1-Bowl Pumpkin Muffins (Vegan + GF)

Let me start off by saying these are absolutely amazing. They are moist and fluffy. I did not have any banana so I used extra pumpkin instead. my boyfriend loved them and we are trying not to eat them all. They pair well with a hot beverage. YUM!!!!!!

I have been trying to make vegan pumpkin muffins every year in fall for the last few years after I needed to cut out dairy and egg due to food allergies. My previous attempts have always resulted in wet doughy muffins that don’t seem cooked enough, even after leaving them in the over for two times the cooking times called in the recipe.

I am happy to say these muffins turned out quite fluffy for vegan baking, and they are cooked all the way through and have a pleasant cake texture when you bit into it!

I made the recipe mostly as written but we are ok with gluten in this house so I used sprouted whole wheat flour and not the GF flour. I used golden brown sugar not the muskavado sugar. Also I can’t eat banana anymore so I added a few extra table spoons of pumpkin.

I will make these again, and probably mixed in chopped walnuts with the batter.

these are super dope. would 100% recommend.

followed as is and they turned out great. brought them to brunch and they were gone in a flash

These are incredibly tasty muffins. My son is a vegan. His girlfriend is GF. My partner is a very, very picky eater (think of a 5 year old). This is one of those rare recipes that pleased everyone. I made the recipe exactly as written and I wouldn’t change a thing! Your V, GF recipes have consistently been a hit with my family. Thanks so much!

Fabulous! I used real eggs because the folks that I bake for are fine with dairy. It’s a popular recipe and you cannot tell that it is GF! I’ve made these often and they are always a hit.

These were very good breakfast and snack muffins enjoyed by the whole family over the Thanksgiving holiday. I could not find almond meal in the store so I made my own out of raw almonds. YUM! I used a coffee grinder that I usually use for flax meal and ground spices. Worked perfect. I used coconut sugar because that is what I had in the cupboard and that worked perfect as well. I did sub out 1/3 of the coconut sugar with 1/3 cup pumpkin seed protein powder. I like my baked goods to be a little less sweet and a little higher protein. This was an excellent substitution that did not compromise the texture or taste. This recipe created a high quality home baked good – thank you!

Another great recipe from Minimalist Baker. I used applesauce in place of banana since I didn’t have any on hand, homemade pumpkin puree, and pepitas in the crumb topping. The batter made a full dozen for me. Overall, muffins were easy to make and tasted great. Will definitely make again and will freeze the leftovers so I don’t eat an entire pan by myself. :)

I made this recipe this morning and used organic cane sugar as that is what I had on hand, and organic unbleached all-purpose flour. I had to add an extra cup of flour in order to obtain a batter that was of a thick and scoopable consistency. The muffins were fully baked after 20 minutes. They rose really nicely and look so scrumptious with the crumble topping. Made 12 good sized muffins. Excellent recipe!

Wonderful. Modified this recipe a little bit to suit my health needs – to cut down on the sugar I used a 1/3 cup coconut sugar and 1 tbsp of stevia, kept the maple syrup in. I also used runny tahini to replace the oil and it worked perfectly, super moist and crumbly! The texture was on point!! Ty Minimalist Baker, you’ve done it again!! X

I enjoyed these muffins! My family did as well! I used Bob’s Red Mill GF Flour that is garbanzo bean flour based. I used avocado oil instead of olive oil. I used applesauce instead of mashed banana! I also used coconut sugar because I do not have muscovado sugar! I did not make the crumble and they were still divine.

I grew Seminole pumpkins this year and used the first on I harvested to make these muffins. They are so moist and tasty with a touch of sweetness; quite delightful with a glass of almond milk. I used sweet almond oil in the crumble as I was out of coconut oil. I do think baking the maximum time is best as mine needed a little extra time to cook. Thank you, this is definitely a keeper and a great recipe to share too!

I made these this morning they were quite delicious and I am hard to please. I would recommend them!

These were tasty. I had to bake them for probably twice the time. They turned out okay still, but were quite dense. I’m not sure what went wrong! I didn’t substitute anything, but I realized after the oats I used were quick oats vs. rolled. Maybe that had an impact.

These are my favourite muffins in the whole world. I’ve made them many times now and everybody loves them. They’re substantial enough to have at any time of day and nobody ever knows they’re vegan. In my previous batch indeed some dark orange chocolate and that was delicious too.

