Comments on: Autumn Spice Pumpkin Muffins from The Welcoming Kitchen

By: Marivic

Marivic — Mon, 07 Nov 2011 15:24:36 +0000

This are looks good. I will try to make them for my kids who is allergic to milk, egg, wheat, soy, peanutt, nut trees, fish and shellfish.

thanks for sharing!

By: Kim @ Welcoming Kitchen

Kim @ Welcoming Kitchen — Tue, 26 Jul 2011 13:51:03 +0000

Becca, I think I would use coconut palm sugar instead. You would need quite a bit of agave, and it would change the moisture content of the muffins. If you give it a try, definitely try cutting back on the oil or upping the dry ingredients a little.

Maggie, as always you have such a positive outlook! School has turned out to have its challenges, but also we have been overwhelmed by the kindness of parents and the concern of other kids.

Jessica, Alta and Kristin, i hope you enjoy them as much as we do!

Thank you, Amy, for putting so much quality information and inspiring recipes out there for folks who are trying to life more healthfully! Thanks for hosting us; we’d love to have you whenever you’re ready at our blog!

By: Kristin

Kristin — Tue, 26 Jul 2011 12:41:30 +0000

Please more gluten free recipes with no dairy or eggs!!!! Love these!!!

By: Alta

Alta — Thu, 14 Jul 2011 21:22:22 +0000

i love the way these sound. Yum. I’m up for pumpkin any time of year.

By: Jessica

Jessica — Thu, 16 Jun 2011 19:35:39 +0000

These look wonderful! I recently switched over to Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com since it is gluten-free and made in their own eco-friendly facility so there is no cross contamination. I’ll have to use it in this recipe. Thanks for sharing!