Comments on: Gluten-Free Pumpkin Muffins

By: Cookie and Kate

Cookie and Kate — Mon, 02 Nov 2026 04:30:23 +0000

In reply to Olivia. Hi Olivia, gluten-free muffins won't get the dome that you see on those made with wheat flour.

By: Olivia

Olivia — Sat, 17 Oct 2026 22:54:24 +0000

They taste pretty good (personally I’d increase the spice amount next time) but they came out really…wet I guess would be the best word, and didn’t rise above the muffin pan. I followed the recipe exactly, only thing I did differently was grease the muffin pan instead of using liners. I even left them in a little longer than the recipe calls for. They don’t seem raw, they’re just, wet, and didn’t rise like a normal muffin.

By: Cookie and Kate

Cookie and Kate — Fri, 25 Sep 2026 15:24:59 +0000

In reply to Mari. Hi Mari, I would start with substituting one tablespoon of flour for one tablespoon of protein powder.

By: Mari

Mari — Wed, 16 Sep 2026 17:33:17 +0000

Hi, I am hoping to add protein powder to these muffins to boost nutrition. Do you have any advice/modifications for doing so?

By: Cookie and Kate

Cookie and Kate — Mon, 07 Sep 2026 21:28:48 +0000

In reply to Ronda. Hi Ronda, if I wanted to use oat flour, I would follow this advice in my how to make oat flour post, and substitute in my regular whole wheat pumpkin muffin recipe.

By: Ronda

Ronda — Mon, 07 Sep 2026 17:15:37 +0000

Can use oat flour

By: Lynda Thompson

Lynda Thompson — Tue, 18 Aug 2026 18:05:05 +0000

I just made these muffins and although they are very nice they are not as moist as my normal muffins. I think that is to be expected because they are lower carb and much more healthy! Having said that, I also feel that I have to get used to eating more healthy baking and there will be a cross over in many cases.
I never put the muffins down though and continued munching! Thank you!

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!