Pumpkin Muffins

These were great. My husband has had 4 of them already and was surprised when I told them they were light. Mine were a little lighter than the recipe because I used pumpkin butter in place of most of the oil (I only had 3 tbsp of pumpkin butter so I still used 1 tbsp of oil) and also it made 19 muffins for me. They were moist and delish! I might add some other pumpkin pie spices next time to make them "spicier".

This is a great and easy muffin recipe! The muffins are really moist with a lot of flavor! Definitely a fall favorite!

These muffins are a family favorite. I make them all year. Love them.

These were delicious but I believe mine ended up being not as low-cal as I made only 12 instead of the 18 (I don't know why they created a muffin recipe for 18). At any rate, I followed exactly except I too added 2 tsp of pumpkin pie spice and an additional tsp of cinnamon. If you make the batch with only 12 as I did, you need to bake longer (appx 32 mins). Other than that, incredible! The topping really made these great. Much more moist the next day too. :)

This is a great pumpkin muffin recipe. Next time I'll add some nuts into the batter to make into a healthier breakfast muffin. Instead of sour cream I used low-fat vanilla yogurt which I'm sure dropped the calorie count, and added some ground flaxseed (about 1/4 c as I doubled the recipe). I ended up making 24 muffins and 2 very small loafs. I added more cinnamon which I can still taste in my mouth as I write this review, but cinnamon is a very healthy spice so I am pleased. I will def. make this recipe again, as it is a good recipe as I can use up the rest of the pumpkin after making Frosted Pumpkin Cake from the Nov 09 mag (I always buy the 29oz can, now I can easily use up the leftovers with this recipe and freeze for whenever)!

Delish. Based on what other reviewers had said I added a teaspoon of Trafer Joes Pumkin Pie spice, and used greek yogurt instead of sour cream. Keep in mind these are muffins not cupcakes, so the sweetness, flavor was just right for me.

These were yummy! My husband and 3.5 year old daughter have devoured them! I subbed 1/2 cup unsweetened applesauce for 1/4 cup oil, and 1.5 cups whole wheat flour for part of the white flour. It brings the cals down to 136, fat to .5 g, and fiber up to 2 g.

Well, I didn't have sour cream so I made one substitute with nonfat yogurt. Still, they turned out nice. One thing I like is that they are not too sweet. Kids liked them too and that's a huge plus.

I used 1/2 whole wheat flour, greek yogurt instead of cream cheese, and applesauce instead of oil. It needed a little more applesauce and I think more pumpkin, but overall an excellent recipe!

LOVED this recipe. Very easy and delicious. I took the advice of some past rate-ees and added extra cinnamon, a dash of pumpkin pie spice, and substituted 1.5 c of the all purpose flour for whole wheat flour for that extra healthy kick. Very scrumptious indeed.

Great muffins. I made it for the grownups attending a kids' party but a lot of the kids liked them too! I made 24 small muffins from this recipe. I will definately make again.

Delicious!!! I did add more spices- ground cloves, ground ginger, fresh nutmeg and extra cinnamon. This recipe is definitely a keeper.

My 2-year-old son absolutely adores these. I also subbed pumpkin pie spice for the cinnamon and it's a great improvement. I'll definitely be trying the yoghurt and applesauce subs. I love that it uses up canned pumpkin so quickly, and they freeze well too.

Good recipe, nothing special about it though. I guess I was hoping it tasted as decadent as the ones at Panera Bread!

These are pretty good! I added 1/4 tsp. cloves and 1/2 tsp. ginger to make it spicier. I also did half the batch with chocolate chip cookies ... yum!

Great pumpkin flavor in these little muffins - I'd definitely increase the spices next time but the texture was wonderful and the sugar topping gave a pleasing crunch. Pulled from the oven at 16 minutes at which point they were perfect.

Great fall muffin recipe! I added more spices and extra pumpkin which made them very moist. I also added chopped pecans to the topping. Yummy!!!

Because I didn't have all-purpose flour, I made a few modifications, but these muffins still turned out to be pretty good. I used 2 cups of bread flour and 3/4 cup of whole wheat flour, and I substituted greek yogurt for the fat-free sour cream. I had to increase the milk a bit because the dough got too thick. I also added some pumpkin pie spice and chocolate chips! Probably because of some of the modifications, the muffins didn't need as much cooking time -- 22 minutes would have been better. Still, the end result was quite delicious. My kids scarfed them down.

This is a great base recipe--I've made these several times already this fall (my kids love them). I add a whole can of pumpkin, which gives these a better pumpkin flavor and keeps them moist. I sometimes add in chocolate chips or ground flaxseed.

These are terrific. I used Greek yogurt instead of sour cream, since that's what I had, and added in a lot more cinnamon, plus some nutmeg and pumpkin pie spice. I also put in more pumpkin than the recipe called for, by a few tablespoons. They look beautiful when they're done and taste great once they've settled a bit. The texture wasn't great fresh out of the oven, but I made them in the evening and the next morning they were perfect. The kids loved them and so did everyone at work. Really tasty.

I made these according to the recipie with no add ins and loved them. They are light and fluffy and tasty! I liked the flavor without extra spice but know that tastes vary. To me these are just right with a cup of hot tea and some jazz on the radio...

Outstanding. Very moist and full of flavour!

These muffins are fabulous. I altered the recipe a bit, adding half whole wheat and half all purpose flour, 1/2 teaspoon ginger and 1/4 teaspoon cloves. I bake for twenty minutes. Recipe makes 18 and they last a day in my house... They're that good.

These are great. I used low fat yogurt instead of sour cream and pumpkin pie spice instead of cinnamon. Great with a good cup of coffee.

Caveat to my review: I substituted applesauce for the vegetable oil to lighten the recipe even more. Well, don't do that. These muffins, while tasty, were kind of dry. And it probably wouldn't hurt to add more spice - ginger, nutmeg, and/or allspice. However, I will definitely make them again. Next time using the oil and more spice.