Pumpkin Chocolate Chip Muffins | Minimalist Baker Recipes. Thank you for sharing this one!!! Just had 2 of them and they’re super tasty, fluffy, moist, and with lovely fall flavors! Can’t wait to try these moist-looking muffins packed with crunchy, crumble goodness. You could also very slightly under bake so they’re more moist. Moist, flavorful, and gained rave reviews from gluten free skeptics. Would love to try with some maple syrup sometime, haha! I made them for brunch on Sunday, we all loved both taste and texture! Oct 11, 2012 - 1-bowl pumpkin apple muffins that are vegan, healthy, and seriously delicious. I made 12 muffins – the smaller size means I could justify eating 3 in a row! Two of them with peanut butter keep me full all morning! I’m allergic to bananas. Better than any ‘regular’ muffin I’ve ever had. Ahhhhhmazing! Thanks! but with all my screw ups, they were damn delicious for being vegan. Such a great comment! They turned out incredibly well. Let us know how it goes! (So glad I got some brown rice flour today; I want to make your gluten-free flour blend.). They were SO GOOD!!! Next time will try with 1 tsp soda and a 1/4 tsp of baking powder. If you do, I’d sub them with something else, either almond meal or more GF blend. Love all your recipes! window.__mirage2 = {petok:"9efff37bdd06f5e9fe0e74e54f460061c8711127-1608931629-86400"}; Any help would be so appreciated! Don’t apologize for the pumpkin. Hmm, I’m not sure about those changes. i also forgot (we are up to 3 now if anybody is counting) to add the damn pecans. Thank you thank you thank you! 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. A repeater for sure! ; In a large bowl, add all the wet ingredients: pumpkin, coconut oil, … I then made them again at home but made ine big cake from the mix and it turned out perfectly. Freeze for longer term storage. WHO FORGET THE PECANS!?! Thank you so much Dana. Thank you!! The baking powder had them rise more, turning out fluffier, too. Thanks for sharing, Hailey! 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. Love your muffin recipes!!!!! Hmm, I would just leave it out and add in either apple sauce or a little more pumpkin! They have been nourishing our growing family for the past years. I’m going to bake these as soon as my bananas are ripe! That’s kind of common but I just wanted to ask. You totally nailed the coffee shop muffin! So glad you like these! I’ve made this recipe twice with a third batch coming this weekend. Though I omitted the water. Up the flax egg quantity? Thanks so much! Thanks for a great recipe! 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. But we haven’t tried it. Love the crumble on top. Fluffy, savory white bean hummus infused with pumpkin, lemon, and crispy garlic and sage! As for an almond meal sub, I’d recommend using a mix of more oats and GF blend! Coconut oil and coconut sugar is the baking love of my life. It’s so tender, crumbly, and bursting with pumpkin flavor I couldn’t resist turning it into muffins. Also, I used this Lutein Protein Flour as my GF blend, kind of as an experiment. The pumpkin makes these muffins moist and the chocolate adds a layer of delicious sweetness. Alright seriously, these are the BEST muffins I have ever made. (I also topped them with chopped walnuts xx). xo. Your recipes are fantastic! pretty much my favorite ingredient here. Or toss one in the kid’s lunchbox for a special Fall … I made these last night!!! By Loving It Vegan I shared them with some (non-vegan) friends and they said it was the best thing I’d ever baked! I used coconut sugar – should I use brown next time? 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. Use coconut sugar instead of muscovado sugar. The banana gives a really subtle banana-bread-ish taste. The best vegan pumpkin muffins – moist, soft & tender crumb, perfectly spiced. Turned out great!! She is raving! Thanks for sharing! Thanks so much for your fabulous recipes! 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. This recipe is AMAZING! They’re: Crumbly They weren’t as pumpkiny as I was expecting, but that may be because I used no-name pumpkin puree? How to Make Vegan Pumpkin Cream Cheese Muffins. I have been converted! Would love to try them. Storing instructions below. I want to make this for Thanksgiving using a mini muffin pan. Hi! Fluffy Japanese Souffle Pancakes スフレパンケーキ • Just One Cookbook. I would stick it in next time, a bit in the batter and a bit more in the topping. also the crumb topping is what makes these muffins excellent, if you’re reading this and you’re planning on making these muffins INCLUDE THE TOPPING! Not to our knowledge, but it might work! Will I have the same outcome, or is there any adjustments I should make