I made 2 variations of the recipe - the basic batter was the same for each, I just changed up the mix-ins. I used chopped pecans in the batter and smushed a few walnut halves on the top for both. The things I changed were that I substituted cranberry "raisins" (aka: craisins) for the regular raisins the recipe called for and for the other variation, I swapped in chopped dates. The craisin muffins were much better recieved than the date ones.
I wasn't quite sure what to expect from this recipe - I guess I was thinking this would be more pumpkin bread-ish and just manifesting itself in muffin form. These had a much different texture than the pumpkin bread I'm familiar with: this was much denser and not as sweet. I was looking for a bolder pumpkin flavor, this one was rather subtle. If that's the way you like yours, then this recipe is right up your alley.
Thanks to Kelly of Sounding My Barbaric Gulp for choosing this recipe. To see what all the other TWDers did with this recipe, check out the blogroll here. If you'd like to try making Dorie’s Pumpkin Muffins for yourself, you can find the recipe on our hostesses blog, or in Dorie Greenspan's Baking: From My Home to Yours.