Best muffins ever! I used whole wheat pastry flour, and coconut oil for the oil, and they were awesome. My husband will force me to make these often I fear :-) They did take closer to 20 minutes to cook fully through.
Just made these. They smelled wonderful in the oven. Unfortunately, mine didn't cook through on the bottom well and fell apart and stuck to the paper as I unwrapped them. Guess it was all the moisture from the applesauce and pumpkin. I noticed this on the first muffin I tested and extended the cooking time but didn't want the tops to burn. Gonna just slice them open and toast them as I eat them. Will definitely try again.
Yummmmy! I made them a little healthier by doing half sugar/half splenda. Also I used 2 cups of whole wheat flour and 1 cup of white flour. They were still moist and delicious.
These were even better than I expected. Honestly, I was torn between whether I should make these (the healthier version) or the originals...but I'm very glad I went for these because I honestly couldn't tell that they were made to be on the healthier side. I halved the recipe and the yield was 16 muffins filled approximately 1/2-3/4 full. Bake time for my oven was about 18 minutes. Very easy and quick to throw together with good results and a nice flavor. My 3 year old had two of them already this morning. Thank you for posting, I'll be recommending this one to others and will definitely work it into the rotation again in the future!!!
I made this recipe exactly with the exception that I replaced the oil with unsweetened applesauce. My family loved it and no one knew that it was a lighter version. They were delicious and you could not tell that it contained applesauce. I will begin substituting applesauce in all my muffin recipes.
These are fabulous. I made them exactly to the recipe and got 29 muffins out of it. My kids loved them. I didn't taste the pumpkin flavor that much but at least I'm getting some nutrition! You really can't tell this is a lighter version.
I made several modifications. I used one large can of pumpkin instead of a small one and a cup of applesauce. I substituted 3/4 cup Splenda brown sugar blend for the 1 1/2 cups white sugar. I used 2 cups white flour and one cup whole wheat instead of 3 cups white flour. I used a cup of chopped pecans instead of chocolate chips. I also added some nutmeg, cloves and vanilla in addition to the cinnamon. I made a dozen large muffins, a pan of "gems" (mini muffins), and I scooped out the last six dollops (about 2 tablespoons each) onto a cookie sheet - these became "pumpkin-pecan scones." People liked 'em! They were all good, but the gem size seemed particularly well suited to this recipe.
These were good and I like the fact that it makes 2 dozen muffins. I did find the chocolate chips overpowered the pumpkin flavour. But that is no complaint!!! Who doesn't like some chocolate in a muffin??? Thanks Marg
These turned out good...but not great. I did try to make them healthier by using half baking splenda and half whole wheat flour and maybe that hurt the flavor. Would make again, but would use more sugar/splenda and less salt. Thanks for a good base for light pumpkin muffins.