Pumpkin Muffins

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The best pumpkin muffins I've ever made. I too used AP WW flour with no problems. For a simple topping I sprinkled a few peppitas on top of muffins, drizzled with agave syrup, gave the muffins a nice crunch and looked very pretty. The agave turned dark if too close to edge of muffin, but was perfect if drizzled just in centre.

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I thought these muffins were absolutely delicious. I followed the recipe closely except that I used all-purpose whole wheat flour and added a tablespoon or two of ground flax seeds. I put all the dry ingredients in my food processor bowl and pulsed it a couple of times to mix them and lighten the density of the all-purpose whole wheat flour. It worked fine, and the texture of the muffins was quite light. Very nice. I also chopped about 1/4 cup of dark raisins and mixed them in. I don't remember ever using molassas for anything, and I was pleasantly surprised at the flavor it added to the recipe. I will surely be making these again. Thanks, Ellie for the good recipe!

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The best! Buttermilk is awesome but plain milk is just fine. An easy breakfast for my picky four-year-old who gags when givin fresh fruit. (I know, we're working on it

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Delicious muffins. I made a few substitutes: instead of oil, I used 1/2 coconut oil, 1/2 applesauce in the same amount, and instead of all purpose flour, I used Shaklee Soy protein to increase the overall protein content. I did not have any pumpkin seeds, so I put a sprinkle of old fashioned oats and slivered almonds on top. Yummy and healthy!

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Very pleased with this recipe. I have made it several times though either increased the spices or added an additional teaspoon of pumpkin pie spice because it does need more flavor. I used a mini muffin tin and it makes 24. The kids loved them as well as the 18 month old. Great with butter!

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I like these. The flavor is good and I appreciate the all-natural ingredients.

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I followed the recipe exactly and love these muffins. The seeds on top are attractive and tasty. I disagree that these are not sweet. I don't like sugary muffins and these are perfect. You can taste the molases and spices. A great Halloween gift for neighbors.

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I have been wanting to make these for a while. I omitted the pumpkin seeds and made my own buttermilk with skim milk and vinegar. I gave these 4 stars b/c while I really liked them, they were not sweet. My 4 year old son tasted them with butter and liked it, but not enough to eat more than a few bites. I would probably make these again, but add more sugar to try to entice my family to eat them or not and just eat them by myself, again.

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ZOMG!! AMAZING!!! I added a little more pumpkin than the recipe called for and substituted 1% milk instead of buttermilk, Turned out AMAZING!!! This will become a fall staple in my house for sure!

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I love these muffins! I didn't use the raw pumpkin seeds I might try it next time. Love pumpkin seeds just didnt have them on hand.
I sprinkled a little raw sugar on the tops for a little something special. I think I used a little less sugar in the batter and maybe a little more cinnamon..I used a bigger muffin pan delicious with a little pat of butter right out of the over. They also smell delicious when cooking with all the warm spices. Very festive for Fall Winter season. Everyone loves them! Thank you for the awesome recipe!