Made these at Thanksgiving for my sister who’s vegan and they were a hit for the whole family. Love the crumble on top. I made 11 smaller muffins out of the mix and have made them two more times since then. We ate these instead of pumpkin pie and also had your apple crisp. Do yourself a favor and make these muffins!!!

Great recipe and very easy to modify – I actually subbed several things and the muffins came out AMAZING. 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. baked for 29min- came out PERFECT. My boys LOVED this. Thank you!

this is my favorite vegan muffin recipe ever!! i used coconut sugar and made them with regular all purpose flour and rolled oats, but i am gonna try them gluten free next time! 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. a little on the denser side, but I don’t mind.

also the crumb topping is what makes these muffins excellent, if you’re reading this and you’re planning on making these muffins INCLUDE THE TOPPING! you will not be disappointed!

Absolutely delicious! Use coconut sugar instead of muscovado sugar. Also added dried cranberries to the crumble and some chocolate chips to the muffin!

i really loved these! pumpkin recipes can be challenging for me to bake thoroughly + i found this recipe very easy to follow + easy to execute. the muffins are DELICIOUS! i used almond flour instead of almond meal as that is all i had + i left out the water.
ate two today with my lunch – WOW. very very good :)

Made with the following changes: applesauce instead of olive oil, 1/2c sugar instead of 2/3c, 2/3c walnuts, and no crumb topping. Baked for 29min and came out fully cooked, a little browner than golden. Just had 2 of them and they’re super tasty, fluffy, moist, and with lovely fall flavors! Thanks for the vegan recipe!

Just made these and their perfectly perfect. Tender and delicious. You make me feel like I’m a good cook!!

Whoops! I missed rating these when I commented. Definitely 5 stars. So delicious! We just ate them again for breakfast and the kids asked if we could have the rest for lunch. Clearly they are a hit!

Another delicious and easy recipe!! I’ve been using your recipes for years now and finally thought I should let you know how much my family appreciates them. Switching to gluten and egg free has been challenging especially when it comes to baked goods. But I know I can always come to your blog for something easy and delicious when we need a treat. Even when I mess up the recipe like I did today (I forgot the maple syrup!) we still end up with something yummy. I decided to add cream cheese frosting to these cuz why not so it was probably a good thing I forgot the syrup. They were still moist with a hint of sweetness. Thank you again for another hit!

OMG. These are delicious!! Possibly the best GF baked good I’ve ever eaten!! I subbed in 2 eggs for the flax eggs and used Bobs Red Mill GF flour. They are sooo fluffy and light! Thank you!!

These are SO delicious! 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 added vegan chocolate chips too because, well, duh…Chocolate!! 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!

I made these muffins today and didn’t really follow the right order when I was putting the ingredients in the bowl. I just sort of dumped everything in and stirred it up. I also doubled the recipe. My batter was a little smoother but the muffins still turned out delicious.

These muffins were delicious! I have several food intolerances and this recipe is made with 100% ingredients I can eat. Thank you! I made a second batch and piped in a vegan cream cheese mixture as filling in the middle of each muffin and then topped with crumble. Amazing! My grown son who is very “honest” in his reviews of my baking loved this recipe! :-)

I have made these so many times and it is always amazing! I don’t tell people they are vegan+gf and they never know! 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. Delicious!

I make these multiple times every fall. I may have even left a review before but back again to tell everyone how phenomenal they are. I highly recommend adding chocolate chips

Your recipe never cease to delight our tastebuds and cravings! I had pumpkin purée left over from our dinner dish and didn’t want to waste it. These muffins are so good!! I was short on the maple syrup, used brown sugar, and omitted the topping (out of pure laziness). I also tripled the recipe and plan to freeze the muffins for quick breakfasts. Perfect treat for the Fall!

These muffins are very comforting while self-isolating and just what I needed. They weren’t as pumpkiny as I was expecting, but that may be because I used no-name pumpkin puree? Nevertheless, they are still delicious.

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. I adjusted the ingredients to make 12 but ended up with 17. I also used honey instead of maple syrup (too expensive) and regular eggs. Thanks!

