Pumpkin Gingerbread Muffins (vegan)

206 comments

veganpumpkingingerbreadmuffins

I love to transform my favourite recipes into something new. Often, it’s not too far of a stretch to take a solid recipe base and create something different and fresh. Maybe I’m a baking nerd, but I just love the process of calculating measurements, swapping new ingredients for others, figuring out new baking times, and streamlining the method. My goal with recipe writing is to provide as many pertinent details as I can so you feel like I’m in the kitchen with you, but I also try to simplify and condense, too. It gives me great joy to refine and improve a dish and the written recipe itself over multiple trials.

Yup, I’m definitely a baking nerd. There’s no denying it.

My Pumpkin Gingerbread Loaf with Spiced Buttercream is a bit of a legend on this blog. I created the recipe for a blogging competition, Project Food Blog, five years ago (side note: my recipe writing style has clearly changed since then!). Despite being buried in the archives, this loaf has stood the test of time and remains popular during the fall and winter seasons. I’ve had requests for a muffin version – something a bit lighter and more wholesome that could pair with breakfast or an afternoon snack. (Wait a second. The original loaf with frosting doesn’t count as breakfast? I’ve been doing it all wrong.)

Joking aside, it’s a great idea. So maybe it’s a few years late, but I’m not a miracle worker! Ok, maybe I am. I made the original loaf more wholesome by using whole-grain spelt flour rather than all-purpose white flour. Despite using this heavier flour, I was astonished by how light and fluffy the muffins turned out! Spelt flour is incredibly tasty with a lightly sweet and nutty flavour that works so well in a muffin. Actually, I kept saying to Eric that these muffins taste a bit like a spiced bran muffin (in a very good way!). In just 1/4 cup of whole-grain spelt flour you’ll find 4 grams of protein and 4 grams of fibre, too. Look for whole-grain spelt flour in the natural foods or specialty section of grocery stores or you can find it online. Keep in mind that it’s not gluten-free so it won’t work for those with gluten allergies. You’ll also find pumpkin, blackstrap molasses (a great source of iron), pumpkin pie spice, maple syrup, and more. It’s like a big fall hug. Get ready, because your place is going to smell like a gingerbread house. No joke.

veganpumpkingingerbreadmuffins2

Pumpkin Gingerbread Muffins

Vegan, soy-free

By

4.9 from 95 reviews
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Despite using whole-grain spelt flour, pumpkin purée, and molasses, these muffins rise beautifully and they are so light and fluffy! I think you’re going to love them. They are perfectly spiced (not too strong and not too light) and great for fall and winter baking. You won’t believe how incredible these muffins will make your house smell, too. Throw a batch in the oven before company comes over and your entire place will smell like a gingerbread house! This recipe is adapted from a reader-favourite recipe: my Pumpkin Gingerbread Loaf with Spiced Buttercream.

Yield
1 dozen
Prep Time
Cook time
Total Time

Ingredients:

For the wet ingredients:
  • 1 tablespoon chia seeds
  • 3 tablespoons water
  • 1 cup unsweetened pumpkin purée*
  • 1/3 cup grapeseed oil or melted coconut oil**
  • 3 tablespoons pure maple syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup blackstrap molasses
For the dry ingredients:
  • 1 2/3 cups whole-grain spelt flour***
  • 1 tablespoon pumpkin pie spice (see tips below for link to recipe)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • Heaping 1/2 cup toasted chopped walnuts (optional)

Directions:

  1. Preheat the oven to 350°F. Line a muffin pan with large paper liners. My favourite brand of liners is “If You Care” brand as they never stick!
  2. In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
  3. In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).
  4. In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.
  5. Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour. The batter will be quite thick.
  6. If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.
  7. Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).
  8. Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.
  9. Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with homemade almond milk.

Tips:

  • * If your pumpkin purée is a bit grainy, try throwing it into a food processor and processing it until smooth before making this recipe. Or you can beat it with electric beaters. This will simply prevent clumps in the dough.
  • ** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).
  • *** I haven't tried these muffins with any other flour, but I expect that regular all-purpose flour will work (like in the loaf recipe).
  • Make it nut-free: Simply omit the walnuts.

pumpkinspicegingerbreadmuffinsvegan

Photography credit: Ashley McLaughlin Photography

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{ 206 comments… read them below or add one }

1 N October 28, 2015

I have loved making your loaf over the years. No one can believe it is dairy free!
Thank you for turning them into muffins, Can’t wait to try these.

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2 Angela (Oh She Glows) October 28, 2015

So happy to hear that! Hope you enjoy the muffins. :)

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3 Heidi Kokborg October 28, 2015

These muffins look so good! I am so happy that you have more time to blog again – I missed you!! :)

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4 Angela (Oh She Glows) October 28, 2015

Thank you Heidi, I appreciate that! It’s great to be getting into a groove again.

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5 beth October 28, 2015

I have been looking for a new baking recipe for a while now and I think I have found one. These look and sound delicious, also perfect for this time of year. Definitely going to attempt to bake these.

Beth x
http://www.hellobeth.co.uk

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6 Cris October 28, 2015

Oh boy! :D I absolutely love this idea. I gotta try them very soon. :) Bookmarked! Thank you!

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7 Laura ~ Raise Your Garden October 28, 2015

Once again, you prove that vegan living isn’t that difficult (even cooking!!) and open so many doors for people who want vegan recipes. It’s nice to see you posting more frequently, all the more to make I say. Although I confess, I would LOVE you standing over my shoulder coaching me how to cook. My husband is big into coaching (sports, volleyball and basketball) so coaching is big for us here. But I’d love your feedback, Ha. I’m sure you’d be super kind to me in my mistakes =)

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8 Angela (Oh She Glows) October 28, 2015

Laura, that sounds like so much fun!! I’m sure the learning experience would be mutual. ;)

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9 Angela @ Eat Spin Run Repeat October 28, 2015

I can definitely attest to your pumpkin loaf being AMAZING and totally remember waaayyyy back when you made it for our vegan Thanksgiving get-together! Doesn’t Project Food Blog feel like it was ages ago?! I’m super excited to try these muffins because there is NO such thing as too much pumpkin or gingerbread!

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10 Gaby October 28, 2015

Being a teenage girl in my last year of high school makes it sometimes really hard to find wholesome and quick on-the-go vegan/plant-based snacks and breakfasts! Thank you so much! You are by far my fave blogger and I’m so happy you’re going to blog regularly again! You rock and keep being awesome ;)

– Gaby

PS: This week, as are many of my weeks tbh, has been very OSG-centered haha! I made the Nutella, the hummus from the OSG cookbook, the spiced red lentil and kale soup from the book, the banana bread muffin tops (holy guacamole they were delish) AAAAAND voo has been on regular rotation too! Your recipes and blog posts just make me so happy! Simple as that.

