1-Bowl Pumpkin Muffins (Vegan + GF)

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Muffin tin filled with freshly baked Vegan Pumpkin Spice Muffins with a Pecan Crumble Topping

You guys, it’s November! (What!?)

Can we still pumpkin?

Please say yes. I have a lot more pumpkin enthusiasm to exert before this year is over.

Stirring wet and dry ingredients together for our gluten-free vegan Pumpkin Spice Muffins recipe

This recipe is inspired by my favorite 1-Bowl Vegan Gluten-Free Pumpkin Bread! It’s so tender, crumbly, and bursting with pumpkin flavor I couldn’t resist turning it into muffins.

And the crumb topping is a take on my Vegan Banana Crumb Muffins, which is one of my favorite muffin recipes on the blog.

I took the best of both recipes to make these muffins, which are:

Vegan + gluten-free
Naturally sweetened
(Vegan) butter-free
& 1 bowl-required

Sprinkling delicious Pecan Crumble Topping over gluten-free vegan Pumpkin Spices Muffins

I worked hard to perfect the tender yet crumbly texture of the interior of these muffins, and to infuse the perfect amount of sweetness and fall spice. Mission accomplished.

The crumb topping makes these muffins, in my opinion. A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. Serious yum.

Tray of vegan, gluten-free, and naturally-sweetened Pumpkin Spice Muffins with Pecan Crumble ToppingUsing a fork to slice into a delicious Pumpkin Spice Muffin for a gluten-free vegan fall dessert

I hope you all love these muffins! They’re:

Crumbly
Tender
Pumpkin-y
Sweet
Slightly crisp from the topping
Kind of perfect
& Simple

These would make the perfect take-along snack for work or school. They would also make a lovely holiday gift or dessert for fall parties. And since they’re refined sugar-free, gluten free, and vegan, everyone can enjoy.

If you give this recipe a try, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Eight Vegan Pumpkin Spice Muffins with Pecan Crumble Topping for a simple fall dessert

1-Bowl Vegan Pumpkin Muffins

1-bowl vegan pumpkin muffins with pecan crumble! Tender, flavorful, and naturally sweetened. The perfect fall snack or dessert!
Author Minimalist Baker
Print
Two columns of Vegan Pumpkin Crumb Muffins
4.92 from 90 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 9 (muffins)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

MUFFINS

  • 1.5 batches flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written)
  • 2 Tbsp mashed ripe banana
  • 3/4 cup pumpkin puree
  • 2/3 cup muscovado sugar* (packed // or sub organic brown sugar or coconut sugar)
  • 1/4 cup maple syrup
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 1/4 tsp pumpkin pie spice*
  • 1/2 cup water
  • 1/2 cup almond meal (ground from raw almonds)
  • 3/4 cup gluten-free rolled oats
  • 1 cup gluten-free flour blend

CRUMBLE TOP optional

  • 3 Tbsp muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
  • 3 1/2 Tbsp gluten-free flour blend
  • 2 Tbsp roughly chopped pecans, pepitas, or walnuts
  • 1 1/4 Tbsp coconut oil
  • 1 pinch each cinnamon + pumpkin pie spice

Instructions

  • Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
  • Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  • Add banana and mash, leaving just a bit of texture.
  • Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
  • Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
  • Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
  • Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
  • Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
  • Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. 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 cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
  • Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

Notes

*If you're unfamiliar with muscovado sugar, read more about it here! You can also just sub organic brown sugar or coconut sugar (brown sugar being the best alternative).
*If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves.
*Nutrition information is a rough estimate calculated with crumb topping.
*Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins.

Nutrition (1 of 9 servings)

Serving: 1 muffins Calories: 329 Carbohydrates: 52.6 g Protein: 4.6 g Fat: 12.7 g Saturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 341 mg Fiber: 4.9 g Sugar: 27 g

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  1. Angie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Angie! Thanks for sharing! We find Libby’s pumpkin to be the most flavorful. Hope that helps!

