45 Reviews

I love this recipe. I substituted 1/2 of applesauce for the oil. I used spelt flour instead of regular flour to make it gluten free. I did embellish on the spices adding cinnamon, nutmeg, ginger and cloves. I also added dark chocolate chips. They are yummy and moist.

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cstauers September 12, 2009

What a nice treat! I had to find a healthy and tasty muffin recipe for my husband and this certainly filled the bill. I did make a few changes. Since he eats the muffins for a full breakfast, I made them in my jumbo muffin pan and it yielded 9 he-man sized muffins. I used 1/4 C oil/1/4 C of applesauce to replace the 1/2 C oil. I used 1/2 C brown sugar/1/2 C molasses to replace the C of brown sugar. I used 3/4 C of oats/1/4 C of 100% bran in place of all oats and I added a bit extra pumpkin pie spice and an additional tsp of cloves hoping to add flavor as many reviewers stated they were bland. I have just about finished my muffin and it is very filling...I won't have to eat lunch today! Yummy! Oh...if you choose to use the jumbo muffin pan, I reduced the cooking temperature to 350 degrees and baked for 27 minutes. The result was perfect!

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NJNannie June 22, 2009

This recipe was easy and the muffins super moist. Very healthy ingredients and my family absolutely ate them up...literally. Thanks!

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Penny in TX November 01, 2002

This is a great recipe that is easlily adapted. I made these muffins using half WW pastry flour, 1/4 c applesauce and 1/4 c oil. For the spices I used 2 tsp cinnamon, 1tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves. I also chopped 1/2 c. pecans up really fine and tossed them in there for some added protein. DD doesn't like nuts, but I like the extra protein they add so I hide them! Sshh, don't tell her! I just had one warm from the oven and it was yummy. I think that next time I will add a diced, tart apple. My kiddos will love these for breakfast in the morning. Thanks!

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Bilette February 22, 2009

I've made this several times so far. it's been enjoyable. The first thing I did was drop the oil and water in favor of 2 sticks of butter. I like to add 1 cup of whole frozen cranberries, which add a nice juicy tart pop to some bites. Dried cranberries or 2 tb of finely chopped candied orange peel are also complimentary flavors.

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Tannic November 17, 2015

Great recipe . Very moist and delicious . I added 1/2 a cup of maple syrup , 1 cup chocolate chips , 1 tablespoon chia seeds for more fiber and topped it with sliced almonds for taste and looks . Turned out yummy . My family just loved it . Thank you for an awesome recipe .

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Ruzanna M. November 07, 2015

I substituted 1/2 cup of oil with 1/4 oil and 1/4 applesauce , I used 3 eggs and 1/3 cup of egg whites(sub for 1 whole egg). It tasted bland and spicy. Adding nutmeg was not a good choice for us. It just didn't taste like a sweet tasty muffin you would look forward to having for dessert. Wouldn't do it again. Was surprised and disappointed at how well it was rated yet how blah it tasted. :( Sorry , hope you like it though.

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breska.karamanian November 05, 2015

These were so light and fluffy they could pass for cupcakes. They are lightly sweetened so frosting would make them just right as a healthy alternative for cupcakes. I substituted grape seed oil for canola oil and they were just fine. My daughter is a winter baby and these will be the cupcakes that I bring to her class every year. Love fiber!!!

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Celeste S. November 01, 2015

These were only OK for me. I made exactly as specified and found them quite bland. If I were to make again I would add more salt and more spices. I used muffin liners and the muffins stuck to the liners, even when cool. I did like that these muffins were not overly sweet, and were a healthy alternative to more cupcake-like muffins. These will probably get eaten, but I'm not sure I'd make them again.

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Meghan O September 28, 2015

Delicous. Added1/4 cup of water and used whole wheat flour. Used 1 cup of raisins and 1 cup of walnuts.

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Anoushka November 04, 2014
Moist Oatmeal Pumpkin Muffins