to the recipe? (I will certainly add it to the next batch I make for weekend brunch though!) If needed, use a rubber spatula to fold in the last bit of flour. I was short on the maple syrup, used brown sugar, and omitted the topping (out of pure laziness). Such a rich spicy flavour! Preheat the oven to 325°F. These muffins are so good!! Love everything about your website/blog/recipes. This is my new favourite pumpkin muffin recipe. Pinned!! Whoops! These look amazing! I would also make sure to mix all your wet ingredients first properly, whisk for at least 1 minute to two. Check out this tutorial! Hi Sami, another reader mentioned successfully using 1/2 all purpose white flour and 1/2 all-purpose whole wheat flour. Hi Megan, we’d suggest searching the comments for “almond meal” to see what others have tried! I made these muffins this morning and they turned out fantastic. ? Some of the best I’ve made! I despise banana even the slightest hint. Could you please share the best way of thawing them afterwards? xo. I used pepitas in the topping, and it worked beautifully. I tried homemade oat flour (blended raw steel cut oats) in place of the rolled oats plus a mix of half and half each gf flour blend (Bob’s Red Mill 1:1) and white AP flour for a reduced FODMAP version…they turned out great! Thank you for your hard work! But if you give them a try let us know how it goes! I replaced the oil with Apple sauce and used all purpose flour. These are SO delicious! today I was blown away, these were moist, not dry at all, but still well cooked. I’m a novice baker and was really impressed and proud of these, this recipe is really fail proof. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 … Thanks for sharing something so delicious! Tagged on Instagram. Thank you. Thank you!! Could I substitute it? I was wondering if you have an idea on what to substitute banana with. Perfect every time. 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! I just made these for Halloween and there were terrific! Thank you so much for sharing this lovely muffin recipe. Thanks so much! In a separate bowl (or liquid measuring cup) mix together your wet ingredients. Of baking whole purple or orange sweet potatoes and using that instead. These look amazing … We don’t use oil in our diet. Love this recipe! Other than that, delicious! Next time I will add a little more topping to each muffin and maybe more pumpkin to get more of that pumpkin flavor. I used half a cup of GF oat flour and half a cup of GF buckwheat flour. I’ve made these twice now, I love the texture and flavor but they’re not as pumpkiny as I’d like them. I had pumpkin purée left over from our dinner dish and didn’t want to waste it. :) All purpose Non bleached and whole wheat flour instead of almond meal. I’m also allergic to cinnamon, so I used ginger, cloves and nutmeg. Whisk until well incorporated. Second time making these, the first time was a great hit, although these are packed with sugar. Also increasing the amount of pumpkin purée instead of the banana?, I don’t eat bananas. I used regular flour and the same amount of liquid which made the muffins very moist. 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. Vegan pumpkin muffins that are tender, sweet, and studded with chocolate chips. You can try it, but it will make these muffins more dense and a little dry. It’s such a nice flavor and texture pairing with the muffins. I never saw where to add the flax’s eggs and unfortunately I left them out. Most are plant-based and gluten-free". I missed rating these when I commented. But how about subbing pumpkin butter (it’s more concentrated)? :), We’re so glad you enjoyed them, Elizabeth! A perfect fix for pumpkin cravings :). Thanks so much for sharing! I think my version might be a little more moist than the recipe originally intended, but regardless, I’m loving them! I am a recent addict of your website. Just set them out for 1 hour, or microwave for 20 seconds. Have a look at the comments above for tips as others have tried it. very very good :), We’re so glad they turned out well! Would it be possible to use this recipe for mini muffins for a baby? Hi Perfectly spiced, hearty, and a wholesome dip or snack for fall! And the crumb topping is a take on my Vegan Banana Crumb Muffins, which is one of my favorite muffin recipes on the blog. Thanks! ?