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.
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
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.
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!
1-Bowl Vegan Pumpkin Muffins
Ingredients
MUFFINS
- 1.5 flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water)
- 2 Tbsp (30 g) mashed ripe banana
- 3/4 cup (150 g) pumpkin puree
- 2/3 cup (146 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) 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 (120 ml) water
- 1/2 cup (55 g) almond meal (ground from raw almonds)
- 3/4 cup (67 g) gluten-free rolled oats
- 1 cup (160 g) gluten-free flour blend
CRUMBLE TOP optional
- 3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
- 3 1/2 Tbsp (35 g) gluten-free flour blend
- 2 Tbsp (13 g) roughly chopped pecans, pepitas, or walnuts
- 1 1/4 Tbsp (18 g) coconut oil
- 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). Dust with gluten free flour and shake out excess.
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Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
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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.
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Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
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Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
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Divide batter evenly among 9-10 muffin tins, filling all the way full (I like big muffins!).
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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.
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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.
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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.
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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 for 1 of 9 muffins with crumb topping.
*Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins.
Nutrition Per Serving (1 of 9)
- Calories: 329
- Fat: 12.7g
- Saturated fat: 3.1g
- Sodium: 341mg
- Carbohydrates: 52.6g
- Fiber: 4.9g
- Sugar: 27g
- Protein: 4.6g
Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.
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In my opinion you can never have too much pumpkin in your life. I want to stuff my face with these. They look amazing!
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!
Ooh, I’ll have to check yours out! xoxo
For those who aren’t gluten sensitive, can all purpose flour be substituted for the almond meal and gluten free blend?
That should work, however, I didn’t test the recipe that way. Let me know if you give it a try!
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!
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)
Is there a substitute for the almond meal? We have nut allergies in our household
Sub a mix of more oats and GF blend!
I used amaranth four and it worked great!
Is there a substitute for the almond meal? We have nut allergies in our household.
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.)
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.
Yes! the DIY blend recipe I include yields a larger amount so you can use it again in the future!
Oh my goodness, these look so perfectly crumbly and delicious! Exactly what November needs. This would be so great on Thanksgiving morning.
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!
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!
That should work! Let me know if you give it a try, Laura!
I made the recipe using coconut sugar and whole wheat pastry flour subbed for the GF mix and they turned out fabulous!!!!!!
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!
Don’t apologize for the pumpkin. Forever all the pumpkin.
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?
I think these would freeze well! Just freeze and then let thaw to room temp before enjoying!
WOW does that crumb topping look incredible!! Gorgeous pumpkin muffins!! Pinned!!
Wow Dana, these muffins look delicious! I love it how they are vegan butter-free, no pesky fake substitutes, pinned! x
Agreed! Hope you love them, Eve!
Very good muffins! I love them!
I used 1 cup light spelt flour instead of GF blend and they turned out great!
SO great! thanks for sharing, Cindy!
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!!
Wow! Such a great comment! So glad you liked them, Beth! Thanks for sharing. xoxo
Nope, I refuse to make these. They look too good.
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!
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.
Oh i forgot to add, your favorite smoothie recipe is now my favorite too!
You never cease to amaze me. Added to my list!
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.
Whoop! I think they’re a great breakfast or snack for fall. Hope you love them!
These look sooooo good! Any suggestions on sub for the banana. I despise banana even the slightest hint.
Hmm, I would just leave it out and add in either apple sauce or a little more pumpkin! Good luck!
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.
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!!!!!
I saw an adaptation from CookiesnChem and had to check this recipe out! It looks to die for!
Delicious! My kids gobbled them up.
We used sweet potato instead of pumpkin.
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!
Wonderful! Thanks for sharing, Shelley!
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.
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
Excellent muffins; perfect texture! Thank you for another wonderful recipe.
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?
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! :-)
Whoop! Thanks for sharing, Sarah!
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!
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!
Wonderful! Thanks for sharing, Renee!
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!
Yes, I think so! Let me know if you give it a try!
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
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.
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
I just made these and they are amazing! The best gluten free vegan muffin I have tried yet, yummy!
That’s a high compliment! Thanks Holly! xo
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!
SO great! Thanks for sharing, Nikki! Smart move on saving two for yourself ;D
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!
Thanks Kaelyn! So glad you enjoyed them. Thanks for sharing! Come back soon xoxo
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 :)
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.
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 :)
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?
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!
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!!!
This looking good. I am ready to process this recipe. dear author, have any videos to make this recipes?
Do you think I can omit the oats in this recipe?
If you do, I’d sub them with something else, either almond meal or more GF blend.
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!
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!
Any chance these could be made without oil? My husband follows the Engine2 diet and limits oils. Perhaps just more applesauce?
Just updating! Made these tonight without oil – subbed in equal parts apple sauce. They were GOOD. Thanks for a great recipe! xoxo
You can try it, but it will make these muffins more dense and a little dry. I would try applesauce though. Good luck!
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!
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!
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?
Just set them out for 1 hour, or microwave for 20 seconds.
Mmmm…. loving the crumb topping!
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 !!!!!!
Delicious, like all your recipes! Thank you again, Dana!
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?
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!
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!
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 ?
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.
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! :)
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!
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.
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!
I forgot to give it a star rating!
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.
Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? Thank you.
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!
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!
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.
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
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!
Thanks Renee!
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!!!
That should be fine!
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!
I’m allergic to bananas. Could I substitute it? These look amazing! Would love to try them.
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!
OMG! They are delicious!!
Make these NOW!! They are the best muffins that I have ever baked. Perfect in every way. Thank you!!
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!
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’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.
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.!
Hi! That’s worth a shot. Too bad about the oil – it makes them so moist!
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!
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!
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!
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.
Love your recipes but most contains oats which we can’t have. What is the best sub for oats and oat flour. Thanks!
Hey! Quick question… why olive oil? Could I sub with coconut oil? Love everything about your website/blog/recipes. Amazing!
Yes you can, Brenna!
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.
These a delicious! A perfect fix for pumpkin cravings :)
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 were fabulous! I added pumpkin seeds and next time will add sultana raisins too?
They came out great but some bites lacked flavor. I’m wondering if it needed more salt or sugar?
Thanks for sharing!
Hi Marina! You could try adding more sugar for sweetness or maple syrup. Hope this helps!
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.
Waaaaaaaay too much sweetener. I’d use 1/4 cup in total, that’s more than enough.
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.
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!!!
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!
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.
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.
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 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?
Hi Erica! You could cut back on the water a little bit!
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.
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!
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.
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.
Delicious muffins! I used almond milk instead of mashed banana and the result was great.
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?
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.
Can you use regular or whole wheat flour in these if you aren’t gf? Thanks :)
Hi Emma! Yes you can!
I made these muffins and they were delicious. A friend said they were “the best dessert” he had ever had.
We made these for my birthday breakfast – perfect in every way!
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!
Hi Elizabeth! You can use coconut oil!