It’s such a nice flavor and texture pairing with the muffins. And every single one of your recipes I have mada have been such crowd pleasers (cookie dough ice cream!!! Gotta see which ones I love the most, I will be impressed if any can top the pumpkin ones! I made these muffins today and didn’t really follow the right order when I was putting the ingredients in the bowl. We made these for my birthday breakfast – perfect in every way! My boyfriend lost his mind and I feel like a baking prodigy. I’m a huge fan of your website …. we still end up with something yummy. 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 followed every instruction and put in the exact measurement…..I wonder what caused mine to be more of that consistency? I did this. Vegan Pumpkin Muffins – baker by nature. My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. I think they’re a great breakfast or snack for fall. It is vegan, paleo, gluten free, dairy free, creamy and perfectly thick. Wow! I made them with whole wheat pastry flower, coconut sugar and used coconut flower for the crumb topping. That’s my secret to making a lot of recipes more calorie friendly, stretch it into an extra 1-2 servings. dear author, have any videos to make this recipes? Vegan Pumpkin Chocolate Chip Muffins are the perfect combination of sweet and savory. I made these for breakfast and WOW. Such a rich spicy flavour! Thanks for the great recipe and most beautiful site!! Doubled the recipe, used cupcake liners, baked for a little longer than specified, even left them in the oven for a few extra minutes with the oven turned off. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. And maybe try to stretch it so that it makes more than 9 muffins. Thanks so much for the recipe. As goodbye as a pumpkin muffin gets! Ok – so I changed a few things as I didn’t have all the ingredients. I looked at this recipe because my daughter is vegan and I have some pumpkin on hand to use! Possibly the best GF baked good I’ve ever eaten!! So delicious! And make them a day in advance so they can cool and become less crumbly! Thanks so much for sharing! I love your recipe! this is my favorite vegan muffin recipe ever!! We used a full cup of strained homemade pumpkin puree because I didn’t want to waste it. Hey Dana, YUM! It’s so tender, crumbly, and bursting with pumpkin flavor I couldn’t resist turning it into muffins. I legit make this recipe twice a week, with no crumble, and with either chocolate chips or frozen cranberries in the batter. Maybe the extra banana and the regular flour made the batter go farther. Thank you!! Love this recipe! Love seeing you progress so much. Definitely 5 stars. Of baking whole purple or orange sweet potatoes and using that instead. Thanks for the recipe ? Just made these and they are DELICIOUS. xo. *1/2 cup homemade cashew milk instead of water WHO FORGET THE PECANS!?! Banana bread is everyone's favorite quick bread! I used my square muffin tin, yielding 12 little jewels, and baked for 26 minutes. Thanks! And it actually tastes just like drinking pumpkin pie! Or can I skip this part? I would love to try these! We love to make them as mini muffins to share on play dates. Went with pepitas for the crumble and these look as beautiful as they taste. ), Ah, thanks Katie! Enjoy warm or at room temperature. Let me know if you give it a try, Laura! I’m allergic to banana, is there’s any substitute for it? The vegan cream cheese addition sounds delicious too! I made 11 smaller muffins out of the mix and have made them two more times since then. I made these last night!!! We all have pumpkin on the brain. Thanks for sharing something so delicious! I have never left a recipe review but these were simply so wonderful that I had to. Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. Alright seriously, these are the BEST muffins I have ever made. prep, prep, prep is my advice to those attempting. Made two batches last night. Thank you! A friend said they were “the best dessert” he had ever had. I’m bringing them to a mom’s group. I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. Any substitutes for that specific ingredient? And (perhaps) a new recruit to adding more vegan meals into my vegetarian regime! ; In a large bowl, add all the wet ingredients: pumpkin, coconut oil, … Do yourself a favor and make these muffins!!! Date Added: 12/11/2015 Source: Thanks so much for the lovely review! Any help would be so appreciated! 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. In recipes that call for liquid sweetener, I use date purée one for one. We’re so glad you enjoyed them, Angie! These were SO SO SO good. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 … Thank you again for another hit! They were perfectly balanced with texture, sweetness, moistness and spice. Hi Charlotte, we haven’t tried that so we’re not sure. Hello, On Friday my two kids ate a dozen of your banana oatmeal muffins (the 3 yo pooped about 5x-sorry for the mom talk). They are moist, not too dense, packed full of nutrients and delicious. If you do, I’d sub them with something else, either almond meal or more GF blend. Could I substitute it? Any suggestions on sub for the banana. I replaced the oil with Apple sauce and used all purpose flour. Delicious! I just took a pumpkin cake out of the oven that I’m testing for an upcoming share. They turned out absolutely perfect!! I’ve already made others and bought the cookbook. Waaaaaaaay too much sweetener. These are lovely! I’ve made this recipe twice with a third batch coming this weekend. These were the right sweetness. Mar 14, 2015 - Vegan, gluten-free coconut muffins loaded with wholesome ingredients and studded with mixed berries. Beautiful, moist, and flavorful muffin. They were still moist with a hint of sweetness. Ahhhhhmazing! very very good :), We’re so glad they turned out well! 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! I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! Turned out great!! This way, all sweetener is mixed evenly. This will become a staple in our house. These are excellent! Or toss one in the kid’s lunchbox for a special Fall … These were very flavorful and sweet enough for us but I may even try omitting the coconut sugar completely. These are so good. A perfect recipe. I am so grateful you took the time the perfect this recipe, these muffins are SO good. I’m wondering if there are any alternatives to or whether it’s possible to completely omit the sugar? Update: I originally used honey in my first batch, but after finding out it’s not vegan, re-made these muffins using maple syrup. You could also very slightly under bake so they’re more moist. Hello! Thank you thank you thank you! Hi Nicole, we’d suggest all purpose. Lots of failures and a few ‘OK’ products. A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! 