  2. Nicole says

    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.

  3. Lynn says

    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!

  4. Tiffany says

    Has anyone substituted sweet potato purée (orange or purple) for
    The pumpkin???

    I’m thinking
    Of baking whole purple or orange sweet potatoes and using that instead.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Not to our knowledge, but it might work! Though you may need to add additional moisture. Let us know if you give it a try!

  5. Amber says

    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.

      • Sean says

        Is it just me or is the step to add the flax egg missing from the instructions? I see the step for making it but not for adding it.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sean, the flax egg is made in the large mixing bowl in step 2 and then all the other ingredients are added to that bowl. Hope that clears up the confusion!

  6. Judy Jones says

    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.

  7. JEN says

    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.

  8. Elizabeth says

    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. :)

  9. Carla says

    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!

  10. Brooke says

    Hi Dana! I tried this recipe out in prep for a plant-based Friendsgiving we’re hosting. Our’s came out soooo yummy, but they’re very crumbly (fell apart). Next time around, do you have suggestions? Should I use parchment paper muffin DIY cups? I used coconut sugar – should I use brown next time? Up the flax egg quantity? Or maybe my safflower oil as opposed to olive oil did something? I tent to use olive oil only for salad dressings and as a finishing oil.

    Thanks,
    Brooke

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Brooke! I’d say using paper wrappers would help! And make them a day in advance so they can cool and become less crumbly! You could also very slightly under bake so they’re more moist.

  11. Tom says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Tom! Thanks for sharing! Our best guess is that the swerve substitute caused the sinking.

  12. DCveggiegirl says

    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.

  13. Sarah says

    Hi, would substituting fine cornmeal instead of the gluten free flour blend work ok in this recipe?
    Also increasing the amount of pumpkin purée instead of the banana?, I don’t eat bananas.
    ?

  14. HungryHuyen says

    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!

  15. Megan says

    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!

  16. Sami says

    I’m not gluten free, so I don’t have lots of gluten free flours at home. What would you recommend subbing for your gluten-free flour blend? I have almond flour, oat flour, whole wheat pastry flour, whole wheat flour, and general all-purpose flour.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. We think that should work well! Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Giovonne, we think that might impact the texture too much- they will end up more dense. But if you give it a try, let us know how it turns out!

  17. Rachel says

    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!

  18. Birte says

    Hi! Love all your recipes! They have been nourishing our growing family for the past years. I was wondering if you have an idea on what to substitute banana with. I’m allergic to bananas. Would apple sauce work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing! Applesauce can work but it doesn’t have the same binding qualities. If you do use applesauce you may need to add an egg or a little yogurt of choice to help with moisture / binding.

  19. Sussi Jensen says

    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 :)

  20. Nic says

    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.

  21. Nadia Barsamian says

    These look amaazzzeballs! The recipe looked perfect for us until I saw ground Almond Meal. We have an almond allergy. Any substitutes for that specific ingredient? TIA! :)

    • Martha VanHaren says

      I would cut down on sugar in the actual muffin to reduce calories. And maybe try to stretch it so that it makes more than 9 muffins. That’s my secret to making a lot of recipes more calorie friendly, stretch it into an extra 1-2 servings.

  22. Is says

    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!!!

  23. Is says

    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!

  24. Julia says

    Are you sure you meant baking soda? I tried baking powder and it was way better, significantly less unpleasantly salty and gooey. The baking powder had them rise more, turning out fluffier, too.

  25. Rox says

    Would it be bad to put the streusel on the muffins before baking? That’s kind of common but I just wanted to ask.

  26. Karri Ward says

    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

  27. Amanda says

    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 ?

  28. Sarah says

    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.

  29. JoJo Kortik says

    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.

  30. Dayna says

    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.

  31. J from Oregon says

    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!!

  32. Sarah Melville says

    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!

  33. Stephanie says

    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.

