4 Reviews

I thought these were pretty good. I don't really care much for the texture of whole wheat, so I used regular white flour, and made my own sour milk instead of using buttermilk. The muffins are definitely very moist & soft. The pumpkin & spice flavor is really really good. I only thought they could be a little sweeter. I have a horrible sweet tooth I guess and am used to my muffins being a little more on the sweeter side. I may try again adding some raisins instead of adding more sugar, but all in all it is a good recipe.

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TexasKelly August 02, 2011

Yum! These were delicious. I used white flour and substituted the buttermilk with ordinary milk which I curdled with a teaspoon of white vinegar. I also used cooked mashed pumpkin instead of canned. The spices were perfect together and the level of sweetness is just right. <br/>The first 12 were made as per the recipe. I'm watching my waistline and these are very low in calories. But then I stirred in sunflower seeds, raisins and coconut and made muffins for my family which they all loved. This recipe is a keeper!

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Lindib June 17, 2013

Great muffins, made as directed, the larger sized ones. Served with butter and honey, just the way DH likes them. My co-workers tomorrow will not be so lucky as I'm serving as is, sans butter and honey -- still good! And they will go great with morning coffee or tea! Thanks, Knitting Granny! Made for Best of 2011 Cookbook tag game as recommended by Charlotte J.

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mersaydees February 20, 2012

Editing to add stars: First reviewed on January 02, 2011....These were made to serve after church in the morning. Very easy to make and they had a nice pumpkin flavor, not over powered by spices. I only had 3/4 cup of oatmeal, so I added 1/4 cup of oat bran to make the 1 cup required in the recipe. I made 7 dozen mini muffins and baked them for 15 minutes. Made for the Zaar Chef Alphabet Soup (July '10-Dec '10) game

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Charlotte J February 01, 2011
Moist Pumpkin Oatmeal Muffins