Comments on: Buckwheat Pumpkin Muffins – Slightly Indulgent Monday

By: Amy

Amy — Mon, 16 Nov 2009 01:39:46 +0000

@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.

By: Sally Hall

Sally Hall — Mon, 16 Nov 2009 01:23:26 +0000

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?

By: Amy

Amy — Wed, 04 Nov 2009 03:15:47 +0000

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

By: Sandy Gillett

Sandy Gillett — Wed, 04 Nov 2009 02:28:01 +0000

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.

By: Ellen Allard

Ellen Allard — Tue, 27 Oct 2009 18:15:34 +0000

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