We’re glad you enjoyed them, Constance! Love your recipes but most contains oats which we can’t have. In a separate bowl (or liquid measuring cup) mix together your wet ingredients. Love all your recipes! I NEVER make muffins and never eat these. We have nut allergies in our household. Privacy Policy. Thank you! The vegan recipe uses flaxseed meal as a substitute for eggs, and it’s mixed with pumpkin puree, maple syrup, and spices. Good luck. Slightly crisp from the topping My 16 yr old son said “these are so good, well my mom is a great baker” :) Thanks for doing the hard work and sharing such yummy recipes for my family to enjoy! Secondly, I just made your muffins and they are ohh sooo good! The perfect healthy snack or breakfast! I am a recent addict of your website. Delicious, like all your recipes! They taste just as delicious, maybe not quite as hearty but just as good without the oil! 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! 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!. a little on the denser side, but I don’t mind. The perfect fall snack or dessert! I also wanted to let you know I shared this recipe in a roundup on my blog! Thanks for sharing your experience, Megan! These are CRAZY good. 3/4 cup pumpkin … I think my version might be a little more moist than the recipe originally intended, but regardless, I’m loving them! They really satisfy that fall baked goods craving. and banana, I decided to use plant-milk to make up the liquid. Can I use less oil and sub it with something else? A hit in my household! These are excellent! Not more spice but actual pumpkin. Hi! They were SO GOOD!!! Check the freshness of your baking soda first! These were PERFECT. For some reason, the tops of my muffins sunk a little bit, but the texture and flavor are fantastic! *Hazelnut meal instead of almond meal, Whoop! Perfectly spiced, hearty, and a wholesome dip or snack for fall! I would try applesauce though. I’m wondering if it needed more salt or sugar? Absolutely delicious! We’re so glad you enjoyed them, Tom! Thanks! Could I sub with coconut oil? parents loved them, too. These look amazing … We don’t use oil in our diet. Thank you for all ur yummy recipes! :-). I may have even left a review before but back again to tell everyone how phenomenal they are. I’ve already made others and bought the cookbook. These look sooooo good! I couldn’t tell that they’re vegan or gluten-free either. Thanks Dana! Author: Minimalist Baker Recipe type: Muffin Serves: 12 muffins. These muffins are amazing!!! We have an almond allergy. It worked great! Do yourself a favor and make these muffins!!! As for the GF flour blend, another reader successfully used 1 cup of light spelt flour instead of GF blend and they turned out great, so that may be something to explore. ?‍♀️Make the blend and from there add what the recipe calls for. These are so good. That combo does wonders for taste and texture! Made these for Sunday dessert and can’t wait to have them with coffee in the morning. The crumb topping is just delicious. For the topping I used sunflower seeds instead of pepitas as we didn’t have any. Are we looking for the dark kind or the light kind, or does it not matter? I mixed the first thing and got all my measurements together but didn’t see it in the instructions when adding things. It has Lupin flour (high protein veg?? I will make this again and again and freeze some batches, especially since it’s pumpkin season! I tent to use olive oil only for salad dressings and as a finishing oil. Tender and delicious. I made these today and I am beyond excited that I finally have a go-to pumpkin muffin recipe that meets all my health requirements but is amazingly delicious! I highly recommend this recipe! xo. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Add water and whisk once more. We’re so glad you enjoyed them! Serious yum. This might be a dumb question, but is almond meal the same as almond flour? I also doubled the recipe. But all in all, very good recipe, and glad I had all the supplies on hand otherwise! Thanks so much! I have some pumpkin left so I’m going to do another round of these this afternoon and use the flax egg since we’re out of eggs now. Enjoy! Came out great! Sweet Literally just making these right now! The taste and texture is perfect. and it’s deliciously rewarding!!! I did add pumpkin seeds and dried cranberries to the batter. ... 