1-Bowl Pumpkin Muffins (Vegan + GF)

These muffins did not work out for me. I made a couple minor substitutions, so that could have been part of the issue. I subbed Bob’s Red Mill 1:1 Gluten Free flour instead of making my own flour mix. The crumble on top turned out chewy and was an off flavor. I also used oats from a local farm. I think they are thicker than store-bought, and so, the oats were chewy in the muffins. Mostly, the texture is off and the flavor isn’t that notable in this muffins.

I’m thinking this isn’t a very versatile recipe, but hopefully it works out better for others! I like the concept.

Delicious! Used 1 large egg, coconut sugar, pumpkin instead of banana, subbed apple sauce for olive oil, did not need to add the water & added chocolate chunks! Accidentally upped the cinnamon and ginger but it just enhanced the flavour :) Popped in a mini muffin tin for 25-30 min. Next time I’ll try with the crumble topping. Thanks MB!

Absolutely delicious! I accidentally put 3/3 cups of pumpkin puree in it instead of 3/4 but it turned out fine, albeit a couple of them fell apart when I was moving them. Not a biggie.

They turned out moist and full of warm spices and flavor.

Loved the aroma this muffin left in the kitchen! The taste was so great….excited to share these with dear friends tomorrow morning!
Thank you for another muffin recipe that will be made again!
Muffins are moist without the often dense chewiness when baking GF.

This seems like a really good recipe. I especially like that it is one bowl. Not sure what I could do differently or if they came out as they were supposed to. I found them very “wet”. Not uncooked, they were browned and toothpick came out clean but so moist as to be soggy. I do intend to make them again and wonder if using fresh pumpkin could have been too watery? Thanks for the recipe.

These were everything as described in the recipe and in the comments. Lovely crumb and texture and flavor. I went a bit heavy on the spices, and used an egg instead of the flax egg. Delicious and I’ll be making again for sure! My GF friends are now very happy to receive muffin gifts!

These are to die for! I used a bit more oat flour for both the topping and muffin and subbed more pumpkin for the banana. I also added a handful of pecans and rum soaked golden raisins which resulted in 12 ultra moist muffins that everyone raved about. Seriously making these for life!

Yum! I used brown sugar. I have an almond allergy so used additional gluten free flour instead of almond meal. And I used oats in the crumble instead of nuts so they would be nut-free and school friendly. I made the majority as written but saved a little batter to make 2 muffins with chocolate chips mixed in and a few on top instead of the crumble for my picky eater! Thanks for such great gluten free and vegan recipes!

I developed a plethora of mild food allergies/intolerances out of nowhere about two years ago and found myself in the most depressing food rut because I was so focused on all the things I couldn’t eat instead of what I could. Thankfully I turned a corner recently and came back to MB recipes so that I could revisit them with a better knowledge of ingredients I could substitute. I have had so much success replacing almond flour with sunflower seed, pumpkin seed, and/or pistachio nut flour, which I just make in small batches in my coffee grinder. Sometimes I sift it through a flour sifter to get rid of any chunky bits, but also the chunky bits work well in things like the almond flour crackers. I’ve also successfully replaced oats in this recipe with quinoa flakes, which have a very subtle flavor and still retain some of the texture that’s lacking if you have to get rid of the oats in your recipes. Thanks to you, MB, for helping inspire my cooking spark after such a long time feeling disconnected from my meals!

I used one large egg instead of flaxseed eggs and added dark chocolate chips and pecans to the batter. I made six muffins in a jumbo pan. They turned out DELICIOUS. I will definitely make these again.

My kids love this! They think it’s the kind of food Harry Potter would eat at Hogwarts. I usually use half the amount of sweetener and it works just fine. I also leave out the oats (because my kids don’t want weird lumps) and replace it with more almond flour. They’re still fluffy and totally delicious. Thank you Minimalist Baker for this wonderful recipe! I think I’ve made it 5 times in the past 3 months :)

I made a bunch of mistakes and they turned out amazing. Moist inside crispy on the top. I accidentally misread the amount of GF flour, so mine had very little. I overground the oat flour and used the extra. I mistook mesquite flour for cinnamon for the crunchy crumble part of the recipe. I also mixed some vegan yogurt into the crumble to soak up the mesquite and GF flour. These are soooo good. Thanks for teaching me how to cook, Dana!

These were delicious, easy to make and a hit at a community gathering. Minimalist Baker is my go to for all things baking related! Thank you!!

I’m really disappointed that my muffins are gooey in the center. I followed the directions and measurements exactly. I substituted with oat flour (made in the vita mixer), and I made my own almond meal (in the vita mixer too). I substituted the sugar with organic cane sugar. I baked the muffins at 350 degrees (pre-heated oven) for 30 minutes, and for an additional 2 minutes, then 5 minutes, and then I realized that my muffins aren’t going to change in consistency and texture. Not sure what to do next time??

Incredible!! I made these for my work colleagues and they all raved. I didn’t even mention that they were GF/vegan! These are a marvel.

Love these!

Modified with organic light brown sugar in place of muscovado sugar and turned out great.

Also used dairy free butter (earth balance) in place of coconut oil in the crumble. Worked very well.

Didn’t bother with the mashed banana. Used two tablespoons of pumpkin instead.

Instead of listed GF flour blend I used 1:1 King Arthur GF all-purpose flour I had in the kitchen. Again, another substitution that worked.

Served these to my parents warmed up with butter while we watched great British baking show.

Both said how good they were … and my dad usually says things I make are just “OK.” Mom said to save the recipe because they were delicious. :)

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

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

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

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

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

these are super dope. would 100% recommend.

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

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

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

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

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