Pumpkin Muffins

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I really enjoyed these muffins, although mine stuck to the paper liners like some people complained. I think I'll use a silicone cake pan the next time. I substituted maple syrup and chopped pecans for the molasses and pumpkin seeds and the flavor and texture were great! After filling the pan I had some batter left over and so made a mini loaf to use it up. Delicious recipe.

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These muffins are always delicious! One time I forgot to add the pumpkin and it was still everyones favorite. Thanks Ellie!

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Excellent! Used low fat eggnog in place of the buttermilk for a subtle flavor twist - and to use the holiday leftovers!

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I have one word for this muffins - AWESOME!!! Can a healthy recipe be this tasty??? Wow! I got hooked up to food network when I was in San Diego. Now we moved to India. So I couldn't find some ingredients like whole wheat pastry flour. I used normal atta flour. Also instead of molasses I used honey. Couldn't get canned pumpkin puree, so made it at home ( pressure cooker is a easy method to cook pumpkin. It came out very good. Thank you for the recipe!

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Not bad but a little disappointed. Since so many said not enough spice, tasted batter and it was a bit bland so upped all the spices. Not sure if color came out brown due to that, but the color was a little darker than expected after baking. Mixed in the pumpkin seeds, which gave good texture. As others indicated, since not a fan of molasses, switched it out for maple syrup; didn't taste it. Smelled good and tastes good; but color was a bit of a turnoff. Also followed advice of others and added a bit more sugar; still wasn't very sweet; just right. Was worth a try, but probably won't make again. Made a double batch to take half to co-workers, and should have followed instinct to try first, before doubling. Oh well. They won't go to waste.

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Skipped the pumpkin seeds, added cranberries, chopped nuts, pumpkin spice, tangerine juice & zest, & sprinkled cinnamon & sugar on top to get the hard cracked look & added flavor.

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Very Yummy! I added 2/3 C. Semi-sweet chocolate chips and substituted yogurt for Buttermilk. They did stick to the muffin paper liners. I wished I had seen that comment earlier, then I would have sprayed the papers....but no biggie.

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Very delicious!!! Had my sister over and made these muffins last week and I make them this morning they are a big hit moist and yummmmmmy they are my favorite and everyone love them.
Thanks Ellie for another great recipe this is definitely a winner

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Very good! I toasted the pumpkin seeds and put them in the batter along with some cranberries. Used maple syrup rather than molassas and about 1 1/2 cups of pumpkin. They are dense but very very good!

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Thanks to everyone for posting their tweaks, it gave me the confidence to try my own. I wanted to make these vegan. I omitted the eggs and used a whole 15oz. can of pumpkin puree. I used lite vanilla almond milk instead of buttermilk since it's what I had on hand. I reduced the oil to 1 tbsp, just for ease of stirring, but I probably could've skipped it. I didn't have regular molasses, but ended up using 1 tbsp. pomegranate molasses (since I had it plus 3 tbsp. pure maple syrup. I doubled the spices and the vanilla. Not sure if it mattered, but I didn't have whole grain pastry flour, so I subbed regular whole wheat flour. I omitted the pepitas, but sprinkled raw (turbinado sugar on top. It gave the tops a lovely texture and crust and added an extra touch of sweetness. Also, since I saw complaints about sticking, I used foil liners and spritzed them lightly with oil (cooking spray would be great too - no sticking at all. Overall result: Perfect. Easy, moist, delicious. Wow.