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.

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

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!

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

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 :)

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!!

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

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.

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.

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

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

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 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.