• Lauren

    posted on October 25, 2009 at 9:11 pm

    Okay, these look goood. Very very good. I like that they’re not a super sweet use of pumpkin (although I’m not opposed to that =D), its a nice change.

    Love seeing Linda featured here too!

    [Reply]

  • Linda

    posted on October 25, 2009 at 9:21 pm

    Your pumpkin muffins look great. I like using muffins without much sweetener for breakfast and adding a protein like you do. I have some whole buckwheat to mill, but haven’t used it yet.

    [Reply]

    Amy Reply:

    @Linda, How do you mill flour? I wanted to look into that but wasn’t sure where to start.

    I’ve sprouted buckwheat groats and had them toasted for breakfast. They make a fabulous start to the day.

    [Reply]

    Linda Reply:

    @Amy, I wrote about how I mill flour in these posts. Maybe I should repost them in the near future.

    http://www.glutenfreehomemaker.com/2008/08/milling-your-own-gluten-free-flour.html

    http://www.glutenfreehomemaker.com/2008/09/milling-whole-grain-sorghum.html

    [Reply]

  • Iris

    posted on October 25, 2009 at 9:55 pm

    Those look great! I love the color!

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  • Alea

    posted on October 26, 2009 at 12:41 am

    I have never cooked with buckwheat before. I will have to look into it.

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  • Ali @ The Whole Life Nutrition Kitchen

    posted on October 26, 2009 at 12:57 am

    Amy, I like the idea of pumpkin and buckwheat. You know I have found that you do not need to use xanthan gum when using buckwheat flour as the main ingredient. I make buckwheat muffins using applesauce, I wonder if I can replace it for pumpkin puree? I bet it would work!

    Please don’t enter me for the magazine subscription…we already get that one for free! They started sending it to our business a year or two ago. I hardly ever have time to read it anyways. Save my entry for someone else! This is a great giveaway for sure!

    -Ali :)

    [Reply]

    Amy Reply:

    @Ali @ The Whole Life Nutrition Kitchen, There’s also some garbanzo bean flour, brown rice flour, tapioca starch, and potato starch in there – would you still leave the xanthan gum out?

    Glad you think Eating Well is a great magazine, too.

    [Reply]

    Ali @ The Whole Life Nutrition Kitchen Reply:

    @Amy, Amy, I think with your recipe you probably need it. I use 2.5 cups B. flour + 1/2 cup tapioca in my muffins. Here is the link where I talk about xanthan: http://www.nourishingmeals.com/2009/06/carrot-raisin-buckwheat-muffins.html

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  • Hallie

    posted on October 26, 2009 at 7:46 am

    These look great! I love the flavor of buckwheat. Also love the flavor of pumpkin. The two together must be divine.

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  • Kim, The Food Allergy Coach

    posted on October 26, 2009 at 7:49 am

    I went with a buckwheat recipe as well. I’m newly discovering how tasty it is, along with all the nutritional benefits. I’m in love with the combination of honey and buckwheat…

    [Reply]

  • Kim, The Food Allergy Coach

    posted on October 26, 2009 at 7:52 am

    from my blog post today which will be up shortly: “Today is Slightly Indulgent Monday at Simply Sugar & Gluten Free. Be sure to check it out for delicious recipe ideas! This week, Amy is also giving away two subscriptions to her favorite magazine, Eating Well.”

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  • Kim, The Food Allergy Coach

    posted on October 26, 2009 at 8:39 am

    Tweet “Amy is giving away a mag subscription to Eating Well, plus check out yummy recipes! http://bit.ly/24qocm

    [Reply]

  • Liz@HoosierHomemade

    posted on October 26, 2009 at 8:44 am

    We love pumpkin at our house too! These look yummy, as always!
    Thanks for hosting!
    ~Liz

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  • Chris @ Earth Friendly Goodies

    posted on October 26, 2009 at 10:06 am

    Tis the season for pumpkin (yum yum) and eggnog hmm, I wonder how pumpkin eggnog muffins would be? :) Thanks for stopping by Earth Friendly Goodies Amy, looks like I may have found another blog to visit again…

    [Reply]

  • Cassie

    posted on October 26, 2009 at 4:26 pm

    you can use any of the recipes here: http://www.authenticfoods.com/recipes

    [Reply]

  • Lauren

    posted on October 26, 2009 at 7:41 pm

    I shared about your giveaway on my blog (in the linked post) =D.

    [Reply]

  • gfe--gluten free easily

    posted on October 26, 2009 at 9:40 pm

    My entry this week is a crustless pumpkin pie. First of all, it’s healthier because there’s no crust, so no fat via oil or butter. If you use gluten-free flour in the recipe, it’s also gluten free. And, if you use dairy-free milk, it’s dairy free as well. So lots of options with this one. Made the pie in the photos yesterday … it’s evaporating quicker than the milk the regular version contains. ;-)

    Those muffins are such a neat color. I love the taste of buckwheat, but seem to have an intolerance to it for the time being.

    How great to see Linda featured! I love her attitude … and her recipes. :-)

    The giveaway prize looks like a winner for sure! So much good stuff here this week–once again. Thanks, Amy!

    Shirley

    [Reply]

    Amy Reply:

    @gfe–gluten free easily, I love the crustless version – a great idea all around. Simpler, too.

    It’s neat to see that you are aware of what your body needs at certain times – I have phases like that too. Sometimes I just have to let a food go for a while and add it back in later if I can.

    [Reply]

  • Tiffany S.

    posted on October 26, 2009 at 9:45 pm

    Just when I think you can’t get any more fabulous, there you go hitting us with all your charitable work. You and Joe rock! Keep up the good work!

