- I changed the flour to 1 1/2 cups of whole wheat flour and 2 cups of all-purpose flour.
- I split the oil and make it with 1/2 cup of applesauce and 1/2 cup of oil - there truly is not a huge difference in texture, it gives you another serving of fruit, it is less oily, and it is kinder to your waistline.
- I merely cut the sugar in half. I tried it with 2 cups, and they were still a bit sweet, so I backed down to 1 1/2 cups of sugar instead. Pumpkin is sweet on its own as it is. The original recipe didn't really store well because the dough got rather sticky. These store much better, though they are, overall, a bit denser, and they truly are sweet enough as it is. However, if you're skeptical, experiment on your own!
I must confess, since Syd still only has 7 teeth, I haven't made them with nuts, yet, but I look forward to beginning to incorporate them in to the batter.
Let me know how you enjoy them! Dawn, you mentioned freezing individual muffins for the kids - let me know how they like them, ok?