Comments on: Vegan Pumpkin Muffins

By: Addison LaBonte

Addison LaBonte — Wed, 25 Oct 2023 02:59:24 +0000

In reply to TK. I am so glad to hear that! Thank you for the thorough review and the feedback. I will try the method you mentioned!

By: TK

TK — Tue, 24 Oct 2023 23:03:09 +0000

these are amazing! I love that I dont have a partial can of pumpkin left over.
I added cardamom, chocolate chips, and roasted walnuts. Also, subbed 1/3 c pomegranate molasses for the syrup.

I added 1/4 tsp baking soda and cooked them using the sky high method (learned from sallysbakingaddiction.com).
I filled the muffin cups all the way, cooked at 450 F for 5 minutes, then turned the heat down to 370 and cooked for another 15 minutes. This gives the muffins a good rise before cooking the inside.

I baked one batch using the exact recipe, came out moist and delicious. The second round I added a few big spoonfuls (approx 1/4 – 1/3 cup) of AP flour because other comments said the mix was too moist.

I used the sky high method each time. Both with extra flour, and not, came out delicious and fluffy. Will definitely be making again. I made these is a typical (smallish) muffin pan, want to try again with my jumbo size one.

By: Addison LaBonte

Addison LaBonte — Wed, 03 May 2023 22:46:43 +0000

In reply to Julie.

Hi Julie! I recommend using this recipe to make Vegan pumpkin bread. Enjoy!

https://organicallyaddison.com/vegan-pumpkin-bread/

By: Julie

Julie — Wed, 03 May 2023 22:15:06 +0000

Can I make this as a pumpkin bread/loaf and just bake it longer?

By: A

Sat, 22 Oct 2022 03:10:32 +0000

Didn’t taste very good and didn’t bake all the way through had to cook them way longer