I am so grateful you took the time the perfect this recipe, these muffins are SO good. My partner isn’t a big pumpkin fan and I think he’s been converted. I’m not GF so did half whole wheat half AP flour, and used sunflower oil rather than olive. Baked for 27 minutes which was perfect, they could’ve done with a little less time actually. Went with pepitas for the crumble and these look as beautiful as they taste.

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. These pumpkin muffins are really good. 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. They came out fantastic. Thank you!

These are CRAZY good. 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. These were very flavorful and sweet enough for us but I may even try omitting the coconut sugar completely. It’s a very forgiving recipe and I’ve tried other modifications before settling on the favorites above.

These are lovely! I subbed coconut oil for the olive (just cus that’s what was in the cupboard) and found I had another mix to make 12 muffins (with very few left just 1 day later, oops). The topping is delightful and the muffins taste like autumn: warm, spicy, caramel tones and not too sweet. A perfect recipe. Thanks again for sharing.

Love these muffins! I’ve made them four times now. The flavors are perfect! I do prefer to grind the oats into a course flour. I have used coconut oil in the batter when I ran out of olive oil with good results as well. Thanks for my go—to recipe for pumpkin muffins.

These muffins turned out even better than I was expecting! They’re moist and flavorful, plus the topping adds a nice crunch! I couldn’t tell that they’re vegan or gluten-free either. I couldn’t find the muscovado sugar so I used brown sugar. I used Bob’s Red Mill super-fine natural almond flour from whole almonds as well as Bob’s Red Mill gluten-free all-purpose baking flour, which seemed to work well. Toasted walnuts made for a yummy topping (I added a little extra) and my muffins (11 of them) were done after 30 minutes in the oven. Thank you for the recipe! I can’t wait to make it again. :)

Best muffins ever! Used coconut instead of almond meal and light spelt flour instead of gluten free! Also used coconut sugar. I will be making these a lot!

These are great! I subbed oat flour for the gf flour blend, pecan meal for the almond meal and I used Swerve sweetener b/c I’m diabetic and can’t really have sugar. I’m also allergic to cinnamon, so I used ginger, cloves and nutmeg. I had enough batter for 12 muffins. For some reason, the tops of my muffins sunk a little bit, but the texture and flavor are fantastic! Some of the best I’ve made!

A dairy free, egg free, gluten free recipe that is super yummy and allergy friendly! Thank you!

Yum! I enjoy healthy muffins as a morning snack so I made a couple of changes. I used a whole (small) banana and whole-wheat pastry flour instead of almond meal and gluten-free flour, and omitted all of the sugar and oil. That worked great! Thanks for another great, versatile recipe.

I’ve made a lot of muffins over the years so I’m not exaggerating when I say that these muffins are THE BEST I’ve ever made and eaten! And my husband and friends agree!
I did sub the almond meal and gf flour blend for unbleached white all-purpose flour. I will make this again and again and freeze some batches, especially since it’s pumpkin season!

I made these for breakfast and WOW. 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. So so good. Thanks for sharing this!

I made these over the weekend, and they were great! I actually ran out of whole wheat flour, and instead used more almond flour and subbed in some oat flour. I think my version might be a little more moist than the recipe originally intended, but regardless, I’m loving them!

I made these and put maple drizzle and chocolate drizzle on top. Omg…they turned out amazing!! There was a question about how to put more pumpkin flavour in them. Not more spice but actual pumpkin. Suggestions on that? Thank you. I now can eat muffins again :)

Alright seriously, these are the BEST muffins I have ever made. I have never left a recipe review but these were simply so wonderful that I had to. They are moist, not too dense, packed full of nutrients and delicious.

I went gluten free 4 years ago and make muffins all the time, my husband agrees that these are hands down the best. I am also dairy free but not vegan so I subbed two eggs for the flax eggs, they turned out perfect! My neighbour who is vegan brought me these to try and they tasted/had the same texture as my egg version.

AAAAAhhh just wanted to follow up that the GF flour I used was LUPIN flour, not Lutein! It has Lupin flour (high protein veg??), soy flour, potato flour, and rice flour!!!

