Soft Vegan Pumpkin Muffins with Cream Cheese Filling
These super moist and extra soft & tender vegan pumpkin muffins are the best of fall baking (well, that and pumpkin pie and apple cider donuts!). These one bowl vegan pumpkin muffins are filled with a dairy free cream cheese, and are honestly better than Starbucks!! You just need one bowl, a whisk, and a few easy ingredients!
Why you’ll love these easy vegan pumpkin muffins
These one bowl vegan pumpkin muffins are literally like autumn just wrapped up in the most perfectly warm spiced bite. Filled with a tangy dairy free cream cheese filling, honestly, you’ll never need Starbucks again (especially when paired with my homemade vegan pumpkin spice latte, of course 😉 )
Along with vegan pumpkin bread and vegan pumpkin coffee cake (my twist on the classic vegan coffee cake), what more could you need for a cozy fall morning?
Seriously though, these unbelievably vegan one bowl pumpkin muffins have the perfect balance of warming spices, moist and rich pumpkin, and sweet cinnamon, making these the perfect sweet vegan breakfast for a fall morning or even an afternoon sweet treat or snack (and check out tons more of vegan breakfast recipes here and in my cookbook!).
Not one of my taste testers (I’ve now assembled an array of them haha!) thought these pumpkin muffins were made without eggs and dairy free, including my mom (who, by the way, has a knack for detecting what’s gluten free/vegan and what’s not!!).
These pumpkin muffins are:
- Super moist and ultra soft
- Perfectly sweet with the right balance of spices
- Full of fresh pumpkin
- Easy to make
- Naturally vegan, eggless, and dairy free
- Easily made gluten free
- Customizable
- Great for breakfast, snack, or dessert!
Vegan pumpkin muffins ingredients
What’s really cool about these one bowl vegan pumpkin muffins is that the ingredients are extraordinarily simple, and you’ll have a few options if you don’t have every ingredient on hand.
For these muffins, you’ll need:
- Pumpkin puree (not pumpkin pie filling)
- Flour: You can use either all purpose flour or gluten-free flour. I recommend King Arthur Measure for Measure gluten free flour. Oat flour is a little too delicate for this recipe. I also do NOT recommend using coconut flour nor whole wheat flour.
- Sugar & Light brown sugar: You can swap in just coconut sugar, but the moisture from the brown sugar is super crucial. Coconut sugar will make these healthy pumpkin muffins refined sugar free, and the muffins will be slightly more caramel in color.
- Pumpkin spice blend: or pumpkin pie spice! You can also make your own here. This is just a blend of cinnamon, ginger, cardamom, and cloves. Some blends might also include nutmeg and allspice.
- Neutral cooking oil: I used avocado oil, but you can actually also use olive oil or a regular vegetable oil. I have notes below for oil free pumpkin muffins!
- Dairy free yogurt: I recommend Forager Project cashew milk yogurt- it’s absolutely delicious! Along with pumpkin, dairy free yogurt acts as a replacement for eggs.
- Leavening agents: This is your baking soda and baking powder.
- Apple cider vinegar: Just a little bit to help the pumpkin muffins dome on top!
How to make super moist vegan pumpkin muffins (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
You’ll just love how easy and quick these vegan pumpkin muffins are to make!
Here’s how to make the best vegan pumpkin muffins:
Allowing the muffins to cool in the pan will actually help the muffins from sticking to the muffins liners, especially if you’re using applesauce.
Trust me, people will be knocking down your doors, so just be prepared if you’re sharing these!
Tips & Tricks for making vegan pumpkin muffins
If you want to add the cinnamon streusel on top: You can top with this easy vegan cinnamon crumble:
- 1 cup (125 g) all purpose flour*, plus 1 tbsp for coating the blueberries
- 1 tsp ground cinnamon
- 3/4 cup (150 g) granulated sugar
- 5 tbsp (70 g) vegan butter, melted and cooled to room temperature
- 1 tsp vanilla extract
- 1/8 tsp sea salt
Make these vegan pumpkin muffins gluten free: Simply use a gluten-free 1:1 baking flour blend, such as King Arthur measure-for-measure gluten free flour.
For oil free vegan pumpkin muffins: Swap in an equal amount of applesauce for the vegan butter, and it will work great! The liners might be a little trickier to pull off sometimes. Simply leave the muffins in the tin for 20-30 minutes to help loosen the liners.
