Can we still pumpkin? Please say yes. I have a lot more pumpkin enthusiasm to exert before this year is over. This recipe is inspired by my favorite 1-Bowl Vegan Gluten-Free Pumpkin Bread! It’s so tender, crumbly, and bursting with pumpkin flavor I couldn’t resist turning it into muffins. And the crumb topping is a take on my Vegan Banana Crumb Muffins, which is one of my favorite muffin recipes on the blog. I took the best of both recipes to make these muffins, which are: Vegan + gluten-freeNaturally sweetened(Vegan) butter-free& 1 bowl required I worked hard to perfect the tender yet crumbly texture of the interior of these muffins, and to infuse the perfect amount of sweetness and fall spice. Mission accomplished. The crumb topping makes these muffins, in my opinion. A mix of coconut oil, muscovado or coconut sugar, pecans, and gluten-free flour creates the perfect crispy, sweet finish. Serious yum. I hope you all love these muffins! They’re: CrumblyTenderPumpkin-ySweetSlightly crisp from the toppingKind of perfect& Simple These would make the perfect take-along snack for work or school. They would also make a lovely holiday gift or dessert for fall parties. And since they’re refined sugar-free, gluten-free, and vegan, everyone can enjoy. If you give this recipe a try, let us know! Leave a comment, rate it, and take a picture and tag it @minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
