Comments on: Gluten-Free Pumpkin Muffins

By: Cookie and Kate

Cookie and Kate — Sat, 27 Jun 2026 18:22:10 +0000

In reply to Terri. Hi Terri, I think that would work, but I haven't tested it. If the purée is a similar texture to canned pumpkin it will likely work.

By: Terri

Terri — Sat, 27 Jun 2026 02:06:51 +0000

I have a bunch of purreed sweet potato and baby decided she doesn’t want any more purées. Do you think I could make sweet potato muffins with this?

Also, I have loved every one of your 30+ recipes I’ve tried and your book is beautiful and delicious. Thank you!

By: Stephanie Richards

Stephanie Richards — Sat, 02 May 2026 13:33:58 +0000

Im watching my sugar intake. First time using almond flour. I knew you would not disappoint. I followed the recipe exactly, just used 1/4 c. Maple syrup. The result was moist, fluffy Muffins with the perfect amount of spice. Thank you!

By: Cookie and Kate

Cookie and Kate — Mon, 02 Mar 2026 01:36:14 +0000

In reply to Lauren. Hi Lauren, I'm so glad these are a hit for you and your family. Thanks for taking the time to rate and comment on the recipe.

By: Lauren

Lauren — Sun, 01 Mar 2026 22:55:23 +0000

I can’t eat gluten but love to bake. I prefer to use almond flour vs GF all-purpose flour since almond flour is healthier, so this recipe is perfect!! They’re great for fall but I make them year around. I just made another batch. My whole family, even the ones who can eat gluten, love them!

By: Cookie and Kate

Cookie and Kate — Thu, 15 Jan 2026 02:46:39 +0000

In reply to Nancy Gosselin. Hi Nancy, this recipe is for pumpkin muffins made specifically with almond flour, not a gluten-free flour blend (like Bob's Red Mill 1:1 gluten-free, which is made to substitute for all-purpose flour in recipes). If you didn't use almond flour, the other ingredients would be off and that would result in the texture you describe.

By: Nancy Gosselin

Nancy Gosselin — Wed, 14 Jan 2026 18:37:00 +0000

I made these, and they turned out totally crumbly.I don’t understand I followed the recipe I used gluten free flour

By: June

June — Wed, 03 Dec 2025 21:27:04 +0000

Loved this recipe! I made mini muffins (24) instead of full sized ones, baking about 4 minutes less. Rich flavor with wonderful spice notes. None to take back home after the holiday. Thank you for such a savory treat!

By: Liz Santamaria

Liz Santamaria — Sun, 12 Oct 2025 23:05:04 +0000

These are so moist and delicious! I added chocolate chips. Highly recommend!

By: Mimi

Mimi — Sun, 05 Oct 2025 21:08:56 +0000

OMG Kate, five stars! The texture and flavor makes these muffins seem less like muffins than something more like pumpkin cheesecake.

Just one note for the other bakers trying these out: I can normally get away with baking muffins without paper liners. These are so delicate, I will line my tins next time like Kate instructed.