Pumpkin Wheat Honey Muffins
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well.Read More
I was really disapointed in the results of this recipe. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled so wonderful baking. Well after baking them for 18 min. they were still not done so I added another 6 min. then they were done. I buttered one up and took a bite and was totally disapointed! They were extremely bland and had this dry 'wheat' bread taste. Not a moist and pumpkin-flavored muffin like I was expecting. I would not recommend this recipe to anyone. I'm sorry, but it's quite terrible! YUCKRead More
These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well.
I followed the advice of a previous review and used a full cup of pumpkin puree. I also used one 3/4 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of nutmeg in place of the pumpkin pie spice. These turned out moist and delicious, with the added bonus of being healthier than most muffins. Great recipe!!!
I am very happy with this recipe! I am 31 years old and have never been able to make a edible muffin, they are usually tough from too much stirring or tasteless or fall apart, etc. This recipe is perfect for people like me, it is easy and my favorite - adaptable. I like to experiment with different ingredients, especially types of flours and this it the one that I can use. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. I made another batch right away and used 1 cup of whl. wht. flour and half a cup oat flour, used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later, only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for.
These are fantastic. I followed the recommendations of increasing the pumpkin and substituting half the oil for apple sauce. I didn't have spice mix so I added 1 tsp ginger, 1 tsp cinamon and half a tsp ground cloves and ground nutmeg. Best muffins I've ever made!
I was really disapointed in the results of this recipe. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled so wonderful baking. Well after baking them for 18 min. they were still not done so I added another 6 min. then they were done. I buttered one up and took a bite and was totally disapointed! They were extremely bland and had this dry 'wheat' bread taste. Not a moist and pumpkin-flavored muffin like I was expecting. I would not recommend this recipe to anyone. I'm sorry, but it's quite terrible! YUCK
I used 1 cup of pumpkin as many reviewers had suggested, and I left out the raisins. The muffins were very moist and tasty. I didn't think you can tell that they're made with whole wheat flour.
Very good! I use 1 1/2 tsp cinnamon and 1/2 tsp nutmeg instead of pumpkin pie spice. And 1/2 a bag of milk chocolate chip morsels. SO GOOD. Try it. Very easy. You can get 12 muffins out of one batch, but I like to double it and use the bigger can of pumpkin puree. Also, if you fill the cups right up to the edge (batter is a little stiff) then it mounds up to look like a perfect little muffin. I also tried to make a loaf out of this and it didn't work so good. Will stick with the muffins. Thanks for the awesome recipe!!
I used a whole can of pumpkin and additional cinnamon. They came out great! These were a good way to add fiber to my preschooler's diet.
Loved this recipe - the muffin was so tender and light that you wouldn't even know it wasn't white flour! This recipe was so easy that my 2 year old daughter was able to help me with it and she and I devoured them afterwards. I loved the idea of soaking the raisins to make thm softer too, it really added a nice texture. Again, I made only a few changes out of necessity. I added 1/2 tsp cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg b/c I didn't have the pumpkin pie spice, and I used spelt flour and pecans b/c that's what I had on hand. But the recipe is so easy that I decided to make 3 more batches and give them to neighbors as gifts! Thank you so much for this fabulous recipe!
These were sooo good! This was perfect to have around as snacks and to grab for a quick breakfast. And they smelled amazing while baking :-9
My family and friends love these. I omitted the rasins and nuts and added chocolate chips. I did not have pumpkin pie spice so I added cinnamon, ginger, cloves and a pinch of nutmeg.
Changes: dried (and soaked cranberries) for raisins. 1 1/4 cup whole wheat flour and 1/4 cup old fashioned oats. 2 tsp pumpkin pie spice. 2 good shakes of cinnamon. 1 heaping cup pumpkin. unsweetened applesauce for all oil. 1/3 cup honey. pecans for walnuts. Filled to top of muffin cup. Had to bake for 23 minutes. Could have used another couple of minutes. Very delicious, perfect amount of sweetness!
