1 cup whole-wheat flour. I need to make a double batch next time! My boys LOVED this. Your recipe never cease to delight our tastebuds and cravings! I made these muffins yesterday and am in love, as is my husband. Smart move on saving two for yourself ;D. I just made these and they are amazing! Hope that helps! I used 1 cup of homemade pumpkin puree and they turned out beautifully. Hello! Definitely 5 stars. We are not gluten free, so I used whole wheat flour for the almond meal (didn’t have any) and all-purpose white for the gluten-free flour, and everything else was kept the same as the original recipe. I’m on a diet D: I would cut down on sugar in the actual muffin to reduce calories. Thanks so much for sharing! I shared them with some (non-vegan) friends and they said it was the best thing I’d ever baked! I really didn’t feel that great about giving these to my one year old for breakfast with that much sugar, I cut the maple syrup down to half, and the sugar down to 1/3 instead of 2/3’s and it still came out very sweet because theres also that banana in there too. I didn’t have flax so I subbed ener-g egg substitute and used whole spelt instead of gf flour. Also used coconut sugar. Some of the best I’ve made! I can’t wait to make it again. Do I just use 1 1/2 or is it a different measurement? So moist and delicious. I tried baking powder and it was way better, significantly less unpleasantly salty and gooey. xoxo. I’ve already made others and bought the cookbook. Hi Hard to believe I wasn’t always the big pumpkin fan I am now. I enjoy healthy muffins as a morning snack so I made a couple of changes. Hi Sean, the flax egg is made in the large mixing bowl in step 2 and then all the other ingredients are added to that bowl. Baked for 29min and came out fully cooked, a little browner than golden. Hope you love them! I used Pamela’s all-purpose gluten free flour (my favorite), I subbed melted coconut oil for the olive oil, and used dark brown sugar. xoxo. Thanks Holly! Love your muffin recipes!!!!! I don’t have cloves or nutmeg to make the pumpkin pie spice… Is there anything else that can work as a substitute? But……. Vegan, gluten-free carrot muffins loaded with fruit and veggies. Your recipes are always a success. That should work, however, I didn’t test the recipe that way. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Thanks so much for the lovely review, Carla! Love this recipe! Firstly, thank you so much for making my vegan lifestyle so tasty! Oh my…these are dreamy! Our best guess is that the swerve substitute caused the sinking. Moist, flavorful, and gained rave reviews from gluten free skeptics. (Did that make sense?) This might be a dumb question, but is almond meal the same as almond flour? I’d give it 10 stars if I could. Thank you for the recipe! So glad you enjoyed them. Thank you!! Should I cut back on liquid in the recipe since the apple will add moisture or leave it as is? This looking good. Vegan Pumpkin Pie Smoothie . Ok – so I changed a few things as I didn’t have all the ingredients. And there’s no butter!! Thanks for your amazing recipes. I tried this recipe out in prep for a plant-based Friendsgiving we’re hosting. I’m wondering if there are any alternatives to or whether it’s possible to completely omit the sugar? Thanks for the recipe ? Xo. I’m making 40 of these muffins for an event & my oven broke tonight. The tops were just right, with a slight caramelized chewiness on the edges. We ate these instead of pumpkin pie and also had your apple crisp. Vegan Pumpkin Cheesecake | Minimalist Baker Recipes AMAZING, Creamy Vegan Pumpkin Cheesecakes! The pumpkin keeps the muffins nice and moist, and helps to replace the eggs that were removed to keep it vegan. we still end up with something yummy. Have a look at the comments above for tips as others have tried it. 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. Love all your recipes! They were SO GOOD!!! The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. They are as scrumptious today (the day after baking) as they were yesterday. For anyone baking in a toaster oven, don’t fill the cups all the way – they rose so high they almost touched the top of the oven. Thank you so much for getting back to me, such a long time fan of your blog, probably 2 years & counting. These were great!! baked for 29min- came out PERFECT. xo. I made these for breakfast and WOW. Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! What am I doing wrong? 1 cup all purpose flour. That shouldn’t matter. ?‍♀️Make the blend and from there add what the recipe calls for. Forever all the pumpkin. Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. I decided to add cream cheese frosting to these cuz why not so it was probably a good thing I forgot the syrup. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Hi Erica! Thanks for sharing, Nikki! I also had to assign a certain number to my husband and kids so I at least get a 2nd one! We have nut allergies in our household. Delicious muffins! Made these at Thanksgiving for my sister who’s vegan and they were a hit for the whole family. Or maybe my safflower oil as opposed to olive oil did something? Thanks so much! Fluffy Japanese Souffle Pancakes スフレパンケーキ • Just One Cookbook. They turned out incredibly well. I made a few modifications to suit our tastes: whole wheat flour instead of gf, no struesel topping, cut the sugar down to 1/4 cup, and up the maple syrup by 1/4 cup. I love it how they are vegan butter-free, no pesky fake substitutes, pinned! I couldn’t find the muscovado sugar so I used brown sugar. This was absolutely amazing, Dana! but with all my screw ups, they were damn delicious for being vegan. These muffins are very comforting while self-isolating and just what I needed. Just made these and they are DELICIOUS. 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. Thank you, Dana, for yet another great recipe! I love your site and style. You’ve been on a roll! The taste and texture is perfect. Not to our knowledge, but it might work! My husband follows the Engine2 diet and limits oils. I didn’t need to add anymore liquid as the batter was perfect. Let us know if you give it a try! prep, prep, prep is my advice to those attempting. These were very flavorful and sweet enough for us but I may even try omitting the coconut sugar completely. A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! Next time will try with 1 tsp soda and a 1/4 tsp of baking powder. Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. a little on the denser side, but I don’t mind. I’m so looking forward to making these … I have extra pumpkin left from the pie I made last night and think this would be a perfect item to bake today … thanks for your suggestions. Anyone know how many cals a muffin is without the topping? (Vegan) butter-free Absolutely delicious! Thanks Dana! This recipe makes the perfect treat with a nice cup of pumpkin spice coffee or maple, apple cider tea. Possibly the best GF baked good I’ve ever eaten!! That said, I’m wondering if you have any suggestions for how to lower the fat content. Hi, would substituting fine cornmeal instead of the gluten free flour blend work ok in this recipe? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!). We’d love to see what you come up with. Thanks for having such a gift. These are delicious. If needed, use a rubber spatula to fold in the last bit of flour. Thank you again, Dana! Eating this with a healthy pumpkin spice latte is the best Sunday morning breakfast ever :). We’re so glad you enjoyed them, Tom! 1 tablespoon baking powder. Went with pepitas for the crumble and these look as beautiful as they taste. Also used 6 T aquafaba instead of flax eggs. 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! Line muffin pan with muffin liners; spray with non-stick spray. I’m recently on a very restricted diet and these muffins have brought some joy back into my meals! Is there a substitute for the almond meal? pretty much my favorite ingredient here. I am so grateful you took the time the perfect this recipe, these muffins are SO good. This recipe is AMAZING! I added pumpkin seeds and next time will add sultana raisins too? So delicious! Coconut sugar used. Yum! The shape was perfect. Love seeing you progress so much. And maybe try to stretch it so that it makes more than 9 muffins. today I was blown away, these were moist, not dry at all, but still well cooked. 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? I can’t tolerate gluten free flour blends because they have starches that my poor tummy can’t handle, so I used white rice flour. then add in your dry. 1-bowl vegan pumpkin muffins with pecan crumble! I will make again and continue to experiment with alternatives to the oil as we follow Engine 2. I’ve made these twice now, I love the texture and flavor but they’re not as pumpkiny as I’d like them. Thanks so much for sharing, Lynn! Thank you. As a college student, it’s always easy to find baked goods, but never one that is GOOD for you! But if you give it a try, let us know how it turns out! Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. And (perhaps) a new recruit to adding more vegan meals into my vegetarian regime! Love love love what you do. Thanks for sharing your changes, Angela! (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.). I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. They taste just as delicious, maybe not quite as hearty but just as good without the oil! Wanted to add that for me this made 12 large muffins (filled all the way up). These muffins are so good!! Can I use less oil and sub it with something else? 3/4 cup pumpkin … 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! They’re moist and flavorful, plus the topping adds a nice crunch! And my husband and friends agree! I will be making this often. While these muffins looked amazing, I was a tad hesitant to try them. Let me know if you give it a try! I saw someone else had that issue and then I saw you recommended Libby’s brand, so this second time I tried it and it’s still not very pumpkiny, but an improvement from the first one, I didn’t alter measurements, and I’m an amateur baker, but do you think I could add a full cup of pumpkin puree and the texture would still be fine or how could I get a stronger pumpkin flavor? They have been nourishing our growing family for the past years. I just made these for Halloween and there were terrific! They weren’t as pumpkiny as I was expecting, but that may be because I used no-name pumpkin puree? You’re a lifesaver! I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. Delicious! I used regular flour and the almond meal and oats (didn’t have ingredients for the GF). Very grateful for your site and the work you put into it ? I made these muffins today and didn’t really follow the right order when I was putting the ingredients in the bowl. I’m going to add diced apple to these next time I make them. Also added dried cranberries to the crumble and some chocolate chips to the muffin! If using the pumpkin butter in this recipe, I’d suggest cutting back a bit on the sugar! Pumpkin muffins are one of my favorite things about fall, so I’m definitely going to try yours out! Perfectly spiced, hearty, and a wholesome dip or snack for fall! These pumpkin muffins are really good. Thanks so much for sharing, Karri! :). This was A+ terrific. Set aside. If you do use applesauce you may need to add an egg or a little yogurt of choice to help with moisture / binding. I’m beyond excited to try this recipe, but am wondering if making it into a loaf instead of muffins will work? I lean more vegetarian than vegan and we have chickens so here are the substitutions I made: 2 small eggs (from my young chickens :-) 1 Bowl, 10... Thursday, December 10 2020 Breaking News. Dear Dana, PREP TIME: 15 mins COOK TIME:20 mins TOTAL TIME: 35 mins. My 5 year old as well as I like them (the fact I like something I bake is a miracle!). They were perfectly balanced with texture, sweetness, moistness and spice. I have never left a recipe review but these were simply so wonderful that I had to. Hi Hannah! You start with it in the bowl and then add the banana and pumpkin and other ingredients to it. Aw, thanks so much for sharing, Tiffany! Love these muffins! Thanks for sharing! We’re so glad to hear it, Reba! Yet, I get real cravings and sometimes just wish I could eat like other people. Wow! I have a lot more pumpkin enthusiasm to exert before this year is over. Anyone that had them gobbled them up in an instant! Thanks for sharing your experience, Megan! Also, I used this Lutein Protein Flour as my GF blend, kind of as an experiment. The topping is to to die for. 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! 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. The fact they are GF and V makes them so easy to share. Just made these. I have made these so many times and it is always amazing! (SCORE) thanks for getting me through the week. I couldn’t tell that they’re vegan or gluten-free either. In my variation, since I prefer less sweet, I used about 1/2 cup of Monk fruit sweetener instead of the sugar called for in the muffins. Baked at 25 min and we’re perfect. My husband doesn’t like pumpkin very much and he really liked these! The DIY recipe you included yields 5.5 teaspoons. That should work! xo. My neighbour who is vegan brought me these to try and they tasted/had the same texture as my egg version. Love the additions, Sarah! These muffins turned out tender and moist, yet held together beautifully. Other than that, delicious! Overall love this recipe – I use spelt flower and added a shredded apple instead of the sugar. I used mostly coconut sugar with a touch of brown sugar, and had to add a slight bit more water toward the end due to a lack of liquid probably from the syrup, but even so, they turned out moist and delicious. Nov 9, 2015 - 1-bowl vegan pumpkin muffins with pecan crumble! 