*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've tried many pumpkin muffin recipes and this is the one I've been looking for! Moist plenty of pumpkin flavor and a very light and fluffy texture. I used walnuts instead of pecans and used regular milk instead of buttermilk which I didn't have. I also used fresh pumpkin instead of canned out of preference. Finally I didn't have any ground ginger or cloves but the recipe still tasted great!
This is a great recipe! I replaced the butter with olive oil and added 1/2 tsp salt. Recipe says it makes 24 but I got 12 large ones. Worked just right. I also used 1/2 whole wheat flour instead of all white and 1/2 brown sugar. I will definitely make these again.
I loved this recipe. I made it for our Christmas morning breakfast and everyone loved it. I made a few subtle changes: 1/2 cup white and 1/2 cup brown sugar instead of one whole cup of white sugar. I also added a dash of pumpkin pie spice and two whole cloves. AWESOME!
The recipe turned out great. I soaked the flour buttermilk (I used Keifer instead) along with the pumpkin overnight. In the morning I added the remaining items minus the baking powder and only half the amount of sugar. I added the baking soda last. The only problem I had was that the recipe said it was for 24 muffins but I only got half the amount. I assume that it is 24 mini muffins not full size?
This recipe is the best pumpkin recipe yet. Very moist and full of flavor. I just added 1 tsp salt & 1/2 tsp cloves. I also did 1/2 & 1/2 pecans & walnuts. Just wonderful! I will try them next with raisins.