I also didn’t have almond flour so used white rice flour and gf rolled oats and still came out great!! Thank you. Thank you, Dana, for yet another great recipe! Love love love what you do. I’d like to try substituting either more fruit or pumpkin, but I’m not sure how that will affect them. This way, all sweetener is mixed evenly. Delicious! Aw, thanks so much for sharing, Tiffany! I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. The topping is to to die for. I found them to be moist and flavorful. Whisk until well incorporated. I made these with all the ingredients except I subbed unbleached all purpose flour for the gf-free blend. But if you give them a try let us know how it goes! I don’t strictly eat vegan food all the time but love the fact that I always have everything in my pantry ready to make these (I often run out of eggs or butter etc.). Could I substitute it? Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. Can I use less oil and sub it with something else? Love your cookbook! And there’s no butter!! Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? Even my husband (who has a strong aversion to any baked goods with the slightest dryness) approves. We’re so glad you enjoy them, Jen! Coconut sugar used. Prepare flax egg in a large mixing bowl. They’ll make a great breakfast-to-go meal or a healthy afternoon snack. while just one bowl, they are quite the dance to make. Thank you for sharing such an amazing recipe! Hmm, I would just leave it out and add in either apple sauce or a little more pumpkin! I made a few adjustments based on what I had on hand. You ARE a good cook. Thanks for sharing this! When you need remarkable suggestions for this recipes, look no better than this checklist of 20 finest recipes to feed a crowd. If I were to use real eggs….what is the equivalent for 1.5 batches flax eggs? Love them both ways. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. Whoop! Applesauce can work but it doesn’t have the same binding qualities. While these muffins looked amazing, I was a tad hesitant to try them. I may have even left a review before but back again to tell everyone how phenomenal they are. I just made these for Halloween and there were terrific! Thank you!!! That said, I’m wondering if you have any suggestions for how to lower the fat content. Next time I will add a little more topping to each muffin and maybe more pumpkin to get more of that pumpkin flavor. xoxo. I used applesauce instead of banana, olive oil instead of coconut oil, all purpose flour instead of gluten free, and slivered almonds in the crumble. I need to make a double batch next time! And they were delicious! My partner isn’t a big pumpkin fan and I think he’s been converted. Hello! They’re: Crumbly I’m wondering if anyone has made them without any sugars/syrups? Thanks for a great recipe! I didn’t need to add anymore liquid as the batter was perfect. Literally just making these right now! Firstly, thank you so much for making my vegan lifestyle so tasty! Thanks so much for the lovely review! Perfect treat for the Fall! Hope that clears up the confusion! Coconut oil and coconut sugar is the baking love of my life. A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written), (packed // or sub organic brown sugar or coconut sugar), (or sub organic brown sugar, organic cane sugar, or coconut sugar), roughly chopped pecans, pepitas, or walnuts. 1 tablespoon baking powder. This time I was excited to see I had everything to make as written, (although I did use walnuts rather than pecans,)but since I doubled the recipe to freeze half the batch I did not end up with enough maple syrup. I’m bringing them to a mom’s group. Thanks so much for sharing =), I was wondering, for the muffins itself is it necessary to have the 2/3 cup sugar in it, or can I omit that and only put the 1/4 cup maple syrup? Hi! Or toss one in the kid’s lunchbox for a special Fall … I think these would freeze well! They turned out incredibly well. I subbed in 2 eggs for the flax eggs and used Bobs Red Mill GF flour. I also doubled the recipe. I suggest reducing (halving or only making 3/4) the topping as most of the topping fell off when I went to eat the muffins. I followed every instruction and put in the exact measurement…..I wonder what caused mine to be more of that consistency? Your recipes have saved our mornings. So good! I used pepitas in the topping, and it worked beautifully. I made a second batch and piped in a vegan cream cheese mixture as filling in the middle of each muffin and then topped with crumble. i also forgot a 1/2 cup of pumpkin (I doubled the recipe) but somehow they still turned out delicious, but not quite with the pumpkin kick i was hoping for. Update: I originally used honey in my first batch, but after finding out it’s not vegan, re-made these muffins using maple syrup. I used whole wheat flour instead of almond meal, but that was the only substitution. Hi! The shape was perfect. I have never left a recipe review but these were simply so wonderful that I had to. And because my sweet potato was rather large and I used all it, my muffins were a bit squishy but it didn’t make the slightest difference! My kids gobbled them up. See more ideas about vegan muffins, vegan desserts, vegan … Made these for Sunday dessert and can’t wait to have them with coffee in the morning. Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! Thank you for another wonderful recipe. They are as scrumptious today (the day after baking) as they were yesterday. I had to make a ‘chia egg’ and it worked a charm. They were GOOD. Second time making these, the first time was a great hit, although these are packed with sugar. (Used two ovens too!) Excellent muffins; perfect texture! But do you mean 1.5 tablespoons of pumpkin pie spice? I LOVE these muffins!! Thank you for the recipe! Using the applesauce for the crumble didn’t provide the consistency I had expected, however, after baking it was fine. thank you so much for this recipe! Is there a substitute for the almond meal? Hard to believe I wasn’t always the big pumpkin fan I am now. So delicious! Absolutely making these for a family gathering over Thanksgiving. I used half a cup of GF oat flour and half a cup of GF buckwheat flour. I will make again and continue to experiment with alternatives to the oil as we follow Engine 2. Tender, flavorful, and naturally sweetened. See more ideas about recipes, baker recipes, minimalist baker. We love to make them as mini muffins to share on play dates. I have made these so many times and it is always amazing! Up the flax egg quantity? I have been converted! Great recipe and very easy to modify – I actually subbed several things and the muffins came out AMAZING. I despise banana even the slightest hint. Thanks for sharing! Love this recipe! They turned out delicious and made my kitchen smell so yummy! Fluffy, savory white bean hummus infused with pumpkin, lemon, and crispy garlic and sage! I like to make things our resident vegan can enjoy too. But I know I can always come to your blog for something easy and delicious when we need a treat. Would it be possible to use this recipe for mini muffins for a baby? Let set for 5 minutes. First time as recipe described. today I was blown away, these were moist, not dry at all, but still well cooked. So so good. These are delicious. Just updating! If you give this recipe a try, let us know! Thanks so much for sharing! I used Unbleached All-Purpose Flour and used half a banana (which was slightly more than 30 gms). It is vegan, paleo, gluten free, dairy free, creamy and perfectly thick. The best gluten free vegan muffin I have tried yet, yummy! If needed, use a rubber spatula to fold in the last bit of flour. I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. I’m going to add diced apple to these next time I make them. Not sure what it’s for, the batter was pretty moist. Though I omitted the water. Nov 9, 2015 - 1-bowl vegan pumpkin muffins with pecan crumble! That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. Thank you! xoxo! Very moist and a great density (which really was nice for gf baking). Let us know if you do some experimenting! Dear Dana, The batter will be thick. Hello, That modification sounds incredible! Would love to try them. x. WOW does that crumb topping look incredible!! I’ve made this recipe twice with a third batch coming this weekend. Hi Hannah! I’m going to bake these as soon as my bananas are ripe! Add water and whisk once more. We used a full cup of strained homemade pumpkin puree because I didn’t want to waste it. A keeper! Love your recipes but most contains oats which we can’t have. Other suggestions? She is raving! See more ideas about Eat, Recipes, Food. Don’t apologize for the pumpkin. The fact they are GF and V makes them so easy to share. We’re so glad you enjoyed them, Nicole! We’re so glad that worked well! made these today and they are delicious!!!! Yay! These muffins are now cooling but I can’t wait and want to eat them RIGHT NOW!! ; In a large bowl, add all the wet ingredients: pumpkin, coconut oil, … Yum! ?‍♀️Make the blend and from there add what the recipe calls for. We’d love to see what you come up with. Love all your recipes! I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time. And subbed that for the syrup and it worked out great. Yay! Would it be bad to put the streusel on the muffins before baking? I’ve had a few disasters but these were absolutey amazing! Or can I skip this part? I used amaranth four and it worked great! I added pumpkin seeds and next time will add sultana raisins too? Even when I mess up the recipe like I did today (I forgot the maple syrup!) Today we’ve got these pumpkin babies in the oven and I’m sure they won’t last long either! I did make a few modifications. