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.

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.

Moist and sweet! Very good!

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!

Awesome delicious!! Quick recipe.

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!

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