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11 Emma {Emma's Little Kitchen} October 28, 2015

Well now I’m torn… do I make the legendary bread, or the muffins? Both. I will make both. Gorgeous pics Angela!!

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12 Lynn (Heavenlynn Healthy) October 28, 2015

Wow, Angela, I love these. I think I can almost smell them all the way over to Germany.
Thanks for the recipe!
xx Lynn

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13 Emilie @ Emilie Eats October 28, 2015

Oh my…..these are delicious! This seems like the perfect snack to make for vegans and non-vegans alike! Gingerbread is the best, hands down.
I have a question Angela…I think I read once that your husband has cut down is meat consumption by about 75%; so he still eats meat? How does that work at home with cooking, purchasing, etc.? My boyfriend and I have been discussing that lately and I had never really thought about it.
Thanks for all the yummy recipes :)

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14 Dani Mendocha | Styled Variety October 28, 2015

These muffins sound DELICIOUS – a perfect combo of my two favorite flavors! Can’t wait to try! :)

Dani | http://www.styledvariety.com

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15 Fox Kitchen October 28, 2015

The muffins look so yummy! I love all things spices so this is right up my alley! :)

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16 Katrina @ Warm Vanilla Sugar October 28, 2015

I’m a total baking nerd too, so I feel ya. Annnnnd thanks to your experimenting I will absolutely be making these muffins! Yum!

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17 Kathryn Grace October 28, 2015

Katrina, as soon as I saw the name of your web site, I wanted to see more, so I clicked over, but sadly, I got an error message saying it isn’t available. A temporary glitch, I hope, because I’d love to take a look!

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18 Liv Faye October 28, 2015
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Hey! What would we do without a baking nerd as awesome as you?!? Thanks for this recipe, I have been wanting to make some healthy muffins for breakfast that will last me at least some days… So happy you used molasses, I will definitely try this :D

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19 Katie October 28, 2015

I couldn’t find chia seeds today, can I substitute a flax egg?

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20 Angela (Oh She Glows) October 31, 2015

Hi Katie, I haven’t tried it yet but I can’t see why not.

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21 Katie October 31, 2015
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I ended up just deciding try, and it worked great. Thought I would reply in case anyone else was wondering. I’m making a second batch tomorrow we loved them so much!

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22 Angela (Oh She Glows) October 31, 2015

awesome!! thanks for reporting back :)

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23 Sonia the mexigarian October 28, 2015

Dang it Angela! I literally just made your Banana pumpkin bread (non vegan from 2009?) and you plop this recipe into my lap. Guess I’ll have to eat the bread fast to try this one out

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24 Rachel October 28, 2015

I am at work drooling over these. I can’t wait to get home and make them! I am so happy that you are back posting recipes. No other blogger inspires me to cook and bake quite as much as your recipes do! :)

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25 Kathryn Grace October 28, 2015

Oh my goodness. If I had pumpkin in the house I’d hop up right now and bake these. I do have a red kuri squash I need to roast today. I wonder how that would work (pureed of course) in place of the pumpkin.

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26 Charlene October 28, 2015

I cannot wait to try these. I make your loaf often, but I make it into mini muffins and add the frosting on top. I have made the loaf into muffins with sprouted spelt flour and they come out great. I get sooooo many compliments on them. I think with these I will sub coconut sugar for the brown sugar to see if I can get the sugar content down a little for my husband. I will let you know how that works.

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27 Ella January 7, 2016

Hey Charlene – have you tried it yet? I’m dying to know if it worked out :)

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28 Andrea B October 28, 2015

I made your loaf for Thanksgiving this year and every single person raved about it and several asked for the recipe!! Can’t wait to try these muffins — although that buttercream is totally “weak in the knees” good, so I’m not sure I can go without!!

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29 Nicole W October 28, 2015
Recipe Rating:

Best. Muffins. Ever.
Dense, chewy and with a Halloween meets Christmas flavour!
My house does smell like a gingerbread house! I’ll have to look for Hansel and Gretel!

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30 Kathryn October 28, 2015

This recipe looks wonderful! I’ve been looking for the right recipe to make my fall baking debut (I haven’t baked since early summer!), and I think this is the one.

I’m so glad to see new posts on the blog. :) Thank you so much!

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31 sara October 28, 2015
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made these this afternoon! they are wonderfully light and moist, perfect snack with an almond latte on this rainy autumn day!

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32 Samantha O. October 28, 2015
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I JUST made these and let me say, they are DELICIOUS! Thank you, Angela, for your baking nerd-ism as you are a master in the kitchen. And thanks to you, mine now smells like all things fall with a little christmas on top. Everyone- make these ASAP! You won’t regret it.

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33 Paige October 28, 2015

These muffins look delicious! I love the flavors of pumpkin and gingerbread together so these are going to be a hit in our house!

Paige
http://thehappyflammily.com

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34 Katherine October 28, 2015

Hey Angela! This recipe looks delicious…gingerbread is the best! Just wondering if you had a gluten free option? Thanks :)

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35 Charlotte Adams October 28, 2015

Hi Angela!

I was wondering if you could tell me if there is a way to reduce/omit the oil in this recipe? I would love to make it!

Thank you!

I love your blog by the way!

Charlotte

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36 Angela (Oh She Glows) October 31, 2015

I haven’t tried it but you might be able to swap some of the oil for applesauce?

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37 Charlotte Adams October 31, 2015

Ok thanks! I’ll do it and I’ll let you know!! (:

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38 Katharine November 1, 2015
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I reduced the amount of sugar to a scant 1/4 cup and used only 2 scant TBSP liquid coconut oil. The muffins turned out really good. Moist and flavorful.

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39 Charlotte Adams November 9, 2015

Oh thank you! So what did you replace the rest of the oil with?

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40 Kirby November 14, 2015

I used half the sugar (so half of the maple syrup, brown sugar and molasses) and substituted apple sauce for the same amount. The turned out well.

I can imagine you could just sub applesauce for all of the oil instead of sugar.

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41 Katharine November 17, 2015

Since I reduced the amount of sugar (a “dry” ingredient) I figured that reducing the amount of oil would not impact the wetness of the batter – it did not.

