These pumpkin muffins are deliciously wholesome. They are enriched with polenta and dotted with pecans. Serve for breakfast, general snacking or as a side with soups or stews.
I took these to a pot luck, the kids were eating them up like crazy! I did add some pumpkin pie spice to zip them up a bit. - 03 Aug 2002 (Review from Allrecipes US | Canada)
Yum! I made this for my daughter's Pre-School Thanksgiving Feast. They loved them. I exchanged the canola oil for some homemade applesauce. Added a bit of chunkiness for texture and made them even healthier! I also used mini-muffin tins since they were for pre-schoolers. Thanks for the great recipe!!! - 21 Nov 2005 (Review from Allrecipes US | Canada)
Used this recipe to fill 36 mini-muffin tins, omitting the nuts. Baked at 425 for 10 minutes. Came out perfect - flavorful, light muffins - taking them to Thanksgiving dinner today. (Note: I used peanut oil, and stone ground whole grain cornmeal rather than the more common degermed cornmeal.) - 22 Nov 2001 (Review from Allrecipes US | Canada)