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! we still end up with something yummy. Turned out great!! very very good :), We’re so glad they turned out well! Even my kids, who aren’t fond of pumpkin anything (silly children! I’m on a diet D: I would cut down on sugar in the actual muffin to reduce calories. I added vegan chocolate chips too because, well, duh…Chocolate!! I also wanted to let you know I shared this recipe in a roundup on my blog! It’s super helpful for us and other readers. But this recipe makes me believe that delicious GF + V baking is possible at home! The tops were just right, with a slight caramelized chewiness on the edges. Too late to change the outcome and we will eat around the centers? I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! Can you use regular or whole wheat flour in these if you aren’t gf? Thanks! This recipe makes the perfect treat with a nice cup of pumpkin spice coffee or maple, apple cider tea. I’ve made these twice now, I love the texture and flavor but they’re not as pumpkiny as I’d like them. Thanks :). The perfect healthy snack or breakfast! Will I have the same outcome, or is there any adjustments I should make to the recipe? They are sooo fluffy and light! Minimalist Baker-These raised beautifully. Made a batch of these pumpkin muffins yesterday for lunches in the week ahead. Thanks Dana !!!!!! Wow! Are we looking for the dark kind or the light kind, or does it not matter? 11 hours ago. Need help? I was going to use a friend’s oven but was just wondering if the batter would be compromised if I mixed enough for 40 muffins and refrigerated it in between putting each batch in the oven? pumpkin recipes can be challenging for me to bake thoroughly + i found this recipe very easy to follow + easy to execute. Our’s came out soooo yummy, but they’re very crumbly (fell apart). 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. Used homemade roasted pumpkin and another one in the oven now so I can make these again! I used slightly more than 3/4 c. of pumpkin puree. You never cease to amaze me. Hope this helps! Nice crumb to these muffins. Brilliant recipe ! I’ve make them with less sweetener and they are still lovely. Banana binds and adds sweetness. Love the additions, Sarah! Author: Minimalist Baker Recipe type: Muffin Serves: 12 muffins. Switching to gluten and egg free has been challenging especially when it comes to baked goods. I am also dairy free but not vegan so I subbed two eggs for the flax eggs, they turned out perfect! Amazing! Definitely 5 stars. The only change in the crumble is replacing the Coconut oil with Walnut oil. Oct 11, 2012 - 1-bowl pumpkin apple muffins that are vegan, healthy, and seriously delicious. Thanks for sharing! You should seriously consider changing your moniker. Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. ate two today with my lunch – WOW. Whoop! I had never tried using a flax seed egg before but it worked really well!! I usually just add a splash of water if I feel like the batter is too dry but also made without water and no matter what they turn out great. I’m brand new to baking and to plant-based cooking, so your blog is a dream! Hi Marina! I would also make sure to mix all your wet ingredients first properly, whisk for at least 1 minute to two. :). I tent to use olive oil only for salad dressings and as a finishing oil. When it comes to making a homemade The top 20 Ideas About Vegan Apple Pie Minimalist Baker, this recipes is always a favorite A hefty dose of both cinnamon and nutmeg make the muffins … They have been nourishing our growing family for the past years. also the crumb topping is what makes these muffins excellent, if you’re reading this and you’re planning on making these muffins INCLUDE THE TOPPING! I think they’re a great breakfast or snack for fall. Any help would be so appreciated! My boys LOVED this. I can eat it all year long—I never get tired of it. Could I use oat flour instead of the GF flour blend? I made 11 smaller muffins out of the mix and have made them two more times since then. AMAZINGLY GOOD! I had enough batter for 12 muffins. Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. You can also subscribe without commenting. I live within a couple hundred feet above elevation and they were done at exactly 27 minutes. The topping is delightful and the muffins taste like autumn: warm, spicy, caramel tones and not too sweet. I am so grateful you took the time the perfect this recipe, these muffins are SO good. We suffered through alot of gross muffins in the last few years I’ve been GF-not yours. They have all come out great! a little on the denser side, but I don’t mind. A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. Not more spice but actual pumpkin. I went gluten free 4 years ago and make muffins all the time, my husband agrees that these are hands down the best. As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! Baked for 29min and came out fully cooked, a little browner than golden. Hi, I am about to make these but I would like to use real eggs. It’s a very forgiving recipe and I’ve tried other modifications before settling on the favorites above. I’m allergic to banana, is there’s any substitute for it? (I also topped them with chopped walnuts xx). vegan pumpkin muffins with chocolate chips, One Bowl Gluten Free Vegan Pumpkin Bread Recipe, Pumpkin Chocolate Chip Oatmeal Breakfast Bars (Vegan), Pumpkin Pie Overnight Oats Recipe (Vegan), I use this ice cream scoop to create beautiful domed tops. My guests were asking for the recipe! But……. Thank you so much for sharing this lovely muffin recipe. window.