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 Pumpkin Muffins (Vegan + GF)
Ingredients
MUFFINS
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 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 ¼ tsp pumpkin pie spice*
- 1/2 cup water
- 1/2 cup almond meal (ground from raw almonds)
- 3/4 cup rolled oats (certified gluten-free as needed)
- 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 ½ Tbsp gluten-free flour blend
- 2 Tbsp roughly chopped pecans, pepitas, or walnuts
- 1 ¼ 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 eggs by mixing flaxseed meal and water 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, 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 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.
*You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe.
*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.
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!
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.
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.
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!
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!!!
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.
Di says
Waaaaaaaay too much sweetener. I’d use 1/4 cup in total, that’s more than enough.
Marina says
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!
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.
Faith says
These were fabulous! I added pumpkin seeds and next time will add sultana raisins too?
Chelsea says
It’s a keeper! Made these this morning and they are drool-worthy! I omitted the banana and added a whole can of pumpkin.
Delaina Sehn says
These a delicious! A perfect fix for pumpkin cravings :)
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.
Brenna Jorgensen says
Hey! Quick question… why olive oil? Could I sub with coconut oil? Love everything about your website/blog/recipes. Amazing!
Yes you can, Brenna!
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!
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.
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!
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!
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!
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.!
Hi! That’s worth a shot. Too bad about the oil – it makes them so moist!
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!
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!
Suzanne says
Make these NOW!! They are the best muffins that I have ever baked. Perfect in every way. Thank you!!
Joanna says
OMG! They are delicious!!
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!
Jennifer says
I’m allergic to bananas. Could I substitute it? These look amazing! Would love to try them.
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!
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!!!
That should be fine!
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!
Thanks Renee!
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
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.
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!
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!
Marian says
Can you please give an internal temperature to use for “doneness,” rather than how they look or feel? Thank you.
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.
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!
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.
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!
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! :)
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.
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 ?
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!
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?
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!
Erin says
Delicious, like all your recipes! Thank you again, Dana!
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 !!!!!!
Ana @ Ana's Rocket Ship says
Mmmm…. loving the crumb topping!
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?
Just set them out for 1 hour, or microwave for 20 seconds.
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!
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!
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
You can try it, but it will make these muffins more dense and a little dry. I would try applesauce though. Good luck!
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!
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!
K says
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.
carolina go says
This looking good. I am ready to process this recipe. dear author, have any videos to make this recipes?
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!!!
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!
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?
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 :)
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.
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 :)
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!
Thanks Kaelyn! So glad you enjoyed them. Thanks for sharing! Come back soon xoxo
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!
SO great! Thanks for sharing, Nikki! Smart move on saving two for yourself ;D
Holly Hyatt says
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
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.
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
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!
Yes, I think so! Let me know if you give it a try!
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
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!
Wonderful! Thanks for sharing, Renee!
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!
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! :-)
Whoop! Thanks for sharing, Sarah!
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?
Sue says
Excellent muffins; perfect texture! Thank you for another wonderful recipe.
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
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.
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!
Wonderful! Thanks for sharing, Shelley!
Antonia says
Delicious! My kids gobbled them up.
We used sweet potato instead of pumpkin.
Cassie Tran says
I saw an adaptation from CookiesnChem and had to check this recipe out! It looks to die for!
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!!!!!
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.
Ashley says
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!
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.
Whoop! I think they’re a great breakfast or snack for fall. Hope you love them!
Caroline says
You never cease to amaze me. Added to my list!
Jahnavi says
Oh i forgot to add, your favorite smoothie recipe is now my favorite too!
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!
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.
Sarah | Broma Bakery says
Nope, I refuse to make these. They look too good.
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!!
Wow! Such a great comment! So glad you liked them, Beth! Thanks for sharing. xoxo
Cindy says
I used 1 cup light spelt flour instead of GF blend and they turned out great!
SO great! thanks for sharing, Cindy!
Marie-Pier says
Very good muffins! I love them!
Eve says
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!
Deborah @ The Harvest Kitchen says
WOW does that crumb topping look incredible!! Gorgeous pumpkin muffins!! Pinned!!
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?
I think these would freeze well! Just freeze and then let thaw to room temp before enjoying!
Mason says
Don’t apologize for the pumpkin. Forever all the pumpkin.
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!
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!
That should work! Let me know if you give it a try, Laura!
Donna says
I made the recipe using coconut sugar and whole wheat pastry flour subbed for the GF mix and they turned out fabulous!!!!!!
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!
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.
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.
Yes! the DIY blend recipe I include yields a larger amount so you can use it again in the future!
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.)
Kajal says
Is there a substitute for the almond meal? We have nut allergies in our household.
Kajal says
Is there a substitute for the almond meal? We have nut allergies in our household
Sub a mix of more oats and GF blend!
Nicole says
I used amaranth four and it worked great!
Caitlin says
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!
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.
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!
Ooh, I’ll have to check yours out! xoxo
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!