These muffins are delicious - 5 stars with the following revisions: I followed other reviewers suggestions: 1/2 cup apple sauce and 1/2 cup light tasting olive oil/1 tsp cinnamon, 1 tsp ginger and 1/2 tsp cloves and nutmeg instead of the pumpkin spice/1 cup pumpkin puree instead of 3/4 cup. I was short one egg, so I added an extra 1/4 cup applesauce. I replaced the nuts and raisins with 1/2 cup (soaked) dried cranberries. I cut the brown sugar in half as well as cutting the honey down a bit. They are still plenty sweet! Next time, I think I will cut the sugar down even more.
I think they are good as is, but my husband and I both agree that it would be a 5-star recipe if it incorporated some bran. The recipe just screams for bran to really complete it. The flavors are good--the pumpkin and honey flavors are unique and delicious together. My husband thinks the muffins are super sweet, but I think they're just sweet. Will probably look for another pumpkin recipe with bran.
I made this recipe as written except I used a mix of spices in place of the pumpkin pie spice. The texture, color and flavor were great. Not too sweet, dry or crumbly. I did mix in some fresh cranberries for a little bit of tart. Really good, my young kids love them!
These were great! I tripled the recipe (if I'm gonna bake, I'm gonna BAKE), using the already mentioned entire cup of pumpkin rather than 3/4 (so I used 3 cups). I substituted apple sauce for about 2/3 of the oil, left out the rainsins and walnuts, and used a lot of cinnamon, cloves, ginger, and nutmeg instead of the pumpkin pie spice. I used a little bit of oatmeal in place of some of the flour (in a single batch recipe, it probably ends up being about 1/4 cup). Not only do they taste great, but they are beautiful!.
This was super good, I thought it was a little too sweet, I might cut back the sugar next time. I used organic honey and fresh roasted pumpkin instead of canned, and added a bit more raisins. My 4 year old ate them up. :)
Oh my, these are soooo good! For some reason I didn't think I liked pumpkin muffins, but I had some pumpkin to use up, and I like to have healthy-ish muffins on hand for busy mornings, so I gave this a try and I'm so glad I did! They're delicious, very moist and not dense or heavy at all. I skipped the raisins (just personal preference) but increased the walnuts, also added more pumpkin pie spice than called for and threw in a splash of vanilla. They took about 24 minutes to bake, but I suspect I made them a bit too big because I only got 11 muffins out of it. Thanks so much for this recipe, it's a winner!
I've made this recipe several times and the muffins come out TERRIBLE in a regular sized muffin pan but as MINI-MUFFINS, they're delicious and moist, and people RAVE about them.
Very nice muffin. Not amazing but nice. Used 1 tsp. cinnamon, 1/2 tsp. ginger and 1/4 tsp nutmeg for spice and used a cup of pumpkin puree.
DELICIOUS. Super-easy to make and moist. This replaced my other pumpkin muffin recipe. DEFINITELY a keeper.
I changed the 1 1/2 cups whole wheat flour to 3/4c whole wheat flour and 3/4 cup ground flax seed. I also reduced the honey to 1/4 cup, and added only a single quick shake of salt. The muffins were moist, plenty sweet for me, and had a nice nutty flavor. I've made them several times and they are always moist and delicious! Thank you for the recipe.
I love a tender, moist and substantial whole grain muffin recipe and this one fits that description. Very flavorful as well. I added a 1/2 tsp ginger for a pumpkin ginger flavor, as well as chopped candied ginger in place of the raisins. Took them over the top, for me. Everyone at my house loved these muffins, and I'm happy to have another to add to our favorites file. Thank you!
These are great! I used 1 cup whole wheat and 1/2 cup all purpose flour. The only other thing I did differently was that I finely chopped the walnuts and sprinkled them over the top of the muffins before cooking instead of mixing into the dough. They are absolutely delicious, great texture. A nice healthy snack to have on hand.
I have made these 2x already and both batches were great. The 1st batch I had a bit more pumpkin and my cooking time increased accordingly. The 2nd batch was to the recipe and they were great. They are nice and moist and were good on day 2 & 3.
I hate when people completely change a recipe and then review it, but since it came out so well here goes: I substituted 4 TBS of milled flax and one TBS of water to represent one egg and one TBS of oil. I then subbed 1/4 c. applesauce and then just added the remaining 3 TBS oil and upped the pumpkin to 1 c. like suggested and these were outstanding! So moist and tasty! My 18 month old ate two in one sitting, great recipe!
