Comments on: Simply Pumpkin Muffins

By: Danielle Ram

Danielle Ram — Wed, 30 Oct 2024 18:32:09 +0000

I made these with freshly milled soft white wheat. I just measured out 219grams like the recipe says. No other modifications necessary. It was delicious!

By: Linda Porr

Linda Porr — Tue, 29 Oct 2024 19:38:16 +0000

these are the best muffins i have ever had!! i am in the process of getting rid of anything that has seed oil so i used avocado oil instead and you couldnt tell the difference. i cant wait to try some of your other muffin recipes!!

By: caroline

caroline — Tue, 29 Oct 2024 15:12:26 +0000

this recipe is amazing ! i love it

By: Liz Mertilus

Liz Mertilus — Mon, 28 Oct 2024 23:27:17 +0000

This recipe came out awesome! Wey easy to make after a long work day. I added allergen free chocolate chips and oatmilk so one of my coworkers with allergies can enjoy with the rest of the group in the office tomorrow:-)

By: Dixie Dilts

Dixie Dilts — Mon, 28 Oct 2024 00:57:53 +0000

Just made these. Wow! Very good, moist, and yet very light. All the rest of my pumpkin muffin recipes are getting tossed.

By: Erin @ Sally's Baking Recipes

Erin @ Sally's Baking Recipes — Sat, 26 Oct 2024 18:38:57 +0000

In reply to Susan L. Hi Susan, we haven’t tested this recipe with gluten free flour but some readers have reported success with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. We don’t recommend almond flour as it has very different baking properties and is not always a 1:1 swap. We do have these pumpkin oatmeal cups you may enjoy! Make sure the oats you use are certified gluten free.

By: Julie K

Julie K — Sat, 26 Oct 2024 17:10:44 +0000

This recipe is fantastic and easy to prepare. I was recently diagnosed with celiac disease and can no longer eat gluten or dairy. I substituted a 1 to 1 gluten free flour and coconut milk and they turned out great. I was a bit worried the substitutions would mess with the texture but I found it difficult to tell these were gf/df. Thanks so much for the recipe and I am so happy it can be modified without compromising the taste and texture. As someone who loved any and all baked goods for 40+ years – this gives me hope not all is lost now that I have to be gluten free.

By: Susan L

Susan L — Sat, 26 Oct 2024 16:47:46 +0000

My daughter made these and raved. But I’d need to make them gluten free. Any suggestions or a recommendation of brand of GF flour or perhaps use almond flour? Thanks!