Thanks so much for sharing, Felicia! I was looking for the perfect pumpkin muffin recipe that I could use forever and this is it! The perfect fall breakfast or take-along snack. I adjusted the ingredients to make 12 but ended up with 17. Better than any ‘regular’ muffin I’ve ever had. Please say yes. Used real pumpkin puree frozen from fall. Dates are about the sweetest things I eat, and I love your no-bake recipes that use them! Hope that helps! 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. There was a question about how to put more pumpkin flavour in them. I have been converted! But you could maybe try reducing the sugar by half? I am a recent addict of your website. made these today and they are delicious!!!! I used half a cup of GF oat flour and half a cup of GF buckwheat flour. xo, I make these multiple times every fall. I got 11 muffins out of it! A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. TIA! You could cut back on the water a little bit! That should work! I had enough batter for 12 muffins. Just want to make sure your readers are aware that spelt contains gluten. pretty much my favorite ingredient here. These are delicious!! So glad you like these! Place cupcake liners in a standard, 12-cup muffin pan. I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time. 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 :). I’m allergic to banana, is there’s any substitute for it? Gluten doesn’t bother me at all, and I don’t feel like making or spending money on specialty flours. Hi! xo. Yet, I get real cravings and sometimes just wish I could eat like other people. Let us know if you give it a try! ? These muffins turned out tender and moist, yet held together beautifully. I’m wondering if anyone has made them without any sugars/syrups? I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. A lot of vegan bakes deteriorate into a crumbly mess. Baked for 29min and came out fully cooked, a little browner than golden. Would apple sauce work? I will make this again and again and freeze some batches, especially since it’s pumpkin season! Naturally sweetened We have an almond allergy. But all in all, very good recipe, and glad I had all the supplies on hand otherwise! I’ve already made others and bought the cookbook. Nevertheless, they are still delicious. 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. We’re so glad you enjoy them, Jen! ), loved them. (Discovered over an hour after removing from the oven. I spent my holiday break from work researching and experimenting and starting my journey in understanding how all these ingredients interact. That combo does wonders for taste and texture! Aw, thanks so much for sharing, Tiffany! I’m thinking Smart move on saving two for yourself ;D. I just made these and they are amazing! I’m baking them for the second time now. OMG. Vegan Pumpkin Pie – Super Easy! Dear Dana, Your email address will not be published. Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. I have always loved baking and I thought becoming vegan would really limit it. We’re so glad you enjoyed them! Gotta see which ones I love the most, I will be impressed if any can top the pumpkin ones! Moist, flavorful, and gained rave reviews from gluten free skeptics. Secondly, I just made your muffins and they are ohh sooo good! Let us know if you give it a try! I see the step for making it but not for adding it. The texture was moist and tender – similar to gingerbread, none of the excessive density, heaviness and moisture that sometimes occurs in vegan quick bread recipes. Hi! I tried this recipe out in prep for a plant-based Friendsgiving we’re hosting. Thanks so much for your kind words and lovely review, Sandi! Have a question? Thanks for sharing, Hailey! 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. You can definitely cut down the sugar if you prefer it that way. xo, These muffins turned out even better than I was expecting! Slightly crisp from the topping Firstly, thank you so much for making my vegan lifestyle so tasty! And subbed that for the syrup and it worked out great. Added to my list! I’m beyond excited to try this recipe, but am wondering if making it into a loaf instead of muffins will work? A friend said they were “the best dessert” he had ever had. Big fan of your recipes! Hey! i used almond flour instead of almond meal as that is all i had + i left out the water. Hi Nicole, we’d suggest all purpose. Thanks Kaelyn! Oh my…these are dreamy! ?‍♀️Make the blend and from there add what the recipe calls for. We used sweet potato instead of pumpkin. I had a can of pumpkin and only ever made pie with it and wanted to try these. Then again banana is not a flavor that ever bothers me. This is not only healthy its super. Using the applesauce for the crumble didn’t provide the consistency I had expected, however, after baking it was fine. I’m allergic to bananas. It looks to die for! I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. Thanks! They look and smell awesome ? I replaced the oil with Apple sauce and used all purpose flour. I LOVE these muffins!! These look great, I’m in the process of making them now! In my opinion you can never have too much pumpkin in your life. Thank you for your hard work! We just ate them again for breakfast and the kids asked if we could have the rest for lunch. Used coconut instead of almond meal and light spelt flour instead of gluten free! I couldn’t find the muscovado sugar so I used brown sugar. That said, I’m wondering if you have any suggestions for how to lower the fat content. Thirdly, they are so great that I would like to freeze some for later. They have been nourishing our growing family for the past years. 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. Can I sub extra pumpkin for the mashed banana? Absolutely delicious! Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? I’ve been using your recipes for years now and finally thought I should let you know how much my family appreciates them. I saw an adaptation from CookiesnChem and had to check this recipe out! We think that should work well! I was short on the maple syrup, used brown sugar, and omitted the topping (out of pure laziness). The recipe looked perfect for us until I saw ground Almond Meal. These look amaazzzeballs! I used 1 cup of homemade pumpkin puree and they turned out beautifully. They came out moist and flavorful. Other than that, delicious! Hope that clears up the confusion! Should I cut back on liquid in the recipe since the apple will add moisture or leave it as is? They are the best muffins that I have ever baked. Hey Dana, Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. Thank you!!! Even my kids, who aren’t fond of pumpkin anything (silly children! That worked great! Vegan, gluten-free carrot muffins loaded with fruit and veggies. Don’t shortcut by skipping the topping. 