Pumpkin Muffins

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These were gross. No one in my family liked them. They were bland. Taste shouldn't be sacrificed in the name of 'healthy.'

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good muffins - my picky toddler even wolfed them down! with regards to the not sweet enough comments, I think it's important to remember these aren't cupcakes. These are on the plain-side, but I simply upped the spices and added some pumpkin pie spice and I think they turned out great. good consistency, look beautiful too.

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These were delicious and moist. The changes I made were the following: adding a table spoon of poppy seeds and I may have, by accident, added a cup of milk with lemon juice (substituted for buttermilk. We thought they were plenty sweet and there was no need for the additional sugar others had suggested.

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i used whole wheat flour instead of the pastry flour. also used maple syrup instead of molasses. i used two tbsp ground flax and added raisins. they come out perfect everytime i make them and receive endless compliments. its definitely a winner

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Not revisiting this recipe. Not enough of a pumpkin taste...not moist enough. Not a winner in my opinion.

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I looked online for "healthful pumpkin muffins" and found this recipe. I used all purpose whole wheat flour instead of the whole grain pastry flour. I also upped the spices by adding a tsp of pumpkin pie spice. I was a little disappointed with the finished product. I liked the texture of the muffins. I felt like something was missing. 1 I think I needed them to be a little bit sweeter. And let me say - I am NOT someone who likes overly sweet food. (I usually find myself decreasing the amount of sugar in recipes and still find them to be plenty sweet I think I also would have liked them to have even more spices. I will try these again, next time adding an extra 1/4 cup of dark brown sugar and increasing the spices even more. If I was to rate this recipe on taste alone I would have given it 3 stars. But because I like the fact it is pretty healthful and has potential to be awesome with some minor modifications, I think it's worthy of 4 stars.

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I thought the muffins were very good. They were quick and easy to make. Baking them for 18 minutes made them come out moist and perfect. I filled part of my muffin tins with the plain pumpkin batter. Then I mixed mini chocolate chips in to the remaining batter. While the plain pumpkin muffin was good, adding the chocolate chips made them great!

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Best muffins I've ever made - taste great - look great, too. Enjoyed by all! Followed the recipe exactly. Minor change was increased nutmeg a bit and reduced cloves a bit.

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I made this recipe vegan with flax "eggs" soy milk plus apple cider vinegar "buttermilk". They turned out great. Be careful not to over mix! I made mini muffins and sprayed the paper liners with bakers joy cooking spray. The spots I missed spraying really stick. Where the spray is everything comes apart perfectly. I added a little extra pumpkin. I added a bit bit extra of every spice and added some pumpkin pie spice too. And a few shakes of allspice. Next time I will add more pepitas and mix them in. They are so healthy. I ground mine up for the mini muffins. Yum yum. :

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I thought these were really tasty, but like one of the other reviewers, was surprised that no nutritional info was provided. No guarantee of accuracy, but my calculation is as follows: 209 calories, 33 carbs, 6 grams of fat and 2 grams of fiber per muffin. This does not include any pumpkin seeds, since I didn't have any. Also had to use dark Karo instead of molasses.