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Pumpkin Muffins Recipe

Pumpkin Muffins

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Average Rating:

Total Reviews: 206

Showing 21-30 of 206

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  • on September 18, 2012

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    Not being a fan of making muffins, per se, I decided to try this batter in a 9x13 pan instead, and this recipe is amazing.....only changes I made was using maple syrup in place of the molasses, and made my own sour milk, lacking the buttermilk in my staples, and used organic whole wheat flour, and the white flour it called for,,, also, did use the baking soda like the recipe called for and it is nice and light and fluffy..........It was done in 15 minutes.....this recipe is a keeper and will be used all fall and winter, and it also makes the house smell yummy, thanks, again, Ellie, for another great recipe~~

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  • on September 14, 2012

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    Delicious!! I used all whole-wheat pastry flour instead of the combination and reduced the brown sugar to half a cup, and added about 3/4 cup of chocolate chips!! So yummy. The texture is not the lightest as it is 100% whole wheat, but it is supposed to be breakfast food so I'll take it! Also, this recipe makes closer to 20-22 cupcakes so beware! Overall, very easy and a tasty way to get some warm spiced fall flavor into your day.

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  • on September 04, 2012

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    This is my go to muffin recipe but I really don't get why the nutritional content isn't available for something touted as "healthy". I substitute using eggbeaters and white whole wheat flour only; instead of the combo. I also substitute half the canola oil with applesauce and they come out fabulous. Also, I use dark chocolate chips occasionally for my grandchildren and they love them. Lastly, I double this recipe because there are a lot of ingredients and making them is time consuming;so why not freeze them!You will need to spray the muffin cups if you use them due to lack of oil in the recipe.LOVE THEM!!!!!!!!

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  • on May 07, 2012

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    I thought this came out fantastic. To make them a little more appealing to my young children, I made a streusel topping.

    2 tablespoons all-purpose flour
    1/4 cup white sugar
    1/2 teaspoon ground cinnamon
    4 teaspoons butter
    Mix the dry ingredients and cut in the cold butter.

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  • on April 19, 2012

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    I'm convinced the issue with these muffins is the baking soda. In a quick bread, the leavening agent is usually baking powder. (Yes I know baking soda reacts with acid such as buttermilk, but baking powder does the job too! Try the sub and see what a difference it makes for fluffier muffins!

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  • on April 15, 2012

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    Yummy! These muffins are referred to as Brown Sugar Muffins in our home. Little do my teenage sons know the secret ingredient is pumpkin. Great after school snack. =

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  • on April 10, 2012

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    This is one of our favorite muffins and we don't eat healthy very much.
    It looks like a lot of ingredients but it really isn'ta problem, if you bake much.

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  • on March 05, 2012

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    i have used this recipe several times and everytime i do my family goes crazy over the muffins ,the muffine are really great.M Thomas

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  • on March 01, 2012

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    So GOOD!!! Moist and even better the next few days if stored in airtight container. Did a few modifications, made them mini muffins, did not add pastry flour instead just plain whole wheat flour. No molasses instead added dark amber maple syrup. Added turbinado sugar on top to give them a crunch and sweetness. Made them for my daughter's preschool, all the 3 and 4 year olds loved them, kept asking for more and I ran out. Big hit and best part they are healthy!! Thank you, Ellie!

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  • on February 09, 2012

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    Was a great use of some cooked hubbard squash we had on hand. Couldn't decide whether or not to use paper liners, so I made six with liners and six with just canola oil to grease the pan. Both worked well. Interestingly, the ones without liners cooked faster than the ones with. Go figure. Anyway ... these are delicious!

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