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I modified the recipe as so many of you have done. Added the Baking Powder, extra sour cream, less pumpkin and it was delicious and moist! I also made a glaze to pour over the tops when they were done with confectioners sugar and some pumpkin spices and milk. I love the moistness of these muffins and they were very much like Dunkin Donuts.
This is a great recipe except, I agree, it did not work with 30 oz pumpkin. Yikes! Second time around I used 15 oz of pumpkin and two tbsp of sourcream instead of one. Perfect. You also might want to add a crumb topping made with brown sugar, flour and butter to end up more like DD. Yum. Totally addicted! You should also use muffin liners rather than spraying.
I may have the solution to the complaints. The recipe calls for pumpkin puree. Other copycat versions use pumpkin pie mix/filling which is different. The mix/filling is puree plus sugar and spices and cannot be substituted by pure pumpkin puree. Try using the can of mix and you may find it makes a difference.
I was so excited to find this recipe. I love the DnD muffins.
I added 1 Tablespoon of baking poweder (thanks jmp131) and they came out AWESOME! I added butter and walnuts to the brown sugar topping too. Absolutely delicious!
I debated following the comments made by previous cooks because I really like trying the original recipe first before I go messing with it. Since the original recipe was on copy cat web site, I went there to see what kinds of comments were posted. All favorable without changes. So, I followed the recipe exactly with one exception -- I added a rounded tablespoon of baking powder (which the original cook mentioned in a comment to the original Copy Cat recipe). They came out perfect (although I may cut back on the pumpkin pie spice), and my 12 and 16 year olds both think these are "the best muffins" ever. So definitely something I'll be making again!!
YUMMMM-O!! I don't normally write reviews but this is a great recipe & a perfect substitute for DD pumpkin muffins! I'm a complete kitchen/baking/cooking moron and they came out perfect for me. I did take the advice of some of the reviews and used less pumpkin (1.5 cans) and more sour cream (3T). I also added chopped walnuts to the topping and baked them at 375 for 25 mins splitting the difference between the recipe and some reviewers. They were yummy and SO moist! I did notice one problem with my foil cupcake liner things. The directions said that you didn't need to use a muffin pan with them but I think the batter was too heavy. The muffins NOT baked in the muffin pan spread more than rose (made wide muffins with a sunken squishier center) while the muffins IN the muffin pan rose instead of spreading (like a normal muffin top). Ha! That's not a problem with the recipe though. It's just something I noticed. Looks like I need to buy another muffin pan so I can keep making these! Thanks to the submitter!
I made these last night and honestly, I don't see why this has gotten so many poor reviews. These are THE BEST pumpkin muffins I have ever eaten, and I have eaten my fair share of Pumpkin Muffins :) I used 2 Tbsp.'s of sour cream and 1 can of pumpkin. The cooking time and ingredient measurements were perfect.
Terrible waste of time and money. I really had my hopes up with this one and I thought my son, who's favorite treat in the world is D&D's muffins, was gonna cry as I tossed 24 muffins into the garbage. After 45 mins in the oven they still fell and remained mush on the bottom. I'll try it again with half the pumpkin, but I think if 90% of the reviews say cut the pumpkin maybe the individual who submitted the recipe should consider amending it.
This recipe was easy to prepare and the flavor was awesome, but 30 ounces of pumpkin was too much. I put the muffins in a bowl and the next morning they were sitting in a wet goo. So, I tried the recipe again using 15 ounces of pumpkin and they turned out perfect.
Awful, Awful, Awful - sank in middle - for the expense it took to make these you expect them not to fall apart - greasy and to spicy