Pumpkin Muffins

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I looked all over the internet trying to find a pumpkin muffin recipe that was healthy but still something little kids would like. I finally picked this recipe and have been so pleased with the results! The muffins have a satisfying denseness while remaining pretty moist. I made them for my cousins, and the ultimate proof that these muffins are good, is that my six year old cousin (THE pickiest eater ever! loved them and ate two!
Later, I made another batch to experiment with. I used all whole-wheat four (didn't have any whole-wheat pastry flour on hand, added walnuts, and along with the buttermilk I added 1/4 cup boiling water. The boiling water made the texture lighter (which was what I wanted, but I probably won't do it again because I really like the original texture of the muffin.
Over all, a great, easy muffin that everyone likes!

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I thought this was a very good muffin, but it was just ever so slightly on the dry side. It was probably fine for most taste buds, but I like MOIST cakes, muffins, and breakfast items. Dry = Yuck. I think it might have been better if I checked the muffins at 15 minutes. I left them in the oven for the full 20 minutes that it stated in the recipe.

I made a variety pack of muffins within this one recipe: I mixed in diced apple for an apple-pumpkin muffin and topped with an apple slice. Then I added chocolate chips for a chocolate-pumpkin muffin with a chip on top, and sprinkled some powdered sugar on top of the plain pumpkin muffins when they came out of the oven.

I too agree with one of the reviewers that you should add extra spice if you like stronger flavors. Overall, real good muffin.

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I was really craving a good pumpkin muffin, but didn't want anything that turned to mush in my hand or was too dry that it could be bread. I've made these muffins twice already in the past few weeks and they turn out perfectly every time. They have a nice pumpkin spice flavor and are springy with a nice crumb to them. Plus I know that they are a bit healthier then the one's I would normally buy at the local coffee shop. I'm looking forward to trying more recipe's from Ellie Krieger.!

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I have made these several times and they are always a hit! My 8 year old daughter askes me to make "those really good muffins"! She can't get enough of them! I follow recipe exactly except I don't use any nuts or seeds on top (my girls don't like nuts Other than that, I follow it exactly. I love that it only makes 12. Most of the muffin recipes I have tried either make too few or too many muffins, but this one really does make 12! Awesome Ellie...keep those great recipes coming!!!!!

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Best tasting muffins ever! I've been wanting to make pumpkin muffins ever since I got a pumpkin spice cake mix from WIliams Sonoma last year. I found this easy recipe from Ellie and its much better and healthier than my mix!

I made some adjustments: used honey instead of molasses, plain nonfat yogurt instead of buttermilk, and walnuts instead of pumpkin seeds. I found that my batch made exactly 12 muffins. So tasty! I will definitely make these again!

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I wanted to bring a " treat" to my customers and I thought of this recipe.
They were a hit. Thanks again for a great recipe, Ellie.

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I made these muffins in a mini pan, with decorative cupcake liners. I also increased the spices by half, added walnuts, and made a molasses cream cheese frosting. They came out very cute and festive!

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I reduced brown sugar to 1/3 cup and added 1/2 cup of chopped dates and 1/2 cup chopped walnuts.
Delicious!

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These muffins came out great, moist and delicious. I substituted 1/2 c oats for part of the whole wheat flour (I was running low and I had to do some substitution with the brown sugar (also running low. I also subbed out most of the oil for applesauce. They are still really moist! I will probably add more spice next time. I did not use the pumpkin seeds, either. These would be good with a streusel topping!

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These muffins are great! Loved the pumpkin seeds on top! A definite winner that I will make again and again.