Addictive Pumpkin Muffins

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!

Good and easy. My hubby likes it better without the raisins, so I make half the batch without and half with and that way, my muffins have more raisins. YUM!

TOO MUCH SUGAR! :) 1.5 c. white sugar, 1.5 c. brown sugar -- max! for a healthier muffin, use 2 c. brown flour, 2 c. cake flour, and 1/3 c. ground flax. This gives the muffins some more substance then just using all-purpose flour. I forgot to put in the raisins, and they turned out great. the first batch I made looked ok, but not exactly 'pretty'. I put pecan halves on the second batch, and 5 minutes before they finished baking I lightly glazed them with maple syrup. this gave the muffins a lovely sugar looking top with I took them out.

My family thought these were a little dry and they were not fond of the clove taste. I made two modifications. I added an extra half cup of applesauce and reduced the amount of clove to 1/2 teaspoon. Made them this morning and they are delicious and moist.

These are delicious! I took others' advice regarding the spices and increased the cinnamon to 2 tsp., cut the nutmeg to 1 tsp. I also cut the sugar to 3 cups and used half whole wheat flour instead of all white flour. They turned out perfectly in about 24 minutes, and we all loved them...second servings all around!

Yum! I scale the recipe down from 36 servings to 12, which makes 3 dozen mini muffins. These freeze perfectly and make my house smell faboo. I do prefer to use 3 cups brown sugar instead of 4 cups of white - I get more flavor for less sugar and they're still sweet. I also prefer to use whole-wheat flour, and I often substitute a third of that with oat bran for a nice change of texture. I make these a lot - frequent changes that are good: up the amount of walnuts by 25%, add 1 to 1/2 cups finely grate a large carrot into the batter. These changes don't affect the taste or cooking time/temp. Thanks for a fabulous recipe!

I left out the raisins because I don't like them in breads. I used a mixture of whole wheat flour and oats. Reduced the sugar by 1 cup. And used all pumpkin instead of applesauce. It came out really delicious and no one could tell it was really healthy!

I sub out the cloves and use pumpkin pie spice instead (doubled the amount though), always use egg whites, and only bake for about 20 mins. I have made them plain (without raisins and walnuts) as well as with chocolate chips as variations and they are amazing. I also decrease the sugar by 1 - 1/2 cups. Doing this plus using egg whites and no raisins, walnuts, or choc. chips brings them down to about 150 cals/muffin.

These were really good! I halved the recipe and cut the sugar back to 1 cup white and 1/2 cup brown. I also used egg whites in place of the whole eggs. Otherwise, I followed the recipe as written and it was wonderful. My husband loved them and it made the house smell so fragrant! Perfect for the holidays!

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.

My son made these muffins for our county fair and he got a blue (first place) ribbon and reserve champion ribbon. They are excellent.

This is a great recipe! I did omit the cloves (I don't care for them), added pumpkin pie spice in its place. Cut sugar down to 1.5 cups white and 1.5 cups brown, brown sugar is more moist for baking with. I also added 3 ripe bananas just because I had them. Overall they are very moist, fluffy and fantastic! The recipe make 36 mini muffins and 6 mini loaf pans....hope they freeze well! Thanks for the great recipe!

tastes good, even though no oil/butter is used. i used over 2c chocolate chips instead of raisins/walnuts. i also cut sugar to 1 c white and 1 c brown. they taste fine! (probably the chocolate chips help) the muffins stick to paper liners, but not foil liners. i also sprayed with pam and just put them in the tin. that worked as well. freeze well.

Made some changes to recipe! Made only half and use 1/2 whole wheat and 1/2 ap flour. I used 1 1/2 c sucanat which has a molasses like flavor and added cranberries and pecans instead of the raisins/walnuts. I sprinkled turbinado sugar on top for the crunch effect. I increased the cinnamon and decreased the cloves. They were moist and flavorful. Will make again!

This is an easy great tasting recipe. I used whole wheat flour instead of white. I skipped the walnuts and raisins and added mini choc chips. I cut the sugar in half and could cut back more for a healthier treat. Overall a great base recipe that you can tailor to your own tastes.

Loved these! And I'm not a huge fan of pumpkin, but I really liked them. My husband and I polished off almost a dozen by ourselves :) My only changes were skipping the raisins and walnuts (didn't have any). I also used whole wheat flour and half brown sugar half splenda. I'll definitely be making these again! Oh, also cooked them only 25 minutes and they were perfect, I think they would've definitely burned if I had waiting until 30-35 minutes.