These muffins are more than just breakfast: You can make these pumpkin spice muffins as mini versions and pack them for a healthy snack or treat. Warm them up with a little vegan butter or nut butter, or even crumble up with a scoop of vegan vanilla ice cream!
How to store pumpkin muffins
To store any leftover pumpkin muffins:
- Store at room temperature: these pumpkin muffins will last for up to 5 days in an air tight container or bag at room temperature.
- Place into the fridge: much like the room temperature option, store the muffins in an airtight container or bag for up to 1 week!
- Freeze! If you want to have these muffins for longer than 1 week, you can store them in the freezer as well; these pumpkin muffins will last for about 1-2 months in the freezer.
You’ll absolutely love these easy vegan pumpkin muffins! They seriously are so fun and easy to make, so if you give them a go, let me know in the comments below, as well as giving it a rating!
And of course, I’d absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there (and thank you to all that do! I really love seeing them, you guys are so creative and GREAT bakers!).
Happy vegan pumpkin muffin baking!!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Moist & Tender Easy Vegan Pumpkin Muffins with Streusel
- Prep Time: 10
- Cook Time: 22
- Total Time: 32 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: baking
- Cuisine: American
- Diet: Vegan
Description
These super moist and extra soft & tender vegan pumpkin muffins are the best of fall baking (well, that and pumpkin pie and apple cider donuts!). These one bowl vegan pumpkin muffins are filled with a dairy free cream cheese, and are honestly better than Starbucks!! You just need one bowl, a whisk, and a few easy ingredients!
Ingredients
Vegan Pumpkin Muffins:
- 2 1/4 cup (290 g) all purpose flour or gluten free 1:1 baking flour
- 1 tbsp pumpkin spice blend
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup (260 g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150 g) organic granulated sugar
- 3/4 cup (150 g) brown sugar
- 1/3 cup (80 g) dairy free yogurt or applesauce, room temperature
- 1/2 cup (113 g) avocado oil or neutral oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Vegan Cream Cheese Filling:
- 1 cup (8 ounces) vegan cream cheese, room temperature
- 2 tbsp brown sugar
- 1 tbsp cornstarch
Cinnamon Sugar Coating:
- 1/2 cup (100 g) granulated sugar
- 2 tsp pumpkin spice
- 1 tbsp melted vegan butter or neutral oil
Instructions
- Please read through all instructions before beginning.
- Prep: Preheat the oven to 400 and line a cupcake tin with 11-12 cupcake liners. Measure out all ingredients before beginning.
- Prepare the cream cheese filling: In a small bowl, cream together the cream cheese, cornstarch, and brown sugar with a hand mixer. Once mixed, set aside.
- Make the batter: In a large bowl, whisk together the oil, pumpkin puree, sugar, brown sugar, dairy free yogurt, and vanilla extract. Then add in the pumpkin pie spice blend, baking powder, baking soda, and sea salt, followed by the apple cider vinegar. Finally, add in the flour, and use a silicone spatula to fold the flour into the batter just until the dry is incorporated into the wet.
- Fill the pumpkin muffins. Scoop batter into each muffin liner to the top of the liner. Then fill a piping bag with the cream cheese filling, and use scissors to slice the tip of the piping bag. Place the piping bag tip into a pumpkin muffin just before it hits the bottom of the muffin pan. Then gently press the piping bag, squeezing about 2-3 tbsp of cream cheese filling into the muffin. Allow the piping bag to come up as you fill the muffin (see photos). Then repeat for the remaining muffins.
- Bake the pumpkin muffins: Place the pumpkin muffins into the oven to bake for 5 minutes at 400F, then reduce the oven temperature to 350F, and continue baking for 15-20 minutes, or until a toothpick comes out clean. The tops of the muffins should be lightly golden and set. Remove from the oven once done.
- Serve and enjoy! Allow the muffins to cool for 15-20 minutes in their pan before serving. Then serve and enjoy!
- For the cinnamon sugar topping: If you’d like to coat the tops of the muffins with a cinnamon sugar topping, whisk together the sugar and cinnamon or pumpkin spice together in a small bowl. Then brush the top of each muffin with melted vegan butter or oil. Dip the top of the muffin into cinnamon sugar and enjoy!
