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!
These were sooo good. My family raved about them. I did not have shortening, so I used butter. Instead of all the different spices I used 5 teaspoons pumpkin spice. I used 1 1/4 cups sugar and next time will use only one cup. Thank you so much for sharing.
Made these for a pumpkin patch field trip snack for over 27 preschool kids. The muffins were a huge hit, and even the typically picky eaters, loved them. Easy to make recipe. The only change I made was using butter in place of shortening. I thought I'd have leftovers to bring home to my own family, but I guess I'll have to make another batch.
These were wonderful! I doubled the recipe and used 2 c. sugar (they were still plenty sweet). I also didn't have shortening on hand, but used canola oil in its place with great results. They were moist and rose up nice. Doubling the recipe (using the entirety of the 15oz can of pumpkin) and cutting back on the sugar yielded a very nice Bundt size pan of bread (to which I added raisins) & 12 large muffins. The flavors were wonderful. My DD ate hers with whipped cream piped on top, they were delicious. I might even try an addition of cranberries next time! Thanks for sharing, these will be a staple as we roll into fall!<br/>Update: I had some pomegranates & pumpkins to use & was inspired by Healthy Pumpkin Pomegranate Muffins. I knew this recipe was a winner, so I combined the 2 using this & stirred 1 c. Pomegranate seeds into the dry ingredients before stirring into the wet. My son loves both pomegranate & pumpkin, so naturally, he loved these.
These were so good, and so easy! Used pumpkin pie spice (instead of the individual spices) and melted butter instead of shortening, and they turned out PERFECT! Kids loved them, will make them again repeatedly. Thanks!
Awesome! Very moist and good. I think these taste like the pumpkin muffins at Panera Bread.
Moist and deeeelicious, that is how I would describe these yummy muffins. We had these for breakfast and my whole family enjoyed them. I served them with scrambled egg, and bacon. What a feast. Thanks, I will be making these many more times.
I used this recipe as a base for something I had been wanting to try... Pumpkin muffins with a spiced streusel topping. :) I tweaked various parts of the muffin recipe to accommodate, cutting down on sugar and adding a few extra spices. I added one of our favorite crunchy streusel sprinkled on top. They tasted absolutely delicious, and I am baking up another batch right now. :D
My new favorite pumpkin muffin recipe!! Perfectly spiced, moist and so delicious! I substituted oil for the shortening and used a jumbo muffin tin for 6 awesome muffins that everyone loved. Still baked in 30 minutes at 350 degrees. Thanks for a great recipe.
Totally loved these muffins! I went to the pumpkin farm and brought home a blue pumpkin which I was told was the best for baking a pie. After making the puree, I really wanted to make a pumpkin muffin. I chose this recipe and I am not disappointed! My changes were only to reduce the cloves to 1/8 teaspoon and I also subbed 1/4 cup melted butter and 1/4 canola oil for the shortening. I did a third plain, a third with chocolate chips and a third with pecans. I cooked for about 27 minutes in a stone muffin pan and they continued to cook a bit after I removed them from the oven. Delicious! Thanks so much.