Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
January 12, 2018 at 4:10 pm
Looks & Sounds Yummy! 🙂
January 12, 2018 at 6:15 pm
Thanks! Hope you get a chance to try them, one of my favourite muffins.
Judy Dove says
January 12, 2018 at 9:00 pm
Could I use a commerical gluten free flour (Robin Hood or Bob’s Red Mill)…and if so how much?
Jeanne Leder says
January 12, 2018 at 11:26 pm
These look sooo yummy! But I’ll have to make some substitutions, since both my daughter and I are no longer eating rice or using rice flour. She is pretty much on a paleo diet, which has helped her psoriasis, so I often just go along with her diet when we bake. I’ll let you know how they turn out. We love pumpkin year round, too, and so does her service dog. We just give him a blob in his bowl!
January 14, 2018 at 2:37 pm
They look delicious Jeanine! I’m also a fan of homegrown pumpkin puree, it makes the best pumpkin pies and of course anything else that has pumpkin in it.
I look forward to trying your recipe, I’m eliminating dairy from my diet for awhile to see if I feel better, having some tummy issues that last while and trying to pinpoint what it is. Guess I could make them without the cream cheese filling, won’t be as good, but I love pumpkin muffins, they stay moist and delicoius for so long too. 🙂
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