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42 Charlotte Adams November 17, 2015
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Hey Angela,

I wanted to let you know that I made the exact same muffins (in a cake pan though) with applesauce instead of oil, and it worked perfectly! (:

Thanks!!!

Charlotte

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43 haley @cupcakes and sunshine October 29, 2015

Oooh yum! these sound incredible!!!

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44 Kathy C October 29, 2015

Girl- you are talking my language! Perfect timing…I just baked some pumpkin, love ginger and molasses. Can’t wait to smell the deliciousness fill my kitchen…and to stuff my face with muffins ;)

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45 Jane October 29, 2015

Angela:
I have spelt bread in the house…can I put some in the food processor & make flour out of that ? Would that work so I don’t have to purchase spelt flour?
Thank you for your wonderful recipes! Your background in science & research really is
reflected in each one!!!

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46 Stephanie October 29, 2015

I’m so happy to see these, and will definitely make them! I love spelt flour. I’m wheat-intolerant but not celiac, and have found I can eat spelt and einkorn with no ill effect. Spelt crumbles more–not a big deal with all that pumpkin to hold things together–but never adds the bitter flavor that I remember from using whole wheat in place of white flour.

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47 Barbara October 29, 2015

I’m going to try this recipe as a waffle….gluten-free as well. I love the flavors.

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48 Lindsay October 29, 2015

Can this be made in a loaf pan?

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49 Eve October 29, 2015
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Eating them now, hot from the oven. Delicious! I didn’t have spelt flour on hand so used whole wheat pastry flour. They are moist, delicious, and perfect for the cooling weather. Thanks for another fabulous recipe!

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50 lara November 9, 2015

I am doing the same! also made them with whole wheat pastry flour and couldn’t wait for them to cool to try them, they smelled so good. and taste even better!

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51 Angelle October 29, 2015
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I made these last night and they turned out wonderfully! I used whole wheat flour instead of spelt flour because it’s what I had on hand and left out the nuts because of my husband’s allergy. I’m not one for baking, but these were simple and delicious to boot.

Thank you for introducing a fun and simple fall/winter recipe!

I can’t wait to get your second cook book. The first one was amazing :)
–Angelle–

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52 Angela (Oh She Glows) October 31, 2015

So glad they were a hit! Thanks for your feedback and kind words about my next book :)

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53 Sandra October 29, 2015

Angela:

I love your recipes. Would you consider including the nutritional analysis for future recipes?

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54 Angela (Oh She Glows) October 31, 2015

Hi Sandra, At this time I’m unable to do the calculations, but I will definitely consider it for the future. In the meantime you can use Nutrition Date or Calorie Count.com websites for free nutritional analyses.

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55 Melissa October 29, 2015

Do you think date sugar would be a suitable substitute for the brown sugar?

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56 Angela (Oh She Glows) October 31, 2015

Hi Melissa,
Sorry for the delay in getting to your question – I was away for a couple days. Yes I do think date sugar would work! Hope you enjoy!

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57 sarah October 29, 2015

I always make the loaf of this with whole wheat and always with rave reviews from vegans and non vegans! Will be making this muffin version this weekend! Thank you!

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58 Grace October 29, 2015

My extremely picky 5 year old ate 3 of these in a row!!! I am so impressed! We left out the walnuts so they could be packed as a lunch at his nut free school and they were still amazing! Thanks Angela!!!

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59 Anna October 29, 2015

Made these with 1 cup kamut flour and 1/3 cup buckwheat flour, used coconut sugar instead of brown sugar and added 1/3 cup raisins. Mixture was too dry so added some coconut water. Worked very well, but needed a bit extra cooking time. Smelled wonderful while cooking and taste great :)

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60 Angela (Oh She Glows) October 31, 2015

Hi Anna, So glad they worked out in the end :) Thanks for the feedback!

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61 Marie-Claude October 29, 2015

Yum Yum, these are Sooo Deliciousss ! Thanks for this great recipe :))
I just made you`re pumkin tart too from you`re cookbook and the filling taste sooo rich and creamy… i will have to wait until tommorow :))

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62 Marie-Claude October 29, 2015
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I forgot!

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63 Heather@TheSoulfulSpoon October 29, 2015
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Oh my! These are gorgeous! Pumpkin everything is good with me! I’ve stocked my pantry so full and eat it all year round. I honestly don’t think thereis anything more comforting than pumpkin and the flavors of gingerbread paired together in one. Great recipe, Angela!:)

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64 Laurie October 29, 2015
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These are excellent, thank you! I only had 1/3 cup of spelt left, so I used white whole wheat for the rest. They may be a little more dense than yours, but they taste great. Perfect afternoon snack for an autumn afternoon. Some cinnamon butter or cinnamon icing would really put them over the top!

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65 Gail October 30, 2015
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I made these yesterday and they came out amazing :-)!! I love pumpkin and gingerbread, great combination. Thank you Angela.

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66 Kristina October 29, 2015
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These are delicious and they’ve got just the right amount of spice, just perfect for fall!!

I made them with a mix of all purpose flour (1 cup) and whole wheat flour (2/3 cup) and they turned out light and tender.

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67 Angela (Oh She Glows) October 31, 2015

So glad that flour swap worked out for you! Thanks :)

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68 Kaya October 29, 2015

I have been following your blog for a while now and have noticed you use a lot of blackstrap molasses. I bought a jar a while ago for your butternut/pumpkin smoothie but find it tastes like bitter medicine (and ruins everything it touches…). I am just wondering if I have the right stuff (I live in Australia)?

Great to see more regular blog updates – but totally understand your absence. I cant wait for your second book to come out.

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69 Angela (Oh She Glows) October 31, 2015

Yes it doesn’t taste great on its own – you are right! I find it needs to be balanced with other ingredients for it to work in a recipe. If you give these a try let me know what you think!

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70 zonderzooi October 30, 2015
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Oh yum these are looking so lovely! I’ve put them on my ‘to make-list’ haha, for when I’m having a weekend time to bake yummy treats.

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71 Toat @ Health Tips October 30, 2015
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My mom made these today and it tasted really good.

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72 Riley October 30, 2015

Just wondering .if anyone has tried it with maple syrup or date syrup instead of the brown sugar? Super excited to try this!!! xo

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73 lindsay October 30, 2015

hey friend! I’m postong a GF pancake recipe tomorrow and tagged one of your recipes. If you don’t want me to use a pic, just let me know. I tried emailing but couldn’t find your email. xxoo

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74 Diana October 30, 2015

Very nice. I used half spelt flour and half all purpose flour. The texture is moist- almost half between a moist muffin and a chocolatey brownie. The taste is wonderful.

