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Oh wow! These were perfect with a nice, light crumb. Used half white whole wheat flour and otherwise followed the directions. Added pecans to half of them (so the one year old could eat some). I left out the raisins as a personal preference I did bake at 400 for 10 minutes, then 350 for 10 minutes and it was perfect. I will mark these to make again!

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StacyMD187373 January 31, 2015

This is very yummy! I went according to directions with the recipe with the exception of using whole wheat flour instead of white flour and pumpkin pie spice. You couldn't even tell the difference! The kids loved too! The outside of it was dry so I will make only one change for next time, which is keep it at 350 for about 20-30 minutes.

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Cheryl's Home Cookin' October 08, 2012

Made these delicious pumpkin muffins as breakfast for today and through the weekend. I loved the fact that they are not overly sweet. The crunch of the walnuts and the juicy raisins really add so much to the flavor of these muffins as does the cinnamon and allspice. Great with a cup of coffee or tea. Will definitely make these again!

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Nancy's Pantry January 27, 2012

I love these muffins; they have a tender texture with a wonderful flavor. I use vanilla extract and add the walnuts and raisins. Thanks for sharing the recipe, Roxygirl!

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rochsann January 26, 2012

These muffins are excellent! I did add the chopped walnuts and raisins, which added nice flavor and texture to the muffins. Very flavorful and moist.

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LaurelAnn March 28, 2010

I've been searching for a good pumpkin muffin recipe and this one is the one!! I was able to make 15 regular sized muffins. I used the maple flavoring, walnuts, and 1/2 cup raisins and 1/2 cup chopped dates for the raisins. I also brushed on melted butter and rolled in sugar and cinnamon - I was making some banana muffins at the same time that called for that topping. Excellent pumpkin muffins!!!

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RochelleS January 07, 2010

Just like she said!!! These are reaaaally good. I sprinkled a little demarara sugar on top for some sparkle. You could also sprinkle pumpkin seed on top for nice touch. These are yummy with cream cheese on them. But then I guess most things are.

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dawnpry November 11, 2009

Very good. I didn't have buttermilk so I substituted plain yogurt. I used vanilla extract; omitted walnuts and raisins. I used paper muffin liners and they peeled off nicely. I filled 12 muffin cups very full; the muffins crowned nicely. I baked for the 10 minutes at 400°F and then 10 minutes at 350°F. I probably could have taken them out a little sooner. I sprinkled the muffins with powdered sugar. Overall good flavor...pretty close to what I was looking for. I may play with the proportions a bit to get a stronger pumpkin flavor.

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swissms February 07, 2009

These are absolutely fabulous! I followed the recipe exactly and got 12 gorgeous regular sized muffins. This one goes into regular rotation. Thank you!

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Moor Driver March 16, 2008

Another great recipe!! So moist and what great flavour!! The only changes I made were to sustitute pumpkin pie spice for the ground allspice,as I was running low, and I added a few chocolate chips instead of the raisens.Thanks so much Roxygirl!!

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snowangel December 06, 2007
Pueblo Pumpkin Muffins