Comments on: pumpkin muffins

By: Rachel

Rachel — Wed, 24 Feb 2010 22:44:49 +0000

These are some quality muffins. Made them gluten and egg-free and they happily accepted the substitutes. I love working with pumpkin when I’m trying to adapt recipes, its so friendly and helpful in holding things together!

By: Anne

Anne — Sun, 14 Feb 2010 19:35:31 +0000

Wanted to come back (after months after I’ve made these) – just to say thanks again for sharing this recipe! I made this several times over the past holiday and were a hit! Simple, moist, and super yummy :D. Your blog is now a favorite of mine!

By: glaucia

glaucia — Sat, 13 Feb 2010 05:27:00 +0000

So, I’m confused. Will it work with a pumpkin pie mix? I bought it by mistake, and was hoping to use it for something other than pie, and these sound so goo! :)

By: deb

deb — Fri, 29 Jan 2010 02:42:19 +0000

Hi Tika — Roast and puree. A thick puree will be closest to canned.

By: Tika

Tika — Fri, 29 Jan 2010 02:32:57 +0000

i want to try baking this pumpkin muffin. But i think they don’t sell canned pumpkin here. Can you please tell me if i can puree the kabocha pumpkin, or should i just grate the pumpkin? please please please help me on this..thank you..

By: natalie

natalie — Tue, 26 Jan 2010 15:56:48 +0000

your magazines look just like mine, color coded postits sticking out for all the recipes i may not even get to because there are so many! hahahaha ^_^ LOVELOVELOVE pumpkin and will probably make these today…. even though it’s not “pumpkin season” anymore…

By: Kristen Bieber

Kristen Bieber — Tue, 12 Jan 2010 13:18:27 +0000

These are our new “go to” pumpkin muffins! My kids just love these! The only thing we do different is a little sprinkle of mini chocolate chips on top! Thanks for this wonderful recipe!

By: Katie

Katie — Sun, 10 Jan 2010 03:08:37 +0000

Just made these and they were fabulous! They smelled so great especially with the sprinkled cinnamon sugar on top, yum!! The only thing that would be good is to add a little bit more pumpkin spice to add a little more flavor to make the pumpkin really stand out, thanks for the great recipe! :)

By: Shannon

Shannon — Wed, 25 Nov 2009 01:05:39 +0000

Made these tonight to get me in the mood for Thanksgiving cooking on Thurs. SO Delicious! Made them just as the recipe said… a new favourite.

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.