8 Reviews

This was a good recipe. I only used 1 T. oil and instead of Splenda (which I don't use) I used 1/4 c. brown sugar. I also omitted the nuts and instead sprinkled white chips on top. The only thing I wasn't crazy about was the powdered milk, I think when I make this again (and I will!) I'll use skim milk instead of the water/powdered milk mixture. I got 13 muffins that puffed up beautifully!

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Pardeemom April 10, 2008

Delicious! Not too sweet tasting, which is just fine with me! Nice texture. I also added a bit of ginger, since I really like ginger in pumpkin things :) I put the nuts IN the muffins instead of on top, because I didn't read the instructions properly-duh! Thanks for this keeper, Paula.

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Outta Here November 06, 2006

These muffins are delish! I changed the spices up a bit adding more cinnamon, less of the cloves and nutmeg as I find them strong tasting. Used 2 eggs in place of the egg substitute. As a note to others - I used paper liners rather than grease the pan as directed and that was a mistake as the muffins stuck to the paper. An excellent recipe that I will certainly make many more times. Thanks Paula!

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mums the word October 18, 2012

These were amazing. I made a few changes to suit my tastes. I used 1 tbsp. organic coconut oil instead of canola oil, brown sugar instead of Splenda (next time I may try stevia but will have to use much less), 2 eggs instead of egg substitute, 2/3 c. milk instead of powdered milk and water, 1/4 c. crushed flax seeds instead of walnuts (I mixed these in the batter) and I added 1/2 tsp. dried ginger. These came out moist, spiced (but not overpowering) and just really good tasting. Coconut oil is the only oil that doesn't change into trans fats when it is baked so I'm really happy that these came out so well with me using that kind of oil. I wish my hubby liked pumpkin but my kids enjoyed these.

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healthycookfor6 November 24, 2010

Very tasty muffins! We really enjoyed the walnuts. As per other reviews, I also added some ginger. I baked these in ramekins, and they came out very pretty. Thanks Paula! Made for ZWT 4.

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AmandaInOz June 17, 2008

You have a winner here, Paula! I made these last night subbing some flax seeds for the walnuts and these muffins are wonderful! I had another one for breakfast this morning and it had none of that rubbery feel that plagues so many low-fat quick bread recipes. The taste is flavorful with no one spice overpowering the other and just the right amount of sweetness. This recipe is going on my dieters’ hall of fame list! ;-) Thanks for posting it!

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SusieQusie February 08, 2008

I just love these.They are so moist and tasty.

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NoraMarie March 19, 2006

Nothing much to say but delicious. I've made these twice this week, the second time correctly. A bit nervous about the spices at first but they were great and I even added a 1/2 teaspoon of dried ginger as well. Unlike many other lower calorie-lower fat muffin recipes, this one yields a good sized muffin that is quite moist with a lovely texture. No one realized this one was part Splenda sweetened. The second batch went to my gym this morning and I left with the trainers and desk staff fighting over the last muffin. Thanks Paula!

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justcallmetoni February 18, 2006
Pumpkin Muffins