TUNISIANSWIFE

these are good but I hate having leftover pumpkin from a 15 oz can so after reading the reviews on the dryness, I used the whole can. used 2 1/4 tsp pumpkin pie spice instead of the individual spices. replaced the butter with applesauce. made 22 nice sized cupcakes. held the cinnamon out of the frosting, and added a touch of maple extract with the vanilla instead. I also added vanilla to the batter. made a very nice cupcake.

As written giving these 3 stars. Bland, and the consistency was that of a very thick muffin batter. I came back to look at reviews and many mentioned they had to add more flour. I knew I would need to add more cinnamon and nutmeg to the batter but still felt like something was missing. Vanilla. I wish I had added vanilla. With adding more flour, the co district was great and they produced a very nice fluffy donut but even rolled in cinnamon sugar there was a blandness. I think vanilla would have helped. I will use this recipe again because they made a nice donut but definitely lack in flavor.

Since the cake mixes are much smaller now since this recipe was created, I only kept out about 3/4 cup of the dry mix that is saved for the topping, and just cut down on the sugar a bit in the topping. Otherwise, the crust is a bit thin. As written, I can only imagine this would be very bland on the spice. I added a 2 heaping TBSP of pumpkin pie spice, and also a bit of salt to the pumpkin filling. the salt helps to elevate everything; again otherwise is bland. great dessert, everyone raved.

Loved the flavors, easy to make and a great side dish. I omitted the carrot because I don't eat them. didn't bother with the coconut shreds. don't skip the cilantro; it really adds to the flavor of the dish. I also added a bit of garam marsala for some heat, and a bit of red pepper powder. may be bland for some that like a lot of spice but can be adjusted accordingly. the overall premise of the recipe is fantastic and can easily just eyeball the ingredients.

was not a fan of this one. I like all things sweet/salty combo but just did not do it for me. Hard to figure out of it was to be cut into a square as recipe would suggest, or eat free style. they got hard, chewy taffy like. Just not for me. didn't even put them on my Christmas goodie trays when I made them last Christmas.

I do have to agree that the cinnamon roll addition really adds not too much to the dish as far as flavor or texture. Actually, it is a little bit soggy if your apples are juicy ones after they bake. I did however really like the crumb topping, as far as consistency, sweetness, and ratio of ingredients. I did add some chopped pecans to the topping. I didn't like the method of prep of the apples laying them in the dish then sprinkling the cinnamon. I sliced them into the bowl and squeeze of lemon juice and added my spices. I also added Cardamom and fresh grated nutmeg out of preference along with the cinnamon. Everyone loved the flavor but again, the cinnamon rolls are almost a forgotten element to the dish. The crumb topping recipe alone is a reason for me to keep this in my collection.