LOVE these muffins!! I freeze all these muffins and microwave a few each morning for an instant breakfast for my children. So much healthier than cereal or a Pop Tart.

I only changed the sugar amount to 2 cups and they tasted wonderful. Thanks for such an awsome muffin

Delicious! Chock full of taste and very moist. I subbed half the sugar with Splenda. For the 4 3/4 cups flour I used 3 cups all purpose and 1 3/4 cups whole wheat. Next time I will double the walnuts.

i made my own changes: first, i halved the recipe. i used 3/4 c raisins, 1 c. all purp. flour, 1 c. whole wheat pastry flour, 1 c. sugar, 3/4 t. of the leavening, salt, and spices, 2 eggs, 2 c. fresh roasted pumpkin puree, 3/4 c. sweetened applesauce (homemade), 1 T. maple syrup, 1 T. light agave nectar. i omitted the pecans as i didn't have any on hand, but i will definitely use them in the future. the batter was the perfect consistency and made 21 muffins, more than anticipated. the muffins rose beautifully and smelled amazing as they baked. they muffins are tasty, moist, and just sweet enough. i like the complexity of the maple syrup. next time i'll add flax meal and make sure i have pecans for a healthier touch. bon appetit!

This is the first GOOD muffin recipe I found that works well for king size muffin pans (makes 12). I would reduce the nutmeg, it is a bit over powering, & increase the cinnamon. Next time I might try adding whole cranberries!

Muffin tip: Use FOIL baking cups! The muffin does not stick to the liner and you don't even have to use cooking spray. Essential for muffin making, esp a recipe of this size.

WOW! they just cooled enough for me to taste. i'm impressed! they rose nicely and are very tender and tasty! i made a batch of lowfat oat muffins and they were nothing compared to these! i was hesitant about baking these muffins because of the 4 cups of sugar but realized that it makes a large amount of muffins. like other members i made a few variations, 3 cups all purpose flour (all i had left) and 1 3/4 cups whole wheat flour, half/half white and brown sugar, i roasted some raw pumpkin seeds for the nuts (that was fun - they puff up), used golden raisins (loved the soaking tip) and only 1/2 t of ground cloves because i'm not a clove fan (will omit completely next time). the addition of the pumpkin seeds made these taste like they were from a gourmet coffee shop. fancy schmancy! MIDNITEJASMINE, thanks for sharing this wonderful recipe!

Wonderful recipe! Great for breakfast AND dessert. I used slightly less sugar than the recipe called for, and it was still plenty sweet. Thanks for sharing! Also - I added a small amount of cream cheese filling to some of the muffins, and a cream cheese glaze to some of the others. I used 1 (8 ounce) package of fat free cream cheese, 1 egg, 1 tsp vanilla extract, and 1/4 cup of brown sugar, mixed until soft and creamy, and added a teaspoon or so in the middle of the muffins before baking. Then I added several tablespoons of powdered sugar to the rest of the mixture that was left, and used that as a glaze after the muffins were baked (for people with a serious sweet tooth!).

Very easy and the name says it all.. very addictive. I used homemade no sugar added apple butter for the applesauce and made mini muffins. Everyone LOVED them!! A keeper of a recipe.

We loved these!! I made mine Gluten free , I just replaced the flour with my GF flour mix. It turn out great!!!

I just made these today and they are delicious!! Made 1/2 batch. Used 2 cups flour, 1 cup whole wheat, 1 cup raisins, 1 1/2 cups pumpkin, 1 1/2 tsp. pumpkin pie spice, 1 cup sugar, 1 cup brown sugar, 4 eggs and 2/3 cup apple sauce. They came out perfect!! My very picky 2 year old loved them!! I will definitely be making these again!

I did make alterations, but this is a definite 5 star recipe for versatility! I scaled the recipe down to make 6 muffins first, and I changed a few things to make them healthier. I used 1/4 cup raisins, 1/2 cup + 2 teaspoons whole wheat flour, 1/8 cup wheat germ, 1/8 cup milled flax seed, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/4 teaspoon nutmeg, 1/2 teaspoon (generous 1/2 teaspoon, that is) cinnamon, 1 egg (I was out of eggs so I used 1 tablespoon soy flour mixed with 1 tablespoon water), 1/3 (more or less) agave nectar, 1/2 cup + extra canned pumpkin, 2 tablespoons + 2 teaspoons unsweetened applesauce. I left out the nuts and ground cloves because I was out, but added a crumble topping of a small amount of brown sugar and a small amount of oatmeal. These are still baking as I type, but the batter tasted pretty amazing, and I'm pretty sure my substitutions leave them at less than 200 calories each. I baked mine in heart shaped muffin tins. Too Cute!

