Comments on: pumpkin muffins

By: Jasmine

Jasmine — Mon, 16 Nov 2009 15:09:55 +0000

Made these this weekend. They were awesome.

For those of you who are Gluten Free, these are the substitutions I made:

1 1/2 cups all-purpose flour [Used 3/4 cp of rice flour, >1/4 cp tapioca starch, 1/4 cp potato starch)
1 teaspoon baking powder (1 heaping tsp baking powder)
1 cup canned solid-pack pumpkin (from a 15 ounce can) (Used all of a 15oz can except for about 1/2cp)
1/3 cup vegetable oil* (Used less than 1/3rd + 1 smashed banana)
2 large eggs
1 teaspoon pumpkin-pie spice (Used 1tbl cinnamon, 1tsp ground ginger and 1.5tsp ground nutmeg)
1 1/4 cups plus 1 tablespoon sugar** (Used only 1/2 cp brown sugar, 1/4cp white)
1/2 teaspoon baking soda (double the amount)
1/2 teaspoon salt
+ 1tsp xanthum gum

Had to cook on bottom rack for 30 min at 350. The moved to top rack at 300 and cooked for about another 15-20min. Gluten free takes longer to cook through the middle.

Drizzled with a basic glaze.

By: Sarah

Sarah — Sat, 14 Nov 2009 20:52:37 +0000

This is a great (and forgiving) recipe. I think 1 cup of sugar is more than plenty. Also substituted apple-cranberry sauce for part of the oil (2 parts apple-cranberry sauce, 1 part oil) and added 1/2 cup dried cranberries and 1/4 cup pepitas to the batter. They are delicious!

By: Sarah

Sarah — Sat, 14 Nov 2009 19:06:46 +0000

I added cranberries and apples to these and made them in mini muffin tins. They are SO good.
PS your website is amazing!

By: eatmovelove

eatmovelove — Mon, 09 Nov 2009 02:02:40 +0000

Great site:) Can’t wait to try these…do you know the nutritional content? They seem fairly healthy. I must add you to my Roll :)

By: sofika

sofika — Fri, 30 Oct 2009 17:45:57 +0000

i tried it and its yummy. Well have to tell you that your blog is wonderful, i’ve been following it for a long time. Great source of inspiration :D
<3

By: Francisco

Francisco — Tue, 27 Oct 2009 21:50:43 +0000

also I use whole wheat flour (generally)

By: Francisco

Francisco — Tue, 27 Oct 2009 21:49:47 +0000

I have to say that I love this recipe. I did discover that I was missing a couple of ingredients but made a substitution that yielded pleasantly surprising results. I discovered when I was preparing the kitchen that I was out of white sugar, and baking soda. So I added a few different things to offset what I was missing. I used brown sugar instead of white sugar in the same measurements. I doubled the baking powder to offset the lack of baking soda. Finally to offset the sweetness of the brown sugar I grated a large chunk of fresh ginger. Also, since it is October, I had used fresh pumpkin rather than canned… in my experience that does not always make much difference in the taste when baking. I hope that this is helpful to anyone who likes to experiment in the kitchen.

By: Kim

Kim — Tue, 27 Oct 2009 19:41:06 +0000

I have made 3 batches of these muffins in the last 4 days. Everyone loves them! I will be making more this weekend. Even my husband, son and friend who “don’t do pumpkin” love them!

By: Kat with a K

Kat with a K — Tue, 27 Oct 2009 11:55:34 +0000

I just made these for breakfast – delicious! Except I just realized I left out the baking soda. Oops. Apparently this recipe is very forgiving.

By: Kim

Kim — Sat, 24 Oct 2009 00:17:46 +0000

I am baking these muffins right now. You dont mention when to use the baking powder? I just mixed it in with the flour since later you say to add the flour mixture. I dont have the finished product yet, but the batter tastes amazing!