This recipe makes about 30 muffins!

I added chopped dates and walnuts to give it some texture. Worked great.

These are great...I added raisins and chopped walnuts. Very moist and good flavor!

I have tried many diferent recipes for pumkpin muffins and these are the best I have ever had. They are very simple and you can add to them whatever you want. The basic recipe makes about 2 1/2 dozen at 1/3 c. measurement. Enjoy!

I added pecans and dried cranberries! It was so good!

I cut the sugar down to 1 1/2 cups and used a bit of brandy in place of the water. FAB!

I modified quite a bit: Used buttermilk in place of water (plus 1/2 tsp. baking powder), 2 cups agave nectar instead of sugar (added to wet ingredients), and folded in crystallized ginger, golden and dark raisins, and dried cranberries (total about 1 1/4 cups). Yummy.

I doubled the recipe to use up some of the pumpkins from the garden and my family has to say "this was one of the best tasting we have ever had!" i did add about 1/2 cup honey, with cutting back the sugar one cup. then sprinkling about 1/2 brown and 1/2 white sugars mixed sprinkled on the muffin tin to have a texture as well as the top. WONDERFUL

I made these muffins and they were great they were just REALLY SWEET and I used even less sugar than called for. I used 2 c. and they were still so sweet I couldn't frost them. It just would have been too much. I think next time I'm going to use a cup of white and 1/2 cup of brown sugar but they were perfect!

Oh friggin yummy. Very moist. I added raisins to mine and they were wonderful.

This made such a large batch of mix. I made cake instead and frosted it with cream cheese frosting. Amazing!!!!

This is the best Pumpkin Muffin recipe I have used. I cut the sugar to 2 cups and added 2/3 cups pumpkin seeds, 2/3 cups dried cranberries and used orange juice instead of water. Very moist and yummy!

PS ... I also brushed the tops with melted butter and dipped them in a mixture of sugar and cinnamon...... a little added taste.

I made this recipe using orange juice in place of water, added 1/2 tsp. baking powder, 2 cups sugar, 1 cup fresh chopped cranberries, 1 cup chopped pecans. This is the most moist and best muffin I have ever made. It made 3 dozen muffins.

Thanks for adding this recipe. It is beyond delightful. I love to add Craisins, and/or chocolate chips.

I love this recipe! I made mini muffins with the cream cheese frosting for my preschooler's snack day. Then I turned around and made it into pumpkin bread mini loaves. I decreased the sugar by 1/2 cup and it was so yummy!!

The recipe is easy and delicious! I also followed the reviews' advice and cut back on the sugar (I did 1 1/2 C White sugar and 1/2 C brown sugar). I also added chocolate chips and a sprinkle of cinnamon and brown sugar on top for a crispy sweet flavor! Yum :)

Loved this recipe! Added raisins and pecans and cut sugar in half. Made 24 big muffins....

In school we added chocolate chips. They were great but they tasted better if you warmed them up before you ate them. Other than that they we are amazing and everyone loved them. You can also add peanut butter chips!

I can't wait till I can get my hands on some pumpkin!

Delicious, moist and sweet! I think adding some toasted walnuts would cut the sweetness as well as a little more spice if you like a spicy pumpkin dessert. You could even add more pumpkin and do without the icing they are so yummy.

I halved this amount and made 12 muffins. I also added a little more ginger and nutmeg. My oven tends to run hot so I brought the temp down to 325°F and only baked the muffins for 20 minutes. They turned out beautifully.

I substituted butter for oil and added chopped walnuts. This recipe was wonderfully delicious! : )

Great recipe, makes alot. I made 6 muffins, 10 cookies and a loaf of bread. I just used 3 cups pumpkin and a half cup more flour.

Awesome recipe, and very easy to make!

I used 2 cups of sugar and whole wheat flour, and added 1 cup of flax seed. I also added 1 tsp of baking powder. The muffins were fantastic!

Yummy and moist. I added a whole bag of fresh cranberries and 8 oz of chopped walnuts. I am making a second batch this week to use up left over pumpkin.

Everyone, including my kids, LOVE these. I make them year round.

We add chocolate chips to these...everyone loves them any way we make them!!!!!

Super great recipe! I only put a little cinnamon and hardly any nutmeg (and no ginger) because I didn't want it to be like a spice cake taste. Instead I added some brown sugar and lots of vanilla and chocolate chips. They were perfect!

These are the best muffins I ever made! I made a few changes to the recipe: I reduced the sugar to 2 cups (1 cup white, 1 cup brown), used a little less of the cinnamon and nutmeg, and no ginger at all. Good plain or with cream cheese frosting. Delicious!

The recipe is very good. I used it to make muffins and bread. For bread bake 50 minutes or until toothpick comes out clean. If you are diabetic or watching sugar intake, splenda works well in the recipe. I used 2 cup splenda and one cup brown sugar. I also used pumpkin spice in place of nutmeg and ginger. I still added cinnamon. Cinnamon and sugar sprinkled on top made them perfect! Yum!

good.. but I used only 1 cup of sugar.. 3 cups is way too much.. i used brown suagr instead of white.

This was absolutely DELICIOUS!!! Loved it ~ we made 24 cupcakes and a pumpkin loaf in an 8x8 pan. Awesome. Try this one ~ it's a keeper!

I only had whole wheat flour in the house, they turned out pretty good!

I just made these and they were a huge hit! I put in about twice as much ginger as it called for, made them really spicy and delicious.

Very good, try a sherry glaze instead of gooey icing,very good. powered sugar thinned with sweet sherry and drizzled over the muffin.

Yum!! These were even easier than I thought they would be! I was going to cut back the sugar to 2 cups as a lot of people suggested, but I am not much of a baking connoisseur and didn't know if that would give it too much 'wetness', so I kept it at just a little bit less than 3. They are sweet, but I don't think they're TOO sweet. I might cut down on the nutmeg and ginger next time as they are just a bit more 'spicy' than I wanted them to be. Still delicious though! I baked them at 350°F for 25 minutes using a muffin pan with liners, and they came out perfectly.

the only words to explain is YUMMM..........

I currently have the second batch in the oven. They are very tasty, but I changed a couple things. Instead of ginger I used about 1 tsp of vanilla and added chocolate chips. I did both mini and full size muffin. I can't wait to see what my 18 month old thinks in the morning. They are a tad sweet, but I can fix that with reducing the amount of sugar next time. Well done.