Delicious, moist, and really smooth flavor. Only made one small addition... pecans. I took them to work and they were a hit! This was a great way to use the fresh pumpkin left over from Halloween.
I could hardly wait for these to come out of the oven. What an incredible smell, and the taste was even better. Soft, tender, spiced just right and umm, umm good. My husband and I agree that these are some of the best pumpkin muffins we have ever had. Thanks Nurse Di.
We thought these muffins were excellent. A wonderful spiced flavor that smelled so good when baking. Very soft and tender. We ate these while they were still warm with a litte butter. A great way to start a cool, crisp fall day.
Oh my. I used all white whole wheat flour and Smart Balance for the shortening, and I cut the sugar to 1 cup, using mostly brown sugar. Then I omitted the water and used a whole 15 oz can of pumpkin because I didn't want any leftover. I baked them for 22 minutes. These were the most beautiful and delicious muffins I've ever made or eaten.
Excellent muffins. Great soft, moist texture. The smell coming off the kitchen had everybody running in to see what was baking. Great spiced flavor. I added a few chopped walnuts. Umm, Umm good. Thanks Nurse Di.
As a chilly fall evening descended, these baked away in the oven, embodying the scent of autumn. They didn't taste bad, either. ;) I used half butter and half shortening. They are absolutely incredible, and I'll bet they will taste even better tomorrow. Thanks, these are fantastic!
Love these! Added a little extra of the spices and topped with a cream cheese frosting and sprinkled cinnamon and nutmeg on top. Thanks for sharing!
Amazing and very tasty! I doubled the recipe to make 24 muffins and used a whole can of pumpkin. My oven took less time than the recipe states so be careful. I used 1/2 cup melted better and 1/2 cup canola oil and it turned out perfect.
Better than my favorite coffee shop's pumpkin muffins (and those are hard to beat)! I used vegetable oil and they came out wonderfully!
I'm adding yet another 5 star review! These muffins were moist and delicious. I did make some modifications to make them more diet-friendly. I substituted applesauce for the oil, used egg whites instead of whole eggs and used 1/2 Splenda and 1/2 sugar. I forgot to add the water but it didn't affect the recipe. I also used 1/2 wheat and 1/2 white flour and added 1/3 cup of ground flaxseed. These made 6 Texas-sized muffins. I will certainly make these again--thanks for posting!