__mirage2 = {petok:"9efff37bdd06f5e9fe0e74e54f460061c8711127-1608931629-86400"}; I will let you know of the substitutions made as many people have asked what you can do instead of almond meal (daughters school is nut free). the DIY blend recipe I include yields a larger amount so you can use it again in the future! 2) Any substitutes for your GF flour that do not include gluten or potato starch? Made these this morning and they are drool-worthy! Of course every recipe I follow and find on here is a success. You make me feel like I’m a good cook!! Pumpkin muffins are one of my favorite things about fall, so I’m definitely going to try yours out! And maybe try to stretch it so that it makes more than 9 muffins. The crumb topping makes these muffins, in my opinion. So delicious! Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Pumpkin-y Thank you for all ur yummy recipes! xo. Delicious! :). Hope this helps! Aw, yay! I am ready to process this recipe. xo. xo. Tender and delicious. Then again banana is not a flavor that ever bothers me. Thanks so much for sharing, Felicia! The baking powder had them rise more, turning out fluffier, too. 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! Let me know if you give it a try, Laura! 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 :). Ok – so I changed a few things as I didn’t have all the ingredients. That’s kind of common but I just wanted to ask. I’m so excited to try this recipe! On Friday my two kids ate a dozen of your banana oatmeal muffins (the 3 yo pooped about 5x-sorry for the mom talk). I posted a similar recipe on Thursday! (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.). Couple changes I made that ended up being great: 1) subbed the banana for just extra pumpkin of the same amount, 2) used real eggs instead of flax eggs (my family isn’t vegan, so I just measured out 1 1/2 eggs with ounces and it ended up working great), 3) did coconut sugar and then honey in place of the maple syrup. Big fan of your recipes! This is not only healthy its super. Delicious muffins! Combine the wet ingredients with the dry, mixing until you have a uniform batter. I used 2 extra tablespoons of mashed banana and left out the olive oil to lower the fat content, too. Maybe only keeping the sugar in the crumble topping, for example. You can definitely cut down the sugar if you prefer it that way. Just a tip for any other bakers who don’t read the recipe all the way through like me before they start: if you are making the diy pumpkin pie spice blend because you don’t have any – not all of it goes in the muffins. I lean more vegetarian than vegan and we have chickens so here are the substitutions I made: 2 small eggs (from my young chickens :-) *Hazelnut meal instead of almond meal, Whoop! I don’t tell people they are vegan+gf and they never know! I used my square muffin tin, yielding 12 little jewels, and baked for 26 minutes. This is my new favourite pumpkin muffin recipe. These muffins are amazing!!! I just made these and they’re absolutely delicious!! And while I’m sure these muffins are wonderful, I will be giving them a pass for this reason. Xo. Thanks for sharing! They’re moist and flavorful, plus the topping adds a nice crunch! Hi Giovonne, we think that might impact the texture too much- they will end up more dense. Hi! 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? Could I sub with coconut oil? Hi Brooke! OMG. Added to my list! Thanks! A perfect fix for pumpkin cravings :). I highly recommend this recipe! I use Pamela’s gf flour and only 1/2 cup of brown sugar (instead of the muscovado). Eating this with a healthy pumpkin spice latte is the best Sunday morning breakfast ever :). Or maybe my safflower oil as opposed to olive oil did something? I know having sugar can sometimes have a function, that’s why I want to be sure. I have a lot more pumpkin enthusiasm to exert before this year is over. prep, prep, prep is my advice to those attempting. Having one of these was exactly like indulging in one of the butter and sugar filled muffins I used to eat. Also, for those of you who hate banana, I really can’t taste it in the finished product, what with all the spices. Thank you! //