I made these last night!!! They were SO GOOD!!! 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! yayyyy!), and because I didn’t have maple syrup, I took some “baking dates”, put them in a pot with just a bit of hot water and boiled them with a little lemon juice and molasses and accidentally made date jam (which was the consistency of a thick apple butter and a little stickier). And subbed that for the syrup and it worked out great. 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. My “streusel” topping I made with two tbsp of coconut sugar and one of brown sugar, chopped pepitas, almond flour, and oats instead of the GF flour (I just wasn’t confident my GF mix was going to turn out so well, and I wanted a teeny bit more texture). Thank you for the recipe! I’ll definitely be making these again. :) My omni, not gluten free, not vegan (more carnivore than anything, LOL!) parents loved them, too. Would love to try with some maple syrup sometime, haha! But all in all, very good recipe, and glad I had all the supplies on hand otherwise!

WOW! These were incredible!!!

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. But……. today I was blown away, these were moist, not dry at all, but still well cooked. The topping is to to die for. Thank you for sharing such an amazing recipe! This will become a staple in our house.

I made a few adjustments based on what I had on hand.
*1/2 cup homemade cashew milk instead of water
*Hazelnut meal instead of almond meal

Delicious! Thank you

I legit make this recipe twice a week, with no crumble, and with either chocolate chips or frozen cranberries in the batter. Perfect every time. I use Pamela’s gf flour and only 1/2 cup of brown sugar (instead of the muscovado). Thanks for the recipe ?

I have always loved baking and I thought becoming vegan would really limit it. I had a can of pumpkin and only ever made pie with it and wanted to try these. I’ve had a few disasters but these were absolutey amazing! They were perfectly balanced with texture, sweetness, moistness and spice. 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.

Making a double batch for the second time this year because it’s loved by everyone in my family. This is my very favorite muffin recipe.

Overall love this recipe – I use spelt flower and added a shredded apple instead of the sugar. Two of them with peanut butter keep me full all morning! 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. Blegh. Next time will try with 1 tsp soda and a 1/4 tsp of baking powder.

Used real pumpkin puree frozen from fall. Didn’t bother with the crumble but was pleasantly surprised that the muffin recipe (as is) turned out wonderfully! I live within a couple hundred feet above elevation and they were done at exactly 27 minutes. Even my husband (who has a strong aversion to any baked goods with the slightest dryness) approves. I have several staple recipes from the Minimalist Baker that I make over and over. Love this site!!

I have made a number of your muffins and these were the best! I used regular flour and the same amount of liquid which made the muffins very moist. I also used vegetable oil rather than olive oil as I was concerned that the flavor would be too much. My husband doesn’t like pumpkin very much and he really liked these!

Just a tip for any other bakers who don’t read the recipe all the way through like me before they start: if you are making the diy pumpkin pie spice blend because you don’t have any – not all of it goes in the muffins. ??‍♀️Make the blend and from there add what the recipe calls for.

I subbed spelt flour and agave and these turned out great! I did need to cook them for longer, probably 15-20 min, but they were super yummy with cashew butter.

I made these muffins this morning and they turned out fantastic. I did make a few modifications. Because I didn’t have any bananas, I increased the amount of pumpkin purée. I replaced the oil with Apple sauce and used all purpose flour. The only change in the crumble is replacing the Coconut oil with Walnut oil. Beautiful, moist, and flavorful muffin. Side note, love your cookbook.

I have made these muffins many times. We love to make them as mini muffins to share on play dates. The fact they are GF and V makes them so easy to share.

These were delightful. 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. Other than that, delicious!

I lean more vegetarian than vegan and we have chickens so here are the substitutions I made:

2 small eggs (from my young chickens :-)
Coconut sugar for muscovado sugar

These were PERFECT. Only lightly sweet, which I prefer and a HUGE hit with the whole family.

I have some pumpkin left so I’m going to do another round of these this afternoon and use the flax egg since we’re out of eggs now. ?

Thanks SO much.

Love this recipe! I did change it a bit, not because it wasn’t written perfectly, but because I didn’t have ALL the ingredients. I used 2 extra tablespoons of mashed banana and left out the olive oil to lower the fat content, too. It worked great! I used regular flour and the almond meal and oats (didn’t have ingredients for the GF). And used Earth Balance vegan butter instead of coconut oil in the streusel. I would make this many more times in the future! Thank you for sharing this one!!!

Hello! Big fan of your recipes! I made these muffins and they are so moist and divine! I used regular flour instead of gluten free and they turned out perfectly. 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! Highly recommend. Thank you for your hard work!

