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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....

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barryjoyce November 29, 2010

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!

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Claidan October 03, 2005

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.

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bullwinkle November 28, 2004

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!

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Carianne October 19, 2004

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.

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Barb Gertz October 19, 2004
Pumpkin Walnut Muffins