Comments on: Gluten-Free Pumpkin Muffins

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.

By: Sharon Welch

Sharon Welch — Sun, 17 Aug 2025 18:28:19 +0000

In reply to Kathryne Taylor.

Kathryne,
I used 6 egg whites plus 2 TBS avocado oil in place of the 3 eggs. I also substituted 4 tablespoons avocado oil in place of the 4 tablespoons melted unsalted butter and left out the maple syrup entirely. Added 1/2 cup chopped pecans. They came out great and my daughter loved them. I really love your recipes and am grateful for them. My 21 year old was diagnosed with fibromyalgia 8 months ago and testing has also shown that many of the common foods cause inflammation in her body. Cooking and baking for her is a challenge and we have to make everything ourselves. Writing this in the comments for others that may have some of the same challenges – no gluten, dairy, legumes, egg yolks, sugar of any kind, nightshades, coconut, apple, or grapes.

By: Kathryne Taylor

Kathryne Taylor — Tue, 12 Aug 2025 18:54:09 +0000

In reply to Sharon Welch. Hi Sharon, I haven't tried to confirm, but I think egg whites would be your best bet. Please let me know how it turns out.

By: Sharon Welch

Sharon Welch — Tue, 12 Aug 2025 17:38:14 +0000

We just found out my daughter can’t have egg yolks. Can I use just egg whites?

By: Carmen

Carmen — Mon, 23 Jun 2025 15:46:41 +0000

I love all of your muffin recipes, but this one is my new go-to! I originally made them for my infant daughter, but the whole family loves them, so I bake them in batches and freeze. We don’t follow a gluten free diet, but the almond flour is so delicious! Like others, swapping butter for coconut oil and maple syrup for honey has worked beautifully! Thank you for this great recipe.

By: Joy C

Joy C — Sun, 09 Mar 2025 15:19:58 +0000

Sub’d out maple syrup for date syrup (only thing in the fridge) and coconut oil for butter. Also added choco chips.
And wow!! Delicious, moist, just sweet enough, fluffy
Perfect muffin recipe!
Thank you.

By: Miranda

Miranda — Sun, 23 Feb 2025 16:05:58 +0000

I made some pumpkin muffins in the past which I loved, but I forgot to save the recipe. These look great but wondering if I can do half almond flower and half oat flour, just to keep the cost a bit lower. Let me know what you think or I can experiment and let you know! :)

By: Sherri

Sherri — Thu, 30 Jan 2025 06:43:18 +0000

These muffin are delicious. In fact, I will be making them ahain. I did not see the nutritional information. By chance, do you have it? Thank you!