Great recipe. I did make a few changes as my son has a wheat intolerance. I used GF flour mix: 2 parts rice flour, 2/3 parts potato starch flour, 1/3 part tapioca flour. I did not have pumpkin on hand just some left over pie filling from Thanksgiving I had frozen. Since I used the pie filling I omitted the spices and sugar. The muffins have a great texture. My son loves them.
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