A perfect after school snack. super moist even though I sub. 1/2 oil for applesauce. perfect. Wish I made a double batch.
Great! I doubled the recipe to use a whole can of pumpkin, changed the vegetable oil to Walnut oil, and added some nutmeg and cinnamon in addition to the pumpkin pie spice. Also, cut out half the honey and use unsweetened applesauce if you're looking to cut down on sugar.
Definitely a "healthy" tasting muffin but that's what I was expecting. Chocolate chips added a lot to the recipe.
I made as suggested and used 1 cup of pumpkin instead of 3/4. They were very good, but for my taste to moist and soft; I prefer a muffin a little sturdier, more substantial. But they were delicious, great flavor. I will definitely make again, but try to lower amount of pumpkin.
I hate when people review a recipe and change everything about it BUT I wanted to show everyone how easy it can be to make a recipe healthier and it still come out awesome. I didn't have a raisins but I will use them next time. However, I used regular Splenda instead of brown sugar and used half a Tablespoon of molasses, cinnamon instead of pie spice, only a Tablespoon of oil and a Tablespoon of sugar free maple syrup then followed the other parts of the recipe. These were great!
Terrific recipe! Instead of adding sugar and honey I used 1/2 cup of light agave nectar and wow... they're good! Didn't have pumpkin pie spice, so I substituted 1 t. cinnamon, 1/2 t. nutmeg, 1/4 t. ground cloves. I'll be making these again soon. Thanks for the recipe!
I used 1 cup homemade pureed pumpkin but otherwise followed the recipe exactly, except that I had to omit the raisins and nuts so that my son could bring them to school for snack. My 5 year old loves these muffins, although his younger siblings don't seem interested. My husband and I both thought they were pretty good as well. I'll bet they are great with the raisins and nuts!
We have made these several times now. Tasty, moist, tender and always a sucess---even with tweaks here and there. I add cranberries and pecans instead of the rasins and walnuts, bump up the pumpkin to 1-1 1/4 cups and replace 1/2 or all or the oil with applesauce.
yum! I wasn't expecting them to be so good. I doubled the recepie and used both honey and agave because I didn't have much of either. I didn't put the nut in, and used fresh pumpkin. Very light and not to heavy, I will definetly make them again!
Good basic recipe, I used WW pastry flour, doubled the recipe, used 1/2 the honey, sub'd applesauce for 1/2 of the oil and added a lot of spices, pumpkin pie spice and cinnamon. I also used dried cranberries instead of raisins. My kids love these!
Good muffins, very moist. I took the advice of others and used 1 C of pumpkin. I also used only a 1/4 C of honey and the muffins were still sweet enough. I will bake these again.
These were moist, but VERY sweet! I don't think it needs brown sugar and honey both. Next time I might try cutting back the honey to like 2 or 3 tablespoons. Also, I used dried cranberries instead of raisins (soaked them as directed) and they worked great.
These turned out very moist and flavorful! I used 1.5 tsp of cinnamon and .5 tsp of nutmeg in place of pumpkin spice. I also used olive oil instead of vegetable oil I also used pecans instead of walnuts because I didn't have any. I plan on making these again. The kids really liked them too!
These are very good and very moist for using whole wheat flour. Only a couple of changes. I used canola oil, upped the pumpkin to 1 cup, used 2 teaspoons of pumpkin pie spice, and left out the nuts. Baked them for almost 17 minutes. If you are on WW they are 6 points if you make 12 standard size muffins.
These are very good -- not overly sweet, but still delicious.
I cut way back on the oil, used only one of the egg yokes and two whites to cut back on the calories.... very yummy, everyone loved them. I will make again
Made them for my diabetic husband so I messed with the sugars, but he loved them! Thanks for the recipe.
I reduced the sugar by 1/4 cup or so, and substituted some buckwheat flour and they turned out great!
maybe it was more the cook than the recipe...mine didn't rise and were heavy and super dense...i followed the recipe completley with the exception of using WW flour instead...maybe its time to replace my baking powder??!
