Comments on: Pumpkin Muffins

By: Jules

Jules — Sat, 12 Jan 2013 15:28:12 +0000

Great, Christine – hope it helps!

By: Christine

Christine — Fri, 11 Jan 2013 22:01:20 +0000

Thank you so much! I do cook them in mini pans, because the regular size muffins collapse to almost nothing, and do not bake all the way through. Interesting note about the xylitol! I will try adding a bit more flour next time. Thanks for the tip, and awesome recipes!

By: Jules

Jules — Fri, 11 Jan 2013 21:30:22 +0000

Hi Christine, I’m so glad you love the muffins even though they tend to collapse for you. Taste, not appearance, is KING! As for the collapsing though, I suspect it’s the xylitol sub you are using. When creaming the butter or shortening and sugar in a recipe like this, it gives body to the recipe and adds air which will help the muffins to keep their shape. You could try adding a bit more flour to see if that could compensate, and bake smaller muffins (mini muffins) so that they are definitely cooked all the way through before removing from the oven. OR … you could stick with what you already love, and not worry about what they look like!

By: Christine

Christine — Fri, 11 Jan 2013 02:12:50 +0000

What am I doing wrong? Muffins look great coming out of the oven, but always collapse! We love these though! I leave out the pumpkin pie spice (too spicy for my kids) and sub 1.5 tsp cinnamon. Leave out nuts and cranberries and put in choc chips. A favorite around here! I also make them sugar free with xylitol instead of sugar. Thanks for the recipe!

By: Jules

Jules — Sun, 18 Nov 2012 16:21:35 +0000

Hi Audie, all gluten-free flour blends are different, so results will definitely differ. I don’t know how they will turn out with another mix, since I only use mine in my baking because I know it will work and I won’t have wasted my efforts on a flour that is too heavy or has a funky aftertaste or is gritty. If you have another mix you’re looking to use up, feel free to try it in my recipe – it might work fine, but if you aren’t happy with the results, I’d recommend trying it again with my blend so you know how good it can be! If you want to know more about what makes my flour different, click on the blue box on the right side of this page.

By: Audie

Audie — Sun, 18 Nov 2012 15:57:07 +0000

Can you use another gf all purpose flour mix and add xanthum gum?

By: Jules

Jules — Sat, 21 Jul 2012 15:08:11 +0000

Michelle – what kind of gluten-free flour did you use?

By: Michelle

Michelle — Fri, 20 Jul 2012 21:41:49 +0000

This sounded like a great recipe since my husband is gluten intolerant but when I made them they fell apart they were too soggy please help I followed the recipe

By: Jules

Jules — Sat, 18 Feb 2012 03:13:49 +0000

As long as it’s reconstituted, it should work ok in this recipe. Having a bit more body to the milk would be a better result, but I’m hopeful that the pumpkin will help to fill in the gaps! I totally understand wanting to use up ingredients!

By: Ronda

Ronda — Sat, 18 Feb 2012 03:07:47 +0000

Hi Jules, for these muffins, can I use evaporated skim milk for the dairy? I have made your pumpkin loaf from the Nearly Normal cook book (love it!) and have some evaporated milk left over. Would like to use it up. Thanks for your help and advice.