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.
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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.
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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.
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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.
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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!
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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.
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Better than my favorite coffee shop's pumpkin muffins (and those are hard to beat)! I used vegetable oil and they came out wonderfully!
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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!
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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.
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I doubled the recipe to use a whole 15oz can of pumpkin, and made a couple alterations - 1 cup of brown sugar in with the pumpkin and then 1 cup of white sugar with the flour (instead of 3 cups total), 3 eggs instead of 4, 1/2 cup applesauce plus 1/2 cup oil, and a little ww flour. made 24 perfectly sized muffins (not the huge ones) which baked in about 25 minutes, and they are moist, nicely sweet, and delicious! I will definitely make them again but likely with more spices, maybe raisins, or even streusel on top if I am feeling decadent. Thank you!
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This is a good moist muffin. I did sub applesauce for the oil though. Kids liked them, which is always a good sign in my house. Thanks for the recipe.
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Very moist and very tasty. I usually use a mini muffin tin which makes them great for parties. I think just a half cup up sugar is just right. I found the 1-1/2 cups made it too sweet.
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These are FANTASTIC!! I was having a pregnancy craving :) for something with pumpkin and really wanted to use my filling I had on hand. This was perfect. I 1.5x the recipe so I could use all 15oz of the can (no point to me otherwise) and it was the perfect proportions. I did some substitutions I felt important. I did 1 stick organic butter plus 1/4 cup coconut oil instead of shortening. I use 2 cups dehydrated cane juice and 1/4 cup agave instead of the sugar. And I didn't have cloves so left them out. This made 29 muffins (from regular cupcake tins). And 30 minutes was perfect. I will definitely be making these again!
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These were really good. I added a spoonful of peanut butter in the middle and chocolate chips
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Excellent and healthy treats! As I used self-raising flour I left out the salt and baking soda. I also added 1cup sugar instead of the 1.5 called for. I may still reduce the sugar next time as the spices make them tasty anyway!
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Really excellent muffins. The spices are just right. Thanks for sharing.
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I just tried these Muffins today and they are Great! ( I added a 1/4 cup of applesauce and a 1/4 cup of the canola oil instead of just the canola Oil in the recipe to try it out.). , and the sugar I used was 1 cup of white sugar and 1/2 cup of brown sugar. Then I added some dried Cranberries and Golden Raisins (after plumping them up in a bit of water in the microwave and then draining). I use the large Muffin -cup pans and got 7 large muffins . I sprinkled a bit of cinnamon sugar on the top before baking.( may try a crumb topping on the next ones too as I often do on muffins ).. They turned out great and so moist and spiced just right ! YUM ! Thank you for sharing your recipe with us! This will become one of my favorite recipes in my recipe box!
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