- Storage: Store in an airtight container in the fridge for up to 7 days or freeze for up to a month.
Notes
Gluten free: Use gluten free 1:1 baking flour, such as King Arthur Measure for Measure gluten free flour.
Nutrition
- Serving Size: 1 muffin, no streusel on top
- Calories: 204
- Sugar: 13.4 g
- Sodium: 116.7 mg
- Fat: 8.6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 29.2 g
- Fiber: 1.1 g
- Protein: 3.2 g
- Cholesterol: 21.9 mg
Keywords: vegan pumpkin muffins, Starbucks pumpkin muffins, dairy free pumpkin muffins, pumpkin muffins, low fat pumpkin muffins, pumpkin spice muffins
More vegan pumpkin recipes you’ll love:
Paleo Vegan Marbled Pumpkin Bread
Well it’s past Labor Day so it’s basically Fall, right? 😉 Time to break out the flannel and bake me up a batch of these babies! 🙂 They look absolutely decadent
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Aw thank you so much!!! Enjoy!! 🙂
I made them the first time, and EVERYONE said that these were the best muffins they ever had in their life. I am amazed by how great they came out. Delicious! By far my favourite muffin recipe- german approved 😀
Loveliest greetings ❤️
Would almond or oat flour work as well?
Hi Hannah! I have not tested either of those flours personally, so I cannot say for certain, but I have made a similar muffin using almond and coconut flour together- 3/4 cup almond 1/4 cup coconut for every 1 cup flour! Oat flour I imagine would be too crumbly unless you add a little xanthan gum! I hope that helps!
I am really excited to try this recipe, but I do not own a muffin tray! Do you think that this could be made into a bread instead?
Hi Megan! Aw yay! Absolutely! It will need to bake longer- probably more like 40-50 55 minutes, but it should work. I’ve done that with several of my breads and muffins!
I made these muffins for myself (19fvegan) and my fam and friends (non vegan). They are SUCH a hit! They are sweet, soft, andyummy. Not to mention the whole one bowl thing really made the recipe so easy. I found this recipe after trying another one and not being pleased w the results so let’s just say I’m glad to have found your recipe now and I will be coming back.
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Aw my goodness!! So so happy to hear this!! Thank you so much for trying and rating as well!! Enjoy, and looking forward to what you think of the other recipes 🙂
Your video mentioned flax but your recipe did not so I didn’t add any. These are legit the most amazing pumpkin muffins. I skipped the streusel and added chocolate chips! So so so yummy! I was recently required to go dairy and gluten free for my baby and was so bummed not to get my usual treats. These made me happy I’m changing my diet and feel like I’m not missing anything. I’m so glad my friend shared your blog with me.
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Hi Kathy! I’m so happy to hear this, thank you for the wonderful review! Yes, the video is different- I’ve since adapted the recipe to be even better and have a new video coming shortly! So you were correct not to add in the flax 🙂 So sorry for that confusion, but so happy to hear they worked for you 🙂 Enjoy!!
My non-gf husband absolutely LOVES this recipe, and I do too! Your website has been such a God-send for me wanting to bake GF but needing recipes (and ingredients) that are more approachable and accessible since I’m not exactly a wizard in the kitchen 🙂 Thank you for all your work. PS – I almost forget to put the maple syrup in every time because I think it’s missing from the directions! Just wanted to give you a head’s up 🙂 Thanks again!
Hi Michelle! Omgsh you are so kind!! This comment just made my WEEK! And thank you for the heads up!! Yikes, I just fixed that- let me know if you see the changes reflected! Enjoy, and have a beautiful week! 🙂
Hi,
I can’t wait to try this recipe! Could I use white whole wheat flour instead of all purpose if that’s all I have on hand?
Thanks so much!🙂 just found this site and I’m super excited to try these recipes.
Hi Emily! Absolutely!! It might not yield the exact same texture, but it will still be a very good and delicious muffin 🙂
I decided to replace the pumpkin with applesauce as per your facebook suggestion. I also replaced the maple with apple juice concentrate. These muffins might be the beat I have ever had. I love how you offer so many different options for the recipe, it is very versatile. Thank you so much!