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75 Laura Beth October 30, 2015

Just discovered your site and I am looking forward to trying some of your recipes. The blogosphere needs more food blogs like this. That’s for sure. Gonna give this recipe a try! Thanks!!

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76 Seija October 31, 2015
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I made this into a loaf and it turned out wonderful! I used all purpose flour and baked for about 40 minutes.

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77 Cara October 31, 2015

These look AMAZING! Can’t wait to try them!

I have no future as a food blogger, but reading you for all of these years is starting to make me think, I could make up something like that! (Which might actually be a scary foolish thought, but I’m going to see it instead as brave and optimistic :-) ) But I hear that baking is not very forgiving. Would you write a blog post about some of the things you’ve learned about playing with recipes? (I want to try to make up a cake for my daughter’s birthday, and I think I might be getting in over my head! She told me she wants a Pink cake. I asked what it would taste like. “Like pink flowers.” Feel free to run with that :-) )

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78 Johnna W October 31, 2015
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I used an all purpose gluten-free flour. It turned out a little dense, but still delicious.

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79 Holly November 1, 2015
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Thankyou so much for this recipe. I sold these muffins today at my market stall and they sold out. I had to eat my profits too because they were too hard to resist.

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80 Tina November 1, 2015
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Made these last night and loved the light and fluffy consistency! Almost melt in your mouth soft. I made the recipe exactly as stated. The gingerbread flavour is warm without being overpowering. No prominent pumpkin taste in these, which was a win for my partner who’s not into super-pumpkin flavour. Thanks for another great recipe!

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81 Meg November 1, 2015
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Hi Angela:

This is a great recipe, thank you!
I substituted 2/3 cups oat flour and 1 cup whole wheat flour for the spelt. Then, I let the batter sit for about 5 minutes and baked for the full 25 minutes. They turned out fluffy and moist.

They taste terrific!

Meg

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82 Lisa November 1, 2015

I’m excited to try these, especially since you read my mind and used chia seeds instead of flax (per my doc I need to remove high fiber items for the time being)! :)
Do they pretty much work the same?

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83 Steph November 1, 2015
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I can’t believe how good these tasted :-) My children and I have devoured all 12 of them :-) Thank you so much for recipe.

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84 Katie November 1, 2015

Hi Angela! I’m a huge fan of your instagram as a quick dose of daily inspiration, especially as I try to fit these holiday recipes into my family’s decidedly not vegan rotation :)

I’m not sure what your policy is on suggestions from the vegan community in the comments, but a few friends and I made a tongue-in-cheek tee for vegans that I was hoping you’d check out. You can see it here: https://teespring.com/YesVegan – if you like it or know anyone else who might, we’d would love your support! My apologies if you prefer receiving things like this in your contact form!

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85 Neeka November 1, 2015
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Add this to the list of OSG recipes I’ve made and loved: every single one has been a hit! I used white whole wheat flour (Nutriflour) and left out the nuts so that my kids can take them to school. I didn’t think you usually used brown sugar in your recipes, or am I remembering incorrectly? I may try these with coconut sugar next time. Thank you!

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86 Nichol November 1, 2015

What is the nutritional value and calorie count per muffin?
My whole family is in love with these! Even my 2 and 3 yearold! Thank you!

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87 Kristen November 1, 2015
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I prefer to make your recipes as-is (at least the first time), but I reeeeally wanted to make these despite being too lazy to go to the store :-) So I subbed 2/3 cups oat flour for the amount of spelt flour I lacked, subbed 1/8 cup brown rice syrup and 1/8 cup barley malt syrup for the blackstrap molasses, and added 1 tsp vanilla. They turned out super fluffy, moist, and very flavorful. Thank you so much for creating such a wonderfully healthful way to enjoy the holiday season!

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88 Mayra November 1, 2015

Has anyone tried using almond flour for this recipe?

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89 Laura November 1, 2015
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Amazing recipe!! Thanks so much, Angela for another good one :)

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90 Kristin November 1, 2015
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I stumbled across the blog recently and this was the first recipe I tried. It is fantastic! I didn’t have whole spelt flour, so I used white whole wheat, which worked just fine. I also cut the amount of brown sugar in half because I like to minimize my use of refined sugars. Otherwise, I made the recipe exactly as instructed and it is definitely a winner. These are so moist and chewy and have wonderful flavor! I can’t wait to try some other recipes!

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91 Angela (Oh She Glows) November 2, 2015

SO glad you enjoyed it! Thanks for your feedback Kristin :)

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92 Kathy November 2, 2015
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I tried these muffins but I used gluten free flour (Bob’s Red Mill) and they turned out fabulous. Love this recipe!!

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93 Tara November 2, 2015
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I made these on the weekend, but instead of spelt flour I used 1 1/3 cup of white whole wheat flour and 1/3 cup flax meal. The texture came out great and the muffins were quite good although I did find them a tad bland. Next time I will add a little extra pumpkin pie spice and maybe a tad more molasses. But overall a very good recipe!

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94 Rose November 2, 2015

I just finished turning our jack-o-lantern into 21 cups of puree! I’m definitely gonna tackle these muffins. Thanks you! Just wondering though – I’d like to omit the brown sugar… think it will affect the “light/fluffy” quality of the muffins you mentioned? Any suggestions?

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95 Ashlyn November 2, 2015
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I can’t get over how moist, fluffy, and delicious these are! I did use a couple of substitutions – whole wheat all-purpose and fancy molasses. They turned out amazing, despite! Would love to make them again with the blackstrap to see the flavour difference.

Thanks for another amazing recipe!!

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96 Leanne November 2, 2015

Hi Angela,
Another winning recipe. I made these muffins and they were terrific. Wouldn’t change a thing. Can’t wait for your cookbook in 2016.

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97 Lori November 2, 2015
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These muffins are amazing! Definitely going to be a recipe I make all winter long. :)

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98 Georgia November 3, 2015

What a great recipe! Great comfort food for winter…and vegan too! Great blog, thank you!

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99 Courtney November 3, 2015

You mention refrigerated milk in your ** comment, but I don’t see milk in the ingredient list. Was something left out?

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100 Angela (Oh She Glows) November 4, 2015

Hey Courtney, My apologies I shouldn’t have mentioned milk in the note (I was thinking about it in a general sense I think!) it’s not in this recipe. Will remove that now :)

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101 Katherine November 3, 2015
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This recipe is incredible!! INCREDIBLE!!

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102 Laura November 3, 2015

Delicious – the perfect mid-day snack!!

