Comments on: Warm Pumpkin & Coconut Muffins

By: Isabelle

Isabelle — Fri, 05 Apr 2013 09:41:31 +0000

Just ate one of these hot out of the oven, so delicious! Thanks for all your beautiful recipes.

By: Lana |MyHappyDessert

Lana |MyHappyDessert — Sat, 05 Jan 2013 07:14:05 +0000

What a great recipe! Will definitely be trying this soon.

By: Cassy

Cassy — Sat, 22 Dec 2012 16:35:16 +0000

Thank you for this wonderful recipe! My mom is gluten-free, and I’ll be making these delicious-looking muffins for Christmas brunch. Can’t wait!

By: Caroline

Caroline — Mon, 10 Dec 2012 16:11:06 +0000

I made them yesterday and they were absolutely delicious! As you suggested I made the glaze from your Zucchini Cupcake recipe and thought it was divine!
The batter turned out to be quite fluid, too! But I just added a little more buckwheat flour, baked them for about 27 min and they taste great, although not as “fluffy” as I had imagined. Maybe I have to use more baking powder? Here in Germany I don’t have baking soda, might that be the key to this problem? Or do I just substitute it with a larger amount of baking powder?
Thx for this amazing recipe!!

By: Liz

Liz — Sun, 02 Dec 2012 04:37:08 +0000

Yum! Definitely will need to try these ASAP!

By: Deer Eats Wolf

Deer Eats Wolf — Sat, 01 Dec 2012 00:51:10 +0000

Thanks for this great gluten-free recipe! Coconut with pumpkin is an excellent combination. Can’t wait to try it.

By: pinkóci

pinkóci — Mon, 26 Nov 2012 20:22:10 +0000

I loved this recipe so much! It tastes so harmonic, and soft…yumm :) I hope you don’t mind posted in my page naturally marking you as a source!!
Thanks again! :)
And I love your blog ♥

By: Jen

Jen — Mon, 19 Nov 2012 09:25:46 +0000

Just Gorgeous. Thank you so much for this recipe.
I made it in a loaf tin and it turned out perfectly. I Read the other posts and I substituted the buckwheat flour for spelt and reduced the amount of coconut milk.
Tastes like Christmas and Autumn mixed together. Divine. :)

By: Green Kitchen Stories

Green Kitchen Stories — Sun, 18 Nov 2012 18:38:16 +0000

Hi Inge, yes if the consistency still is like a puree after 25 minutes, it sounds like you should bake them a bit longer (although they might come out a bit dry if you bake theme again after they have cooled). They should look golden and a bit crusty on top when ready. The variation in time can depend on the oven, and how wet the pumpkin purée is. Good luck!
/David

By: Inge

Inge — Sun, 18 Nov 2012 18:12:18 +0000

Hello, thank you for this recipe. I just made them exactly like the recipe, but after baking for 25 minutes and letting them cool, they are still quite wet. The consistency is like a puree. Is that how they’re supposed to be? Or should I put them in the oven a little longer? The taste is good, but the consistency not so much. Thank you!