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Aw this is so wonderful to hear! Thank you so so much for not only trying this, but also coming on and sharing your subs!! This is so helpful for everyone else! Enjoy, and thank you again!
These were super easy to make and are delicious!! My muffins stuck to the bottom of the cupcake liner. Wondering if I did something wrong?
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Hi Kelly! Aw I’m so so happy to hear that!! Thank you so much for giving it a go!! Regarding the bottom sticking to the cupcake liner, that’s actually nothing you did wrong! This happened to me the first time I tested the recipe, and it actually was the cupcake liners I used! I did a bunch of research on this and apparently it really just has to do with the quality of the cupcake liner! Handle the Heat has a wonderful video on how to unstick your muffins/cupcakes from bad liners: https://www.youtube.com/watch?time_continue=139&v=miW5AexCLWE&feature=emb_logo but one of the tricks I use is after baking, let the muffins sit in the tin for a while- then place the muffins into the fridge overnight. This is only if you’re using up the last of liners that stick!
The muffins are so fluffy and moist and perfectly sweet!! I loved it!
★★★★★
Aw I am so happy to hear you enjoyed them!! Thank you for sharing and rating 🙂
Hi ! Can’t wait to try this recipe. Have been baking gluten free for 2 years. What an adventure ! What I think I will love about this one is that it can be dairy free, so I can have my friend try these cuz she is highly allergic. Thanks !
Cathi from MN.
Aw, my goodness, that’s wonderful!!! I hope you both love!! It’s been a favorite on here 🙂 I made them for an event I did in Providence and there were gone in 15 minutes haha! Let me know how it goes!
These are easily the best muffins I’ve ever made. Perfectly fluffy and moist, just the right amount of sweetness, and full of lovely pumpkin spice flavor. The chocolate chips are just a bonus – the muffins are the real stars. I used applesauce to keep them oil-free and cut the sugar down to 1/2 cup since I used brown sugar, which I find a bit sweeter than coconut sugar. I can’t wait to try your pumpkin bread recipe, as I see the recipe is quite similar!
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Aw so wonderful to hear!! Truly thank you for the kind words, and I hope you love the pumpkin bread as well!!! Enjoy!
These turned out great! Only got about 16 muffins, not 20, but it just means I’ll need to make more next time 🙂
★★★★★
Aw I’m so happy to hear it!!! Thank you so much for the sweet comment!
So delicious!!! Forgot the maple syrup, but they were still outstanding!!! Will add to the regular fall rotation. SUPER easy, too. And the chocolate chips?!? Icing on the cake 🙂
★★★★★
Omgsh!! The sweetest comment!! I’m so happy you loved them!! ENJOY and happy weekend!!
Hi! When using cassava flour, would I still use 1 3/4 cups? I am making is now and it seems I have way too much dry ingredients (I’m thinking the cassava flour). Thank you in advance for your help!
Hi Ashley! Yes, it would be 1 3/4 but you might have “scooped” it instead of spooned the flour in? If so, you can add in a tablespoon of DF milk in at a time until it’s reaches a more moveable batter!
What if I don’t have vegan yogurt what can I replace of that?
You can use applesauce or more pumpkin! 🙂
These look so good! If I don’t have flax and want to use eggs instead, how many should I use?
Hi Danielle! You can use 2 here 🙂
Can I use whole flax seed instead of ground?
Hi Elaina! For this recipe, you need ground flaxseed, as it will act like an egg in baking. If you only have whole though, you can easily turn it into ground by pulsing the flaxseed to a powder in a food processor or blender!
Hi cannot wait to try and make these this weekend! I was looking for a vegan and gluten free Pumpkin muffin recipe and yours looks the least complicated and most delicious! I was wondering about the flax egg I have not tried this yet and have been looking for egg alternatives for vegan baking. Have you tried chia seed egg would it work the same or have you found flax egg to work better then chia seed egg?
Hi Lily!! Aw so happy to hear it! Chia egg will work here just as well as flax, but I will say that there will be a bit of a chia flavor to them- chia has a stronger flavor than flax, so you’ll notice it way more than flax. That’s the only note on it!
Hi just made these they are delicious! Thanks for the info in that case flax sounds like the better choice for these over chia. I am not sure if I found the right flax I got Bob Mill’s Organic Golden Flaxseed Meal. It had an egg recipe on the back so figured it should work but wasn’t sure if it was ground flaxseed or milled and if I really need to find ground, what flaxseed do you use?