  34. Constance @croostifoodi says

    I made them for brunch on Sunday, we all loved both taste and texture!
    I happen to have dough leftovers. Would you recommend to freeze the unbaked dough or baked muffins?
    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed them, Constance! I would recommend freezing baked muffins vs unbaked dough. Hope this helps!

  35. Morgen says

    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.

  36. PATRICK SEIDEL says

    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.

  37. Jen says

    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.

  38. Nicole says

    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!

  39. Julie C says

    These are delicious. I have made them 3 x now. First time as recipe described. Second & third time without any olive oil and water- and subbed regular flour for all the Gf and almond meal. They taste just as delicious, maybe not quite as hearty but just as good without the oil! Love them both ways

  40. Michelle says

    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.

  41. Hannah says

    These made my whole house smell DIVINE. They tasted just about as good as they smelled. My crumble topping may have turned out a little odd; think it needed more oil, but it still tasted good.

    Two questions:

    1) I’ve gotten to the point where I don’t really eat added sugar, so these were quite sweet to me. I’m wondering if there are any alternatives to or whether it’s possible to completely omit the sugar? Maybe only keeping the sugar in the crumble topping, for example. Dates are about the sweetest things I eat, and I love your no-bake recipes that use them!

    2) Any substitutes for your GF flour that do not include gluten or potato starch? I avoid all nightshades, but ended up using the Bob’s Red Mill GF flour I had on hand because I didn’t have a chance (or the ingredients) to make something from scratch.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah! You can definitely cut down the sugar if you prefer it that way. Have a look at the comments above for tips as others have tried it. As for the GF flour blend, another reader successfully used 1 cup of light spelt flour instead of GF blend and they turned out great, so that may be something to explore. Hope this helps!

      • Hannah says

        Just want to make sure your readers are aware that spelt contains gluten. I had asked if you knew of anything that did not contain gluten or potato.

  42. Rachel says

    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!!!

    • Rachel says

      Wanted to add that for me this made 12 large muffins (filled all the way up). Maybe the extra banana and the regular flour made the batter go farther. I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time.

  43. Amanda says

    I never saw where to add the flax’s eggs and unfortunately I left them out. I mixed the first thing and got all my measurements together but didn’t see it in the instructions when adding things

    • Hannah says

      You start with it in the bowl and then add the banana and pumpkin and other ingredients to it. Near the top of page 2 if you printed it.

  44. Farren Tilley says

    I’m so excited to try this recipe! I’m wondering if anyone has made them without any sugars/syrups? I’d like to try substituting either more fruit or pumpkin, but I’m not sure how that will affect them. Any suggestions would be greatly appreciated. I am trying to live a sweetener-free life (minus fruit), but would still LOVE me some pumpkin spice muffins.

    • Jennifer says

      In recipes that call for liquid sweetener, I use date purée one for one. When I omit sugar, I use a couple tbsp almond flour to compensate for the lost dry ingredients. Hope that helps!

  45. Angela Klein says

    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!

  46. Victoria says

    Can I sub extra pumpkin for the mashed banana? I don’t have any ripe ones :( also is there anything I can use in place of the almond meal that won’t change the texture of the muffins too much?

  47. Sheila says

    I have LOVED every one of your recipes..until this one, but I am sure I did some things wrong. 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.(Used two ovens too!) And I still have soggy center muffins. (Discovered over an hour after removing from the oven. Too late to change the outcome and we will eat around the centers?

  48. Elizabeth says

    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!

  49. Miranda says

    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.

  50. Pat says

    Hi! I want to make this for Thanksgiving using a mini muffin pan. Will I have the same outcome, or is there any adjustments I should make to the recipe?

  51. Debbie says

    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.

  52. Nikki says

    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.

  53. Janna says

    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!

  54. Kathryn Goudy says

    I looked at this recipe because my daughter is vegan and I have some pumpkin on hand to use! 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 seriously doubt that almond meal, flax eggs, muscovado sugar and gluten free oats are resident in most people’s baking cupboard. And while I’m sure these muffins are wonderful, I will be giving them a pass for this reason. You should seriously consider changing your moniker. No disrespect meant, just an observation from an everyday, traditional kitchen.