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? Quickly rinse your mixing bowl and then add crumble ingredients. 1 cup all purpose flour. Vegan Pumpkin Chocolate Chip Muffins are the perfect combination of sweet and savory. Delicious! Near the top of page 2 if you printed it. These are perfect for meal prepping since they … Though I omitted the water. 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. I had pumpkin purée left over from our dinner dish and didn’t want to waste it. Thanks for sharing! Do I just use 1 1/2 or is it a different measurement? Very grateful for your site and the work you put into it ? Would you recommend to freeze the unbaked dough or baked muffins? You’ve been on a roll! 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! Amazing! I used whole wheat flour instead of almond meal, but that was the only substitution. I’ll definitely be making these again. I just took a pumpkin cake out of the oven that I’m testing for an upcoming share. And the easiest recipe ever! Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. ... 1/3 cup semisweet chocolate chips (non-dairy for vegan) View the full recipe at minimalistbaker.com. the DIY blend recipe I include yields a larger amount so you can use it again in the future! (I also topped them with chopped walnuts xx). The pumpkin makes these muffins moist and the chocolate adds a layer of delicious sweetness. So glad you enjoyed them. As goodbye as a pumpkin muffin gets! You start with it in the bowl and then add the banana and pumpkin and other ingredients to it. I made these over the weekend, and they were great! (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.). Came out great! Thanks Dana! Could I sub with coconut oil? Thanks so much for sharing, Karri! I NEVER make muffins and never eat these. These were SO good. 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. Yay! These were SO SO SO good. Thanks so much! The DIY recipe you included yields 5.5 teaspoons. See more ideas about Eat, Recipes, Food. Today we’ve got these pumpkin babies in the oven and I’m sure they won’t last long either! And while I’m sure these muffins are wonderful, I will be giving them a pass for this reason. Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. And since they’re refined sugar-free, gluten free, and vegan, everyone can enjoy. It’s better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through. These would make the perfect take-along snack for work or school. Love all your recipes! Perfect every time. 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. I have made them 3 x now. I’m recently on a very restricted diet and these muffins have brought some joy back into my meals! I’m going to bake these as soon as my bananas are ripe! I want to stuff my face with these. Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. That shouldn’t matter. xoxo. Thank you for the recipe! i made them!!! I made these muffins and they were delicious. How to Make Vegan Pumpkin Cream Cheese Muffins. Thanks so much for sharing! These pumpkin muffins are really good. I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. I did add pumpkin seeds and dried cranberries to the batter. Thanks for sharing your modifications! But if you give them a try let us know how it goes! Worked out great and taste amazing!! Another delicious and easy recipe!! VEGAN PUMPKIN MUFFINS from THE MINIMALIST BAKER. I had to cook them 15 mins extra but they were soooooooo good! Very yummy! x. WOW does that crumb topping look incredible!! I have made a number of your muffins and these were the best! Can I just check in and chit chat with you today? We’re so glad you enjoy our recipes! I did make a few modifications. xoxo! I subbed in 2 eggs for the flax eggs and used Bobs Red Mill GF flour. Thank you. I despise banana even the slightest hint. 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. 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. My grown son who is very “honest” in his reviews of my baking loved this recipe! Oct 20, 2020 - Explore Minimalist Baker's board "yummy eats", followed by 274734 people on Pinterest. We used honey instead of maple syrup but followed directions otherwise. These are fast and delicious! Dark usually implies deeper flavor, so whichever you prefer! Perfectly sweet and the right amount of moisture. Come back soon xoxo. For those who aren’t gluten sensitive, can all purpose flour be substituted for the almond meal and gluten free blend? 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. Good luck! Thanks so much! WHO FORGET THE PECANS!?! Thanks for sharing! The next best thing would be sweet potato or applesauce? I may have even left a review before but back again to tell everyone how phenomenal they are. Thanks for sharing! And there’s no butter!! Gorgeous pumpkin muffins!! Hmm, I’m not sure about those changes. Next time I will add a little more topping to each muffin and maybe more pumpkin to get more of that pumpkin flavor. Two of them with peanut butter keep me full all morning! Even my husband (who has a strong aversion to any baked goods with the slightest dryness) approves. As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! Though you may need to add additional moisture. Enjoy warm or at room temperature. Hard to believe I wasn’t always the big pumpkin fan I am now. Our’s came out soooo yummy, but they’re very crumbly (fell apart). :). I made these with all the ingredients except I subbed unbleached all purpose flour for the gf-free blend. Can you use regular or whole wheat flour in these if you aren’t gf? I just made these and they’re absolutely delicious!! Hi Megan, we’d suggest searching the comments for “almond meal” to see what others have tried! But these looked to good not to make. Make these NOW!! And I still have soggy center muffins. Yes, I think so! See more ideas about vegan muffins, vegan desserts, vegan … & Simple. I would love to try these! Thanks for sharing! Preheat the oven to 325°F. I have celiac and multiple food allergies so baked goods are usually not something I can eat. Preheat oven to 350°F. 2) Any substitutes for your GF flour that do not include gluten or potato starch? The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. 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