Sprinkle the crumb topping on top of the muffin batter. Please leave a comment and a star review below. all purpose flour or white whole wheat flour, non-dairy chocolate chips, raisins, cranberries or chopped walnuts. 1/2 tsp Salt. I love pumpkin pancakes for breakfast, creamy pumpkin sage pasta for dinner, and a slice of pumpkin pie for dessert. I ONLY LINK TO PRODUCTS I ABSOLUTELY LOVE AND RECOMMEND. Very good. Fortunately, we didn’t mind!  These were great with some Miyoko’s vegan butter. So glad you are enjoying the recipes. If they stick, just spray them with oil next time. I always seek out your blog when searching recipes now. 1 tsp Baking Powder. Print Recipe Pin Recipe. 🙂. We prefer them sweeter most of the time. JUMP TO RECIPE. They are topped with a crunchy, sweet brown sugar crumb topping for additional deliciousness. Wow, these are seriously good. Try adding chocolate chips, cranberries, raisins or walnuts for variations. In a separate bowl, let’s combine the wet ingredients. These easy, moist vegan pumpkin muffins are made with really simple ingredients. Either way works! *PLEASE NOTE THIS PAGE MAY CONTAIN AFFILIATE LINKS. I have to physically hide them away from me when they are around because they are literally that good! Home » Vegan Recipes » Breakfast » Vegan Pumpkin Muffins. Next, sift the dry ingredients in over the wet using either a fine mesh strainer or a sifter. Required fields are marked *. These muffins are great as a sweet breakfast or as a late night treat. These easy vegan pumpkin muffins can count as breakfast, dessert, or a snack! 115 Comments, Your email address will not be published. Then mix in the pumpkin puree, vanilla, and dairy-free milk. Seriously the best vegan pumpkin muffins I've ever tasted! Fold in a cup of chocolate chips or nuts if you want. Yes, 1 tablespoon is correct here. Variations & Substitutions Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix. I’m so glad you enjoyed the muffins!   The second time I noticed my error but then I forgot to adjust the time for mini muffins and over baked them. First, you whisk together the pumpkin, oil, almond milk and brown sugar. ⭐ Did you make this recipe? Which means making leaf piles for my toddler to jump in, or his favorite thing ever. 1/2 cup ( 100g) White Granulated Sugar. I used homemade pumpkin puree that had been in the freezer your standard jack o lantern type pumpkin- and it still was amazing! Don’t get us wrong, our vegan blueberry muffins are insanely delicious and a classic bakery staple. 2 cups flour (spelt, all-purpose, whole wheat, or 1 – 1 GF) Gently mix the dry into the wet with a large spoon, being careful not to over mix. Then, snap a photo and tag me on Instagram @karissasvegankitchen so I can see your delicious creation! If you have pumpkin pie spice mix, you may use 3 teaspoons of it and omit the single spices. Glad you enjoyed them! I have to physically hide them away from me when they are around because they are literally that good! Jump to: Ingredients Thank you! Is it really 1 TBSP of baking powder? I am not a vegan, my granddaughter is and I made these today for her as a surprise. This post may contain affiliate links. Gluten-Free Vegan Pumpkin Muffins made with Oat Flour. Thank you for sharing it! I don’t know if I can fully express to you how happy I am that it’s almost Fall. Best of all you only need 1 bowl and 30 minutes to make them! Read my full disclosure here. Better than regular pumpkin muffins I have had in the past. THANK YOU FOR YOUR SUPPORT. I love it when muffins raise a good bit above the liner for a fluffy top. You can add chocolate chips or nuts into the batter, too. Mix the dry ingredients into the wet ingredients. How to Make Recipe adapted from Isa Chandra’s recipe. But, personally, fall screams pumpkin muffins. He loves helping me measure ingredients and pour them in, and he’s become a pretty good whisker. Delicious and easy vegan pumpkin muffins. These muffins are great as a sweet breakfast or as a late night treat. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Imagine the perfect vegan pumpkin muffins with a soft and tender crumb … freshly-baked, moist and rich pumpkin muffins bursting with cozy pumpkin flavor and your favorite fall-inspired … Perhaps your oven runs less hot than most. I drizzled them with a glaze made for pumpkin do-nuts and they really look extra special. 😍, Why are my muffins sticking to the paper liners?  They are so easy, so moist and so delicious. Add chocolate chips or nuts to the batter for extra goodness! Because they’re made with oat flour and no other flours, starches, or gums, these gluten-free vegan pumpkin muffins have a seamless taste, but are a touch crumbly. Thank you so much, it is a passion of mine for sure! Thank you! Mix together the crumb topping ingredients (flour, brown sugar, melted vegan butter, and cinnamon.) The muffins are delicious!Â. My husband asked for these to become “a regular.” Neither of us is even vegan. It helps them become very fluffy. 🙂. I made these again using truvia brown sugar blend (2x so used a little over 1/2 cup) and gluten free flour and they still turned out fantastic! Bake at 375°F degrees for 18-22 mins, or until a toothpick comes out clean.

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