  55. Erica says

    These were SO good. The taste and texture is perfect. I tried a different pumpkin muffin recipe after making these, nope! These are healthier and tastier than those made with just white flour too. I’m going to add diced apple to these next time I make them. Should I cut back on liquid in the recipe since the apple will add moisture or leave it as is?

  56. Melanie says

    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!

  57. Sue says

    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.

  58. Georgia says

    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.

  59. Lindsey says

    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!

  60. Diane says

    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!!!

  61. Tracey says

    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.

  62. Marina says

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

    Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marina! You could try adding more sugar for sweetness or maple syrup. Hope this helps!

    • Miranda says

      I would also make sure to mix all your wet ingredients first properly, whisk for at least 1 minute to two. then add in your dry. This way, all sweetener is mixed evenly.

  63. NANCY says

    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.

  64. Brenna Jorgensen says

    Hey! Quick question… why olive oil? Could I sub with coconut oil? Love everything about your website/blog/recipes. Amazing!

  65. Debnmuz says

    Love your recipes but most contains oats which we can’t have. What is the best sub for oats and oat flour. Thanks!

  66. Cindy says

    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.

  67. Margo says

    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! Thanks for sharing something so delicious!

  68. Lisa says

    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!

  69. Mariana says

    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!

  70. charlene binder says

    I’m a huge fan of your website …. These look amazing … We don’t use oil in our diet. Can I substitute applesauce for the oil? Other suggestions? 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.

    • Charlene says

      I made these today and substituted applesauce for the oil. I found them to be moist and flavorful. I also substituted whole wheat flour and whole wheat pastry flour and they turned out great! A hit in my household! Using the applesauce for the crumble didn’t provide the consistency I had expected, however, after baking it was fine. I will make again and continue to experiment with alternatives to the oil as we follow Engine 2. Thanks. Another wonderful recipe.!

  71. Karen says

    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!

  72. kristin says

    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!

  73. Joanna says

    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!

  74. Cristina says

    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!

  75. Lisa says

    Hello,
    I love your recipe! I’m making 40 of these muffins for an event & my oven broke tonight. 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?

    Thank you!!!

  76. Renee says

    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!

  77. natalie says

    Hi
    Thanks for sharing all your great recipes.
    I love when I find Naturally sweetened recipes for muffins.
    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. Thanks

  78. Amanda says

    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.

  79. Lydia says

    Hey Dana,
    I’m brand new to baking and to plant-based cooking, so your blog is a dream! I made these vegan pumpkin muffins and couldn’t believe how amazing they turned out. My boyfriend lost his mind and I feel like a baking prodigy. That said, I’m wondering if you have any suggestions for how to lower the fat content. Can I use less oil and sub it with something else? I did find them to be super moist, which leads me to believe I could cut some, but as a novice, I don’t want to ruin a batch to find out. Any help would be so appreciated!
    Thanks so much!

  80. Randi says

    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!

  81. Marian says

    Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? Thank you.

  82. Katie says

    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.

  83. Clancy says

    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!

  84. Tara says

    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.

  85. Sara says

    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!

  86. Ciara Sebecke says

    I’m going to bake these as soon as my bananas are ripe!
    I also wanted to let you know I shared this recipe in a roundup on my blog! Your recipes never disappoint! :)

  87. Shereen says

    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.

  88. Ekf says

    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 ?

  89. Melissa says

    Just made these. They turned out delicious and made my kitchen smell so yummy! They’ll make a great breakfast-to-go meal or a healthy afternoon snack. Great recipe!

  90. Carmen Owens says

    Mine taste like baking soda. I used whole wheat flour instead of almond meal, but that was the only substitution. What am I doing wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Check the freshness of your baking soda first! It might also depend on the brand? Otherwise, you could try reducing the baking soda and supplement with baking powder instead!