Mine turned out a bit more gooey and didn’t rise as much as your photos look. I wasn’t sure if I needed to fill them up more I did 2/3 or if something else is going on because yours look fluffier! I used Arrowhead Organic All Purpose Gluten Free Flour which seems similar to Bob Mill’s 1 to 1 but I wanted organic and couldn’t find 1 to 1 organic not sure if they make it. Also maybe it could be I need to update my baking powder and baking soda? Any ideas on what could be the cause of them being not as fluffy or rising?
Still delicious though!! Just want to figure out before the next batch 🙂
Hi Lily!!
Oh I’m so happy you liked the flavor! That’s great to hear! I use ground flaxseed from Sunfood but I’ve heard that Bob’s RM flaxseed meal is also wonderful.
For the flour, so I’ve only used KA 1:1 baking flour and Bob’s 1:1 baking flour but I just did some research and found that Arrowhead looks like it does not rise like Bob’s 1:1. This is probably why it was more gooey than muffin like. See this article here: https://spoonuniversity.com/how-to/taste-tested-gluten-free-flour-heres-found According to the comments, it seems that the flavor/texture for Arrowhead tastes like regular flour but it doesn’t look like it rises much. I hope that helps! I would try to use Bob’s for the next batch if you can!
Why does it say eggs in Step 3 of the Instructions?
Add in flaxseed eggs, olive oil/applesauce, pumpkin puree, maple syrup, and vanilla extract. Mix together until smooth.
Hi Patty! So sorry for the confusion! So flaxseed mixed with water is occasionally referred to as a flaxseed “egg” because it’s such a great replacement for regular eggs in baking (and it helps people understand what the flaxseed is doing in the recipe so that they don’t omit it!). I hope that helps!
Didn’t work out at all… Was my first time baking with flax seed eggs and the batter got very gooy like chewing gum. Guess I stirred too much. At least that’s what I found as an answer on the internet. But since everyone else here wrote they are fluffy I might have to try again.
Hi Pia- I’m so incredibly sorry to hear this! The batter definitely shouldn’t have been gummy- did you use ground flaxseed?
Question how many eggs are we replacing with the flax seed egg? Can I use egg instead of the fax seed egg? We are dairy free but not egg free and would prefer to use egg if possible.
Hi Leslie! You can swap in 2 eggs here!
I just baked these muffins and they were delicious! I made a few adjustment. I added Psyllium powder because my gluten-free flour doesn’t have xanthum gum. I added raisins and super seeds.
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Oh my goodness this is wonderful!! Love the addition of the raisins and seeds 🙂 Thank you for sharing and enjoy! Happy Holidays!
These are amazing! I’ve tried a few pumpkin muffin options but I love that these are lower sugar than most and vegan/gf!
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Aw thank you so much, Michelle!! Means the world to me!! Enjoy 🙂
Such an easy recipe to follow! My entire family loved them (including my 2 yr old!) These muffins are the perfect amount of sweetness and moistness! Our new favorite recipe for Fall!!!
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This is so wonderful!! Truly, thank you so much!! So glad everyone loved it 🙂 Enjoy!!
Did you replace the chocolate chip muffin recipe with this one? I wish we could still have both! My family really enjoyed the other muffin recipe!
Hi Kelly! Yes, you can still add in the chocolate chips! Just omit the streusel, and stir in 1 cup of chocolate chips to the batter just before filling the muffin tins 🙂
Super!! Made them for me due to my restrictions, left some on the table and surprise, everyone juts loved them! Gone!!!! Thank you fot this wonderful recipes!
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Super easy recipe! I’m making two batches, the first with the streusel and the second will be topped your vegan cream cheese frosting. I did have a question, in the blog post you talk about resting the batter but no where else is that mentioned…could you elaborate on what you mean by that?
Also, when I made the recipe I was able to get 18 muffins, not sure if my tins are on the smaller side than most but wanted to out that out there.
Love your blog as always!
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Aw I’m so happy to hear it!! Yes, so that was my older method, and I didn’t realize I forgot to update that part, I’m so sorry for the confusion! So you can actually rest this batter but it’s not necessary- you’ll still get a really beautiful muffin top! But if you’d like to rest the batter, even overnight, you absolutely can (say you’re making the batter in the evening but want them freshly baked for the morning!). Either way works!
