I made the recipe as written except that I omitted the allspice and substituted 1 c. whole wheat flour for AP flour. The flavor is good, but the muffins didn't cook up as fluffy as other muffins I've made. I like this recipe because it doesn't have the usual excessive amount of oil found in pumpkin recipes, and I will have no problem finishing off the muffins, but I will keep looking to see if I can find another recipe that results in a lighter texture.
I love these muffins! I made minis for the kids snacks. They feel like they are getting at treat because of the chocolate chips and I feel like they are getting a healthy snack with the pumpkin and lack of oil. I highly recommend this recipe
Delicious - my roommates and I ate these up! I substituted the flour for whole wheat pastry flour and they still had a fluffy texture.
These muffins are fanstatic! I didn't have enough white flour, so I used 1 cup whole wheat and 1 cup white flour. I also used a full cup of the pumpkin instead of 3/4. (had extra) The muffins were still moist. I'm sure to make these muffins again!
I made these last night. Very good - my husband like them because they weren't "too pumpkiny." I didn't have milk, but substituted egg nog (yum!) and no allspice so I added a pinch of ginger. Yumm-o!!
Thanks for a great recipe that my kids loved (as well as their parents). I think next time I'll double the recipe and freeze them!