    [Reply]

  • cecedon

    posted on October 26, 2009 at 10:43 pm

    Amy, I feel like I just won the lottery having found you! I found you from the gluten free post. I have recently decided I need to start trying to get sugar out of my kids diet and have just started trying to substitute agave and maple syrup for sugar when I have the time to experiment. How lucky and I to find you. My girls and I haven’t had gluten in almost three years due to really high cholesterol (8 and 7 is much too young for high cholesterol and they are very thin and active little girls so I knew it had to be diet, we improved it 30% in 5 months and it’s improved a bit more since then, hence the thought that sugar should go next!). Anyway, glad to have found you… The st. judes cookbook is a great idea too!

    [Reply]

    Amy Reply:

    @cecedon, Thank you so much. I’m so glad that you found me, too. I haven’t heard of the connection between gluten and high cholesterol before but I’d love to know more. I know that our diets impact our health hugely. I applaud you for working so hard to keep your family happy – I know it’s hard work!

    If you didn’t see, we’re doing a Holiday Food Fest on Thursdays in November & December – you can find the info here. I’ll be posting recipes with agave and there will be many other bloggers – not all gluten-free and sugar-free, but they’ll share their ideas too.

    If there are any recipes you’d like to see, let me know. I try to help with requests.

    Also – some other blogs that don’t always use sugar: nourisingmeals.com, elanaspantry.com, gluten-dairy-sugarfree.com.

    [Reply]

  • Chelsey

    posted on October 26, 2009 at 11:19 pm

    {…This Roasted Tomato post is linked on Amy’s Slightly Indulgent Mondays at Simply Sugar and Gluten Free. I’m in the running for a magazine subscription to Eating Well. Check out her site for fun fabulous gluten free recipes!…}

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on October 27, 2009 at 9:51 am

    I love both pumpkin and buckwheat! Such a great combination!

    [Reply]

  • Trish

    posted on October 27, 2009 at 12:07 pm

    Ooooh, your muffins look great. I haven’t had a lot of success with buckwheat – but haven’t used it again since I’ve learned more about baking. These tempt me to enter the buckwheat world again.

    Looks like a great round-up this week!

    [Reply]

  • Ellen Allard

    posted on October 27, 2009 at 1:15 pm

    I love combining pumpkin and chocolate – if you have a moment, please take a look at my Pumpkin Chocolate Chip Mini-Bundt Cakes at my blog: http://ow.ly/wUqs. They are delicious! Keep up the good work!

    ~Ellen

    [Reply]

  • Sandy Gillett

    posted on November 3, 2009 at 8:28 pm

    I made these today Amy and they are very good. They are slightly sweet and I appreciate that, the spices are perfect and so is the texture. The hint of orange is a delectable touch. They are a perfect breakfast muffin. They’re pretty too.

    [Reply]

    Amy Reply:

    @Sandy Gillett, I’m glad that you like them. I froze the extra and have been eating them at breakfast with some apple butter.

    [Reply]

  • Sally Hall

    posted on November 15, 2009 at 7:23 pm

    HI – these pumpkin muffins look great! I was wondering about the high protein flour? I’m now sensitive to rice (i’ve used it too much in the past for gluten free!) and I’ve tried pumpkin muffins with almond flour… so, any suggestions of other combo’s I could use for this recipe as a High Protein flour?

    [Reply]

    Amy Reply:

    @Sally Hall, Have you tried quinoa, amaranth, millet, or sorghum? They’re all higher protein – quinoa and amaranth have stronger flavors, though, and I don’t think they’d blend with garbanzo bean flour.

    [Reply]

  • Kelsey

    posted on September 8, 2010 at 3:00 am

    LOVE pumpkin! Will definitely be trying this recipe. However – I notice that a lot of your recipes use agave nectar. I just thought I should mention that this is not a healthy sugar alternative. Agave nectar is SUPER high in fructose (higher than high fructose corn syrup) which is the type of sugar that is most harmful. A better option would be honey, which is very easy for the body to digest, or a grade B maple syrup. Just a thought! I know everyone thinks agave is a great sugar alternative, but we’ve been fooled!

    [Reply]

    Amy Reply:

    @Kelsey, I love pumpkin, too. It’s one of my favorite fall foods. You might like this article. Just some food for thought. Hugs!

    [Reply]

  • kathryn

    posted on April 6, 2011 at 3:12 pm

    Your muffins look and sound so tasty (and good for you). Would you be so kind as to link up at Muffin Monday and share your recipe with our readers? Thanks!

    http://www.talkingdollarsandcents.net/muffin-monday-oatmeal-muffins

    [Reply]

  • down east cook

    posted on October 20, 2011 at 11:17 am

    wow, just found your blog this morning, and I love it, will return often to catch up on reading and some recipes. thanks for all the great comments about the gardening. After many years on a farm with a large garden I find it frustrating that having moved to a suburb, I cannot seem to grow anything. Last year I tried to grow more of what I eat, but between the wet weather and a few other factors, was not successful. Now, planning my next year’s project for getting good veggies and herbs, etc. Thanks again for your blog.. I will be back.

    [Reply]

    Amy Reply:

    @down east cook, I have the same problem growing veggies where we live. We’re in the suburbs and it’s never really worked out for us.

    Thanks for stopping by and saying hi! So glad you found my blog, too.

    Hugs,
    Amy

    [Reply]

  • caresse

    posted on December 1, 2011 at 8:44 am

    made these for breakfast today. they are very good and bordering on savory. thanks for sharing this great recipe!

    [Reply]

    Amy Reply:

    @caresse, I’m glad you like them!! I would agree that the buckwheat definitely lends a savory flavor.

    Hugs,
    Amy

    [Reply]

  • Cynthia

    posted on October 21, 2013 at 5:35 pm

    Does this recipe work with a non-glycemic sweetener instead of the agave?

    [Reply]

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