Pumpkin Muffins

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Yum! Made some minor tweaks: added 1 Tbs molasses (since using lt brown sugar, increased spices ~50%, used whole can (15 oz organic pumpkin, used 2/3 appleasauce, 1/3 oil, mixed in, rather than sprinkled, pumpkin seeds (which were already toasted, and mixed in 1/4c raisins. Moist, tasty, and with the pepitas inside, a nice surprise of crunchy / nutty!

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If you add another cup of pumpkin, these turn out super moist and yummy. The problem is that if you line the muffin tins, these muffins stick to the paper. Total disappointment!

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I cant believe these did not taste good. I followed the recipe to the T. Very disappointing

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I used 2 cups of canned pumpkin, and 4 tbs of molasses since I only had light brown sugar. i also used the big muffin/cupcake pans... They are awesome!!!!!!!!!!!!!

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These were wonderful! I used fresh pumpkin and the flavor was incredible! I didn't have the whipped cream so I used a dollop of Greek vanilla yogurt. Yummy.

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I loved this recipie, my change was to use Fresh Pumpkin.

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Dee-lish! Very moist, the whole batch disappeared when I made them as part of "breakfast for dinner." Didn't have molasses, so I used maple syrup (approx. 2T Making breakfast for dinner tonight and these muffins are on the menu.

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These muffins are delicious. I didn't modify the recipe at all. Thanks for the great recipes Ellie!

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They are delicious. I made them for breakfast and they were gone fast. We enjoy them with a good cup of coffee.

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These were very good and stayed nice and moist. I had some left over cream cheese frosting that I added some cinnamon and nutmeg to to top them. I think next time I will put either nuts or raisins inside of the muffins since I felt like they were missing something.