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These muffins are soo tasty! They really are very moist and if you wanted to splurge a little you could drizzle some icing on top. I do like these as is though..they are that good! I made the original recipe and they were done in 19 min in my stove. Thanks for posting this, I'll be making these all the time!

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sweetcakes May 03, 2010

This recipe is quite good!

I modified by using 1 whole egg 3 whites, and liquid stevia instead of Splenda. I also used Energy brown rice flour since I was out of soy flour. The recipe worked out just fine....very good recipe - thanks!

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monk67 February 26, 2012

I am not a big fan of soy flour, but trying to be a little more gluten-free in the diet, so decided to try these. They are really very moist and have lots of flavor. The texture is better than I expected, and I think that is because of the flax seed meal. I also like the texture whole flax seeds, so will add some to the mix next time. Thanks for this keeper.

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Mikekey May 04, 2011

I have been recently diagnosed as a diabetic and honestly these would not be a first choice otherwise, however on the journey to find recipes that are somewhat similar to a "normal" diet.
This recipe is defiantly a milestone along the way. I loved the pumpkin taste, and I will be adding nuts to my next batch. It does have a weird texture to it, but my blood sugar can take these without going crazy so I'll keep on eating them for breakfast. Thank You for Posting them!

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Granny Puckett August 07, 2010
Wheat-Free, Low-Carb Pumpkin Muffins