Before baking I toasted hulled pumpkin seeds and topped the muffins with the seeds. Added a perfectly nutty flavor!
Very good, and a bit healthier than some of the other pumpkin muffin recipes I looked at. We really liked the light, spongy texture. I did not add nuts, but next time I will.
It's fall!!! These muffins were so easy and delicious (and not TOO full of fat). I used whole wheat flour and mixed all of the dry ingredients together first, then added the wet and mixed with a whisk. I added 1/2 cup of chopped pecans and 1/2 of raisins. Delicious! My apartment smelled heavenly while these baked. I hope to come back to this recipe before the season is over! :) This recipe made 16 normal sized muffins for me.
DH loved these!!! They were soft and moist and turned out beautifully. I actually got 12 muffins but that works out well around here. Thanks for a great recipe.
So good! I did 1 cup ww flour and 1 cup all purpose. I skipped the nuts and put in chocolate chips. so good! Made 12 big muffins for me, too. I also made 24 mini muffins out of the batter.
I used self rising flour instead of the baking powder, flour , N salt. Also made a maple drizzle icing from a maple cookie recipe. They were incredible and so very moist. The mild pumpkin is a subtle smooth flavor. Both the muffin recipe and the drizzle recipe uber easy! Mix, bake, drizzle, and enjoy!
Quick, easy and good! My 2 little ones gobbled them up!
*special note - I used a regular 12 cupcake pan and was able to get 18 muffins instead of 10 as listed in the recipe.