Just pulled these from the oven! I left out the raisins and walnuts, added 1/2 cup dark chocolate chips, and used unsweetened apple sauce instead of oil. Also used 1/3 cup of honey instead of 1/2 and increased pumpkin to 1 cup as others suggested. Fluffy and delicious- will make again for sure! This made 12 large muffins and 12 mini muffins.
They were OK, not much flavor. I would add more pumpkin next time. I didn't use oil, instead I used more pumpkin, and it still wasn't the pumpkin flavor I was looking for. For simple pumpkin muffins I just use a whole can of pumpkin and a box of spice cake and mix it together and that's it! I will just stick to my own recipe.
EXCELLENT!!!!! I made them exactly as the recipe specified, except that I used an entire 15 oz. can of pumpkin. Oh, and I used toasted pecans instead of walnuts. They are unbelievably moist and rich and DELICIOUS, not to mention healthy (as muffins go)! I love these muffins!!!!
Very good! Try using 1/4 cup molassas for 1/4 cup of the honey it's wonderful! *** Just made these a second time-realized too late I had no brown sugar OR honey (oops)- I subbed white sugar for brown and a combination of molassas and log cabin for honey-hubby says there better than the first batch!
Delicious! I used 1 cup of pumpkin, like many of the other reviewers. It's a super moist muffin, with a lightly spiced honey flavor.
these are great, i just ate 4 in a row. :)
These were really tasty. I halved both the brown sugar and the honey, but next time I think I will cut out the brown sugar and keep the whole amount of honey so that it's not too sweet but keeps it moist. I like the fact that these muffins are whole wheat, I added wheat bran and flax as well. I followed other reviews and used 1 cup of pumpkin. I topped mine with pumpkin seeds and sprinkled cane sugar before baking and it was delicious!
Very good recipe! Although I did add 1 teaspoon of cinnamon.
wonderful! The net time I will double it, as my can of pumpkin was too big for the recipe. I don't think that I have seen one smaller either...but maybe I have never really looked! Delicious! Took exactly the 18 minutes too.
Great recipe! Here's what I did to lower calories. I made a double recipe with a cup of Splenda and a tablespoon of molasses for the brown sugar. I used two cups of pumpkin from one I grew and cooked (wetter than canned). I cut the honey in half. Used half oil and half applesauce. I only soaked half the raisins (did this by accident, don't know if it made a difference). I did all the liquid in a blender and then mixed it with the dry ingredients. Used paper cupcake cups sprayed with Pam. These turned out almost perfect for my taste (even could cut down on sweetness and be happy). The great thing about these is that they freeze great and don't dry out like some other things baked with Splenda. This worked for me....Hope it helps someone else! Craig
These were good but something was just a little off with the spices. I'd like to try them again but do some tweaking.
These are delicious! I left out the raisins and used whole wheat white flour instead of regular. I also substituted agave nectar for some of the sugar. Yum!
Great recipe. I made some pretty significant changes though. I used applesauce for the oil, no salt, 1/2 of the sugar called for and added 3/4 cup mashed banana. They had wonderful flavor and were very moist. The kids loved them.
I've made them 3 or four times, omitting the raisins and walnuts, and they turned out great. I did have to bake them longer than 18 minutes, but that could be just a difference in ovens. Thanks for the low sugar recipe!
Family approved! A very heavy muffin b/c of the whole wheat. Definitely not for dessert after dinner, but a filling breakfast on it's own. Add milk/juice & you're good to go.
My hubby loves these muffins. I use dried, fruit juice sweetened cranberries instead of the raisins.
great recipe. made muffins, mini-muffins, and bread and they all turned out wonderfully! canola oil was fine, and ended up using a little less oil, sugar, and honey which was really fine as well!
Great recipe! I wouldn't go so far as to call it healthy, given the amount of sugar and oil but it sure is a tasty way to bake with wholewheat flour. The muffins rose really well and, unlike my previous experiences with w/w flour in baking, the texture of them is really light and fluffy. The only change I made was to use butternut squash (pumpkins can be hard to come by in England and canned pumpkin is only available in expensive stores specialising in American ingredients)- I boiled it and used a whole cup of the well drained puree. My husband was overly keen on the honey taste but I think that has more to do with the kind of honey I used - it has quite a strong taste. Next time, I will look out for a milder variety to use in baking. I will definitely be making these again! Thanks for the recipe.