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. I just made these for Halloween and there were terrific! I made these muffins this morning and they turned out fantastic. My banana weren’t ripe enough to use, so I left it out. They are amazingly moist and satisfying! 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? I used coconut sugar in place of the muscovado sugar because I didn’t have any and grapeseed oil again because I didn’t have olive oil. I’m a novice baker and was really impressed and proud of these, this recipe is really fail proof. But if you give it a try, let us know how it turns out! Have a look at the comments above for tips as others have tried it. Thanks Dana !!!!!! Perfect treat for the Fall! //]]>. And the easiest recipe ever! Thank you for the recipe! Nothing short of amazing! So so good. Using the applesauce for the crumble didn’t provide the consistency I had expected, however, after baking it was fine. Enjoy! xo, These muffins turned out even better than I was expecting! Generously top muffins with streusel. I have celiac and multiple food allergies so baked goods are usually not something I can eat. I have 3 little ones and we all enjoyed these muffins. Would love to try with some maple syrup sometime, haha! Next time I will add a little more topping to each muffin and maybe more pumpkin to get more of that pumpkin flavor. 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. SO DELICIOUS! But how about subbing pumpkin butter (it’s more concentrated)? And I still have soggy center muffins. 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. Hope that helps! I was wondering if you have an idea on what to substitute banana with. I had to make a ‘chia egg’ and it worked a charm. Good Morning Breakfast Cookies – Vegan Gluten Free Breakfast Cookie Recipe. I had to cook them 15 mins extra but they were soooooooo good! One bowl vegan following the recipe and one bowl subbing out the flax egg with one large egg for my daughter to take to school for her kids cafe party. I have a question- according to the instructions, you said the batter should be “Scoopable.” Thanks for sharing this! Use coconut sugar instead of muscovado sugar. That modification sounds incredible! Oct 20, 2020 - Explore Minimalist Baker's board "yummy eats", followed by 274734 people on Pinterest. Clearly they are a hit! We find Libby’s pumpkin to be the most flavorful. I have almond flour, oat flour, whole wheat pastry flour, whole wheat flour, and general all-purpose flour. Vegan Pumpkin Pie – Super Easy! Thank you so much, your recipes are fantastic! Your recipe never cease to delight our tastebuds and cravings! Make these NOW!! The pumpkin makes these muffins moist and the chocolate adds a layer of delicious sweetness. If you give this recipe a try, let us know! Also used 6 T aquafaba instead of flax eggs. 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 have a lot of it left over from last week! so i have chunks of banana in my muffins, which in the cosmos, is the least of the bad things to happen. Thanks for another great, versatile recipe. This looking good. (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.). Too late to change the outcome and we will eat around the centers? Is there a substitute for the almond meal? And used Earth Balance vegan butter instead of coconut oil in the streusel. These muffins turned out tender and moist, yet held together beautifully. These are delicious!! I have made a number of your muffins and these were the best! This recipe made 4 jumbo muffins and I had to cook them for 39 minutes. The taste and texture is perfect. Do I just use 1 1/2 or is it a different measurement? I have several food intolerances and this recipe is made with 100% ingredients I can eat. Can I make this recipe with your pumpkin butter? Thanks for sharing! The perfect fall snack or dessert! the muffins are DELICIOUS! Such a great comment! Hi, I made these at work this morning (subbing the gf oats for more almond meal as we didn’t have gf oats) and they were amazing. I’d give it 10 stars if I could. Let me know if you give it a try! Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Vegan Pumpkin Pie Smoothie . Your recipes never disappoint! I used 1 cup of homemade pumpkin puree and they turned out beautifully. This is the third or fourth one I’ve tried; all great! Hi! Thanks Dana! I used regular flour instead of gluten free and they turned out perfectly. I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! 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! Thank you! Better than any ‘regular’ muffin I’ve ever had. :). I got 11 muffins out of it! By Beaming Baker . I made these muffins and they are so moist and divine! We’d love to see what you come up with. Love them both ways. Let us know if you try it! AAAAAhhh just wanted to follow up that the GF flour I used was LUPIN flour, not Lutein! And there’s no butter!! Love the additions, Sarah! We’re so glad you enjoy our recipes! Very yummy! They look and smell awesome ? We ate these instead of pumpkin pie and also had your apple crisp. That should work! I’d say using paper wrappers would help! Quickly rinse your mixing bowl and then add crumble ingredients. This was absolutely amazing, Dana! Hi Brooke! Love all your recipes! Thank you so much Dana. So good! Line muffin pan with muffin liners; spray with non-stick spray. TIA! I’m so glad you liked these! I also tripled the recipe and plan to freeze the muffins for quick breakfasts. I saw an adaptation from CookiesnChem and had to check this recipe out! Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? The shape was perfect. Love these muffins! My batter was a little smoother but the muffins still turned out delicious. The crumble is a must. I missed rating these when I commented. Just freeze and then let thaw to room temp before enjoying! Even my husband (who has a strong aversion to any baked goods with the slightest dryness) approves. These were fabulous! Could I sub with coconut oil? Hey! Having one of these was exactly like indulging in one of the butter and sugar filled muffins I used to eat. Just set them out for 1 hour, or microwave for 20 seconds. 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