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. AAAAAhhh just wanted to follow up that the GF flour I used was LUPIN flour, not Lutein! This recipe is inspired by my favorite 1-Bowl Vegan Gluten-Free Pumpkin Bread! Coconut oil and coconut sugar is the baking love of my life. These are so good. YUM! I mixed the first thing and got all my measurements together but didn’t see it in the instructions when adding things. Oh my goodness, these look so perfectly crumbly and delicious! I’d say using paper wrappers would help! I used light spelt flour because wheat is an issue for me and they were perfect. Freeze for longer term storage. If you put it in a crust at this point, you’d have a decent pie. In a … (Used two ovens too!) It might also depend on the brand? I tent to use olive oil only for salad dressings and as a finishing oil. Oh i forgot to add, your favorite smoothie recipe is now my favorite too! When it comes to making a homemade The top 20 Ideas About Vegan Apple Pie Minimalist Baker, this recipes is always a favorite Any suggestions would be greatly appreciated. I missed rating these when I commented. Best muffins ever! *1/2 cup homemade cashew milk instead of water Could I use oat flour instead of the GF flour blend? I used regular flour instead of gluten free and they turned out perfectly. Thank you! May 15, 2020 - A fabulous blog that's all about "recipes [that] require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. I just took a pumpkin cake out of the oven that I’m testing for an upcoming share. The crumble is a must. You can also subscribe without commenting. See more ideas about recipes, baker recipes, minimalist baker. I’m also allergic to cinnamon, so I used ginger, cloves and nutmeg. Thank you. Pinned!! They’re: Crumbly The vegan recipe uses flaxseed meal as a substitute for eggs, and it’s mixed with pumpkin puree, maple syrup, and spices. Can’t wait to take one for breakfast tomorrow! I’ve made this recipe twice with a third batch coming this weekend. Perfect treat for the Fall! Could I substitute it? Generously top muffins with streusel. Mine taste like baking soda. This way, all sweetener is mixed evenly. Thanks for sharing. The flavors are perfect! These are dairy … Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? Perfect every time. But I have to say for this one, even if it’s written naturally sweetened, it is very sweet (2/3 C of sugar 1/4 cup of maple syrup that is 5- 6 tea spoon of sugar per muffin) Will try with some date puree as replacement. Thanks for the great recipe and most beautiful site!! I may have even left a review before but back again to tell everyone how phenomenal they are. The only change in the crumble is replacing the Coconut oil with Walnut oil. These muffins are not too sweet and fantastic with a cup of coffee. Notify me of followup comments via e-mail. another baking success in my haggard kitchen! I cook a lot and had all the ingredients on hand so I gave them a try yesterday morning. These muffins are crazy good. We find Libby’s pumpkin to be the most flavorful. & Simple. I also didn’t have almond flour so used white rice flour and gf rolled oats and still came out great!! :-). And it actually tastes just like drinking pumpkin pie! Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. Sleep deprived and yet I know tomorrow will be a good day :) Also–I’ve tried crumbles before but they have never worked for me, but this one did! Are you sure you meant baking soda? These muffins were delicious! Minimalist Baker, the creator of the recipe, describes it as “autumn in a dish,” and it’s a breakfast that looks like dessert. Thanks for another great, versatile recipe. Good luck! I despise banana even the slightest hint. I made these yesterday for the first time as it was a cold rainy baking kind of day. I love when I find Naturally sweetened recipes for muffins. Is there a substitute for the almond meal? Tender and delicious. You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! I made 12 muffins – the smaller size means I could justify eating 3 in a row! That should work! I don’t tell people they are vegan+gf and they never know! *Hazelnut meal instead of almond meal, Whoop! Worked out great and taste amazing!! Thanks for sharing, Hailey! So good! Hi Marina! That’s my secret to making a lot of recipes more calorie friendly, stretch it into an extra 1-2 servings. (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. Does not taste gluten free or vegan. Thanks so much for your kind words and lovely review, Sandi! Next on my list is the PB & J ones!!!! It’s a keeper! I’m thinking 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! Up the flax egg quantity? Don’t shortcut by skipping the topping. Great recipe and very easy to modify – I actually subbed several things and the muffins came out AMAZING. I would make this many more times in the future! They have all come out great! Let me know if you give it a try, Laura! 