Husband loved it. Omitted raisins, had no pumpkin pie spice so used cinnamon and nutmeg instead, 1 full can of the pumpkin puree, instead of oil used applesauce, and some oatmeal. Yummmm...
My family loves these. They're wonderful to grab for breakfast or an afterschool snack. Delicious, moist and healthy! I double the recipe and they still disappear fast.
I made a few changes based on what I had on hand - used 1/4 cup pumpkin and 3/4 cup squash, 1/4 cup veg oil 1/4 cup applesauce and added choc chips instead of nuts and raisins. These were delicious and easy in the food processor. Love the hint of honey flavor but may cut down a bit next time. Thanks for a great recipe!
I am 90% vegan/10% vegetarian. Would totally make these again with these changes: agave nectar instead of honey, 1/4 c brown sugar (to make up for extra sweetness of agave) and egg replacer (1 TB ground flax + 3 TB water per egg; wisk together; allow to sit for 5-10 minutes; then use in place of egg). So moist.
I cut the brown sugar in half and used applesauce in place of half of the oil. They were delicious, my family kept coming back for more!
LOVE this recipe...made many times and substitute applesauce for oil plus add ground flax seed. A little nutmeg and craizens add extra flavor.Made double recipe this morning and will freeze them to enjoy anytime!
These are delish! Followed the recipe except omitted raisins and added more pumpkin.
Yummy! Nice honey flavor, soft, moist. I love the extra protein in this recipe compared to others.
Fantastic! Only alterations were substituting dried cranberries for the raisins and adding 1 full cup of pumpkin, per other reviewers' recommendations. I will most definitely be making these again!
These muffins were moist and perrrrfect! I only had a couple of tablespoons of honey, so I added a little agave for sweetness, and a scoop of pumpkin to make up for the loss in wet ingredients. I didn't have "pumpkin pie spice," so I added a bit of ginger, cinnamon and cloves. I had to use turbinado sugar instead of light brown sugar. I was worried about using all whole wheat flour making them dry, but they weren't at all! Thanks so much for sharing!
I love these and feel good about eating them. I did a cup of the pumpkin, added ginger and cinnamon, 1/4 c honey instead of 1/2 and 1/4 c oil and 1/4 cup applesauce..Not too sweet but moist. I freeze them and keep them just for me with my a.m. coffee! :)
So easy and delicious. I called it pumpkin walnut surprise, because I used semi sweet chocolate chips instead of raisins which was an unexpected treat! Used only 1/4 cup oil with a single serving size of apple sauce. Also used a full cup of canned pumpkin puree. Note that this required additional cooking time. Close to 30 minutes total. These were a hit at work. Thank you!
Adding a little more spice like the other reviews said is a good thing, but I loved loved loved these
I used this recipe as a guide but made some changes based on personal preference. I used finely chopped apples instead of raisins. I only used 1/4 cup of brown sugar instead of 1/2. I also substituted applesauce for the oil. They came out great! Taste hearty and are healthy!
These are really great!! Sweet enough. I did not add nuts, but they are not missed! Thank you for a great pumpkin treat to add to my collection!
These muffins came out soft, fluffy, and perfectly textured... and not especially tasty. It was really disappointing! I usually really love pumpkin everything, so I was surprised. I can't say why I didn't like it, but something about the flavor just wasn't right.
I meant to make these with the 1c of pumpkin suggested by the other reviewers and totally forgot... as a result they WERE kind of bland. Next time I'll increase the pumpkin and spices. I subbed half the oil with applesauce, used white whole wheat flour, and craisins instead of raisins and the texture was great. Definitely a recipe I'll be tweaking and keeping.
These are very nice! They came out moist and flavorful, almost like a cupcake rather than a muffin. I used whole wheat bread flour because it's what I had on hand, without ill effect. I used sliced almonds instead of walnuts due to a family allergy, and omitted the raisins because I didn't have any (although they would have tasted good and I wish I'd had them). I increased the pumpkin to a full cup for moisture and added 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp each cloves and ginger.
