11 Reviews of Pumpkin Muffins

From: Eldeevee

On Nov 10, 2007

I made these this morning and they were very good. I increased the pumpkin to 3/4 cup and omitted the oil completely. I didn't want to open a can of evaporated milk just for 2 tablespoons, so I used 5% half and half. They needed to be cooked for 30 minutes - probably because of the lack of oil. The recipe yielded 12 muffins.

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...

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: Burgundy Damsel

On Jul 9, 2008

Wow! I took a previous reviewer's suggestion and replaced the shortening with extra pumpkin and these were amazing! Dense and moist, they didn't last long! THanks!

From: R.Lynn

On May 28, 2006

I thought these were very good. Everybody should have these ingredients on hand. Canned pumpkin isn't just for fall. These also freeze very nicely!

From: Welsh Steph

On Nov 7, 2007

These were fantastic. I will definitely make them again. Perfect for an Autumn tea. I added a sprinkling of pumpkin seeds to the top of the mixture before baking to decorate.

From: * Pamela *

On Sep 18, 2005

I made this recipe for Pick a Chef Fall 2005. If I were to make this again i would definately double the recipe as I only had enough batter to fill 6 muffins liners. The other change I would make would be to increase the sugar. I tend to like things on the sweet side and these were not quite sweeet enough for me. However, the kids gobbled these down and so it was sweet enough for them I guess, lol! I did freeze the last two muffins to pop into the lunch box. I have added this to my OAMC muffins and loaves cookbook.

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: Wrestler

On Oct 10, 2004

A nice recipe but the fat content for 1 muffin is too high for my tastes, so substitute as desired such as skim milk or canned, etc.

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.