138 Reviews

Mine didn't look nearly as pretty as Marg's, but they were still very tasty.

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heavenslice July 29, 2009

I'm a terrible baker and these are the first muffins I have ever made that weren't hockey pucks. Great recipe. To make them a bit healthier, I used 1/3 whole wheat flour and half oil, half applesauce, and a little less sugar than called for. My toddler loved them!

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mari.mcquaid July 09, 2009

Wonderful! My children love these. The only changes I made were to replace the oil with applesauce and/or ripe bananas, a few dashes of all spice, and dark chocolate chips. Yum!

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coastmom May 11, 2009

I thought these were great. They were moist and delicious. A big hit with the family.

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Dee-Dee B March 30, 2009

These are good muffins. For me, they needed more flavor/spices. They rose really well.

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Chef Judith Irene February 09, 2009

These were excellent. I used fresh pumpkin. I made muffins and small loaves and then drizzled them with some leftover cream cheese frosting I had.

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GreenEyesCO February 08, 2009

This was absolutely amazing, one of the best recipes i've ever tasted/made.

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becflower December 28, 2008

Not posting stars at this time - but will update later when I do it right! In the past I have taken left-over candied yams (with apples, cranberries, nuts) and made pumpkin muffins and they were delicious. This time, I was a little short of my candied yam concoction, so added a bit of cooked carrots too. Even with the cinnamon and brown sugar in the candied yams, I think I would add more cinnamon to these when I do them next. I bet they'd be great as written, but wanted to use what I had in the fridge up. Love the chocolate chips in them. Also used a bit of whole wheat flour - not much. Will update when I do them as written.

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charlie #5 December 06, 2008

Moist and tasty. Made half with choc chips and half with a crumb topping. Both good, I preferred the crumb topping a little more. Also added a bit more vanilla and cinnamon, and dashes of ginger and nutmeg.

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jbud November 30, 2008

I have made this recipe several times and it is THE BOMB. I first made it for my daughter's tenth birthday at school (we have to bring in "healthier" choices now, with no frosting). I drizzled a tiny swirl of confectioner's sugar icing (10x sugar + milk) to psyche the kids into thinking it was frosting. Oh My Gosh! So so so good. Even without the icing drizzle they are delish, and even better frozen. We like the mini-chips best, and I usually double the recipe (one 29 oz can of pumpkin) and halve the chips (a 12 oz bag is more than enough for a doubled recipe). Enjoy!

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Jacquie Darcey November 22, 2008
Pumpkin Chocolate Chip Muffins