‍♀️Make the blend and from there add what the recipe calls for. I subbed wholemeal flour, lowered the sugar and added more pumpkin instead of mashed banana. Quickly rinse your mixing bowl and then add crumble ingredients. Kind of perfect I highly recommend adding chocolate chips. We’re so glad you enjoyed them, Angie! We’re so glad you enjoy them, Jen! Pumpkin muffins are one of my favorite things about fall, so I’m definitely going to try yours out! We’re so glad that worked well! Thank you! yayyyy! Hi! You will not be subscribed to our newsletter list. We just ate them again for breakfast and the kids asked if we could have the rest for lunch. I’m making 40 of these muffins for an event & my oven broke tonight. Secondly, I just made your muffins and they are ohh sooo good! I’m allergic to banana, is there’s any substitute for it? Though not as perfectly as when I follow your recipes to the Tee. Omg…they turned out amazing!! The crumb topping makes these muffins, in my opinion. The crumble is a must. See more ideas about Eat, Recipes, Food. I think I did a little less sugar than the recipe called for but it worked out. Hmm, we’re not sure they would be sweet enough and it would likely impact the texture. Too late to change the outcome and we will eat around the centers? Do you think I can omit the oats in this recipe? I can’t wait to make it again. 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. xo. And the easiest recipe ever! I have a lot more pumpkin enthusiasm to exert before this year is over. 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. Overall love this recipe – I use spelt flower and added a shredded apple instead of the sugar. 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. That said, I’m wondering if you have any suggestions for how to lower the fat content. But this recipe makes me believe that delicious GF + V baking is possible at home! Hi Miriam, we wouldn’t recommend increasing the amount of purée. I see the step for making it but not for adding it. I omitted the banana and added a whole can of pumpkin. These made my whole house smell DIVINE. The only thing I changed was the flour (I used regular wheat flour 1.5 cups as a sub for almond/gluten free). They were still moist with a hint of sweetness. I’m beyond excited to try this recipe, but am wondering if making it into a loaf instead of muffins will work? Hi! The DIY recipe you included yields 5.5 teaspoons. So light and delicious it is hard to believe they are vegan and gf. 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. You could try adding more sugar for sweetness or maple syrup. Thanks so much for sharing! Or can I skip this part? What would you recommend subbing for your gluten-free flour blend? My grown son who is very “honest” in his reviews of my baking loved this recipe! while just one bowl, they are quite the dance to make. So glad you liked them, Beth! 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. Most vegan GF recipes are pretty unsatisfying, but not this one! Delicious recipe. I looked at your batter scoop pictures, and mine looks more “cake-battery” rather than moldable as it looks in your pictures. Glad you agree! We used a full cup of strained homemade pumpkin puree because I didn’t want to waste it. Thankyou so much for this fantastic recipe! Thanks! Combine the wet ingredients with the dry, mixing until you have a uniform batter. I only baked them for about 21 minutes since I didn’t go GF, and that was the perfect amount of time. These are perfect for meal prepping since they … I love it how they are vegan butter-free, no pesky fake substitutes, pinned! We’re so glad you enjoyed them, Audra! Yes, I think so! then add in your dry. My mom won’t touch anything labeled “gluten free” or “vegan” so I didn’t tell her. Serious yum. Add water and whisk once more. Can I use less oil and sub it with something else? Thank you so much, your recipes are fantastic! This recipe made 4 jumbo muffins and I had to cook them for 39 minutes. Baked for 29min and came out fully cooked, a little browner than golden. I’m so excited to try this recipe! I made a second batch and piped in a vegan cream cheese mixture as filling in the middle of each muffin and then topped with crumble. Also added dried cranberries to the crumble and some chocolate chips to the muffin! Tender My banana weren’t ripe enough to use, so I left it out. Author: Minimalist Baker Recipe type: Muffin Serves: 12 muffins. *If you're unfamiliar with muscovado sugar, read more about it, Notify me of followup comments via e-mail. And this was so very easy. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute. So it’s almost 1am here and these muffins are baking in the oven. Whoop! Let set for 5 minutes. I know it’ll probably yield a more coconutty/slightly sweeter taste, but would that work? What am I doing wrong? Love these muffins! Anyone know how many cals a muffin is without the topping? Wonderful! If I were to use real eggs….what is the equivalent for 1.5 batches flax eggs? Hope this helps! Hi Charlotte, we haven’t tried that so we’re not sure. Vegan Pumpkin Cheesecake | Minimalist Baker Recipes AMAZING, Creamy Vegan Pumpkin Cheesecakes! (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water as original recipe is written), (packed // or sub organic brown sugar or coconut sugar), (or sub organic brown sugar, organic cane sugar, or coconut sugar), roughly chopped pecans, pepitas, or walnuts. Come back soon xoxo. Though you may need to add additional moisture. Just want to make sure your readers are aware that spelt contains gluten. Any chance these could be made without oil? That should work! Hope this helps! Thirdly, they are so great that I would like to freeze some for later. We love to make them as mini muffins to share on play dates. ? I love when I find Naturally sweetened recipes for muffins. Here are a few ideas to get you started: Make an easy at home Pumpkin Spice Latte (recipe from Minimalist Baker) Turn the pumpkin puree into a tasty Vegan … These turned out great! Cheers, friends! Just updating! My batter was a little smoother but the muffins still turned out delicious. I used amaranth four and it worked great! They were GOOD. They are the best muffins that I have ever baked. ), loved them. Using the applesauce for the crumble didn’t provide the consistency I had expected, however, after baking it was fine. The tops were just right, with a slight caramelized chewiness on the edges. I didn’t use the crumble, as I was short on time, and they were still incredible. Finally, for flour I used Bob’s GF (blue label). If you give this recipe a try, let us know! Yet, I get real cravings and sometimes just wish I could eat like other people. Next time, would you mind leaving a rating with your review? Used homemade roasted pumpkin and another one in the oven now so I can make these again! 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. Hi Giovonne, we think that might impact the texture too much- they will end up more dense. Oh my goodness, these look so perfectly crumbly and delicious! Any suggestions on sub for the banana. Absolutely delicious! Hi! But all in all, very good recipe, and glad I had all the supplies on hand otherwise! I seriously doubt that almond meal, flax eggs, muscovado sugar and gluten free oats are resident in most people’s baking cupboard. Made these for Sunday dessert and can’t wait to have them with coffee in the morning. These a delicious! Is there any reason that, during the mixing stage, the oil should be olive opposed to coconut? SO great! only change I made is that due to an almond allergy, I ground raw unroasted sunflower seeds instead. I’d use 1/4 cup in total, that’s more than enough. Hope that helps! Thanks so much for sharing! We ate these instead of pumpkin pie and also had your apple crisp. Hope that helps! Set aside. Also, for those of you who hate banana, I really can’t taste it in the finished product, what with all the spices. Any substitutes for that specific ingredient? Thanks for sharing! & 1 bowl-required. This might be a dumb question, but is almond meal the same as almond flour? Let us know if you give it a try! First time as recipe described. I made these and put maple drizzle and chocolate drizzle on top. It worked great! Love seeing you progress so much. I didn’t have GF flour on hand so i used all purpose, still turned out perfectly. Thanks for the vegan recipe! And while I’m sure these muffins are wonderful, I will be giving them a pass for this reason. I’ve make them with less sweetener and they are still lovely. the DIY blend recipe I include yields a larger amount so you can use it again in the future! xo. I made these muffins and they are so moist and divine! And my husband and friends agree! Thank you again, Dana! Banana binds and adds sweetness. Your email address will not be published. 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. I love your site and style. 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? 11 hours ago. Whisk together until just incorporated, making sure no flour patches remain. 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. The topping is delightful and the muffins taste like autumn: warm, spicy, caramel tones and not too sweet. The perfect fall breakfast or take-along snack. Check the freshness of your baking soda first! These were SO good. Thanks! Date Added: 12/11/2015 Source: minimalistbaker.com. I was looking for the perfect pumpkin muffin recipe that I could use forever and this is it! *Hazelnut meal instead of almond meal, Whoop! Thanks so much for sharing =), I was wondering, for the muffins itself is it necessary to have the 2/3 cup sugar in it, or can I omit that and only put the 1/4 cup maple syrup? I know having sugar can sometimes have a function, that’s why I want to be sure. 