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103 Diego November 3, 2015
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Hey! I know you get thousands and thousands of comments, but I wanted to say this recipe rocks. I couldn’t find the spelt flour, so I used whole wheat pastry flour. I wouldn’t imagine molasses could taste so good!

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104 Angela (Oh She Glows) November 4, 2015

Hey Diego, So glad this worked out for you! Thanks for your feedback :)

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105 Diego November 4, 2015

I don’t know if someone else already came up with this but I made a pumpkin coconut whipped cream for these. Very easy, I just added pumpkin puree, the pumpkin spice and sweetener! So good

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106 Kathryn November 4, 2015
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These are to DIE for. I don’t really like muffins, my husband is a skeptic of all things healthy, and my two kids are notoriously picky… however, these have one EVERYONE over!!! Thanks for yet another amazing recipe that makes my family happy :)

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107 Maria November 4, 2015

I made these with regular whole wheat flour that was on hand (worked out just fine) and topped with the icing from the loaf recipe – result is nothing short of delicious :)

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108 Cassie November 4, 2015
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I just made these and they are probably the best muffins I’ve ever made (3 people have confirmed this already!) I used regular flour and only a scant 1/3 cup of sugar plus I put some ginger. They are so moist, didn’t stick to the paper liners, and have really subtle flavoring. I am so excited about these :)

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109 Regina November 5, 2015
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TURNED OUT SO DELICIOUS!! I used gluten free flour (for baking) and honey because I ran out of molasses and it still came out wonderful!

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110 thesimplepeach November 5, 2015

These look perfect! I can’t wait to make these and add a little crystalized ginger. Yum!

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111 Maria November 5, 2015
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I made these with whole wheat pastry flour and without nuts (because I didn’t have any) and OH MY GOSH! They’re so good! It’s like eating gingerbread clouds- they’re so fluffy! I’m definitely adding these to the regular rotation. Thanks!

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112 The Cook November 5, 2015
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What a great recipe! I whipped up a batch of these a few days ago and they’re absolutely wonderful! So simple and so delicious. The texture is superb – soft and fluffy. This is definitely a recipe that I’ll be making again! :)

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113 Michelle November 6, 2015
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These taste delicious! Perfect fall muffin and kid approved!!

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114 Carol Mastria November 6, 2015
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I made these muffins the day you posted the recipe but I substituted brown rice flour for the spelt flour. They were so good! I am making them again today. My 15 month old granddaughter loved them too and she is cautious with new foods! Keep inspiring me, a non vegan with vegetarian tendencies!

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115 Bobbye November 6, 2015
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Thank you! These are over the top! I’ve been so frustrated wasting time and money trying vegan baked goods which are tasteless or have inferior texture. Hats off to you, Angela!

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116 Sweetpea November 6, 2015
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These muffins are so amazing! Thanks so much for another fantastic recipe!! :)

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117 Eszter D November 6, 2015
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My house does smell like a ginger bread house. Haha you have such a good sense of humor. You were looking for feedback on different flours. I tried whole wheat and the result is moist and light. The flavour is delicious, my husband is on the second one already. Thanks!!

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118 Charelle November 7, 2015

Wow these look great! Definitely going to try to make a gluten-free version of them!

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119 Noreen November 7, 2015
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I just tried one while it was still slightly warm from the oven and it was fantastic! It wasn’t overly sweet – – all of the ingredients complimented each other perfectly. And it had a wonderful soft, melt-in-your-mouth texture. Thanks for sharing!

**note: I normally use spelt flour but for some reason it’s not as readily available as it used to be where I live. So I settled for a combination of whole wheat and all-purpose flour.

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120 rachel November 7, 2015
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Just made these. Had to make a few substitutes because I didn’t want to do a grocery store run. Swapped Karo syrup and brown rice syrup for the molasses and maple syrup. But they turned out great!

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121 Meghan November 7, 2015
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Love this recipe! I modified it a bit and used Bob’s Redmill GF Flour blend (not the 1:1 kind), added Xantham gum, and subbed coconut sugar for the brown sugar. SO amazing. Definitely a new favorite and so easy to make. Thank you! :)

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122 Mel November 8, 2015

I love your recipes. I wanted to send you a photo of a combo dessert made from the Chocolate Espresso Torte and the Raw Pumpkin Maple Pie. Was asked to bring 2 vegan desserts to thanksgiving so made them in the same pan on the diagnol. Awesome look!

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123 Cara November 9, 2015
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Made these this morning–besides that they took 1.5 hours with the “help” of an infant and a toddler :-P, they were fabulous! I was surprised at how dry the batter was, and all of the flour never did integrate, but they baked up beautifully. Toddler and I both loved them.

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124 Amberley November 9, 2015
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Oh my god these are delicious! I made these GF by subbing 1-1 GF all purpose flour from TJs. And Sugar Free by using home made date purée instead of molasses and omitting the maple syrup (and subbing 1-1 xylitol for the brown sugar). I also used 3/4 tsp of xantham gum. They’re delicious! Sorry I don’t have time to write more, but this is difficult on my phone :) I haven’t had such delicious muffins since my neurologist put me on this diet. Thank you Angela!

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125 Purvi November 9, 2015

These muffins are DIVINE and perfect for this lovely, cozy Bay Area weather. I made them with slight variations – still they turned out super delicious without any much texture changes.

I replaced the spelt flour with 1 cup gluten-free oat flour and 2/3 cup of almond flour. I replaced all of the oil with apple sauce. I reduced the maple syrup (used just 1 tablespoon).

In case anyone who is gluten free like me and would like to go oil-free can try these replacements if you wish too.

Thanks Angela for your creativity and sharing the recipes with us!

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126 Amberley November 9, 2015

I hadn’t thought to replace the oil with apple sauce, that’s genius! I now have the perfect excuse to make this tomor- I mean. Uh – very soon! Just perfect!!!

Also, I too am from the Bay Area, I’m currently at Cal Poly in SLO, but I miss home!

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127 Sanatha November 10, 2015
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The muffins tastes sooo goood with the nuts. My husband, who doesn’t like anything pumpkin, really loved them too… Thans you so much Angela for all theses recipes.

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128 connie November 11, 2015
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I really wanted to make these muffins but didn’t have any spelt flour. Also, I have to be gluten free for now so I couldn’t have used it. Thought this was going to be a fail but it turned out delicious! Here’s what I did for anyone who wants to use this wonderful recipe but also wants to make it GF and use slightly less sugar.
Flours 2/3 buckwheat, 2/3 Quinoa, 1/3 coconut
I deleted the molasses and added 1 mashed banana and 1/2 cup almond milk
Otherwise, I followed the instructions. They were moist with a wonderful texture and plenty sweet for my family.