These were great. I had to use dark brown sugar, but also added an extra teaspoon of spice. Left out the raisins and added an extra 1/4 cup of walnuts. Definitely a new family favorite!
I thought these were pretty good. I baked them as mini donuts in my mini donut pan and passed them off as junk food to my kids. They gobbled them up. My one complaint was they were a little bland.
These are AWESOME!!! Thank G-d these are "healthy as I just ate four. I did up the pumpkin to 1 full cup and I also added 1 scoop of soy protein powder to sneak in more protein and fiber. The plump raisens are wonderful (and I ommitted the walnuts for my husband). These will absolutely be made again and again.
These turned out great for me. I did modify it to be vegan though as I had no eggs... Omitted the raisins, lessened the brown sugar to 1/3 cup, doubled all the spices, tripled the baking powder, added a full heaping cup of pumpkin, added in 1/3 apple sauce, took down the oil (olive) to 2 table spoons, no honey, added in 1/4 molasses, no walnuts either but I added a few dark chocolate chips so the kids would like them. I baked them in my mini muffin tin and served with a red fruit salad. Very nice.
Excellent! I used 1 cup pumpkin puree and added cinnamon and nutmeg like some users expected. Delicious, although they didn't look very pretty.
It was really good, I did follow the advice of others for the added pumpkin and using the three spices instead of the pumpkin spice, but ended up using 2-3 more tspoons more of the pumpkin spice to even smell it in the batter. They turned out great, and I also used applesauce instead of oil!!! Very yummy for this Clean Eating family!!!
I used 1/2 coconut and 1/2 olive oil, omitted the nuts, and made a cream cheese filling (1 pkg cream cheese, 1 egg and a little honey) and they are delicious!
This one is just awesome! The muffins taste great when warm, will try it tomorrow to see how they taste cold. I used fresh pumpkin puree which i made by steaming the pumpkin a bit. I also did not use pie spice as i did not have any, i used some cinnamon powder, nutmeg powder and a pinch of clove powder. It took me a little more than 20 min to get well done muffins
These were surprisingly good. I love sweetening w/ honey instead of sugar! It's a keeper :)
These are fantastic! My family devoured these and asked for more. After combing through the reviews I used 1 full c. of pumpkin (took about 10 mins extra baking time). I added a splash of vanilla and sunflower seeds instead of walnuts since I didn't realize I was out until I started cooking (idiot alert!). Very forgiving recipe and would be great with chocolate chips, various nuts/dried fruit etc.
These are very moist muffins and I loved them because they were very easy and quick to make. They were great tasting and healthy than your usual muffin with the honey and the whole wheat flour. I will make them again soon!
Used a whole can of pumpkin. They were very moist and delicious but next time i will try subbing half the oil out for applesauce as per previous reviewers suggestions.
I also used 1 cup of pumpkin instead of 3/4 cup. And I used pecans instead of walnuts. They are yummy muffins for Fall.
Unbelievable! I've never had such a tastier muffin...and the texture came out perfect.
I used some of other revewer's suggestions and did these changes: doubled the recipe so I could use a whole can of pumpkin, added half a cup of apple sauce, threw in some extra nutmeg and cinnamon, didn't double the sweeteners, eliminated raisins since my kids don't like them. I also like to fill my muffin cups to the top, so I ended up with 18 mufffins and cooked them a bit longer. They are very good. I already baked them twice and will continue using this recipe.
I thought these were good, and took them to work and they were all eaten. They don't really taste sweet or pumpkin-y, so if that is what you want, keep looking. They are sort of bran muffin like, so if you can deal with that you might like them. I did use a full cup of pumpkin like other reviewers. I didn't use walnuts--didn't have them-but would probably be great with them too.
Delicious, light and fluffy. Wow! I did not have pumpkin pie mix, so I used cinnamon, nutmeg and allspice instead (about 3/4 tsp of each), AND I used fresh pumkin, which I blended with all the wet ingredients. I also used chocolate chips, instead. Great muffins. I will make again, for sure.
Very good. Halved the brown sugar. Increased to 1 cup of fresh, pureed pumpkin. Plenty sweet. Very delicious, except for one thing; tasted a little salty. Didn't see anyone else comment in the few reviews I read, but followed instructions carefully, so will definitely reduce next time.