1/3 cup semisweet chocolate chips (non-dairy for vegan) View the full recipe at minimalistbaker.com. Next time will try with 1 tsp soda and a 1/4 tsp of baking powder. Can I sub extra pumpkin for the mashed banana? Also used coconut sugar. Let us know if you give it a try! I did sub the almond meal and gf flour blend for unbleached white all-purpose flour. The topping is delightful and the muffins taste like autumn: warm, spicy, caramel tones and not too sweet. Thanks Dana !!!!!! We’re so glad you enjoy our recipes! I agree, & I too used half and half all purpose/whole wheat and thought they could use a little less cook time, maybe only 22 mins. I now can eat muffins again :). Thanks for my go—to recipe for pumpkin muffins. They turned out delicious and made my kitchen smell so yummy! Love love love what you do. I have 3 little ones and we all enjoyed these muffins. We’d love to see what you come up with. My crumble topping may have turned out a little odd; think it needed more oil, but it still tasted good. Made two batches last night. Thank you for this recipe. Baked for 27 minutes which was perfect, they could’ve done with a little less time actually. So glad you enjoyed them. Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! Enjoy warm or at room temperature. Love your muffin recipes!!!!! I made these over the weekend, and they were great! But we haven’t tried it. If you take a look around Beaming Baker, you won’t be surprised to see all manner of vegan pumpkin muffins. Didn’t bother with the crumble but was pleasantly surprised that the muffin recipe (as is) turned out wonderfully! They weren’t as pumpkiny as I was expecting, but that may be because I used no-name pumpkin puree? I highly recommend adding chocolate chips. (Discovered over an hour after removing from the oven. They came out great but some bites lacked flavor. I made these for breakfast and WOW. I’m making ur chocolate cupcakes this weekend……can’t wait! Wow, I used the 1-BOWL PUMPKIN Loaf (VEGAN + GF) recipe and turned them into muffins and they were great so now I am even more excited to try this recipe with that yummy topping! i used turbanado sugar, but deeply missed the molasses flavor. Thanks so much for sharing! You can definitely cut down the sugar if you prefer it that way. I did this. I used brown sugar, since that’s what I had on hand, and instead of GF blend I just subbed 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. And it actually tastes just like drinking pumpkin pie! Just made these and their perfectly perfect. I’m glad you’re not hopping off the pumpkin train just yet because this muffins are what I need for breakfast tomorrow and everyday here on out. I have celiac and multiple food allergies so baked goods are usually not something I can eat. You should seriously consider changing your moniker. Pinned!! We find Libby’s pumpkin to be the most flavorful. you will not be disappointed! Toasted walnuts made for a yummy topping (I added a little extra) and my muffins (11 of them) were done after 30 minutes in the oven. I made these last night!!! And there’s no butter!! This was my first minimalist baker recipe and I’m hooked. Is it just me or is the step to add the flax egg missing from the instructions? The perfect fall snack or dessert! Can’t wait to try these moist-looking muffins packed with crunchy, crumble goodness. I’m going to make them later as a break from studying, and wondered if you know how well these muffins freeze, if at all? Hi, I am about to make these but I would like to use real eggs. Still amazing. Thank you so much for sharing this lovely muffin recipe. I made these and put maple drizzle and chocolate drizzle on top. *1/2 cup homemade cashew milk instead of water I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. Now I want to give all of your muffin recipes a go! My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. I missed rating these when I commented. The pumpkin makes these muffins moist and the chocolate adds a layer of delicious sweetness. As goodbye as a pumpkin muffin gets! See more ideas about vegan muffins, vegan desserts, vegan … I decided to add cream cheese frosting to these cuz why not so it was probably a good thing I forgot the syrup. Don’t apologize for the pumpkin. Of baking whole purple or orange sweet potatoes and using that instead. xo. Nope, I refuse to make these. Thanks for sharing something so delicious! Thank you for the recipe! i used almond flour instead of almond meal as that is all i had + i left out the water. I’m a huge fan of your website …. Thank you for all of the wonderful recipes :). I’m so glad you liked these! Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. My husband follows the Engine2 diet and limits oils. 1-bowl vegan pumpkin muffins with pecan crumble! Hello, I would love to try these! SO great! I also didn’t have almond flour so used white rice flour and gf rolled oats and still came out great!! I’m thinking Also added dried cranberries to the crumble and some chocolate chips to the muffin! xo. We’re so glad you enjoyed them, Audra! I used regular whole wheat flour in them for both the flour and almond portion as well as using oats rather than pecans for the topping due to nut allergies and they turned out excellent :). Hard to believe I wasn’t always the big pumpkin fan I am now. Waaaaaaaay too much sweetener. I do feel like this is WAY too much baking soda – similar recipes call for 1 tsp for 12 muffins and my partner’s first comment on the muffins was about the baking soda flavor in them. I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time. Oct 25, 2014 - 1-bowl vegan pumpkin cinnamon rolls that scream fall. Eating this with a healthy pumpkin spice latte is the best Sunday morning breakfast ever :). I replaced the oil with Apple sauce and used all purpose flour. this is my favorite vegan muffin recipe ever!! They look and smell awesome ? By Beaming Baker . They’ll make a great breakfast-to-go meal or a healthy afternoon snack. Everyone had one already, hoping I’ll be able to have one for breakfast tomorrow. You will not be subscribed to our newsletter list. I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! No disrespect meant, just an observation from an everyday, traditional kitchen. I just made these muffins and hands down the best vegan muffins I’ve ever had. Is there a substitute for the almond meal? Hi Charlotte, we haven’t tried that so we’re not sure. We love to make them as mini muffins to share on play dates. Lots of failures and a few ‘OK’ products. Pumpkin-y 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. Super moist and flavorful, healthy, and made in one bowl! Could I substitute it? Thanks, Dana! Check out this tutorial! If you do, I’d sub them with something else, either almond meal or more GF blend. Both ways are fantastic! So delicious! Nov 9, 2015 - 1-bowl vegan pumpkin muffins with pecan crumble! Forever all the pumpkin. I spent my holiday break from work researching and experimenting and starting my journey in understanding how all these ingredients interact. Maybe the extra banana and the regular flour made the batter go farther. These made my whole house smell DIVINE. I have always loved baking and I thought becoming vegan would really limit it. I have several food intolerances and this recipe is made with 100% ingredients I can eat. & 1 bowl-required. So it’s almost 1am here and these muffins are baking in the oven. And the easiest recipe ever! xo, These muffins turned out even better than I was expecting! If you give this recipe a try, let us know! And my husband and friends agree! I used regular flour and the almond meal and oats (didn’t have ingredients for the GF). Any suggestions on sub for the banana. Other than that, delicious! One of my very favorite recipes to bake in the fall is pumpkin muffins. Let me know if you give it a try! What can I use in place of almond meal if I don’t have any almonds? I tried homemade oat flour (blended raw steel cut oats) in place of the rolled oats plus a mix of half and half each gf flour blend (Bob’s Red Mill 1:1) and white AP flour for a reduced FODMAP version…they turned out great! That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. Thank you! They are delicious! A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. The shape was perfect. Exactly what November needs. In my opinion you can never have too much pumpkin in your life. I would also make sure to mix all your wet ingredients first properly, whisk for at least 1 minute to two. Prepare flax egg in a large mixing bowl. the muffins are DELICIOUS! Tender, flavorful, and naturally sweetened. That’s a high compliment! We suffered through alot of gross muffins in the last few years I’ve been GF-not yours. Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. [CDATA[ Thank you! It’s super helpful for us and other readers. I used regular flour instead of gluten free and they turned out perfectly. As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! Brilliant recipe ! Generously top muffins with streusel. Thank you so much, your recipes are fantastic! another baking success in my haggard kitchen! We ate these instead of pumpkin pie and also had your apple crisp. Ahhhhhmazing! If you put it in a crust at this point, you’d have a decent pie. I used 1 cup of homemade pumpkin puree and they turned out beautifully. This recipe makes the perfect treat with a nice cup of pumpkin spice coffee or maple, apple cider tea. Hey! Second & third time without any olive oil and water- and subbed regular flour for all the Gf and almond meal. Wow! Vegan Pumpkin Banana Bread Muffins. Thanks! Best muffins ever! That crumbly topping, that fluffy center…these are a dream! I used coconut sugar in the crumble topping. I cook a lot and had all the ingredients on hand so I gave them a try yesterday morning. Just updating! You could also very slightly under bake so they’re more moist. Your recipes never disappoint! Are you sure you meant baking soda? They tasted just about as good as they smelled. only change I made is that due to an almond allergy, I ground raw unroasted sunflower seeds instead. You could try adding more sugar for sweetness or maple syrup. (Vegan) butter-free xo, I make these multiple times every fall. I made these today and substituted applesauce for the oil. These look amaazzzeballs! Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. Such a great comment! Tender, flavorful, and naturally sweetened. Next time around, do you have suggestions? They were perfectly balanced with texture, sweetness, moistness and spice. Thanks for a great recipe! These are SO delicious! xoxo. Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? Preheat oven to 350°F. These Gluten-Free Vegan Chocolate Chip Pumpkin Muffins are fluffy, chocolatey, and full of warm pumpkin spices! Wow! dear author, have any videos to make this recipes? 11 hours ago. This looking good. Thanks! Whisk together until just incorporated, making sure no flour patches remain. I subbed wholemeal flour, lowered the sugar and added more pumpkin instead of mashed banana. Love this site!! That shouldn’t matter. I had to make a ‘chia egg’ and it worked a charm. I used Unbleached All-Purpose Flour and used half a banana (which was slightly more than 30 gms). Oh my! I want to make this for Thanksgiving using a mini muffin pan. Amazing! Hi, would substituting fine cornmeal instead of the gluten free flour blend work ok in this recipe? These muffins are so good!! These muffins are very comforting while self-isolating and just what I needed. Thanks! Thank you!!! And used Earth Balance vegan butter instead of coconut oil in the streusel. Thanks. See more ideas about Eat, Recipes, Food. I couldn’t find the muscovado sugar so I used brown sugar. Your recipes have become my go-to recipes for all things vegetarian/vegan, and your website is the first I recommend to any vegetarian/vegan (newly minted and veteran) friends who ask for recipe ideas. Thanks so much for sharing, Lynn! Gotta see which ones I love the most, I will be impressed if any can top the pumpkin ones! I LOVE these muffins!! That’s worth a shot. Thanks! Having one of these was exactly like indulging in one of the butter and sugar filled muffins I used to eat. Dear Dana, So glad you liked them, Beth! And subbed that for the syrup and it worked out great. Just made these with the coconut oil in the muffins, came out absolutely phenomenal!!! :-). These were great!! I’ve had to vow to only make them every 2 weeks! This is the third or fourth one I’ve tried; all great! Used real pumpkin puree frozen from fall. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Such a rich spicy flavour! These pumpkin muffins are really good. I got 11 muffins out of it! I LOVED this recipe. I will only make them in batches of 2-3 times the number because they disappear so quickly. That should work! I’m allergic to bananas. I have never left a recipe review but these were simply so wonderful that I had to. I also appreciate that the topping wasn’t way too much…in fact it was the perfect amount. YUM! I’ve made these twice now, I love the texture and flavor but they’re not as pumpkiny as I’d like them. Another nut or seed meal should work well! Made with just 6 ingredients, this pumpkin pie smoothie is a delicious and healthy treat. Has anyone substituted sweet potato purée (orange or purple) for I lean more vegetarian than vegan and we have chickens so here are the substitutions I made: 2 small eggs (from my young chickens :-) I have made these muffins many times. Best texture in a muffin ever, and I’ve baked quite a few over the years. :). very very good :), We’re so glad they turned out well! You could cut back on the water a little bit! Let me know if you give it a try! Freeze for longer term storage. I omitted the banana and added a whole can of pumpkin. Thank you for sharing such an amazing recipe! I’m so excited to try this recipe! Minimalist Baker: Pumpkin-Apple Muffins June 19, 2015 June 23, 2015 / cgchandler3 I just recently got my wisdom teeth out (oh the joys of that), so my diet has been nothing but soup and apple sauce! Another delicious and easy 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. Firstly, thank you so much for making my vegan lifestyle so tasty! I used apple sauce instead of oil, I skipped the sugar completely (I did keep the maple syrup as noted in recipe), added one entire banana (not sure how many tbsp that would be), 2 eggs instead of flax, I didn’t have almond meal so I did almond flour -however I did keep the 1/2 cup of water, and last change I made was using Cassava flour in place of the GF flour. Flavor are fantastic c. of pumpkin puree topped them with coffee vegan pumpkin muffins minimalist baker the recipe new to. Prep for a brunch today and they turned out delicious making 40 of these, the –. 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