By Kree on July 01, 2003
Photo by Pam-I-Am
Photo by Pam-I-Am
"This was originally a bread recipe, but I always make them as muffins! It's definitely a favorite, and can easily be halved. Cooking time is for the bread."
Serving Size: 1 (1873 g)
Servings Per Recipe: 1
"Delicious recipe, that's good for the kids. I used about 1/2 c. oil and the muffins still came out good. Next time, I will use just a slight bit more cinnamon to go with the sweet chocolate."
"A very nice pumpkin muffin. Moist and tasty."
"Great pumpkin bread! Kids loved it! Need to increase flour for high altitude. "
"Love these and so does my 3 year old. Made these into double chocolate chip pumpkin mini muffins. I had about 1/2 cup of white chocolate chips I threw in with the 1 cup chocolate chips. Listened to another review and reduced the oil to 3/4 cup. This recipe made oodles of mini muffins. I will put them into lunch boxes, and freeze some for a special treat in the winter :) Thanks for a great recipe!"
"Very good! I made this for breakfast for my staff at a gueset ranch in Wyoming and they loved it. I substituted plain lowfat yogurt for the oil and it came out fantastic- very moist. High altitude, 9200 ft, did not affect baking time, still took about an hour. Thanks for posting!"
"This came out super moist and wonderful! It is very fast and easy to put together. I served this at Christmas and New Years and my entire family loved it! Thank you so much for sharing =D"
"This was quite good. (Although I sent it in to DH's work for a company bake sale, so we didn't get to enjoy it ourselves too much!) I didn't have any chocolate chips, so I used white chocolate chips instead. My DH loved it that way! Thanks for a great recipe."
"This is very good! I cut the sugar to 1 1/2 cups and probably will cut it down to 1 cup the next time to make it healthier. I also cut the oil to 1/2 cup and added 1/2 cup applesauce. I made 24 mini-muffins and 1 loaf. On some of the muffins I left out the chocolate chips and added some pecans for my toddler. I also upped the cinnamon to 1 tsp and added a bit of nutmeg as well. Very yummy!"
"Oh, this was so moist and delicious and so simple to assemble! I baked in my angel food cake pan and it made a nice, rounded top. I feared I had over baked it, as the toothpick wasn't clean at an hour. But, even after an hour and ten minutes, this was one of the moistest "breads" I've ever made. The chocolate works so well with the pumpkin, too. After I took this out of the pan, I topped with a powdered sugar glaze and my guests couldn't stop eating it! Rave reviews all around!"
"Very moist and delicious. I made the small loaf breads. I mixed a different thing in each loaf. One, chocolate chip, the 2nd, butterscotch chip, the 3rd, pecans and the 4th, a mixture of the 3. It turned out great. Thanks for posting. Pam"
"These muffins were excellent! My family devoured them. I made 1/4 of a recipe because I only had a scant 3/4 cup of pumpkin and one egg. I got eight muffins. I made the muffins with canola oil, but may try melted butter next time--and will like reduce the fat, as other reviewers suggested."
"This is absolutely one of my favorite things to make now. I used 1/2 c brown sugar in place of 1/2 c of the white, replaced 1/4 c of the oil with apple cider and added 1/2 tsp ground ginger. My oven runs hot so it also took 10 minutes less on the bundt and the muffins. They turned out perfect! Thanks for the recipe."
"Very good flavor! I had two nearly dead bananas on my counter so I liquified them and used in place of the oil. I used half white and half semi-sweet chips. Thanks for this easy and versitile recipe."
"Yum! Yum! Great recipe :) My kids love it and it's quick and easy."
"This recipe is absolutely fabulous. Instead of cinnamon, I used pumpkin pie spice and it was wonderful. My 2 boys absolutely loved it. So did I."