I thought these muffins were great! I actually used almost all whole wheat flour (just because I realized as I was making them that I was almost out of white) and I didn't think you could even tell because the pumpkin taste takes over! Also, I cut the sugar in half, down to 2 cups, because 4 just seemed like SO much to me and I prefer to not eat so much sugar. They were plenty sweet with just the 2 cups! We hate raisins, so used mini choc chips instead and I have been eating them for breakfast every day since! TASTY!

I have tried a lot of different pumpkin muffin recipes, and this is, hands down, THE BEST. The fact that it is also so healthy- incredible. This is my "signature muffin" now!

I lost a similar recipe and this one worked just as well. The cans of pumpkins available here seem to be slightly smaller (796 mL) so I cut the recipe back slightly using less flour and definitely less sugar. In fact, next time I'll use even less sugar, it really didn't need it. I like to add extra spice and pretty much doubles the spice quantities. I made mine with cranberries instead of raisins and also added orange rind, as recommended by the Joy of Cooking. Delicious. I also add a squirt of lemon juice to better activate the baking soda. As a true lover of all things pumpkin, I give this a big thumbs up!

Very good. I halfed recipe except for the spices. Made 24 muffins.

Hard to believe that except for the sugar, these are actually healthy! They are amazingly good. I used 3/4 cup of whole wheat flour, 4 cups of unbleached white flour, and switched out half the raisins for Welch's dried berry blend (cherries, golden raisins, blueberries, cranberries). Really good.

This was fast and easy in the bread machine! I halved the recipe & used a 15 oz can of pumpkin. I used all white whole wheat flour (King Arthur) for a lighter muffin and they were not at all heavy or dense. The spices were 1 tsp. cinnamon, 1/4 tsp. ginger and 1/4 tsp. nutmeg. I used 1 cup brown sugar (not packed) instead of white and the result was a "Pumpkin Pie" flavor that was perfect. I put everything in the bread machine (in no particular order, but I beat the eggs first) & let it mix for 5 minutes on the Basic White cycle (keep on eye on it to see if you need to scrape down the sides). That was it! The muffin tins were filled to the edge to get large tops and they were sprinkled with brown sugar & baked for 25 minutes. They are bakery-pretty! 100% whole wheat, low sugar, low fat, fiber rich, Pumpkin Pie-delicious and very easy to make in the bread machine!

I made a half-recipe of these using the leftover canned pumpkin from when I made pumpkin pie. I substituted chopped frozen cranberries for the walnuts and replaced 1 cup of the flour with whole-wheat flour. Also, following other reviewers' suggestions I cut the sugar down by half. I was surprised by how good they are considering they're so low-fat... but with the sugar cut down I think they need more spices. I would double up the spices next time, and maybe use brown sugar instead of white to give them a little more flavor as I thought they were a little bland.

Very yummy! I only used 1 c. sugar though and it was still sweet, especially with the applesauce and raisins. I also added 1/4 flax for extra fiber, and used one cup of bran, one cup of white flour and the rest whole wheat. I don't think these changes (other than the sugar) made much a difference in the flavor of these original muffins. They were really good and I will definitely make them again!

These were simple to make and it made a bunch of cupcake size. Almost like a pumpkin bread in a cupcake size.

The muffins smelled wonderful, they looked fine, were fairly moist, but they didn't have a very good flavor. I omitted the raisins but that shouldn't effect the flavor very much. I think I'll look around for a different recipe.

Delicious! I made just 12 muffins, but wish I would have made more. Yum! I left out the walnuts but otherwise followed the recipe exactly.

Amazing! I have made these many times, and usually use about half the sugar and whole wheat flour. They're also good with wheat germ added. They're freezable, which is nice since it's such a huge recipe.

I made these muffins this evening as stated, except the raisins (didn't go along with dinner & to reduce the over all sugar content), and they are excellent. I also added a 1/2 cup of milk, I live in a high altitude area and adding additional fluid when baking is essential. Thanks for sharing!!

