Comments on: The BEST Vegan Pumpkin Muffins

By: Kayla

Kayla — Sun, 31 Oct 2021 21:25:06 +0000

In reply to Macy. I did the same thing. To fix it, I boiled some water and held my wet ingredient bowl over top of the steam until the oil melted.

By: Joanne Utke

Joanne Utke — Sun, 03 Oct 2021 19:21:39 +0000

This was the best vegan quick bread recipe I have made so far! Even my husband said so. And the kids loved them too!

By: Alice

Alice — Mon, 20 Sep 2021 02:26:57 +0000

I've made these pumpkin muffins twice now!! They are the best, most moist, and delicious muffins I've had in a while. I highly recommend these as well as the pumpkin coffee cake recipe. I just made it this afternoon and it's amazing. These results give me great confidence to make the carrot cake for an upcoming birthday!!

By: Macy

Macy — Mon, 06 Sep 2021 21:22:38 +0000

The recipe does not say to melt coconut oil. First time coconut oil user here, stuck with an impossibly lumpy batter.

By: Sally

Sally — Fri, 29 Jan 2021 13:35:30 +0000

Yum!! Instead of pumpkin, used a combination of roasted butternut, acorn, and delicata squash, as I have several winter squash from my CSA boxes. Used 1 cup white whole wheat flour and 3/4 cup 100% whole wheat flour. Reduced the granulated sugar to 1/2 cup as tried by others. Used more squash in place of the applesauce as provided in the recipe tips (I basically never have applesauce on hand). Used olive oil instead of coconut oil. Made 12 big muffins, instead of 18 regular size. Took maybe 30 minutes or so to bake for a knife to come out clean. Did not brush with the topping. They were soft and delicious. My muffins never come out good, but one kid of mine kept going back for more. Will be making another batch once this batch is gone. Thanks for the awesome recipe!

By: Stacy Huss

Stacy Huss — Fri, 27 Nov 2020 04:09:17 +0000

I made these for Thanksgiving to be our pumpkin item and they were delicious! I was out of applesauce so I used a ripe banana and it worked out very well. Thanks for this great recipe ?

By: Jane

Jane — Sun, 01 Nov 2020 01:58:42 +0000

I made these muffins for our church several weeks ago, substituting more applesauce to replace the oil. By the time I wanted one they were gone! Tomorrow I’ll get there sooner!

By: Vikki

Vikki — Sat, 24 Oct 2020 15:20:28 +0000

I also like that it uses the whole can of pumpkin. I only had strawberry applesauce but it worked fine and didn’t alter the taste. I put some vegan chocolate chips in some - moist and delicious! I got 15 muffins out of the batch.

By: Renee Kapowai

Renee Kapowai — Fri, 16 Oct 2020 21:05:57 +0000

These are moist and love that it uses the ENTIRE can of pumpkin. I topped all the muffins with the cinnamon/sugar and it was good but definitely not needed. Next batch I will not add the topping.

Thanks for sharing and I love reading your recipes and stories.

By: Laurel

Laurel — Wed, 14 Oct 2020 20:50:47 +0000

These are quite possibly my favourite muffins ever! They're so soft, light, and oh my god so moist! I only used 1/2 cup granulated sugar and omitted the topping to make them slightly more healthy, and they are just scrumptious. Also used jumbo muffin tins which made 12 half-filled size jumbo muffins, but if you wanted the jumbo muffin tops, this recipe would make about 8 jumbo muffins. So great!

By: Renee

Renee — Tue, 06 Oct 2020 23:23:36 +0000

Thank you for sharing! It's my favorite pumpkin muffin . I made them today and they came out amazing! I didn't have brown sugar so I subbed 1 and a half tablespoon molasses and used 1 and 1/4 cup raw Mexican sugar. I also used the sub for ripe banana instead of applesauce and added 1 tsp apple cider vinegar. Sprinkled a little sugar cinnamon on top and they were absolutely irresistible! My granddaughter ate 3!

By: Rebecca Maher

Rebecca Maher — Sat, 03 Oct 2020 17:39:33 +0000

This recipe is wonderful, while the consistency of the final product still isn’t the same as a regular pumpkin muffin, I almost thinks it’s better. It’s insanely light and soft. And the flavor is exactly what I wanted. The only ingredients I changed were an entire tablespoon of vanilla extract rather than two teaspoons, and a tablespoon of pumpkin pie spice rather than all of the other spices. I also added chocolate chips! It’s amazing!

By: ASHMITA | HomeFoodSecrets

ASHMITA | HomeFoodSecrets — Tue, 29 Sep 2020 18:19:47 +0000

These muffins lookks amazing!!! They are light, fluffy, and delicious, finally found a great recipe to use my leftover pumpkins. Thank you sarah for sharing this recipe!!

By: Sarah McMinn

Sarah McMinn — Mon, 28 Sep 2020 14:42:21 +0000

In reply to Harmony. For sure!

By: Harmony

Harmony — Sat, 26 Sep 2020 17:40:20 +0000

Can I replace the cinnamon, ginger, clove, and nutmeg with the equivalent amount of pumpkin pie spice blend (2.5 tsp)? My pumpkin pie spice blend says it also contains allspice.

By: Ana Moore

Ana Moore — Sun, 29 Mar 2020 18:31:53 +0000

This recipe is awesome! Finally found a yummy way to use my leftover canned pumpkin, and the buttery topping was delicious. Would love to try these with cream cheese frosting. Thank you!