Pumpkin Muffins

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I would love to know the nutritional work up for these muffins. Great tasting though!

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these muffins, if you put less sugar are great for breakfast.

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I healthy snack to have around the house. I tried (for the first time and the muffins came out dry. Not blaming the recipe because I followed it to a "t". It had to be something I did wrong. Very flavorful though. Will remake again soon. Would be fabulous with chopped pecans to add a little crunchiness to the softness.

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These were yummy and filling. My picky husband who doesn't eat breaskfast will warm one of these up in the morning! They freeze very well and warm up like they just came out of the oven. Thank you!!!!

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yummy! i just made these this morning and they turned out absolutely delicious. why can't you find muffins like this at bakeries? i really wonder.

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I saw Ellie make these on the holiday special and I just knew I had to make them! They are so moist and have great flavor! Taste best when they come right out of the oven! It was a hit with my family and I will be sharing this recipe to my friends! Does anyone know the nutritional information for these muffins?

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These were delicious and very moist. I just used all purpose flour (didn't have enough wheat and didn't have any buttermilk, so I used half and half (not calorie friendly. I added raisins and sprinkled brown sugar on top. These will be perfect with a cup of coffee!

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I'm only just starting out with baking. This recipe is so simple and fairly quick too. The muffins took about 10-15 minutes longer to bake than stated on the recipe. I do live at a high altitude though. Despite baking for so long, they are very moist and delectable on the inside. Adding a touch more of the spices wouldn't be bad. This is definitely not a very sweet muffin. Versatile though - I'd have it with squash or root vegetable soups, or with salads. Also will taste great with coffee and fruit, and any sweet butter or spread. Don't skip the pumpkin seeds. They taste great with the muffin once toasted by the oven.

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My entire family absolutely LOVE these muffins. My six year old ask for them on a regular basis. They are great for breakfast, can do for lunch w/fruit or simply with cup of tea. Not only do they taste TERRIFIC but they are healthy too!

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I am THRILLED to have found a recipe for muffins that is lower fat and somewhat healthy. I was dubious when I added just 1/4 cup of oil but I shouldn't have been. The muffins were moist and tender and oh, so tasty. I didn't add the pumpkin seeds (didn't have any. Also, it was too late when I realized the recipe said to add the dry ingred to the liquid ingred. My bowl wasn't big enough so I added the buttermilk to the wet ingred, mixed well and added the liquid to the flour mixture. Isn't that how it's usually done, add wet to dry? Anyway, I took them out of the oven, sat down to dinner and my daughter and I took a bite at the same time, looked at each other and said, "mmmmmmmm"!