These are so delicious! I’m baking them for the second time now. I used half a cup of GF oat flour and half a cup of GF buckwheat flour. Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? Thanks!

We made these for my birthday breakfast – perfect in every way!

I made these muffins and they were delicious. A friend said they were “the best dessert” he had ever had.

Second time making these, the first time was a great hit, although these are packed with sugar. 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 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!! love all your recipes.

Delicious muffins! I used almond milk instead of mashed banana and the result was great.

These muffins are crazy good. 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. I used coconut sugar in the crumble topping. These are awesome! I will make again…on a regular basis.

So moist and delicious. I also appreciate that the topping wasn’t way too much…in fact it was the perfect amount. I used pepitas in the topping, and it worked beautifully.

I make these multiple times a year – just made them again yesterday! I use a real egg instead of a flax egg and they are so, so good. Plus I love only having one bowl to wash. Thanks for the delicious recipe!

I made these yesterday for the first time as it was a cold rainy baking kind of day. I doubled the recipe and filled the muffin tins to the tip top. This resulted in 16 big beautiful muffins. The only ingredient I changed was the sugar as the only option I had on hand was organic brown. Very yummy! My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. She is raving!

These turned out great! I have celiac and multiple food allergies so baked goods are usually not something I can eat. Yet, I get real cravings and sometimes just wish I could eat like other people. Most vegan GF recipes are pretty unsatisfying, but not this one! These muffins turned out tender and moist, yet held together beautifully. A lot of vegan bakes deteriorate into a crumbly mess. These muffins are not too sweet and fantastic with a cup of coffee. They really satisfy that fall baked goods craving. Thank you for this recipe.

So it’s almost 1am here and these muffins are baking in the oven. 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! And there’s no butter!! (SCORE) thanks for getting me through the week.

So good! We are nut free, so I ground up petitas and sunflower seeds instead of the almond meal. Also used 6 T aquafaba instead of flax eggs. Finally, for flour I used Bob’s GF (blue label). As goodbye as a pumpkin muffin gets!

Made recipe Oil Free and the muffins turned out moist and delicious! Substituted 1/4 cup applesauce for 1/4 olive oil. My guests were asking for the recipe! Your recipes are always a success. Thank you!!!

Delicious recipe. They came out moist and flavorful. Next time I will add a little more topping to each muffin and maybe more pumpkin to get more of that pumpkin flavor. Made these for Sunday dessert and can’t wait to have them with coffee in the morning.

They came out great but some bites lacked flavor. I’m wondering if it needed more salt or sugar?

Thanks for sharing!

These were fabulous! I added pumpkin seeds and next time will add sultana raisins too?

It’s a keeper! Made these this morning and they are drool-worthy! I omitted the banana and added a whole can of pumpkin.

These a delicious! A perfect fix for pumpkin cravings :)

This recipe is AMAZING! So moist inside and crunchy on top…. perfection. Does not taste gluten free or vegan. Thank you thank you thank you! I will be making this often.

I didn’t have flax so I subbed ener-g egg substitute and used whole spelt instead of gf flour. My banana weren’t ripe enough to use, so I left it out. I also added raisins for more sweetness. They turned out great! Baked at 25 min and we’re perfect.

Ok – so I changed a few things as I didn’t have all the ingredients. I used chia egg, mashed sweet potato instead of pumpkin and regular flour instead of gluten free. 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! I had to cook them 15 mins extra but they were soooooooo good! Such a rich spicy flavour! 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.). I made 12 muffins – the smaller size means I could justify eating 3 in a row! Thankyou so much for this fantastic recipe!

I LOVE these muffins!! I will only make them in batches of 2-3 times the number because they disappear so quickly. I freeze anything not eaten the day I make them and pull them out for my breakfast each day for weeks! 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. I’ve make them with less sweetener and they are still lovely.
Thank you so much Dana. I’m recently on a very restricted diet and these muffins have brought some joy back into my meals!

made these today and they are delicious!!!! only change I made is that due to an almond allergy, I ground raw unroasted sunflower seeds instead. Used homemade roasted pumpkin and another one in the oven now so I can make these again! thank you so much for this recipe!

i made them!!! while just one bowl, they are quite the dance to make. prep, prep, prep is my advice to those attempting. and it’s deliciously rewarding!!!
i used turbanado sugar, but deeply missed the molasses flavor. I would stick it in next time, a bit in the batter and a bit more in the topping. i also didn’t have the ripened banana and tried to ‘bake’ me one up to be ready- fail. so i have chunks of banana in my muffins, which in the cosmos, is the least of the bad things to happen. 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 also forgot (we are up to 3 now if anybody is counting) to add the damn pecans. WHO FORGET THE PECANS!?! pretty much my favorite ingredient here. but with all my screw ups, they were damn delicious for being vegan.
another baking success in my haggard kitchen!