I have tried other pumpkin muffins on this site and definitely prefer these. I made a couple small changes, but they turned out really well. I did not use raisins. (I used choc. chips for 1/2 the mix to help entice my kids to eat them). I used 1/2 brown sugar and 1/2 white sugar; I used 2 3/4 cup whole wheat flour, 1 cup all-purpose, and 1 cup oatmeal instead of the other cup of flour. I used extra cinnamon. Not only are they tasty, they have made the whole house smell delicious! I would definitely recommend this recipe!

Great recipe! I did 2 cups of wholewheat flour and 2 and 3/4 cup with white flour. Taste and texture turned out fine. I also added 2 tsp of all of the spices as I like things flavorful. I also added 1/2 tsp of ginger. Also, tried choco chips instead of raisins and turned out delicious!

Absolutely WONDERFUL!!! The only changes I made was I used wheat flour instead of white and I used semi-sweet chocolate chips instead of raisins. I will make these over and over again!

Very delicious!! family loved them!!

This is the most fabulous muffin recipe ever, and even for people who are not fond of pumpkin, as the spices, apple sauce, raisins, nuts, etc. really come out and the pumpkin is subtle. I used whole wheat flour totally for a more nutritious muffin and I may substitute with a sweetener instead of the brown sugar that I used, the next time I make them. I only made half of the recipe but I am making them again today!! Thank you so much, and I don't mind the bit about them being difficult to take out of the paper. Isn't that what a muffin is all about? Enjoy, I have now given this to 4 or 5 friends!!

Good, husband and kid tested and approved. I also cut the sugar to one cup and substituted bittersweet chocolate chips for the raisins and walnuts. They were more than sweet enough. Also used my new favorite King Arthurs white whole wheat flour. Read the review about them sticking to muffin papers, so I put directly in sprayed non-stick muffin tins and they popped right out. I can see this becoming a staple over the winter.

These muffins are awesome! I used all whole wheat flour in mine along with 2 cups of splenda and 2 cups of brown sugar splenda. I also subed craisins instead of raisins and made some with coconut added! Make sure you use pumpkin puree too, not pumpkin pie mix! These are very hearty muffins, but the taste is wonderful! Everyone who has tried these loves them! One thing to note is that they cook a bit faster than mentioned...mine only took about 20 minutes in the oven!

I really liked this recipe and will definitely make it again. I love that there is so much pumpkin, and used some wheat flour and wheat germ for additional grains and fiber. Also used golden raisins instead of the dark variety, and they worked out very nicely. Would highly recommend giving this recipe a try.

I really like these muffins. They are a bit sweet...would use less sugar next time, but overall a really tasty muffin.

These are delicious! I made 1/3 of the recipe and ended up guessing at the amount of pumkin (used about 1 1/3 cups, and they turned out wonderfully moist, but tender. I love that there is no oil or butter. Thanks for a great recipe!

Really tasty muffins. My entire family gobbled them up. However, they stuck to the paper liners. After baking them, I noticed the oven was set at 375, not 350. Could this be the cause of sticking?

These muffins were great! I adjusted the recipe to serve 12, and used golden raisins instead of regular ones. I also used half whole-wheat flour and half-unbleached, and egg substitute instead of regular eggs. They were a little spicy (due to the nutmeg) but I thought that was a nice touch. The muffins stayed moist and soft, even after a couple days (instead of turning to rubber like other low fat muffins I've made). The only thing that was less than perfect about these muffins was that I used muffin liners, and they had a tendency to stick. However, that will not discourage me from making these again. Seriously, these are some of the best muffins I have ever made- I can't believe they are healthy as well!

Hi..well I must confess, I'm NOT a big fan of pumpkin, BUT..these muffins ROCK! I made them with whole-wheat flour instead of the white, and I used 2 cups of SPLENDA instead of 4 cups of sugar. I think 4 cups sounds like a lot of sugar. Anyway, my entire family LOVED these. They are a keeper. Thank- you to "MidnightJasmine" for this recipe!

The only problem I had was getting the muffin papers to let go of the muffin! These were fabulous!

Delicious, moist muffins full of fall spices. I added only 2 cups of sugar, used 1/2 whole wheat flour and left out the raisins. These have a very strong clove flavor, which I love, but if you're not a big fan, you'll want to use less in your recipe.

Quite tasty. Thanks for all the previous advice regarding sugar, etc. (The reviews are one of the best parts of AR, I think!) I used cupcake pans (smaller than muffin pans) and the recipe made 18 cupcakes, 3 mini loaves, and 2 6-inch diameter cakes.

