Just made these with the coconut oil in the muffins, came out absolutely phenomenal!!! Mash ingredients together with a fork or your hands until crumbly like wet sand. I have always loved baking and I thought becoming vegan would really limit it. Everyone had one already, hoping I’ll be able to have one for breakfast tomorrow. Beautiful, moist, and flavorful muffin. The pumpkin makes these muffins moist and the chocolate adds a layer of delicious sweetness. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Last time, I put a homemade vegan cream cheese mix into the center while I baked it and it reminded me of the pumpkin cream cheese muffins my mom made me as a child. We do have a pumpkin loaf recipe though: https://minimalistbaker.com/1-bowl-pumpkin-bread-v-gf/. I love it how they are vegan butter-free, no pesky fake substitutes, pinned! 1-bowl vegan pumpkin muffins with pecan crumble! If using the pumpkin butter in this recipe, I’d suggest cutting back a bit on the sugar! I subbed oat flour for the gf flour blend, pecan meal for the almond meal and I used Swerve sweetener b/c I’m diabetic and can’t really have sugar. So so good. Though not as perfectly as when I follow your recipes to the Tee. The pumpkin keeps the muffins nice and moist, and helps to replace the eggs that were removed to keep it vegan. But you could maybe try reducing the sugar by half? They have all come out great! You make me feel like I’m a good cook!! I have a lot more pumpkin enthusiasm to exert before this year is over. They turned out absolutely perfect!! Vegan Pumpkin Muffins – baker by nature. 3/4 cup pumpkin … Place cupcake liners in a standard 12-cup muffin pan. The DIY recipe you included yields 5.5 teaspoons. Of baking whole purple or orange sweet potatoes and using that instead. Can I just check in and chit chat with you today? I use a real egg instead of a flax egg and they are so, so good. Just made these and they are DELICIOUS. Thank you. We’re so glad you and your family enjoy them! How to Make Vegan Pumpkin Cream Cheese Muffins. What flour (doesn’t need to be GF) would you recommend, vs. the blend, if you only had one flour on hand? I also added Enjoy Life (dairy free) chocholate chunks (because my man is a serious sugar head) and that just made them even more decadent! These are so delicious! Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Thanks for the recipe ? I used the almond meal for flavor and protein, but used regular flour instead of GF flour because it was what I had on hand. Brilliant recipe ! I’ve made this recipe twice with a third batch coming this weekend. Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. I’ve made a lot of muffins over the years so I’m not exaggerating when I say that these muffins are THE BEST I’ve ever made and eaten! My husband doesn’t like pumpkin very much and he really liked these! Your recipe never cease to delight our tastebuds and cravings! Too bad about the oil – it makes them so moist! Not sure what it’s for, the batter was pretty moist. I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! [CDATA[ Thank you! Used coconut instead of almond meal and light spelt flour instead of gluten free! Do I just use 1 1/2 or is it a different measurement? Didn’t bother with the crumble but was pleasantly surprised that the muffin recipe (as is) turned out wonderfully! My boyfriend lost his mind and I feel like a baking prodigy. Oct 11, 2012 - 1-bowl pumpkin apple muffins that are vegan, healthy, and seriously delicious. These muffins are not too sweet and fantastic with a cup of coffee. It’s a keeper! I think they’re a great breakfast or snack for fall. Just made these. Hope this helps! Quick question… why olive oil? I made these muffins and they are so moist and divine! Also increasing the amount of pumpkin purée instead of the banana?, I don’t eat bananas. So good! Let set for 5 minutes. The fact they are GF and V makes them so easy to share. Anyone that had them gobbled them up in an instant! I adjusted the ingredients to make 12 but ended up with 17. Two of them with peanut butter keep me full all morning! Thirdly, they are so great that I would like to freeze some for later. I am trying to live a sweetener-free life (minus fruit), but would still LOVE me some pumpkin spice muffins. Turned out great!! I’m not gluten free, so I don’t have lots of gluten free flours at home. Preheat oven to 350°F. I got 11 muffins out of it! Vegan Pumpkin Pie – Super Easy! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Thank you for all ur yummy recipes! Mine taste like baking soda. 1 tablespoon baking powder. Not more spice but actual pumpkin. You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! *1/2 cup homemade cashew milk instead of water I did this. Thanks so much! Should I use parchment paper muffin DIY cups? These were PERFECT. These are excellent! This looking good. They turned out great! Freeze for longer term storage. Hello! ... 1/3 cup semisweet chocolate chips (non-dairy for vegan) View the full recipe at minimalistbaker.com. :). Of course every recipe I follow and find on here is a success. Oh my! These muffins are amazing!!! Glad you agree! Preheat oven to 350 degrees. Hi Giovonne, we think that might impact the texture too much- they will end up more dense. Source: White Bean Pumpkin Hummus | Minimalist Baker Recipes That modification sounds incredible! We all have pumpkin on the brain. My guests were asking for the recipe! I used unbleached all purpose in place of the gluten free flour blend, and whole wheat flour in place of the almond meal! Moist, flavorful, and gained rave reviews from gluten free skeptics. Thanks so much for the recipe. Amazing! The banana gives a really subtle banana-bread-ish taste. I do prefer to grind the oats into a course flour. I legit make this recipe twice a week, with no crumble, and with either chocolate chips or frozen cranberries in the batter. Pinned!! You never cease to amaze me. I did make a few modifications. Thanks! ; In a large bowl, add all the wet ingredients: pumpkin, coconut oil, … These were fabulous! They came out great but some bites lacked flavor. My husband follows the Engine2 diet and limits oils. I had a can of pumpkin and only ever made pie with it and wanted to try these. I have recently been diagnosed with a number of food intolerances which has forced me into GF + Vegan baking. It is vegan, paleo, gluten free, dairy free, creamy and perfectly thick. I mixed the first thing and got all my measurements together but didn’t see it in the instructions when adding things. This was A+ terrific. Dust with gluten free flour and shake out excess. And subbed that for the syrup and it worked out great. Coconut sugar for muscovado sugar. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. These were SO SO SO good. In a … I used slightly more than 3/4 c. of pumpkin puree. Very moist and a great density (which really was nice for gf baking). Is it just me or is the step to add the flax egg missing from the instructions? Thank you!!! These would make the perfect take-along snack for work or school. Thanks for sharing this! I used half spelt flour and half white as I didn’t need them to be gluten free, so I can’t comment in that regard but the flavour is fantastic. Thanks so much for sharing! This is my new favourite pumpkin muffin recipe. I used 2 extra tablespoons of mashed banana and left out the olive oil to lower the fat content, too. Minimalist Baker Banana Bread Recipe - Vegan Banana Nut Muffins For 2 Minimalist Baker Recipes - Before this recipe my husband was the official banana bread baker in our home, but he has been booted!. Whisk together until just incorporated, making sure no flour patches remain. The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. Banana bread is everyone's favorite quick bread! Love the crumble on top. We’re so glad to hear it, Reba! AMAZINGLY GOOD! I am a recent addict of your website. I know it’ll probably yield a more coconutty/slightly sweeter taste, but would that work? As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! 1 cup all purpose flour. :) My omni, not gluten free, not vegan (more carnivore than anything, LOL!) Yay! A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! 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