:), We’re so glad you enjoyed them, Elizabeth! This resulted in 16 big beautiful muffins. I have several food intolerances and this recipe is made with 100% ingredients I can eat. Of baking whole purple or orange sweet potatoes and using that instead. 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. These muffins were delicious! Secondly, I just made your muffins and they are ohh sooo good! Let us know if you give it a try! They’re moist and flavorful, plus the topping adds a nice crunch! Your recipes never disappoint! 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 slightly more than 3/4 c. of pumpkin puree. xo, i really loved these! We’d love to see what you come up with. So light and delicious it is hard to believe they are vegan and gf. xo. Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? xo. Allow muffins to cool in muffin pan placed on a cooling rack for 25 minutes. Made these this morning and they are drool-worthy! What am I doing wrong? I made these last night!!! Any suggestions would be greatly appreciated. xo. SO DELICIOUS! Whoop! Good luck! Side note, love your cookbook. So glad you like these! The topping is to to die for. I decided to add cream cheese frosting to these cuz why not so it was probably a good thing I forgot the syrup. If you put it in a crust at this point, you’d have a decent pie. Thank you again, Dana! I did make a few modifications. My partner isn’t a big pumpkin fan and I think he’s been converted. Any chance these could be made without oil? So good! I want to stuff my face with these. I’m allergic to bananas. xoxo! Love this recipe! These were SO SO SO good. Even my husband (who has a strong aversion to any baked goods with the slightest dryness) approves. So delicious! These were fabulous! Ok – so I changed a few things as I didn’t have all the ingredients. I have used coconut oil in the batter when I ran out of olive oil with good results as well. While your title of Minimalist Baker made me think that the ingredients used would be common in nature, this does not appear to be the case. I got 11 muffins out of it! Gotta see which ones I love the most, I will be impressed if any can top the pumpkin ones! Not more spice but actual pumpkin. Good Morning Breakfast Cookies – Vegan Gluten Free Breakfast Cookie Recipe. They have all come out great! So so good. 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! Hi Miriam, A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. Firstly, thank you so much for making my vegan lifestyle so tasty! I’m on a diet D: I would cut down on sugar in the actual muffin to reduce calories. Thank you for all ur yummy recipes! Thank you for sharing this one!!! Prepare flax egg in a large mixing bowl. 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. Could I sub with coconut oil? These muffins are amazing!!! Forever all the pumpkin. It’s a keeper! Or toss one in the kid’s lunchbox for a special Fall … I’d give it 10 stars if I could. But still delicious! Add banana and mash, leaving just a bit of texture. I hope you all love these muffins! Fluffy, savory white bean hummus infused with pumpkin, lemon, and crispy garlic and sage! I used coconut sugar in the crumble topping. Overall, it’s an amazing recipe. Storing instructions below. Love these muffins! My husband follows the Engine2 diet and limits oils. I can eat it all year long—I never get tired of it. I’m baking them for the second time now. Thanks for sharing this! Great recipe! 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! Delicious, like all your recipes! Can I make this recipe with your pumpkin butter? Though I omitted the water. perfection. Hi Brooke! you will not be disappointed! I seriously doubt that almond meal, flax eggs, muscovado sugar and gluten free oats are resident in most people’s baking cupboard. (I also topped them with chopped walnuts xx). Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. & 1 bowl-required. Have a question? They look amazing! Though you may need to add additional moisture. Thanks so much for sharing! I have a question- according to the instructions, you said the batter should be “Scoopable.” The flavour was deep, spicy, and delicious. I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. I’m not gluten free, so I don’t have lots of gluten free flours at home. I just took a pumpkin cake out of the oven that I’m testing for an upcoming share. Make these NOW!! May 16, 2020 - Explore Julie Livingston VEGAN's board "Vegan Muffins", followed by 1541 people on Pinterest. A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! Good luck. I NEVER make muffins and never eat these. Don’t apologize for the pumpkin. Beautiful, moist, and flavorful muffin. See more ideas about Eat, Recipes, Food. :-). :) All purpose Non bleached and whole wheat flour instead of almond meal. That’s pumpkin purée, sugars, apple sauce, coconut oil, and vanilla extract. Hope this helps! I’ve had a few disasters but these were absolutey amazing! 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! Made these tonight without oil – subbed in equal parts apple sauce. I’ve tried this before and it was delicious!! I despise banana even the slightest hint. Would love to try them. Yes, I think so! Would apple sauce work? My 5 year old as well as I like them (the fact I like something I bake is a miracle!). Quick question… why olive oil? Thank you! I make muffins once a week in the colder months and your recipes are the best. And they were delicious! Other suggestions? Thanks so much for sharing! These were SO good. I am also dairy free but not vegan so I subbed two eggs for the flax eggs, they turned out perfect! Worked out great and taste amazing!! This was A+ terrific. i also forgot (we are up to 3 now if anybody is counting) to add the damn pecans. I make adjustments based on what I have around, but the two that I almost always make are 1) add walnuts (1/4 cup per recipe) to the actual muffins (in addition to the nuts in the topping), and 2) I add about 1/4 cup of flaxseed meal to the muffins per recipe. This might be a dumb question, but is almond meal the same as almond flour? Privacy Policy. Hard to believe I wasn’t always the big pumpkin fan I am now. Thanks for a great recipe! See more ideas about vegan muffins, vegan desserts, vegan … so i have chunks of