These are great! I made a few changes. I used 6 tablespoons of pureed apricots instead of eggs, because my 1 yr. old has an egg allergy. I also used Allspice instead of nutmeg, but that's just because I didn't have the nutmeg. They turned out great. Not very fluffly, kind of dense, but I think that's just b/c of the egg substitution. I'm new to the egg allergy thing, so I don't know how to fix that yet (suggestions are welcome). I think next time I'll use less cloves, but that's just a personal preference. I'm trying to find a cream cheese frosting recipie to go with them. Bonus: They made my hosue smell amazing!

So delicious! I cut the sugar WAY back to 1 cup brown sugar; and used 2 cups white flour, 2 cups whole wheat flour and 3/4 cup oatmeal. Next time I may try a little more oatmeal. I used two metal pans sprayed with Pam, and one set of silicone baking cups, and had no sticking problems at all.

These muffins have great flavor, the only problem I had was that they stuck to the muffin liners. I scaled the recipe to make 12 muffins; I used 1 1/2 tsp of apple pie spice and 1/4 tsp of ginger instead of the seperate spices, also cut back on the suger by 1/3 of a cup because my applesauce was not unsweetened. I will make these again but next time will not use muffin liners will just spray my muffin pans with non stick spray. Love that they are low fat and good for you!

These are amazing. Noone will ever guess how healthy they are. I did not use the walnuts or raisins and did use half whole wheat flour and took them to work and everyone raved. Mine only took 23 minutes to cook.Super moist!!

All I can say is WOW!!!! These are totally addictive - so beware. I did tweek the recipe by switching out 1/2 the flour with Whole grain Whole Wheat flour and swapping out half the sugar with Splenda. The only other thing I will do different the next time is NOT use paper liners - the muffins stuck real bad. I will spray the pans. I'm going to share this recipe for sure! YUMMY!!!!!!

I made these today and they were WONDERFUL! My friends all raved and asked for the recipe. I served them with whipped cream cheese. Make sure to use a HUGE bowl when mixing as it makes a lot of batter. I wouldn't change a thing!

This recipe was great! I made a few variations: I used 3 cups of Splenda instead of sugar and chopped fresh apples instead of using applesauce. They turned out nice and moist just bursting with flavor! Great recipe! I loved that there was no butter or oil in the recipe, it made it that much healthier.

I made these as a healthier alternative to pumpkin pie. I used mostly Splenda, along with a little sugar. I made them as written and they turned out wonderful. They are not cakey, instead they are pretty dense. Lots of flavor.

I made these last week! These muffins are awesome!!! I replaced the 4 cups white sugar with 3 cups raw sugar and sprinkled 1/2 cup on top of the muffins and used all whole wheat flour. I also added 1 ripe banana mashed and omitted the walnuts since I didn't have any. These are a hit in my house! My picky sister even said that these are the best muffins she has ever had and requested it as a cake for her bday.

These were awesome! Wouldn't change a thing and they freeze well too!

Muffins are delicious & my somewhat picky kids even love them! I made minor changes including replacing raisins with chocolate chips, cutting the sugar in half & using brown sugar. I also put only a pinch of nutmeg and eliminated the walnuts. Finally, I used 50% whole wheat flour. They turned out moist & very tasty. I made the large batch & froze them. I even made some in the mini muffin tins so I can pop them into school lunch boxes straight from the freezer. Will definitely make these again soon.

Yum! That sums it up. These are great!! I leave out the raisins and walnuts, because we don't like them.

Love, love, LOVE these! I used some frozen pumpkin I had in my freezer from last fall. (I actually roast fresh pumpkin when in season, puree it and then freeze it in 2 cup portions) I also used Craisins instead of raisins and didn't use the applesauce, but used about 2 tablespoons of vegetable oil. Not sure the oil was necessary and probably won't do it next time. All the above adjustments were made based on 12 servings, not 36 (1/3 of the recipe)! When I make muffins I freeze them and then just pop one in the microwave for about 30 seconds when I'm hungry for a muffin! Will be making these again when my freezer supply runs out. :)

It was really really good. I made only half the recipe and did not add walnuts. Definitely a keeper.

These were amazing! Addictive they are...I have a busy schedule and was able to make these in no time. Recipe was easy to cut in 1/2 too. I made them with Splenda for Baking, regular applsauce, craisins instead of raisins and pecans instead of walnuts. They came out great. Stuck a little to paper liners...next time I will spray a muffin tin or even spray the liners with a little Butter Flavored Pam. Making again in a couple of days for my Aerobic Classes I teach the week of Halloween.