  91. Bee says

    I just made these – my first successful vegan baking attempt ! Brilliant recipe ! I had to make a ‘chia egg’ and it worked a charm. Thanks Dana !!!!!!

  92. Baiba says

    Dear Dana,
    Firstly, thank you so much for making my vegan lifestyle so tasty!
    Secondly, I just made your muffins and they are ohh sooo good!
    Thirdly, they are so great that I would like to freeze some for later. Could you please share the best way of thawing them afterwards?

  93. Nicki says

    So delicious! 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. Nothing short of amazing! I was looking for the perfect pumpkin muffin recipe that I could use forever and this is it!

  94. Brittany says

    I just made these and they’re absolutely delicious!! 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. I also didn’t have almond flour so used white rice flour and gf rolled oats and still came out great!! Thank you for all ur yummy recipes! I’m making ur chocolate cupcakes this weekend……can’t wait!

  95. Abby says

    Any chance these could be made without oil? My husband follows the Engine2 diet and limits oils. Perhaps just more applesauce?

    • Abby Larson says

      Just updating! Made these tonight without oil – subbed in equal parts apple sauce. They were GOOD. Thanks for a great recipe! xoxo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try it, but it will make these muffins more dense and a little dry. I would try applesauce though. Good luck!

  96. Erin says

    I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! I used slightly more than 3/4 c. of pumpkin puree. Can’t wait to take one for breakfast tomorrow!

  97. Deb Johns says

    Oh my…these are dreamy! Perfect crumb, and just the right amount of spice. I used Unbleached All-Purpose Flour and used half a banana (which was slightly more than 30 gms). Don’t shortcut by skipping the topping. It’s such a nice flavor and texture pairing with the muffins. I used my square muffin tin, yielding 12 little jewels, and baked for 26 minutes. Tagged on Instagram. A repeater for sure!

  98. carolina go says

    This looking good. I am ready to process this recipe. dear author, have any videos to make this recipes?

  99. Melissa says

    I have recently been diagnosed with a number of food intolerances which has forced me into GF + Vegan baking. I spent my holiday break from work researching and experimenting and starting my journey in understanding how all these ingredients interact. Lots of failures and a few ‘OK’ products. But this recipe makes me believe that delicious GF + V baking is possible at home! And this was so very easy. I’d give it 10 stars if I could. THANK YOU!!!

  100. Ashley says

    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! And the easiest recipe ever! Having one of these was exactly like indulging in one of the butter and sugar filled muffins I used to eat. You’re a lifesaver!

  101. Marissa says

    I don’t have cloves or nutmeg to make the pumpkin pie spice… Is there anything else that can work as a substitute? Or can I skip this part?

  102. Megan says

    These muffins are amazing!!! I made them with whole wheat pastry flower, coconut sugar and used coconut flower for the crumb topping. They turned out absolutely perfect!! Thank you for all of the wonderful recipes :)

  103. Ellie says

    These were SO SO SO good. Perfectly sweet and the right amount of moisture. I had never tried using a flax seed egg before but it worked really well!! The banana gives a really subtle banana-bread-ish taste. Overall, it’s an amazing recipe.

  104. Sheetal Tolia says

    This was absolutely amazing, Dana! As a college student, it’s always easy to find baked goods, but never one that is GOOD for you! You totally nailed the coffee shop muffin! Eating this with a healthy pumpkin spice latte is the best Sunday morning breakfast ever :)

  105. Kaelyn says

    These are fast and delicious! I’ve made this recipe twice with a third batch coming this weekend.
    The crumble is a must. I’m a novice baker and was really impressed and proud of these, this recipe is really fail proof.

    This was my first minimalist baker recipe and I’m hooked. I’ve already made others and bought the cookbook. Thanks Dana!

  106. Nikki says

    I made these with all the ingredients except I subbed unbleached all purpose flour for the gf-free blend. Ahhhhhmazing! I’ve had to vow to only make them every 2 weeks! I also had to assign a certain number to my husband and kids so I at least get a 2nd one! Absolutely making these for a family gathering over Thanksgiving. Thank you!

