Great muffin, easy to make, and healthy too! I wanted a simple pumpkin muffin that didn't have any add-ins. These are fluffy and flavorful and perfect for breakfast! I used white whole-wheat flour and the texture was perfect. Great spice level... can't recommend enough.
Very moist, tasty muffins. More of a spice muffin with a hint of pumpkin. Good!
Good, moist, spicy muffins. Taste like pumpkin pie. Because of the egg and the whole can of pumpkin they were really moist. Will definitely make them again, and maybe add some raisins or chocolate chips. I altered the spice ratios because I love cinnamon. I also used all white flour because I ran out of wheat flour. Didn't seem to make a difference.
I have made pumpkin muffins for years and decided to try this healthier version. No one noticed the difference. For my last batch I sprinkled a bit of cinnamon sugar on top before baking. This is a keeper!
These are great, and my family really likes them. I've made many a pumpkin muffin recipe one time and then discarded it, but this one's a keeper. They're light and moist, and you can't tell that the majority of flour is whole wheat at all. I have to confess that I reversed the amounts of the nutmeg and ginger, since I love ginger and am not too crazy about nutmeg. I think these also seem very adaptable--I'm going to try them with some chopped walnuts, Craisins, and grated orange peel next. Edited on 01/31/13 to add that I have now made at least 6 batches of these this winter; someone or other in my extended family is asking for them about every other week. I also love that it makes 24 so that you have extras to share or freeze.