We all love these muffins, especially the fact that they are low fat. I used mini chocolate chips instead of raisins per my kids' request. I also cut the recipe down to 12 muffins. They baked up very nicely and have just the right amound of spice - will for sure be making again.

I used Splenda for baking- the kind that's half real sugar- and I only used 3 cups of it. These were great! I think I'll try using only 2 3/4 cup of the splenda/sugar next time, as I think that would still be plenty sweet.

So good and the best part of all is that this is the exact size of pumpkin that Sam's has. I'm getting more cans very soon :). Instead of cooking mine in tins I cooked it in 2 13x9's and it came out very nice.

Great muffins! My October birthday boy insists that I make these every year to share with his friends at school!

I really like these muffins. I wish I had read the rest of the reviews and reduced the sugar. They were just a tad too sweet for me. I omitted the raisins, but otherwise stayed with the recipe. I will make these again.

Fantastic! Recipe as is had excellent taste! It is very dense, but I like muffins like that! I also did these with dried cranberries. Fantastic! thank you!

I have made these many times, we just love them! I actually make loaves and mini loaves out of the mixture, instead of muffins- in that case they need to bake 50-40 minutes. I give them away to people as gifts, as well! I change a few things: I use whole wheat flour, 2 cups white and 2/3 cup brown sugar, I use the whole can of pumpkin for more moisture, and instead of walnuts I use 4-8 tbsp flax seeds. Very nutty and healthier!

These are pretty good, but they turned out a bit bready (probably due to the fact that I used 2/3 whole wheat flour and 1/3 regular).

Delicious! I made it even healthier (and scaled it for only 6 muffins because I was experimenting) 3/4 cup flour turned into 2/4 cup whole wheat flour and 1/4 equal parts oats, ground flax seed, and wheat germ. I also used cranberries instead of raisins. 30min at 350 was perfect. These are so great, Im going to make more after work, and more this weekend for Halloween ^_^

I loved these muffins and so did everyone else who tried them. I did not add the raisins and used pecans instead of walnuts just out of personal preference. These were the moistest muffins I have ever tasted. I was pleased because my new mother-n-law said they were the best muffins she had ever eaten (and she is a great cook.) Thanks for the recipe!!

Health food cannot get better than this. For more nutrition, I use half whole wheat flour and replace more of the all-purpose with rolled oats and ground flax seed for a little more texture. I also cut back on the sugar, use Splenda, and replace the eggs with an egg substitute. Next time I'll try adding some seeds to the mix. I could eat these every day of my life.

Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.

This recipe did not turn out well. The muffins were dense.

So delicious! Replacing about half or more of the flour with whole wheat flour worked well with some wheat germ thrown in too. I added some chocolate protein powder to the mix as well and topped with slivered almonds. Yum!

Delicious, no changes needed. However--do not use paper liners!! The muffins stick to them and are very hard to get out.

these are FANTASTIC! i made some adjustments that turned out great. i used whole wheat flour and added ground flaxseed, used pumpkin pie spice, and i used plain low-fat yogurt instead of the applesauce. the combination of the yogurt and the pumpkin made AMAZINGLY moist and rich muffins...everyone said they were more delicious and rich than the full-fat pumpkin muffins i've made! this recipe is a definite keeper.

Oh my gosh, these are wonderful!! I substituted whole wheat flour for all 4 3/4 cups, and brown sugar for half of the sugar. I would actually probably cut down on the sugar by a cup next time, as these are pretty dang sweet; but YUM! I'll make these again for sure :)

Love this recipe! Found it a week ago and have made it 3 times. My son screams for these "Cakes". I omit the raisins & walnuts. Add 3/4 cup rolled oats, use Whole Wheat flour, and 1/2 white and brown sugar. And I double the baking soda and baking powder. Amazing recipe!!

*********** is how many stars I would give this recipe if I could. I love these muffins! I've made several batches so far and they only get better every time. I always substitute applesauce for oil and have used combination of white flour with whole wheat flour, oats and flax seed. All are delicious! I've added raisins, dried cranberries, various types of nuts and even granola to my mixtures and can't wait to try chocolate chips. I usually use less sugar than called for and usually use at least half brown sugar. They are always plenty sweet and VERY moist. The title isn't misleading when they call these things Addictive :)

They were okay. I didnt really like the "spicy" flavor. Maybe too many cloves? I will test them on my family and get back to you. I recommend mini-muffins.