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Yogurt makes these huge muffins especially light and tender.

Source: Body+Soul, October 2007
Total Time Prep Yield



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How would you rate this recipe?
  • dcansnetnet
    22 OCT, 2016
    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.
  • dcansnetnet
    22 OCT, 2016
    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?
  • marthastewarts
    12 SEP, 2016
    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....
  • lakepointegarde
    20 NOV, 2015
    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.
  • MS12040302
    22 OCT, 2015
    What changes would I have to make if I wanted to make these as regular sized muffins? bake time, etc..
  • mnssmith1
    5 MAR, 2014
    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.
    • Francescan_Cook
      11 FEB, 2015
      Could it possibly be that the reason your first batch of muffins weren't spicy enough was the fact that you used regular compacted pumpkin, rather than the pumpkin puree which Martha's recipe had specified? I am just guessing that you omitted it in your first batch, using the un-spiced compacted pumpkin instead.
  • MS10206890
    3 NOV, 2012
    I made this recipe last week with my 5 year old grandson. He was able to make them all by himself and the results were delcious. They had just the right amount of pumpkin and spice flavor. The muffins were very moist and reheated well. We froze some and those thawd out and reaheat nicely. A new favoriate with our family.
  • thecakeninja
    27 SEP, 2011
    The muffins turned out nice and moist. I would definitely make them again. I used salted pistachios instead of the walnuts and it was really good.
  • cerine
    31 DEC, 2010
    Thanks britnym for the recipe , I prefer to try your recipe as it needs only one Egg , I find 3 Eggs in a muffin recipe is too much cholesterol. Plus, pumpkin and chocolate chips go great together . Thanks again.
  • VanessaMB
    1 NOV, 2010
    They taste and smell like pumpkin pie. They're very moist as well, I'm taking into the office tomorrow morning. I got 16 regular muffins out of one batch.

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