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129 Emily November 11, 2015
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These are to die for!! I shared them with my Dad and he just kept saying: “They taste like cake! They taste like cake!” Thanks for sharing!

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130 Deborah November 13, 2015
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Hi there Angela…I just made these muffins and simply loved them!
I did not have pumpkin on hand so I substituted it for freshly cooked and pureed
butternut squash…they turned out perfect.
Hard to believe that these are so healthy while still tasting great!
Yes, my house smells amazing…just like my Grandma’s.

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131 Suzy November 14, 2015
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My daughter and I prepared your delicious muffins this morning as a birthday breakfast in bed for my husband. You had asked for a posting if we used an alternative to spelt flour…I used Chef Thomas Kellerer’s pricey but incredible “Cup for Cup” GF flour and WOW, were they delicious!! My husband was lucky to have any left by the time he woke up to eat them. Thank you for your wonderful recipe and the 30+ others I have made since my husband came home 3 years ago and “announced” he was vegan. I had never touched an uncooked lentil before that day and now, we cook like chefs and dine like kings! I even use many of your recipes as the basis for one of my coaching programs on designing and experiencing a life of joy. Thank you for the gift of your passion, talent and guidance!

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132 Laura November 14, 2015
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I have made these 4 times in the past two weeks! I can’t stop! I have used a combination of different flours that i’ve had on hand (ww, oat, ap, spelt), and each time they have turned out beautifully. Also, i’m not vegan, and was skeptical of a muffin recipe that didn’t include eggs. But, this is possibly my new fav muffin recipe…by far!

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133 Anneke November 15, 2015

Angela, way to go! These are really really GOOD! My whole family loved them! I omitted the brown sugar, and instead of maple syrup I used coconut sugar… still sweet enough and that way a bit more suitable for my breakfast cravings. Love the taste of the molasses in there :)

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134 Carolyn November 15, 2015

Hi Angela, I was thinking of making these for holiday dessert an topping them with coconut whip, do you think they would work as dessert, or are they a real muffins muffin?

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135 Mhairi November 16, 2015
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These are delicious, and have a really nice texture. A new favourite for sure! I used pecans instead of the walnuts, but otherwise followed the recipe exactly. My 22 month old helped to stir :)

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136 Darlene November 16, 2015
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Well, I tried this recipe and it came out pretty well. I had organic sprouted spelt flour and all the other ingredients as well except for your pumpkin pie spice. I had something labelled pumpkin pie spice that I bought at a health food store in the bulk aisle, so I used that instead. I think I’ll try yours next time. I didn’t use muffin liners like you did. I just used nonstick pans. Anyway, the taste was delicious and the muffins were really light but maybe a bit too light because after they had cooled and I removed them from the pans they kind of squished down in size and didn’t hold together as well as I would like. They also didn’t rise very much in the oven. I’m not sure exactly why that is but I do know that spelt is kind of a dense flour so that could be it. I might try it with half spelt and half organic sprouted whole wheat next time to see if that changes things. Thank you for the recipe, Angela.

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137 Fiona Young November 17, 2015
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I feel the molasses flavor is too strong in these. I would not make these or the loaf with spiced buttercream again. I do love lots of your other recipes but I don’t feel this one is a winner.

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138 connie November 18, 2015

Loved these muffins! I needed them to be Gluten Free so I used the following flours
2/3 cup buckwheat flour
2/3 quinoa flour
1/3 coconut flour
I added a banana and left out the molasses

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139 becky November 18, 2015
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I just finished roasting a pumpkin, made 8- 2 c bags of puree for the freezer, then found this recipe. So my pumpkin made 2 batches yeah! I used the spelt flour even though I never had before. I loved the light airy muffins. I also used 1/4 c stevia & brown sugar blend which cut the sugar calories in half. I’ve already been sharing the muffins and the recipe with friends even though I don’t personally know any vegans. Everyone loves these muffins. Thanks for the great recipe.

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140 Kay November 19, 2015
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These were very tasty, rose well and were moist but not gummy. I made mini-muffins, cooked about 13 – 14 minutes. Unfortunately two Labs thought they were very tasty too and stole over a dozen!

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141 Art November 20, 2015
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This is an amazing recipe I am new to the vegan cooking style and never baked before. And these turned out so well they lasted 1 day and have to make another batch. Thank you

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142 Grace November 20, 2015

Could I substitute almond flour? I’m gluten free :) Thanks!

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143 Heather November 20, 2015

So excited to try these (and the legendary pumpkin loaf). Thanks so much for sharing!

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144 tara November 21, 2015
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I made these for the first time for my vegan son and daughter in law, and they loved them!! I used organic whole wheat and they were still light and fluffy. no buttercream, though :(

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145 Georgina November 21, 2015
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Hey Angela,
I tried these with 100% regular whole wheat flour. They are delicious. They didn’t rise as much but they are still amazing! My husband has always loved your loaf and also loved these muffins.

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146 Olga November 21, 2015
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My 2 year old loved those, he ate two while they were still warm. I omitted the nuts but I found that I missed the crunch or some different texture. I might try raisins next time, overall the taste and texture were good, I am not a huge fan of molasses hence only the 4 stars.

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147 Kristina November 21, 2015
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Loved these! I used whole wheat pastry flour instead of spelt and thought they turned out great. I also added 1/4 cup applesauce and omitted the maple syrup. These will definitely be in the fall rotation!

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148 Sabine November 22, 2015
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Yummy! I made them gluten free by cutting out the spelt flour and using 1+1/3 cup millet flour and 1/3 cup arrowroot starch/flour. Bake immediately after combining dry and wet ingredients. Thanks Angela for another great recipe!

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149 Mercedes November 22, 2015

Can’t wait to make this! Can I make it in a loaf pan? I know someone else asked but I can’t find the answer! And with all purpose flour?? Thanks!!

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150 Donna November 22, 2015
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This recipe is so GOOD and a great way to use all that pumpkin I cooked and froze! I used whole wheat flour instead of spelt and it turned out great. This past weekend I doubled the recipe and baked it in a 13 x 9 inch dish as a cake for a potluck. I used raw walnuts, coated them with melted vegan butter and some cinnamon and sugar and used them to top the cake before baking. After it cooled I drizzled a little powdered sugar glaze over the cake to dress it up. It was a hit and I had numerous requests for the recipe. I referred them to your website for this and more great recipes.

