This recipe was very easy. The muffins came very moist, but they were dense. I prefer moist and light, but nonetheless they didn't last long in my house. Took about 25 minutes to bake.

Muffins turned out good, but I had to bake them about 25 minutes. I used whole wheat flour instead of white and you can't even tell the difference. I only used 1/4 c sugar and I actually think I could have used no sugar and they still would have tasted sweet enough. A few chocolate chips are great with them too.

Loved these! The perfect amount of moist, sweet enough to be cupcakes without the icing. Also, I mixed white chocolate chips into the batter. It tastes amazing! Mine took about 25-30 minutes. And this is a really short and easy recipe, which is always nice.

Very good! Not bland - has the zing of the pie spices. I doubled to use the entire can of pie mix and added a bag of dark chocolate chips. Made 30 medium muffins.

Very easy and very good!!! I used chocolate chips instead of raisins or nuts, and it turned out great. The perfect consistency was achieved; I baked them for 15 mins.

I made a double batch of these to use up a can of pumpkin pie mix. They're VERY good. Took about 15 minutes in the oven and I did not have a density problem.

Flavor was good, and they were moist but they were pretty dense. I will most likely keep looking for another way to use up the other half of my can of Pumpkin Pie Filling.

This was so easy. It is super moist and light. I was glad to find this recipe after I bought a can of pumpkin pie mix by accident.