, used half oil and half applesauce and half white and brown sugar - thank you for all the comments and a wonderful recipe!!

I thought these were good but there are too many spices going on. I love cloves, but they are very overpowering in these muffins. My husband said that he wouldn't know they are pumpkin if I hadn't told him. I will make these again but I will cut the cloves completely out and cut the rest of the spices in half.

Wow. Really moist and tasted great. We didn't put any topping at all on them (we were too busy eating them). I substituted pumpkin pie spice for the individual spices.

I made this recipe exactly how it was written, and the muffins were fantastic! I had to fill the muffins cups all the way and then make 3 more, but they are moist and delicious. I did have to bake them a little longer than 25 minutes because they were so large.

Made these for my daughter's preschool class (all the kids ate them right up!) and it made 24 regular size muffins. I think this recipes is for jumbo muffins...so if you only want 12 you need to cut it in half. If using fresh pumpkin for this recipe no need to drain the pumpkin puree. I was very happy I saved the juices that collected or these would have been too dry. Otherwise, I used half whole wheat flour and half all purpose flour and halved the cloves, all spice, and nutmeg. Kept everything else the same and these came out delicious. Big hit at our house and with the preschool crowd :)

Lovely recipe. Used half white/half wholemeal flour. Used 1tsp cinnamon, 1tsp ginger, 1tsp all spice to flavour mine. Also cut back on oil and used 125g of plain sweetened yogurt and some milk to moisten. Only used 1tsp baking soda and 1tsp baking powder. Lastly, to save time, i steamed my pumpkin for 10 mins in the microwave rather than roasting. Delish!

Wonderful recipe! I made the "healthier" version subbing oil for applesauce and 1 cup wholw wheat flour, 1 cup white flour, 1 cup oats, cut sugar to 1 1/2 cups. I also used canned pumpkin and about 1 cup of raisins. Delicious and the kids loved them too! Makes about 24 nice sized muffins- perfect for breakfast or snack. My kids LOVE this recipe- and I make them ALL THE TIME.

Awesome. I used 1 big can of pumpkin and only one tsp of cloves. Everything was the same. My 2.5 year old ate it and loved it. My mom who isnt a muffin fan thought they were great. They were very moist, I think if you use the actual pumpkin as opposed to the can it is drier. So, for moist muffins use the big can of pumpkin.