Pumpkin Muffins

From: FloridaNative

On Apr 16, 2009

We just LOVED these muffins. I too used applesauce instead of the oil, FF buttermilk instead of the canned milk, and Splenda instead of the sugar. DELICIOUS and airy muffins. I made 24 mini-muffins and baked for 11 minutes ~ they were perfect! Made for PAC Spring 2009!

From: Amberngriffinco

On Oct 29, 2008

These were moist and all right. Made for HW party at school tomarro. I had to use more cinamon in the mix for our liking. Nice smaller loaf.

From: Wild Squirrel

On Nov 29, 2007

I made a few changes based on what I had on hand and to reduce the fat. I doubled the recipe, which yielded 16 muffins. I substituted the shortening for all natural applesauce (no added sugar or flavorings) and used 1% milk in place of the canned milk. Also, I gradually added the dry ingredients to the wet (i.e., no creaming anything together) with no problems. These muffins came out so moist! Although we like them the way they are (including my 3 year old who turned down Pumpkin Chocolate Chip bread for one of these muffins), I think I will add some cream cheese icing to disguise them as cupcakes for a get-together we are attending this evening. Thanks for the great recipe!

From: Marty the Beagle

On Nov 11, 2007

I took a cue from Eldeevee and replaced the shortening with 1/4 cup pumpkin (this means I couldn't do the creaming step, so I just mixed the wet ingredients and sugar together, then mixed that into the dry). I only had skim milk in the house, so I used that. I also added 1/4 tsp each cloves, ginger, and nutmeg. They were awesome! I might make another batch tomorrow...