Thanks again! We just ate them again for breakfast and the kids asked if we could have the rest for lunch. We’re so glad you enjoyed them! 1 cup whole-wheat flour. Baked at 25 min and we’re perfect. I’m so excited to try this recipe! Slightly crisp from the topping I’ve make them with less sweetener and they are still lovely. Love your cookbook! Good luck! You never cease to amaze me. Let set for 5 minutes. Otherwise, you could try reducing the baking soda and supplement with baking powder instead! Tender, flavorful, and naturally sweetened. Love all your recipes! Thanks. We love to make them as mini muffins to share on play dates. The crumb topping is just delicious. I think they’re a great breakfast or snack for fall. Very grateful for your site and the work you put into it ? You start with it in the bowl and then add the banana and pumpkin and other ingredients to it. Thanks for sharing all your great recipes. I’ve made these twice now, I love the texture and flavor but they’re not as pumpkiny as I’d like them. 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! AAAAAhhh just wanted to follow up that the GF flour I used was LUPIN flour, not Lutein! Whoop! I need to make a double batch next time! I highly recommend adding chocolate chips. Hope that clears up the confusion! 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. Omitted the banana and just used a little extra pumpkin. Tender and delicious. 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! 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. And make them a day in advance so they can cool and become less crumbly! Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? While these muffins looked amazing, I was a tad hesitant to try them. I NEVER make muffins and never eat these. I used Unbleached All-Purpose Flour and used half a banana (which was slightly more than 30 gms). A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. Transfer muffins directly onto the cooling rack to cool completely, about 1-2 hours, or until completely cool. Vegan Pumpkin Banana Bread Muffins. Thanks so much for sharing! Thank you!! The crumb topping makes these muffins, in my opinion. I just made these – my first successful vegan baking attempt ! This is not only healthy its super. xo. Thanks Kaelyn! Delicious, like all your recipes! I have recently been diagnosed with a number of food intolerances which has forced me into GF + Vegan baking. Do I just use 1 1/2 or is it a different measurement? Highly recommend. I will be making this often. My batter was a little smoother but the muffins still turned out delicious. I used 2 tsp of baking powder and a 1/4 tsp of baking soda instead of what the recipe called for, melted refined coconut oil instead of olive (so as not to add too much coconut-y or olive flavor), added Trader Joe’s vegan chocolate chips (fyi, all their regular chocolate chips are VEGAN! the muffins are DELICIOUS! 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. 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. *If you're unfamiliar with muscovado sugar, read more about it, Notify me of followup comments via e-mail. You could also very slightly under bake so they’re more moist. Hi! The recipe looked perfect for us until I saw ground Almond Meal. Preheat oven to 350°F. Made these at Thanksgiving for my sister who’s vegan and they were a hit for the whole family. Even when I mess up the recipe like I did today (I forgot the maple syrup!) I have a lot more pumpkin enthusiasm to exert before this year is over. Thanks, Tenley! Just made these and their perfectly perfect. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 … Can I just check in and chit chat with you today? We suffered through alot of gross muffins in the last few years I’ve been GF-not yours. Using a large scoop, scoop and drop batter evenly into the muffin pan. Firstly, thank you so much for making my vegan lifestyle so tasty! & Simple. Not more spice but actual pumpkin. Vegan Pumpkin Muffins: this vegan pumpkin muffin recipe is easy & eggless! Whisk until well incorporated. Thanks for the great recipe and most beautiful site!! I have almond flour, oat flour, whole wheat pastry flour, whole wheat flour, and general all-purpose flour. These are perfect for meal prepping since they … I’m allergic to bananas. I made these last night!!! Switching to gluten and egg free has been challenging especially when it comes to baked goods. Love love love what you do. I didn’t have flax so I subbed ener-g egg substitute and used whole spelt instead of gf flour. I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. What would you recommend subbing for your gluten-free flour blend? This was A+ terrific. I used coconut sugar in the crumble topping. ? Not sure what it’s for, the batter was pretty moist. My husband doesn’t like pumpkin very much and he really liked these! I subbed wholemeal flour, lowered the sugar and added more pumpkin instead of mashed banana. So glad you like these! Used coconut instead of almond meal and light spelt flour instead of gluten free! I’m baking them for the second time now. 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. 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 made them with whole wheat pastry flower, coconut sugar and used coconut flower for the crumb topping. I just made these and they’re absolutely delicious!! Thank you! A perfect fix for pumpkin cravings :). I had never tried using a flax seed egg before but it worked really well!! My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. Thank you again for another hit! I can’t wait to make it again. ), loved them. Made with just 6 ingredients, this pumpkin pie smoothie is a delicious and healthy treat. Hi! And my husband and friends agree! Dust with gluten free flour and shake out excess. I got 11 muffins out of it! I would love to try these! ate two today with my lunch – WOW. Thank you for the recipe! Set aside. These were fabulous! Came out great! I think my version might be a little more moist than the recipe originally intended, but regardless, I’m loving them! Omg…they turned out amazing!! Used real pumpkin puree frozen from fall. These turned out great! Wow Dana, these muffins look delicious! These are so good. I made these yesterday for the first time as it was a cold rainy baking kind of day. Let me know if you give it a try! I made a few adjustments based on what I had on hand. 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 have several staple recipes from the Minimalist Baker that I make over and over. I’m not GF so did half whole wheat half AP flour, and used sunflower oil rather than olive. In recipes that call for liquid sweetener, I use date purée one for one. So it’s almost 1am here and these muffins are baking in the oven. We’re so glad you enjoyed them, Tom! And since they’re refined sugar-free, gluten free, and vegan, everyone can enjoy. If I were to use real eggs….what is the equivalent for 1.5 batches flax eggs? I don’t tell people they are vegan+gf and they never know! And (perhaps) a new recruit to adding more vegan meals into my vegetarian regime! This way, all sweetener is mixed evenly. The perfect healthy snack or breakfast! xo, These muffins turned out even better than I was expecting! Made these this morning and they are drool-worthy! Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute. I’ll definitely be making these again. With full disclosure, I told my husband ‘these are vegan and gluten-free; they have a couple of ingredients we don’t often eat. The batter will be thick. Our best guess is that the swerve substitute caused the sinking. :-). 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. It was perfect too, wouldn’t change a thing. xo. Hi Miriam, Another nut or seed meal should work well! I freeze anything not eaten the day I make them and pull them out for my breakfast each day for weeks! 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. 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