  107. Katie says

    Best. Muffins. Ever.

    I NEVER make muffins and never eat these. But these looked to good not to make. And every single one of your recipes I have mada have been such crowd pleasers (cookie dough ice cream!!! GF Birthday cake! Butternut squash hummus and so many more have been made multiple times)So glad I decided to make the muffins!! Now I want to give all of your muffin recipes a go! I have been converted! Next on my list is the PB & J ones!!!! Gotta see which ones I love the most, I will be impressed if any can top the pumpkin ones! Love love love what you do.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks Katie! I’m so glad you liked these! I shared them with some (non-vegan) friends and they said it was the best thing I’d ever baked! Glad you agree! xoxo

  108. Kyra says

    In the muffin recipe itself, do you think I’d be able to replace the olive oil with the coconut oil? I know it’ll probably yield a more coconutty/slightly sweeter taste, but would that work? really want to try this, just would like to use my higher quality/ organic ingredients that I have in the house!

      • Kyra says

        Just made these with the coconut oil in the muffins, came out absolutely phenomenal!!! Everyone had one already, hoping I’ll be able to have one for breakfast tomorrow. Thank you so much for getting back to me, such a long time fan of your blog, probably 2 years & counting. Love seeing you progress so much. xo

  109. Renee says

    This was A+ terrific. Moist, flavorful, and gained rave reviews from gluten free skeptics. Couple changes I made that ended up being great: 1) subbed the banana for just extra pumpkin of the same amount, 2) used real eggs instead of flax eggs (my family isn’t vegan, so I just measured out 1 1/2 eggs with ounces and it ended up working great), 3) did coconut sugar and then honey in place of the maple syrup. I think I did a little less sugar than the recipe called for but it worked out.

    Big thanks for this recipe!

  110. Joceline says

    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. So light and delicious it is hard to believe they are vegan and gf. I then made them again at home but made ine big cake from the mix and it turned out perfectly. Thanks so much for your fabulous recipes!

  111. Sarah F says

    I made these muffins yesterday and am in love, as is my husband. SO DELICIOUS! The crumb topping elevates them into bakeshop territory– yet they aren’t so sweet that they’ll put you in a sugary stupor. Also, for those of you who hate banana, I really can’t taste it in the finished product, what with all the spices. Then again banana is not a flavor that ever bothers me. (I am that way with celery, though, so I do get it.)
    Thank you, Dana, for yet another great recipe! :-)

  112. Renee says

    Hi, I am about to make these but I would like to use real eggs. Do I just use 1 1/2 or is it a different measurement?

  113. Jo says

    Hi,

    Literally just making these right now!
    I have a question- according to the instructions, you said the batter should be “Scoopable.”
    I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. (Did that make sense?) I followed every instruction and put in the exact measurement…..I wonder what caused mine to be more of that consistency?

    Can you advise?

    Thank you!

    xx

  114. Erin says

    So good! I have 3 little ones and we all enjoyed these muffins. I didn’t have GF flour on hand so i used all purpose, still turned out perfectly. The crumb topping is just delicious.

  115. Shelley says

    These were great!! Very moist and a great density (which really was nice for gf baking)

    We used honey instead of maple syrup but followed directions otherwise.

    Will absolutely make again!

  116. Jody says

    YUM! I make muffins once a week in the colder months and your recipes are the best. We suffered through alot of gross muffins in the last few years I’ve been GF-not yours. Your recipes have saved our mornings. On Friday my two kids ate a dozen of your banana oatmeal muffins (the 3 yo pooped about 5x-sorry for the mom talk). Today we’ve got these pumpkin babies in the oven and I’m sure they won’t last long either! I’m bringing them to a mom’s group. Love your muffin recipes!!!!!

  117. Jenny says

    These are so good. Made two batches last night. 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.

