This recipe makes great muffins, although its always nice to add a couple flavors. Some of the extra ingredients i used to make these muffins even more delicious are:

i replaced the oil with 2/3 cup or apple sauce with just a 1/3 cup of oil
i reduced the sugar to 1/2 cup, i added 1 cup of honey and
2 teaspoons of orange extract.

These muffins are amazing. I brought some to work the other day, and everybody loved them. I'll definitely be making these again for xmas. Thank you for sharing the recipe.

These muffins are delicious! I intended to make large muffins and used the double size tins and this recipe made a dozen "big" muffins. I did not have ginger so instead of the separate spices I used 2 1/4 tsps of pumpkin pie spice and added walnuts for texture. Will definitely be using this recipe again!

This recipe is very good. I made 2 bread loaves and 15 muffins. I added chocolate chips to the muffins. My kids love them!!!

This recipe is great. I agree that the amount of sugar is overkill. I cut it down to 1 and 1/2 cups and the muffins are still sweet. Thanks for all those who posted about that. This recipe was very easy to make and I got about 2 dozen muffins.

I just made the pumpkin muffins a few hours ago. omg they are so good. If I could give more them 5 stars I would.

Excellent recipe! I modified it just a little by using evaporated milk instead of water and I cut the sugar to 2 cups. The whole family loved them.

I used 1/3 wheat flour, halved the sugar and used 1/2 white and 1/2 brown sugar, used butter instead of oil. added walnuts and chocolate chips to some, roasted kabocha squash instead of canned pumpkin: after all that, the flavor is terrific, but they came out light and fluffy...i prefer a heavier, denser pumpkin muffin. still--very yummy!

Awesome delicious!! Quick recipe.

I used this recipe, muffins turned out great, very moist! I used whole wheat organic flour, 2 cups cane sugar, 1/2 cup honey, 1/4 cup brown sugar. For spices I like alot of spices and I felt it wasn't enough, I ended up adding 2 tsp. cinnamon instead of just the 1, then also an additional 1/2 tsp. of allspice and 1/4 tsp. cloves. I think next time I will add a bit more flour because I think they were a bit too moist. Just round it up to a full 4 cups whole wheat. I used pumpkin I had roasted and canned last year and it worked great for this recipe, so my pumpkin might have been more watery than canned pumpkin so it might have made them more moist. With 1/3 cup in each muffin tin cup I got 2 dozen muffins out of this recipe with enough left over batter for 3 tiny kid bite-size loafs my daughter cooked in the toaster over :) Great recipe for starters and you can do whatever you want to it!

Moist and sweet! Very good!

Has anyone tried replacing the sugar with brown sugar? Or the flour with whole wheat flour? I would like to try these substitutions and am wondering if anyone else has success with that.

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.

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

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.