Thanksgiving Day, 2010 ... I have tested 2 other "wonderful" pumpkin muffin recipes this year, they both disappointed. I learned lessons however, and found this recipe which seemed to have adequate sugar. I made these changes :
* substituted 1 c brown sugar (1 c white, 1 c brown) ..(I used dark brown, probably wont matter)
* added heaping TBSP of molasses (learned that from a pumpkin pie recipe last nite :)
*deleted about that much (1 TBSP) from the water
*doubled (at least) the spices, esp cinammon
*used about 1/2 c raisins, 1/2 dried cranberries
I did not let it stand. Only thing that wasn't already room temp were the eggs, by the time I got everything prepared, I thought it was all close enough. Didn't matter for me.
This is the only recipe I will be using from now on. The muffins came out fantastic. Found that these are the equal or better than ones in the restaurants - still not overbearing sweet, just enough sweetness and tartness....
Absolutely yummy! My kiddos love them and they are the perfect muffins for fall. I used pecans insted of walnuts b/c 1) I had tem on hand 2) they are more popular here in Tx and they still tasted yummy!
Great muffins! They were worth the hour standing time. The only thing I did different was to add the extra 1/2 cup pumpkin that was leftover from the can. Thanks Marie.
These are going to be such a hit at my book club tonight! They are just perfect and delicious. Thank you marie, these will be an autumn staple!
Yummy pumpkin muffins. Great flavor with all the spices, and pumpkin. Good this time of year & the house smelled so good. I used 1 1/2 cups splenda & 1/2 cup sugar, this worked great. Other than that I made the recipe just like it said. Got 15 large muffins, baked them for about 25 minutes. The recipe is in my cookbook and I will be making them again, thank you Marie.