Comments on: Healthy Pumpkin Muffins

By: Shannon S

Shannon S — Mon, 30 Jun 2025 14:12:58 +0000

My family loved these muffins! They were very flavorful, soft and fluffy. Even my picky 3 year old old said, “ I love these muffins, we need to make them again!”

By: Holly

Holly — Thu, 26 Jun 2025 01:56:14 +0000

It is now June of 2025 and I have made these muffins. They are excellent! The texture, the full flavor etc etc. Definitely a recipe I will keep and possibly adjust in ways you have offered for us. I used olive oil and all wheat flour and honestly for me, I wouldn’t change a thing!

By: Emily

Emily — Thu, 19 Jun 2025 03:03:30 +0000

These turned out perfect :) I used gluten free flour, maple syrup, tiger nut milk and olive oil.

By: Allison Bee

Allison Bee — Sun, 15 Jun 2025 15:48:24 +0000

Just made these! Left over pumpkin after making a pie. Amazing! So light and fluffy. Added walnuts for a perfect touch of crunch! Thank you Kate for another great recipe!

By: Nicole

Nicole — Thu, 05 Jun 2025 14:29:44 +0000

Just made these, wow so yum! Hopefully my little man thinks the same. Otherwise I’m not upset to have to eat them all

By: Leslie

Leslie — Sat, 17 May 2025 18:46:35 +0000

Really lovely the way it is but I always up the spice especially the gingerfor more of a kick. I also found a small bundt pan that the batter fits in perfectly. I bake at the written temp but longer until toothpick comes Out clean. Also play with adding pumpkin seeds and pecans for texture. Makes a really lovely centerpiece for a Brunch or gift.

By: Charla

Charla — Sun, 11 May 2025 11:58:53 +0000

In reply to Brenda Book.

Brenda,
I substituted Grandma’s molasses for the full 1/2 cup of maple syrup and the flavor was insane! If you and your husband are molasses lovers, go for it! The texture of the muffins was the same.

By: Charla

Charla — Sun, 11 May 2025 11:49:26 +0000

Thanks ever so much for the great recipe! I’m trying to train my taste buds to like healthier pumpkin muffins rather than my high-sugar, white flour decadent favorites.
I made these twice within a week, using melted butter, no oats, half-&-half and white whole wheat flour.
Based on past experimentation with my regular pumpkin muffins recipe, I boosted the flavor with extra spices, using 1 teaspoon each of cinnamon, ginger and cloves.
I used amber pure maple syrup in the first batch and Grandma’s molasses in the second batch. Oh my gosh, the molasses muffins exploded with flavor! I can’t stay out of them.
Next time I’m going to try applesauce and skim milk. Baby steps …

By: Amanda

Amanda — Sat, 03 May 2025 21:47:07 +0000

In reply to Michelle m Bristow. Ugh I wish I had read this first. I looked everywhere through the recipe for the can size, when I didn't find it I assumed it was standard. I'm also in Canada. Please add these details to the recipe

By: Berry

Berry — Mon, 28 Apr 2025 05:55:14 +0000

Absolutely perfect muffins!
Healthy and delicious !
Thank you heaps!