Comments on: Easy Pumpkin Chocolate Chip Muffins

By: Tanya Zachara

Tanya Zachara — Tue, 28 Nov 2023 20:38:17 +0000

Did these in the food processor because I hate getting batter out of a blender. Used normal cooked pumpkin and a bit less yogurt. Turned out great! Thanks!

By: Shep

Shep — Wed, 07 Dec 2022 02:10:15 +0000

Not blender friendly! The outcome is delicious but it killed my last blender. I thought maybe since my blender was so old it finally kicked the bucket from old age. I replaced it and in this brand new replacement, the mixture just wouldn’t mix. The blender base got piping hot, nothing would budge. I tried forcing more of the wet ingredients towars the blade to give it some help, but it didnt. I had to just dump it into a bowl and mix it like last time.

Blending oats/making the oat flour alone is fine but I recommend getting a large mixing bowl, pouring the oat flour into it, followed by the other ingredients. Dont try to blend it all! It’s way too thick. It doesn’t pour, it “plops”! Save yourself the trouble, get your big bowl out!

By: arielle

arielle — Fri, 09 Sep 2022 18:04:14 +0000

these are delicious! how long do they keep at room temp for?

By: Melissa

Melissa — Mon, 30 Nov 2020 15:33:54 +0000

In reply to Ashley. I just love that! I totally make this with my kids too!

By: Ashley

Ashley — Mon, 30 Nov 2020 05:39:33 +0000

Just made these with my 2 yr old. He saw a video of a kid making cupcakes and wanted to makes some so I decided on these since I needed something that didnt involve dishes. Of coarse he didnt want to help even though he is capable of doing most of it so I made them and he watched in the carrier, lol! They are tasty! Not sure why other people had trouble with the bake, I even made them with dairy free yogurt and it worked fine.

By: Melissa

Melissa — Thu, 16 Jan 2020 17:53:55 +0000

In reply to Sara. Weird! I've made two batches of these in the last two weeks with no issues... not sure what went wrong for you.

By: Sara

Sara — Thu, 16 Jan 2020 17:06:43 +0000

Also having a problem with the cook on these. It’s been almost 30 minutes and the middle is still mush but the outside feels like it’s ready to burn. Next time I’ll lower the temp to 350, which my instincts told me to do anyway. 400 seems too high for muffins. Maybe I made mine too big? What a shame. These were supposed to be a gift for a grieving mother.

By: Deanna

Deanna — Fri, 08 Mar 2019 16:18:59 +0000

These muffins are delicious. I am just wondering why the fat content and calories are so high? They seem really healthy.

By: Melissa

Melissa — Fri, 18 Jan 2019 17:59:38 +0000

In reply to BRD. How disappointing, that's super odd that they would spring back if they were soft in the middle, a raw centered baked good will normally leave a little indent when when you press it because it's not cooked. Do you know if your oven temperature is off? Sounds like they just needed more time in the oven.

By: BRD

BRD — Fri, 18 Jan 2019 07:06:49 +0000

I had a bad experience! After 15 mins the outside was browning and tops were springing back and toothpick inserted inside was mostly clean. I took them out and let them cool and the insides were a mixture of done and raw! 🙁 I was so looking forward to these! I made them to the letter! I’ll have to try again and not change anything and just hope they turn out?!