banana in my muffins, which in the cosmos, is the least of the bad things to happen. Oh my…these are dreamy! Too bad about the oil – it makes them so moist! One of my very favorite recipes to bake in the fall is pumpkin muffins. My boys LOVED this. Mar 14, 2015 - Vegan, gluten-free coconut muffins loaded with wholesome ingredients and studded with mixed berries. These are delicious!! And make them a day in advance so they can cool and become less crumbly! I made these vegan pumpkin muffins and couldn’t believe how amazing they turned out. They are sooo fluffy and light! Then again banana is not a flavor that ever bothers me. Since there is already so much sweetness from the sugar(LOVE muscovado, esp with pumpkin!) You can also, Cheesy Broccoli Hashbrown Bake (Oil-Free), Orange Cranberry Crisp (Gluten-Free & Easy! Aw, we’re so glad you both enjoyed them, Donna! Made with just 6 ingredients, this pumpkin pie smoothie is a delicious and healthy treat. We’re so glad you enjoyed them, Nicole! Check out this tutorial! The crumb topping makes these muffins, in my opinion. Added to my list! Alright seriously, these are the BEST muffins I have ever made. I made 12 muffins – the smaller size means I could justify eating 3 in a row! :). Ah, thanks Katie! Thanks for the lovely review, Tiffany! That’s kind of common but I just wanted to ask. I made these over the weekend, and they were great! My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. Lots of failures and a few ‘OK’ products. By Loving It Vegan Perfect treat for the Fall! And I still have soggy center muffins. in the last couple of weeks I have made you kale chips recipe multiple times, black bean soup, tofu scramble, the black bean-beet burgers, asparagus soup, pumpkin soup, pumpkin butter and pumpkin french toast. 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. Let us know if you give it a try! Hmm, I’m not sure about those changes. I made the recipe using coconut sugar and whole wheat pastry flour subbed for the GF mix and they turned out fabulous!!!!!! Good luck! 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. Use coconut sugar instead of muscovado sugar. If you take a look around Beaming Baker, you won’t be surprised to see all manner of vegan pumpkin muffins. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments. 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. 3/4 cup maple syrup. Of course every recipe I follow and find on here is a success. This is not only healthy its super. Hi, I am about to make these but I would like to use real eggs. But your crumble topping…perfection! Applesauce can work but it doesn’t have the same binding qualities. Aw, thanks so much for sharing, Tiffany! These are fast and delicious! Thanks for having such a gift. Add water and whisk once more. Otherwise, you could try reducing the baking soda and supplement with baking powder instead! This way, all sweetener is mixed evenly. Thank you for your hard work! I substituted mine with whole wheat flour and didn’t put any almond meal either because that’s what I had in the kitchen, turned out great!! These are so delicious! I used Unbleached All-Purpose Flour and used half a banana (which was slightly more than 30 gms). And there’s no butter!! The DIY recipe you included yields 5.5 teaspoons. A hit in my household! There was a question about how to put more pumpkin flavour in them. Big fan of your recipes! 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. Thanks, Tenley! pretty much my favorite ingredient here. I have a lot more pumpkin enthusiasm to exert before this year is over. I would also make sure to mix all your wet ingredients first properly, whisk for at least 1 minute to two. 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!. Definitely 5 stars. Another wonderful recipe.! xo. These muffins are now cooling but I can’t wait and want to eat them RIGHT NOW!! ), loved them. Thanks for the recipe ? Thanks again! And this was so very easy. The baking powder had them rise more, turning out fluffier, too. Hope this helps! Need help? 10 ingredients, simple methods, and seriously scrumptious rolls that are perfectly sweet and subtly spiced. OMG. xoxo. Hope this helps! 11 hours ago. Best Vegan Brownies Recipe – Easy ‘n Moist! Set aside. These muffins are not too sweet and fantastic with a cup of coffee. I may have even left a review before but back again to tell everyone how phenomenal they are. Thank you!! I use Pamela’s gf flour and only 1/2 cup of brown sugar (instead of the muscovado). I’ll definitely be making these again. When you need remarkable suggestions for this recipes, look no better than this checklist of 20 finest recipes to feed a crowd. I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time. I cook a lot and had all the ingredients on hand so I gave them a try yesterday morning. I’m going to add diced apple to these next time I make them. So glad you enjoyed them. This recipe is inspired by my favorite 1-Bowl Vegan Gluten-Free Pumpkin Bread! These muffins are crazy good. These look amaazzzeballs! Second & third time without any olive oil and water- and subbed regular flour for all the Gf and almond meal. Anyone that had them gobbled them up in an instant! In my opinion you can never have too much pumpkin in your life. 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. My kids gobbled them up. Dust with gluten free flour and shake out excess. Dark usually implies deeper flavor, so whichever you prefer! Hi I need to make a double batch next time! Is there a substitute for the almond meal? Do you think I can omit the oats in this recipe? I had pumpkin purée left over from our dinner dish and didn’t want to waste it. Next time, would you mind leaving a rating with your review? Another nut or seed meal should work well! Thanks so much for sharing, Karri! Wow Dana, these muffins look delicious! Oh i forgot to add, your favorite smoothie recipe is now my favorite too! We’re glad you enjoyed them, Constance! They would also make a lovely holiday gift or dessert for fall parties. But how about subbing pumpkin butter (it’s more concentrated)? I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. Also used 6 T aquafaba instead of flax eggs. Thank you so much Dana. Came out great! 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