i didn't want to rate this recipe with stars because i made a lot of changes (thus a rating technically wouldn't be accurate) but i couldn't submit a review without a rating so i'm giving it 5 stars for versatility. i scaled the recipe down to 12 muffins used 1 cup whole wheat and 1 cup all-purpose flour used starfruit (carambola) pulp instead of applesauce 1/2 cup of brown sugar 1 1/2 cups pumpkin puree and used ginger instead of nutmeg (didn't have any). i also added 4 tbsp of whole flax seed for a nutty texture. The muffins rose nicely were very fluffy and not dense. They were just faintly sweet which which i prefer (i don't have much of a sweet tooth). i used paper liners and the only drawback was that the muffins stuck to the liners. next time i would use a non-stick spray. but overall great recipe to start with. i've included a picture as well.
These just came out of the oven and they're wonderful! I made a few changes to make them even healthier: cranberries instead of raisins 2 cups of white flour and 2 3/4 cups of an equal mix of ground flaxseed oatmeal and whole wheat flour and only 1 cup of sugar and 1 cup of Splenda. The muffins came out very moist and are still sweet (which is saying a lot since I have the biggest sweet tooth ever!). I will definitely make these again!
These muffins are a staple in our household. I use whole wheat flour instead of white and chocolate chips instead of raisins.
I also just do 2 1/4 t cinnamon and 2 1/4 t nutmeg (I don't do the ground cloves.)
It's a great healthy snack. Thanks!
I cut this recipe in half. I used 1 c whole wheat flour 1 cup all purpose flour and 1/2 cup ground flax seed. egg beaters and 1/2 c splenda 1/2 c reg sugar.They were plenty sweet! Very moist high fiber and filled with good stuff. I love this recipe..it was very easy to convert to a healthy recipe. I did not use paper liners. I used a nonstick muffin pan..they came out beautifully.
ADDICTIVE is right!!! My picky two-year old and I absolutely love these muffins. Very nutritious. Even better after being in the freezer. I found it was much easier to just grease the muffin pans and not use the paper cups. I spent too much time peeling the muffins from the paper.
This was my first time to make muffins w/o oil and they were amazing. I did make a few changes though. I substituted molasses for the raisins because my kids won't eat them and used an egg replacer. I also used half whole wheat flour and half unbleached and also used half sugar substitute and half sugar. Next time I will try adding shredded carrots to knock back some of the sugar without having to add a substitute. Wonderful and nutritious muffins!!!
These are excellent! I made half a batch and they were all gone by the next day I used whole wheat instead of white flour and half Splenda/half Splenda Brown Sugar Blend instead of sugar. I also left out the nuts for my son's who is allergic. I made mini muffins which only took about 12 minutes to bake. So tasty!! The whole famiky could not get enough!
These are sooooo yummy but I made some modifications - personal preference. I use whole wheat flour and cut way back on the sugar. I also use egg substitute. Fantastic!
Wonderful!! I used less sugar per other reviews (about 3/4 cup rather than 1 1/3 cups for 1/3 the recipe) otherwise followed the recipe exactly. I don't understand any of the negative reviews!
I honestly didn't go crazy for these. I love a yummy healthy snack... but these just weren't up to par as far as pumpkin bread goes.
