Post Punk Kitchen Forum

Wow, Isa...you weren't kidding about those pumpkin muffins. I had some leftover pumpkin hanging out in the freezer so I made them and they were like an explosion of flavor in my mouth! Awesome!

Oh yeah...and after I gave my two year old a piece she keeps climbing up to snatch more from the cooling rack!

I made them at Christmastime for my "how do things rise with no eggs?" mother-in-law and she couldn't believe it.

Best muffins ever.

truth.

I'm not a big pumpkin fan but those muffins from VWAV are probably one of my favorites. If it wasn't 96 degrees right now i would have probably made them today

I'm not a big pumpkin fan but those muffins from VWAV are probably one of my favorites. If it wasn't 96 degrees right now i would have probably made them today

I forking love those muffins. I often have them in my freezer and when I'm in a hurry to get out in the morning, just pop one in the toaster oven on low while I'm showering and then just take it to go and eat it on the bus once it's cooled enough to handle and eat. So good. And the toaster oven thing refreshes it and re-enhances the crust so it tastes like it just came out of the oven for the first time.

Whenever I make those muffins, I have to stop my kids (and me!) from eating the entire batch in one sitting. They are some of the best muffins ever!

Made them for the first time in a few months! MMMMMMMMMMM....forking good doesn't even BEGIN to describe them!

When it's the weekend and I offer to make muffins, these are the most requested muffins in my household.

I made them again this morning, and used some pumpkin I roasted fresh. I took the pumpkin (1 cup packed) and buzzed it in the blender with the soy milk and oil. I definitely think that made them even fluffier than usual.

anyone have any luck with reducing the oil in these? I love them to death but that much oil falls into decadent dessert category for me, and I really want pumpkin muffins! I could try subbing applesauce for some of it but I fear gumminess.

So good! I am the queen of tough muffins and these turned out splendidly. A bonus: The kitchen smelled like some kind of baking fantasy.

I made Isa's pumpkin muffins to go with some Smoky Split Pea Soup and that combination of sweet-spicy and hot-spicy had me mmmmm-ing after every bite.

i definitely shouldn't be the one to answer this, considering i have been adding the new earth balance coconut spread to these when i eat them.

I love these. I've found that if I make 1.5 times the recipe and use a whole can of pumpkin, I can make 24 muffins. They aren't small either. And I add 1 cup of chocolate chips. YOU MUST TRY WITH CHOCOLATE CHIPS. Oh and I have to turn my crazy oven down to 375.

I had some winter squash left over from roasting the other day (butternut and delicata). I subbed that for the pumpkin, and again, buzzed the liquid ingredients in the blender before adding to the dry mix. They turned out GREAT! I'm going to make them again either tonight or tomorrow morning, and try subbing ¼ cup applesauce for ¼ cup oil, and see what that does. I too would like a little less fat.

I've made these twice this week and the bf says they remind him off his grandma, and that they're the best muffins he's had. I reduced the oil to 1/3 cup and while I noticed, they were still good. He complimented them again made with less oil . I dont think he noticed.

Okay, I've made these at least twice a week since September, and used pumpkin, squash, etc. Didn't try the applesauce trick, but plan to. My question is this: how do these work with gluten-free flour? Can they work with that? I am having a brunch for my family on Thanksgiving, and my son-in-law is on a gluten free diet. I've checked the gluten-free threads, and only found one option. Has anyone tried making these with chickpea flour? TIA