I made some Pumpkin Muffins in preparation for our trip to Nebraska over Christmas. These turned out so great. I was a little wary about all the spices, but they tasted great!
My modifications were to use about 2 cups of pumpkin, I forgot the buttermilk, and skipped the pumpkin seeds because I didn't have them. I think I also used all white whole wheat flour instead of the two flours in the recipe.
They were so moist and didn't fall apart or become really crumbly. I would give them 5 stars for traveling. Leela loved them. I froze the muffins I didn't use and they have been great quick breakfast items for Leela and I.
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