Ahhh these came out perfect! So good!
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So happy to hear it!! Enjoy!!
I used store bought vegan cream cheese and these were a total disaster! The cream cheese got molten and bubbled up and over the muffins and onto my oven floor. My muffins have craters in them and are soggy. Going to have to compost the whole batch 🙁
I’m so sad because I really wanted to make these! If store bought cream cheese is inadvisable, please put that in the recipe so others don’t end up wasting their ingredients like I did.
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Hi Megan! Oh no I’m SO incredibly sorry this happened, I’m not sure why that would have happened to the cream cheese. I’ve used store bought and homemade (for store bought, I’ve used Tofutti and Kite Hill, but this recipe would also work with Violife and Miyokos). What brand of vegan cream cheese did you use? Did you happen to add anything to the cream cheese that would result in it bubbling? I’m thinking accidentally adding baking powder or something. I’ve never had this happen in all my tests, and I know from others reviews, this has not happened either so I’d like to help you try to figure out what went wrong!
I used Open Nature non-dairy cream cheese alternative in plain flavor. Looking at the ingredients of the cream cheese, it’s water, coconut oil, potato starch, salt, potato protein, natural flavor. I’m wondering if I’d need to use a nut or soy based cream cheese? Perhaps the coconut oil + water being the main ingredients is what made it really molten and liquid while baking.
Good to know you’ve used other vegan cream cheeses, I might be brave enough to buy more ingredients and try it again!
Hmm I haven’t heard of that one! But the ingredients sound very similar to violife- though I’m guessing you’re right, that they must have had a higher percentage of coconut oil, plus the water, in their recipe than Violife, because I make cheesecakes, frostings, muffins, etc with a Violife and it works! Please do let me know if you try with another brand!
OK so I got Violife cream cheese and made the recipe again – that seemed to do the trick! I noticed at the very end of baking the cream cheese was getting a little puffy, but it did not boil over or vaporize so I think switching brands was key. Thank you for your help troubleshooting the issue and thank you for sharing your delicious creations with us!
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This is AWESOME!! Oh I’m so happy we were able to figure it out!! That’s such great news!! Enjoy, and thanks for being so patient and working with me on this!
Can I omit the cream cheese filling? Thanks in advance
Robin
Absolutely!
Will make it again cause they are delicious! Unfortunatly way too sweet for my taste. Will take the half amount of sugar next time, but it will definitly be a next time. Soon!
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Tried these today because I saw the video on Instagram and can’t believe how amazing they turned out! I had one when they were still warm and the cream cheese was so nice and gooey. I thought the pumpkin spice sugar would make them over the top sweet but it was perfect, and made the crispy top even crispier. Such a great recipe and something I will for sure be making again!
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Another big winner! My husband prefers gluten-free, and I’m allergic to eggs. These got INHALED by both of us lol!
Thanks again for another easy, delicious winner!
Next up, that pumpkin bread… 😉
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I gave the cream cheese the side eye because I wasn’t sure how it could pair with pumpkin spice (I’ve never tried the one from Starbucks because it’s not dairy free) but OH MY GOODNESS, I was so pleasantly surprised! It’s honestly not for everyone (my sister didn’t like the cream cheese and wanted it to be sweeter) but I thought it was perfect. The muffin is SO moist and delicious.
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That is AWESOME!! So happy to hear this 🙂 Thank you so much for the review!! So glad you enjoyed!
This has been the first recipe I made from the banana diaries but I will absolutely make more! The muffins turned out great, fluffy and moist , flavourful and nobody believed they were vegan. I left out almost 100 grams of sugar as 300 gr seemed a bit much to me compared to the flour.
Thank you Britt for the amazing recipe!
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These are it! THE pumpkin muffin you need. I made 24 mini muffins and had a bit extra batter left so I put it in a mini loaf tin. They rose beautifully, were moist, and the perfect level of sweet and spiced. I have made a lot of vegan recipes and these will be a staple! Feed it to anyone and they will enjoy it. Thank you for such a great recipe!
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Amazing!! This just made my day 🙂 Thank you so much for this review, truly! So glad you loved the recipe, and enjoy!!