Make these NOW!! They are the best muffins that I have ever baked. Perfect in every way. Thank you!!

OMG! They are delicious!!

These muffins are now cooling but I can’t wait and want to eat them RIGHT NOW!!
They look and smell awesome ?
Mine aren’t vegan, I added eggs and not strictly gluten free as I had gf flour but regular oats. Coconut sugar used. Thanks for a great recipe!

Hi Dana,

I just made these for Halloween and there were terrific! Best texture in a muffin ever, and I’ve baked quite a few over the years. I subbed wholemeal flour, lowered the sugar and added more pumpkin instead of mashed banana. Still amazing. Thanks again!

Oh my! These are delicious and so easy! Your recipes are fantastic! This is the third or fourth one I’ve tried; all great! Love your cookbook! Thanks so much!

I made these for a brunch today and they were a hit! I didn’t use the crumble, as I was short on time, and they were still incredible. 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 got 11 muffins out of it! Thanks so much for the recipe.

These are excellent! 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 :)

Even my kids, who aren’t fond of pumpkin anything (silly children!), loved them.

Thank you for the wonderful recipe!

Just made these and they are DELICIOUS. Super fluffy and melt in your mouth like a bakery muffin! I used white whole wheat instead of the gluten free blend and aquafeba instead of the flax egg. Omitted the banana and just used a little extra pumpkin. Also, my muffin tin is for jumbo muffins. This recipe made 4 jumbo muffins and I had to cook them for 39 minutes.

Hi! I tried these muffins out this morning (with a few substitutions as we are not vegan) and they turned out AMAZING. My 5 year old as well as I like them (the fact I like something I bake is a miracle!)

I will let you know of the substitutions made as many people have asked what you can do instead of almond meal (daughters school is nut free). I used eggs instead of flax eggs and soured milk instead of water. Instead of almond meal I ground up Chia and used just under half a cup. I didn’t need to add anymore liquid as the batter was perfect. For the topping I used sunflower seeds instead of pepitas as we didn’t have any.
They are amazingly moist and satisfying! Thank you for the recipe!

Hi Dana,

Wow! Made a batch of these pumpkin muffins yesterday for lunches in the week ahead. As I wanted to limit the sugar content as much as possible, I did not add the crumble topping. (I will certainly add it to the next batch I make for weekend brunch though!) I did add pumpkin seeds and dried cranberries to the batter. They turned out incredibly well. The shape was perfect. The tops were just right, with a slight caramelized chewiness on the edges. The flavour was deep, spicy, and 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. They are as scrumptious today (the day after baking) as they were yesterday. This recipe makes the perfect treat with a nice cup of pumpkin spice coffee or maple, apple cider tea.

SO GOOD! I need to make a double batch next time! The only thing I changed was the flour (I used regular wheat flour 1.5 cups as a sub for almond/gluten free). Anyone that had them gobbled them up in an instant!

THANK YOU!

I just made these muffins and hands down the best vegan muffins I’ve ever had. I highly recommend this recipe! It was perfect too, wouldn’t change a thing.

Hello! I love your site and style. I have made numerous recipes of yours over the past handful of years, and tend to do a couple substitutions each time due to the contents of my pantry at the time, and everything always comes through for me,. Though not as perfectly as when I follow your recipes to the Tee. This time I was excited to see I had everything to make as written, (although I did use walnuts rather than pecans,)but since I doubled the recipe to freeze half the batch I did not end up with enough maple syrup. Since there is already so much sweetness from the sugar(LOVE muscovado, esp with pumpkin!) and banana, I decided to use plant-milk to make up the liquid.
Turned out great!! Very grateful for your site and the work you put into it ?