Pumpkin Muffins

The muffins rose in the oven but cooled to the batter size. Bland taste. Strange texture. I put in a cup of chopped dates also with the walnuts. Waste of my ingredients and time. l would not make these again!!!!!!!!!!!

So I try to be as healthy and low carb as possible, so I made the following substitutions, and it worked fine! Instead of the two flours, I used chick pea flour (still carbs but not as much, and doesn't make any noticeable difference. I use it for most of my baking, although would not use it for shortbreads! I substituted coconut oil for vegetable oil;I substituted coconut palm sugar for turbinado; I substituted pumpkin seeds for walnuts; and I substituted sour cream for yogurt, only because I didn't have yogurt in the fridge. Not bad!!!!

I liked these muffins. And found them even better on the second and third day! Sometime muffins dry out, but these seemed to mature! I took all hints into consideration. I only used all purpose flour, added 1/2 tsp salt, and 1/2 cup chocolate chips, and 1/2 cup of cranberries as well as the nuts. I made them in regular sized muffin tins with paper liners, and this recipe made about 22! I'm making them again today for my Mah Jong group tomorrow, and hopefully they will all get doggie bags to take home.

My mistake. Both are there. Sorry. I added raisins but they're still in the oven so can't report yet on how they turned out.

The ingredients list calls for baking powder and the directions say baking soda. Because of the yogurt (acid), I assume the correct ingredient is baking powder. Can someone verify?

I wish I had read the reviews before I made these muffins. They are very bland and definitely need salt. I'm so disappointed. The muffins are edible but they certainly are not filling the pumpkin spice craving I was having. Thank goodness I added cranberries to the recipe. Otherwise all you would taste is flour and a hint of pumpkin spice....

These muffins tasted flat because there is no salt in them. Next time I will add 1/4 teaspoon salt. Surprised that such a basic ingredient was omitted from the recipe. Not like Martha! Wish I'd thought of it while I was making them.

What changes would I have to make if I wanted to make these as regular sized muffins? bake time, etc..

These muffins were a disappointment. They were quite bland. The primary flavor was unsweetened pumpkin and flour. I would double the amount of spices to 2 Tbsp. And possibly even add an additional 1/4 cup sugar. The only positive thing I have to say about these muffins was the texture. But the boring taste was frustrating (and I love a good pumpkin muffin - such as the one from Panera Bread). In the end I was just mad that I wasted all those ingredients on a giant batch of gross muffins.