Pumpkin Muffins

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My children are high school athletes. I feel that these muffins are a nutrient-packed snack. I love the iron boost for my daughter.

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delicious! lots of flavor and not too sweet. By far the best muffins ever.

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I don't typically use liquid buttermilk as it saves on fat in recipes, and so instead I used powdered buttermilk and followed package instructions. Also didn't have Molases; so I just used equal parts honey. Came out beautifully - not the sweetness you'd get from a box mix so if you're looking for that try the box! This was a nice sweet light flavor with all the homey-ness of pumpkin. This will be placed into constant rotations for breakfast!

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Fantastic muffins. The texture is perfect. The only thing missing is the nutritional analysis.

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I followed the recipe exactly these muffins were moist the floavor of the spices were great. If you are a sugar lover you may want to add a bit more but, they were excellent.

I took them to work for one of my co-worker and he loved them so much he asked for more.

Thanks Ellie for a good healthy recipe

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The best pumpkin muffins I've ever had!

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I made 2 batches because of the amount of canned pumpkin I had. I made some into plain loaves and some into muffins with chocolate chips. My husband loved them when they were warm out of the oven and still loves them after sitting for 2 days. Pretty good for a low fat recipe. Oh - I only used 2 Tbsp molasses in second batch for milder flavor - I don't think it messed with the chemistry of it though.

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By far one of the best pumpkin muffin recipes I have made.
This is now the only one we use.
If feeling healthier, I sub 1/4c applesauce for the oil.
Optimum baking time for our oven is 17 minutes for regular size and 8 minutes for minis.
I often make the minis for my daughters snack time at school-her favorite.

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AMAZING MUFFINS OF AMAZINGNESS!

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yummm