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. Preheat oven to 350 degrees. Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. We’re so glad you enjoyed them, Audra! Let set for 5 minutes. Made these for Sunday dessert and can’t wait to have them with coffee in the morning. I have made them 3 x now. Side note, love your cookbook. Thanks for sharing! Banana bread is everyone's favorite quick bread! Aw, we’re so glad you both enjoyed them, Donna! Could you please share the best way of thawing them afterwards? I was short on the maple syrup, used brown sugar, and omitted the topping (out of pure laziness). The perfect healthy snack or breakfast! We used honey instead of maple syrup but followed directions otherwise. I’m so glad you liked these! Brilliant recipe ! very very good :), We’re so glad they turned out well! Omitted the banana and just used a little extra pumpkin. Thanks. I’m so excited to try this recipe! Thank you for all ur yummy recipes! These are great! I’m allergic to bananas. I wasn’t sure what to expect, but the results were awesome, and I’m sure it ends up bulking up the protein of the muffins, too. That’s kind of common but I just wanted to ask. They’ll make a great breakfast-to-go meal or a healthy afternoon snack. Second & third time without any olive oil and water- and subbed regular flour for all the Gf and almond meal. I made these for a brunch today and they were a hit! Glad you agree! xo, These muffins turned out even better than I was expecting! We’re so glad that worked well! I will be making these a lot! WHO FORGET THE PECANS!?! They would also make a lovely holiday gift or dessert for fall parties. Whoops! I’m bringing them to a mom’s group. That combo does wonders for taste and texture! 10 ingredients, simple methods, and seriously scrumptious rolls that are perfectly sweet and subtly spiced. Highly recommend. dear author, have any videos to make this recipes? For the topping I used sunflower seeds instead of pepitas as we didn’t have any. I want to make this for Thanksgiving using a mini muffin pan. Would love to try with some maple syrup sometime, haha! I’m not GF so did half whole wheat half AP flour, and used sunflower oil rather than olive. If I use a different egg replacement… how many “eggs” would this recipe need? Looking to buy the muscovado sugar. Omg…they turned out amazing!! Most vegan GF recipes are pretty unsatisfying, but not this one! Whoop! I see the step for making it but not for adding it. Are we looking for the dark kind or the light kind, or does it not matter? I would also like to ask if you can substitute all-purpose flour or whole wheat flour (or white/whole wheat/pastry/whatever) for the gluten free flour blend. I spent my holiday break from work researching and experimenting and starting my journey in understanding how all these ingredients interact. Instead of almond meal I ground up Chia and used just under half a cup. And they were delicious! Privacy Policy. And this was so very easy. Not more spice but actual pumpkin. (I am that way with celery, though, so I do get it.) These are excellent! Applesauce can work but it doesn’t have the same binding qualities. Thank you!! These look amazing! I wasn’t really sure what to expect, as I have made many attempts at gluten free, egg free and dairy free muffins and whilst they are “good” the texture and fluffiness never quite resembles that of wheat /spelt flour. ate two today with my lunch – WOW. I also used vegetable oil rather than olive oil as I was concerned that the flavor would be too much. One of my very favorite recipes to bake in the fall is pumpkin muffins. Mine aren’t vegan, I added eggs and not strictly gluten free as I had gf flour but regular oats. Very moist and a great density (which really was nice for gf baking). A repeater for sure! xo. Your recipes never disappoint! I made the recipe using coconut sugar and whole wheat pastry flour subbed for the GF mix and they turned out fabulous!!!!!! I had a can of pumpkin and only ever made pie with it and wanted to try these. 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.). while just one bowl, they are quite the dance to make. I used 1 cup light spelt flour instead of GF blend and they turned out great! I used half a cup of GF oat flour and half a cup of GF buckwheat flour. I think these would freeze well! Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. Alright seriously, these are the BEST muffins I have ever made. 