Maybe my comments will post this time...I apparently tried and reviewed
this recipe some time ago, and now that I've made them again my four
stars still stand (say that 3x). I used whole-grain flour (hard white)
and I have a cast iron muffin/biscuit pan with 7 wells, so I ended up
making 10 large muffins, baking them at 375F for 20 minutes. The tops
remained lumpy rather than turning into smooth domes like the picture
but they turned out moist and yummy. This is one of two CL pumpkin
muffin recipes I've tried and I would make either again.
These were delicious and moist. I reduced the sugar to 3/4 cup, and used 1 cup of whole wheat along with AP flour. I also increased the buttermilk to 1/2 cup and used mashed sweet potato instead of pumpkin. I also added cranberries and sprinkled chopped pecans on top. The muffins were wonderful and my kids loved them.
These muffins are very good. I made a few changes: I added fat-free Greek yogurt instead of the buttermilk, added about 20% less sugar and sprinkled a few chopped walnuts on the top. I've never seen a recipe that suggests spraying the inside of a muffin cup with non-stick spray but I followed the directions and they came out fine. I doubled the recipe and ended up with 22 regular-sized muffins and 12 mini-muffins.
Don't wait until Thanksgiving to make these. I did make a couple of minor changes and, yes, I am still reviewing the recipe. I substituted 1 cup of whole wheat flour for AP flour and I used 1/2 cup raisins and 1/2 cup dried cranberries. Even though I forgot to sprinkle with sugar before baking, they are plenty sweet. I will make again!
These are delicious! Don't mess with the recipe.
Very good flavor.
I think these are really good -- I used 15 oz. real pumpkin puree that I made and froze last month. I also made my own pumpkin pie spice mixture because I didn't have the pre-made stuff -- I wonder if that helped add more spice compared to others' results. I also added a couple tablespoons of ground flax seed, but may try the 1/2-whole-wheat substitution next time to make these even healthier.
Amazingly moist muffins! I just changed a few things...put about 1 1/2 tsp of cinnamon and about 1 1/2 tsp of pumpkin spice. I also replaced 1 cup of regular flour with whole wheat flour (to make it healthier). These taste exactly like Thanksgiving...they are delicious! I am definitely making them for turkey day!
Yummy muffins. Next time will add extra spice.