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These muffins were moist, dense, and delicious. I added 1/4 cup ground flaxseed, used 1/2 cup applesauce instead of the oil, and used egg substitute to reduce calories and fat grams. They weren't missed. I was able to fit 7 muffins into my Texas-sized muffin cups. Due to the size, I baked them at 350 degrees for 40 minutes. I am really glad I tried this recipe and I will certainly make this again next time I pick up a can of pumpkin. Thanks for posting!
The taste was good and a great way to use up my left over pumpkin. They didn't rise very much and they stuck to the muffin liners like crazy. I'll make this again but I'll grease the muffin tins instead and fill them to the top. Thanks