Pumpkin Muffins

From: AmandaInOz

On Jun 17, 2008

Very tasty muffins! We really enjoyed the walnuts. As per other reviews, I also added some ginger. I baked these in ramekins, and they came out very pretty. Thanks Paula! Made for ZWT 4.

From: SusieQusie

On Feb 8, 2008

You have a winner here, Paula! I made these last night subbing some flax seeds for the walnuts and these muffins are wonderful! I had another one for breakfast this morning and it had none of that rubbery feel that plagues so many low-fat quick bread recipes. The taste is flavorful with no one spice overpowering the other and just the right amount of sweetness. This recipe is going on my dieters’ hall of fame list! Thanks for posting it!

From: Pardeemom

On Apr 10, 2008

This was a good recipe. I only used 1 T. oil and instead of Splenda (which I don't use) I used 1/4 c. brown sugar. I also omitted the nuts and instead sprinkled white chips on top. The only thing I wasn't crazy about was the powdered milk, I think when I make this again (and I will!) I'll use skim milk instead of the water/powdered milk mixture. I got 13 muffins that puffed up beautifully!

From: justcallmetoni

On Feb 18, 2006

Nothing much to say but delicious. I've made these twice this week, the second time correctly. A bit nervous about the spices at first but they were great and I even added a 1/2 teaspoon of dried ginger as well. Unlike many other lower calorie-lower fat muffin recipes, this one yields a good sized muffin that is quite moist with a lovely texture. No one realized this one was part Splenda sweetened. The second batch went to my gym this morning and I left with the trainers and desk staff fighting over the last muffin. Thanks Paula!