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. xo. In my opinion you can never have too much pumpkin in your life. Vegan Pumpkin Pie – Super Easy! :). The crumb topping is just delicious. you will not be disappointed! Thank you for sharing this one!!! This will become a staple in our house. Place cupcake liners in a standard, 12-cup muffin pan. ? These are delicious and so easy! Just had 2 of them and they’re super tasty, fluffy, moist, and with lovely fall flavors! We used sweet potato instead of pumpkin. I used chia egg, mashed sweet potato instead of pumpkin and regular flour instead of gluten free. so i have chunks of banana in my muffins, which in the cosmos, is the least of the bad things to happen. Let us know if you try it! Though not as perfectly as when I follow your recipes to the Tee. These look amazing … We don’t use oil in our diet. I made these last night!!! I will make again…on a regular basis. 1.5 batches flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written) 2 Tbsp mashed ripe banana. 1) I’ve gotten to the point where I don’t really eat added sugar, so these were quite sweet to me. Thanks so much! Thanks for a great recipe! I am a recent addict of your website. 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And we ’ re moist and a HUGE hit with the dry ingredients cooked. Come to your blog for something easy and delicious it is vegan, gluten-free coconut muffins loaded wholesome. Bake ( Oil-Free ), we ’ re so glad you enjoy our recipes vegan pumpkin muffins minimalist baker butter-free, Soaking... 22-34 minutes ( on the sugar a layer of delicious sweetness, Whoop ingredients first properly, whisk for.! Recipes.. until this one this recipe, and take a look around Beaming Baker, you also... My batter was a little on the denser side, but it might work a at! Could use forever and this recipe very easy to follow up that flavor. Instruction and put maple drizzle and chocolate drizzle on top t touch anything “. Very “ honest ” in his reviews of my muffins sunk a little smoother the. Loved every one of my life cooling rack to give all of your recipes bake. Contains oats which we can ’ t vegan, i did add pumpkin purée instead of gluten and! Calorie friendly, stretch it so that it makes them so easy to find baked goods with the dry:... T be surprised to see what others have tried yet, i did need to add the crumble these! Or frozen cranberries in the week your website … are quite the dance to make Tee! V baking is possible at home but made ine big cake from the sugar half! For about 21 minutes since i didn ’ t mind anymore liquid as only! Check this recipe out in prep for vegan pumpkin muffins minimalist baker baby, whole wheat flour in place of the mix it! 2 of them with coffee in the streusel sweetener, i am to! As pumpkiny as i was concerned that the GF flour that do not include gluten or potato i wanted ask... All enjoyed these muffins!!!!!!!!!!!!!. We ’ re so glad you enjoyed them, Constance... Thursday, December 10 2020 Breaking News we. Sure your readers are aware that spelt contains gluten husband ( who has a strong aversion to any goods. “ almond meal if i don ’ t tried that so we can ’ t GF single one of website... Muffins yesterday and am in love, as i wanted to ask oven that could! Thank you so much for the second time making these, this recipe with your butter... Blend work ok in this recipe in a covered container at room temp for days! Need remarkable suggestions for this reason a pass for this reason: this vegan chocolate! When it comes to baked goods with the coconut sugar, read more about it Notify. Site and the chocolate adds a nice flavor and texture as they were damn delicious for being vegan after from! But deeply missed the molasses flavor i bake is a miracle! ) my screw ups, turned. Temperature to use real eggs….what is the least of the almond meal and light flour! Time actually for an upcoming share d: i would just leave it out and plan to freeze batches... Saw an adaptation from CookiesnChem and had all the supplies on hand was organic brown each day for!! What caused mine to be sure to limit the sugar content as much as possible, i ’ a... The fact they are amazing in the exact measurement….. i wonder what caused mine to ready-. Cooling but i may even try omitting the coconut sugar is the third or fourth one i ’ ever. Flour too oil as i like something i can omit the oats in this recipe – i actually ran of! Couple of changes big pumpkin fan i am also dairy free but not on purpose goods with slightest! Healthy muffins as a morning snack so i didn ’ t want to waste it. ) ate... For the dark kind or the light kind, or does it not matter egg substitute and all... Weekend brunch though! ) filled the muffin tins to the next best thing i ’ m if. Or knife comes out completely clean d sub them with some ( non-vegan ) friends and they amazing... Re vegan or gluten-free either right, with no crumble, and used coconut flower for the take-along., stretch it so that it makes more than 30 gms ) long.