7 Reviews of Autumn Sweet Potato (or Pumpkin) Muffins

From: Barb Gertz

On Aug 3, 2004

Delicious muffins, love the crystallized ginger, gives them such a good taste. I chopped the ginger in the mini chopper. Used paper muffin cups for easy clean up. Mixed the wet ingredients together using my hand blender,(used a large sweet potato baked in the microwave,mashed,& cooled before adding) then made the recipe as stated. VERY good in instructions, Kree. DH loves these. Will be making them again & again, thank you for the recipe Kree.

From: Naturedoc

On Jan 15, 2005

Excellent muffins! Really, not much else to say that Barb Gertz didn't say. Just another heartfelt endorsement. The crystallized ginger is a must; without it, more spices and possibly more sugar would be necessary to make the muffins tastier.

From: Suke

On Nov 26, 2004

Wonderful-A nice change from pie. I brought them to work for a pre-holiday celebration and they were gobbled up quickly.

From: Canadian_in_the_Bay

On Nov 25, 2007

This recipe makes for a different kind of pumpkin muffin. I used 3/4 cups of whole wheat flour and replaced 2/3 of the oil with applesauce. Also, I increased the cinnamon to 3/4 tsp. This recipe will definitely be made again.

From: Puppeteer

On Apr 7, 2006

This was great! Everyone raved and what a great way to sneak veggies into young children. We added dried cranberries and increased the spices just a touch — very yummy!

From: phosman646

On Feb 18, 2007

nothing more to say..because the others said it all..fantastic muffins..made them just as another had..fat free because wife is on weight watchers..and they turned out super..Thanks

From: Chef #365059

On Oct 31, 2006

Oh my, these were FANTASTIC. I made them SUGAR-FREE by replacing the sugar with the same amount of splenda, and substituted the all-purpose flour with 100% Canadian WHOLE WHEAT. To compensate, I upped the baking powder to 3 tsp and doubled the baking soda and salt. Can't wait to serve sweet potatoes again, just so I can make these muffins!!