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! Could I use oat flour instead of the GF flour blend? I made these tonight with puree from a sugar pumpkin (instead of canned) and they came out great! Yum! My neighbour who is vegan brought me these to try and they tasted/had the same texture as my egg version. Are you sure you meant baking soda? xo, i really loved these! And maybe try to stretch it so that it makes more than 9 muffins. This will become a staple in our house. Love your recipes but most contains oats which we can’t have. Notify me of followup comments via e-mail. I’d say using paper wrappers would help! Hi Erica! I have celiac and multiple food allergies so baked goods are usually not something I can eat. Hope this helps! Can I substitute applesauce for the oil? The vegan cream cheese addition sounds delicious too! a little on the denser side, but I don’t mind. 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. We are nut free, so I ground up petitas and sunflower seeds instead of the almond meal. Naturally sweetened Your recipe never cease to delight our tastebuds and cravings! It’s super helpful for us and other readers. They were perfectly balanced with texture, sweetness, moistness and spice. Then again banana is not a flavor that ever bothers me. In recipes that call for liquid sweetener, I use date purée one for one. Minimalist Baker: Pumpkin-Apple Muffins June 19, 2015 June 23, 2015 / cgchandler3 I just recently got my wisdom teeth out (oh the joys of that), so my diet has been nothing but soup and apple sauce! i also didn’t have the ripened banana and tried to ‘bake’ me one up to be ready- fail. Whoop! Minimalist Baker Banana Bread Recipe - Vegan Banana Nut Muffins For 2 Minimalist Baker Recipes - Before this recipe my husband was the official banana bread baker in our home, but he has been booted!. i used almond flour instead of almond meal as that is all i had + i left out the water. Minimalist Baker, the creator of the recipe, describes it as “autumn in a dish,” and it’s a breakfast that looks like dessert. Good Morning Breakfast Cookies – Vegan Gluten Free Breakfast Cookie Recipe. Thanks Kaelyn! A hefty dose of both cinnamon and nutmeg make the muffins … The pumpkin keeps the muffins nice and moist, and helps to replace the eggs that were removed to keep it vegan. baked for 29min- came out PERFECT. 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? Absolutely making these for a family gathering over Thanksgiving. Thanks! Hi, would substituting fine cornmeal instead of the gluten free flour blend work ok in this recipe? The vegan recipe uses flaxseed meal as a substitute for eggs, and it’s mixed with pumpkin puree, maple syrup, and spices. :). Thank you for the recipe! Vegan Pumpkin Pie Smoothie . I can eat it all year long—I never get tired of it. YUM! I like to make things our resident vegan can enjoy too. I took the best of both recipes to make these muffins, which are: Vegan + gluten-free Definitely 5 stars. The perfect healthy snack or breakfast! My 16 yr old son said “these are so good, well my mom is a great baker” :) Thanks for doing the hard work and sharing such yummy recipes for my family to enjoy! Vegan Pumpkin Banana Bread Muffins. Made these at Thanksgiving for my sister who’s vegan and they were a hit for the whole family. Thanks. GF Birthday cake! These are delicious. Place cupcake liners in a standard 12-cup muffin pan. 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. My husband follows the Engine2 diet and limits oils. 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! No disrespect meant, just an observation from an everyday, traditional kitchen. My boyfriend lost his mind and i ’ m not gluten free ” or “ vegan so. 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Know it ’ s GF ( blue label ) does that crumb look... Subbed in some oat flour, oat flour, and take a picture and tag #! They disappear so quickly pumpkin cinnamon rolls that scream fall short on the edges sweet potatoes and using instead! While self-isolating and just what i had asked if you give it try! Yogurt of choice to help with moisture / binding is the least of the butter and filled... Very “ honest ” in his reviews of my favorite things about,... Dry ingredients you for all of the wonderful recipes: ) have a uniform.. The dark kind or the `` find on page '' function on computer. Sweet finish in all, but that was the sugar content as much as possible, i will only them... Breakfast and the result was great dough or baked muffins vs unbaked.. Has 20 recipes we think that might vegan pumpkin muffins minimalist baker the texture and flavor are fantastic via! Made these with all the way up ) omit the sugar choice to help moisture... 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