I have your first cookbook and have tried many of the recipes – they’ve all been delicious. The pumpkin pie smoothie is a favorite!

Thanks for all your hard work! It is appreciated

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151 Tara November 23, 2015

These are a favorite of ours! We make them weekly, right now ;). I did try with almond flour this morning, and they didn’t work out well. Just as a tip for those experimenting! Regular gluten free flour works great!!

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152 Sara November 23, 2015
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Just made these with my 3 year old daughter who insisted on baking muffins today. (Baking = licking everything.) They were so easy and taste great warm from the oven! I used regular unbleached all-purpose flour and they turned out light and fluffy.

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153 Lizzie November 24, 2015
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I just made these and am enjoying one as I write. They rose beautifully and are moist, cake-like, and (given that we woke up with a scattering of snow today) comforting. I used regular all-purpose flour and vegetable oil, but that was the only swap I made. The taste of the pie-spiced muffin combined with the toasted walnuts on top is divine. I left some nut-free so my daughter can take them to school. A winner!

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154 Kelly Caiazzo November 24, 2015
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Delicious!

Flax seed substitute and using all purpose flour were both absolutely fine.

I made the nut-free version of this, and used the flax in place of chia (same quantities) because the chia I had was manufactured on shared equipment and these were going into a classroom where a few children have severe nut allergies.

I just saw photos from the classroom Thanksgiving event, and it was so lovely to see every kid in the class with one of these muffins on their plate. There are dairy, egg, nut and soy allergies in the class, and my children are vegan. I was able to accommodate every single allergy using this recipe, they tasted moist and delicious, and not one child had to miss out on having the same special treat as everyone else.

LOVE.

Thank you so much, Angela!

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155 Megan November 24, 2015
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I Love these muffins! I made them using “Eat Clean” power flour minus the wheat flour (brown rice flour, amaranth flour, spelt flour, kamut flour, barley flour) and they were delicious. :)

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156 Pippa Clark November 25, 2015
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I love pumpkin, so I’m going to try your recipe for sure! Thanks for sharing!

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157 Becki November 27, 2015

Trying to eat healthier and in doing so, eat more and more vegan. I’m not sure I’ll ever go fully vegan, but finding awesome recipes makes it more appealing! Can’t wait to try this one out, thank you!

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158 Jane November 27, 2015
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These were amazing! I never told anybody that they were vegan and they never guessed. I made them with whole wheat flour.

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159 mb November 28, 2015
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Just made these with whole wheat pastry flour and they look fantastic! The batter was very thick so I needed to add more water, but then I got 14 muffins out of the mix. They do taste delish and my husband thanks you fro another great recipe as well :)

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160 Jillian November 29, 2015
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These are delicious!! Like pumpkin spice meets gingerbread. They turned out really fluffy (I sifted the flour for the heck of it) and super moist! Got a few more than a dozen, so I must have underfilled my tin a bit (had to do 6 at a time due to my tiny Japanese microwave/oven thingy). I’ll definitely be making these again!

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161 KJ | Omnomherbivore November 29, 2015

These look so delicious!! I love adding molasses to desserts. It give them a little more depth of flavor :)

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162 Deanna November 30, 2015
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I was introduced to your blog through the vegan, gluten-free turtle date cookies, and now your recipes have become a mainstay in our house! Thank you for sharing all of your work with the world! In the spirit of sharing… I made your delicious pumpkin gingerbread muffins as a loaf (no muffin pan), and I made it gluten-free by substituting 1 cup oats (ground into flour), 1/3 cup sorghum flour and 1/3 cup tapioca starch for the spelt flour. I baked it at 350 for 50-60 minutes until a knife came out more or less clean. Anyway- this was perfect for our Thanksgiving road trip- moist, dense and full of fall flavor! Thanks again!

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163 Erin December 1, 2015
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Made these with gluten free flour and coconut sugar instead of brown sugar. I also used an egg in place of the flax egg. They were absolutely delicious! I will definitely be making another batch.

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164 Monica December 2, 2015

This recipe is excellent. As I had no spelt flour I made it using 1 cup whole wheat flour & 2/3 cup unbleached white flour with great success. Also, I didn’t have paper muffin cups so I baked the batter in a loaf pan for about 40 minutes. Delicious. Next time I might try it with a little less brown sugar for a slightly less sweet taste. I love your blog and your cookbook – Thank you!

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165 vemales December 3, 2015
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yummy ,look at the picture of this cake made me very hungry haha :D

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166 Lisa December 5, 2015
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These muffins are amazing. The smells that fill the house are irresistible! I use Einkorn flour, which can be a bit wet for things like pizza dough, but I am learning to stir much less with these delicate flours. I measured out exactly as per the spelt flour and they turned out absolutely perfect!

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167 Sarah B December 6, 2015
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These are wonderful!!!! I used coconut sugar instead of brown sugar and I cut back the amount just a tad – I used 1/3 C of sugar instead of 1/2. Absolutely delicious! Will definitely make these again. Thank you!

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168 Rebecca S. December 6, 2015
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I just baked these this morning! They are wonderful!!!!
I added just a dash of (extra) ground ginger and cinnamon besides the pumpkin pie spice to give it extra oomph! I love bold spices. My daughter, who is almost 1 1/2yrs old and my husband love them too! Thanks so much. We have only recently gone vegan/mostly whole food plant based. These are exactly what I need to try to cut down (then eventually out) sugar! You have made my transition much easier! Thanks again!

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169 kelly December 7, 2015

would love to do this for a nutrition/cooking class this week. do these work out ok if recipe is doubled?

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170 Alexis John December 10, 2015

Delicious! I substituted the pumpkin and sugar with pumpkin butter from the farmer’s market. I also added white chocolate chips. For the topping, I just put whipped cream cheese dusted with cinnamon and a bit of nutmeg.

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171 Elisabetta@Però Sano December 11, 2015

So yummy!!! I absolutely love gingerbread spices. My home is about to become a sort of gingerbread house… do you think I overused of them? ;-)

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172 France December 18, 2015
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I made these gluten-free by substituting the spelt flour with:
1 cup GF oat flour (made from oats in my high speed blender)
2/3 cup flour sorghum flour
1 tsp xantham gum

and I added 1 tsp cinnamon (I’m a huge fan of this spice) and substituted the sugar for coconut sugar (to lower the glycemic index)

They turned out great and were delicious!

