By winkki on December 05, 2003
Photo by mianbao
Photo by mianbao
"Yummy with all the oats and just a hint of orange; moist and not too sweet - a big favorite around our home. I suppose you should keep leftovers refrigerated in a sealed container, but don't know - we never have any left over! Based on a recipe from "Oat Cuisine." (Edited to emphasize that these are *not intended* to be super-sweet muffins. My kiddos like them without the extra sweetness and for that I am oh-so-grateful! ;o) If you are looking for a less sweet muffin, this is for you.)"
Serving Size: 1 (872 g)
Servings Per Recipe: 1
"Just pulled these out of the oven! The texture is very good and they smell so-o-o good. I got nervous about there being no eggs, so I put in 1/4 cup Eggbeaters. I prefer mine a little sweeter (personal preference) so will add some sugar next time. I used dried cranberries because they go so well with pumpkin and orange flavors. With the additions I will make these often! Thanks for the recipe. Carole in Orlando"
"These are very good. I found them nicely chewy, moist and flavorful. And I never put health concerns before flavor. They are also ridiculously easy to make, and will be made again at my house. I changed very little, trusting the recipe poster. I did omit the vanilla, because of personal preference, and used about 1/2 teaspoon of orange oil instead of orange zest. I used home-cooked kabocha pumpkin, rather than canned. I also used honey instead of maple syrup. Oh, and I added 1/4 teaspoon salt. I dusted the tops with cinnamon before putting them in the oven, and thought that was a nice touch. Thank you very much for posting this recipe that makes delicious muffins, that are good for you, too."
"Unfortunately these turned out very dry and didnt have much of a pumpkin taste. I used oat bran instead of wheat bran and substituted honey for the maple syrup: 1 to 1 as recommended by a substitution chart. This may have been the reason for how dry they were."
"Very good. I made a few changes. I used fresh pumpkin puree (leftover baby food) and pureed pears instead of canned pumpkin. I used yoghurt instead of milk. Because the yoghurt was sweetened, I left out the syrup. I also used 1 c each of flour, oat bran, and oats, instead of the proportion stated. I soaked the raisins, and added 2 grated carrots. These were very good, as long as you are not expecting a sweet muffin! Perfect for my kids, who don't know any better ;)"
"I used Oat Bran instead of Wheat Bran and we loved them. DH likes Muffins that are heavy on the texture. I made them the day before Thanksgiving and the Pumpkin made them a special Thankgiving breakfast which was very helpful while I was already busy with other things for the day - this is a keeper for us. Thank you !"
"Yum! These muffins turned out super moist and very tasty. I used fresh baked and mashed pumpkin and pre-soaked my raisins. I liked that these were less sweet than regular muffins...though I did put in a smidge more maple syrup (there was only a tiny bit left in the bottle...I couldn't help it!). I think I'll be making these a lot!!"
"Bad flavor, hardly had any. I hate giving bad ratings, but definatly will not make again. "
"Loved this recipe but I made a few changes: used 1/3 cup Grade B maple syrup, used pumpkin pie spice instead of nutmeg & cinnamon, & added extra raisins. They're great as mini sandwiches - with cream cheese inbetween each half."
"I like muffins to be a little sweeter. They were a bit heavy. "