These pumpkin muffins are extra special because they use fresh baked pumpkin. Can also be made into a loaf if you prefer.
These are very good as is but can be VERY "heart healthy" without sacrificing taste with these changes: replace white flour with 2 cups whole wheat flour and one cup rolled oats; Replace oil one for one with applesauce; replace eggs with egg beaters (1/4 cup per egg). I used canned pumpkin and pumpkin pie spice (6 teaspoons) to replace the other spices; and decrease sugar to 3/4 cup. This recipe will make 24 "normal" sized muffins that are about 100 calories. - 25 Nov 2003 (Review from Allrecipes USA and Canada)
Absolutely delicious! I cheated and used canned pumpkin in place of the fresh and the muffins were moist with just the right amount of spice. I'll definitely be making these again. - 22 Oct 2002 (Review from Allrecipes USA and Canada)
Insanely delicious muffins! My husband isn't a terribly big fan of pumpkin, and even he found them irresistible. I used 15 oz canned pumpkin like others suggested, and cut all the spices but the cinnamon in half. I substituted whole wheat flour for regular, Egg Beaters for the eggs, and used a 1/2 Splenda/ 1/2 sugar blend for the sugar. I also added 1 cup chocolate chips and an oatmeal streusel topping. Someone called these "coffeehouse quality" and I absolutely agree. - 16 Oct 2005 (Review from Allrecipes USA and Canada)