    Of course every recipe I follow and find on here is a success. Thanks for having such a gift.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would just leave it out and add in either apple sauce or a little more pumpkin! Good luck!

  118. Nicole @ Young, Broke and Hungry says

    I’m glad you’re not hopping off the pumpkin train just yet because this muffins are what I need for breakfast tomorrow and everyday here on out.

  119. Jahnavi says

    I am a recent addict of your website. 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. They have all come out great! Thanks for your amazing recipes. Can I make this recipe with your pumpkin butter? I have a lot of it left over from last week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wow! You’ve been on a roll! So glad you like these! If using the pumpkin butter in this recipe, I’d suggest cutting back a bit on the sugar! Good luck.

  120. Beth says

    I’ve been a vegetarian for over 20 years. I sometimes end up eating vegan but not on purpose. While these muffins looked amazing, I was a tad hesitant to try them. I cook a lot and had all the ingredients on hand so I gave them a try yesterday morning. With full disclosure, I told my husband ‘these are vegan and gluten-free; they have a couple of ingredients we don’t often eat. Be brave and give them a try.’ This morning, only 4 of the 12 muffins remain and we’re getting ready to down the last 4 with coffee for breakfast! AMAZINGLY GOOD! Better than any ‘regular’ muffin I’ve ever had. A keeper! And (perhaps) a new recruit to adding more vegan meals into my vegetarian regime! Thanks for the great recipe and most beautiful site!!

  121. Eve says

    Wow Dana, these muffins look delicious! I love it how they are vegan butter-free, no pesky fake substitutes, pinned! x

  122. Kathryn says

    These look amazing! 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?

  123. Christina @ The Beautiful Balance says

    That crumbly topping, that fluffy center…these are a dream! Coconut oil and coconut sugar is the baking love of my life. That combo does wonders for taste and texture!

  124. Laura says

    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. Gluten doesn’t bother me at all, and I don’t feel like making or spending money on specialty flours. Thanks!

  125. Celeste @TheWholeServing says

    We all have pumpkin on the brain. I just took a pumpkin cake out of the oven that I’m testing for an upcoming share. I love this time of the year, the smells and taste of fall are absolutely wonderful!

  126. Chelsea | Whole Bite Blog says

    Oh my goodness, these look so perfectly crumbly and delicious! Exactly what November needs. This would be so great on Thanksgiving morning.

  127. Liz says

    These look great, I’m in the process of making them now! But do you mean 1.5 tablespoons of pumpkin pie spice? The DIY recipe you included yields 5.5 teaspoons.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! the DIY blend recipe I include yields a larger amount so you can use it again in the future!

  128. C. Marie says

    Hard to believe I wasn’t always the big pumpkin fan I am now. I can eat it all year long—I never get tired of it.

    Can’t wait to try these moist-looking muffins packed with crunchy, crumble goodness. (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.)

  129. Caitlin says

    For those who aren’t gluten sensitive, can all purpose flour be substituted for the almond meal and gluten free blend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, however, I didn’t test the recipe that way. Let me know if you give it a try!

      • Lauren says

        I used the almond meal for flavor and protein, but used regular flour instead of GF flour because it was what I had on hand. And they were delicious!

      • Kelsi M says

        I used unbleached all purpose in place of the gluten free flour blend, and whole wheat flour in place of the almond meal! Worked out great and taste amazing!! (I also topped them with chopped walnuts xx)

      • Christine Fischer Guy says

        I LOVED this recipe. I used light spelt flour because wheat is an issue for me and they were perfect.
        This is my new favourite pumpkin muffin recipe. Thanks, Dana! I like to make things our resident vegan can enjoy too.

  130. Alexa [fooduzzi.com] says

    YUM! I posted a similar recipe on Thursday! But your crumble topping…perfection!
    Pumpkin muffins are one of my favorite things about fall, so I’m definitely going to try yours out!

  131. Emily @ robust recipes says

    In my opinion you can never have too much pumpkin in your life. I want to stuff my face with these. They look amazing!