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173 Sophie December 27, 2015
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I made them & loved them! They were just stunning & wonderful in the mouth! I am a big fan of wholegrain spelt flour too! xxxx

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174 Julie December 29, 2015
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I just ate one these muffins warm, DELICIOUS! I used barley flour and Yes they are fluffy and soft. I also missed the part about letting the chia seeds and water sit for awhile and they still turned out great. Almost foolproof. Thank you so much for your website. I was feeling very lousey the last couple of days even though I tried not to overdo the eating at Christmas. I woke up this morning and thought I need something healthy today and right away thought of Oh She Glows. I feel much better after consuming your Super Oatmeal breakfast and eating better. Thanks so much Angela.

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175 Adria December 30, 2015
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I used organic super sprout wheat flour & my 2 year old loved them, Thanks!!!!

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176 Brook January 5, 2016
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This recipe is absolutely, incredibly, over-the-top, out of this world, super-duper, extra fabulous! Seriously! I made it as stated with one exception, I used whole wheat pastry flour only and baked it in two 6 inch round cake pans. I made it for xmas dinner and made vanilla bean cocnut whipped cream from the cookbook as frosting. I stacked the cakes with the cream in between the two layers and on top, I left the sides ‘naked’. I topped it with a handful of chopped walnuts right in the center. It was damn cute & devoured by the vegans and non-vegans alike! Everyone raved about the flavor & moistness/texture, in between the “mmmmmmm”‘s and the “oh my god!” ‘s. Another vegan baking win!

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177 Maureen January 5, 2016
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These have become a favorite in my house. My daughter and I have just gone vegan and your recipes have been a wonderful resource.

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178 Jen January 5, 2016

Can I use gluten free flour? I have a gluten and wheat allergy

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179 Beth January 13, 2016
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I made these with whole wheat pastry flour and they turned out pretty good – although sort of dense. The batter was thick and not runny, not sure if that would have been different with the spelt flour. I also didn’t have pumpkin pie spice so added a bunch of spices.

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180 Michelle January 14, 2016

Can’t wait to try this recipe…looks delish!

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181 Erin January 18, 2016

I made these with Bob’s Red Mill Gluten-free 1:1 baking flour and they came out amazing! I used a heaping tsp of baking soda and power each and cooked them only 20min. They are very moist and can be stored open to air.

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182 Jude January 18, 2016

I made two batches of these and both turned out. One was with regular flour and the other with Gluten Free. Next time I will add a little bit more gluten free flour (not uncommon when adapting a recipe to GF) as they were a bit too moist. None the less they were delicious.

My partner and son loved the regular batch!

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183 Regina January 23, 2016

Made these for thanksgiving and were such a hit!! I’m not vegan so I used eggs and honey instead, but extremely tasty nonetheless!!

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184 Hypnosis Adelaide February 1, 2016
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blackstrap molasses has to be one of my favourite ingredients. I just love the stuff. Great recipe :)

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185 Jen February 4, 2016

Can I use gluten free flour? If so do I need to add xanthum gum so it sticks together?

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186 Zoë February 6, 2016
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LOVED these! I used Gluten free all purpose flour by bob’s red mill, it’s a mix of rice and chickpea flour and they turned out AMAZING! So moist, perfect texture, flavour is DIVINE, although I think i’m going to use a little less sugar next time.

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187 daniel February 8, 2016

thanks for pumpkin muffins.thanks for posting.

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188 Tricia February 10, 2016
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My mind is blown away by how amazing these are! I wish I had started making these sooner, but I was hesitant to try them bc I couldn’t picture all of the flavors coming together so well. Thanks for another unique and delicious recipe!

Also, I used whole wheat pastry flour and splenda brown sugar blend, but I may just use 1/4c coconut sugar next time instead :-)

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189 Patricia February 13, 2016
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Amazing!!! I love these muffins-the salted nuts ( I used almonds) give it that salty and sweet combo

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190 Pam February 16, 2016
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I made this recipe,but used Farmer’s Market Sweet Potato Purée (organic) in place of the pumpkin. They turned out AMAZINGLY GOOD! I have since repeated with a double batch. I am almost afraid to make them with the pumpkin because my husband and all of my co-workers rave about the sweet potato version!

Fantastic recipe, Angela!

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191 Ali February 23, 2016
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Just made these and just left out the brown sugar entirely… Still so good! I also substitued the walnuts with some pumpkin seeds as we have a nut allergy in the house… although I’m home alone right now and I can’t stop eating them!!!

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192 Amanda March 16, 2016

I couldn’t find spelt flour at the store so I ordered it online at http://www.purebrandsusa.com/#!product-page/cczr/cdc6301b-af04-aa8f-dc66-438925e5302c and made these yesterday and my goodness, they are so delicious! They will definitely be a staple in my household.

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193 Angela Liddon March 17, 2016

Hi Amanda, I’m happy to hear you enjoyed the muffins! :)

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194 Alice March 16, 2016

Would like to bake in loaf pan?

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195 Rena March 21, 2016
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Just bought your book yesterday and came on line to see these. AMAZING. I love gingerbread and these totally satisfied. So yummy I am wondering in your new book if there will be calorie, fat, sugar count? Good to knows for portion control. Thank you

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196 Ruthanne April 19, 2016
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Hi Angela,
I love these pumpkin gingerbread muffins. They are super moist and delicious. Thank You!

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197 Angela Liddon April 19, 2016

Thank YOU for the kind comment Ruthanne! I’m happy to hear the muffins are a hit.

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198 Erin April 22, 2016
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I only had 3/4 cup of sprouted spelt flour, Angela, so I used that and all-purpose flour to make up the rest. The muffins turned out beautifully! Thank you!

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199 Janeen Zheng April 29, 2016

Hello!

I just wanted to let you know that I tried making these pumpkin goodies and absolutely loved them! I became vegan about 3 weeks ago in efforts to eat healthier, and the transition has not been easy. Recipes like this have enabled me to make the transition much swifter. Learning how to be vegan has impacted me in both nutrition and personality, as over all I have become happier and more energetic!
Sincerely,
Janeen

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200 Angela Liddon May 13, 2016

Janeen, I’m honoured to be a part of your journey! Thanks for sharing your story as I’m sure it’ll inspire many others.

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201 Laura May 14, 2016

Angela – I just need to say how great your new style of blogging is! I love the detail and info, plus links and only once a week is so nice. Daily blogs are okay, but waiting for yours is special. Best wishes with #2 “bun”.

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202 Lesley May 19, 2016
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Hi Angela,

These muffins are amazing! I made a double batch and instead of spelt flour I used 100% whole wheat flour and they turned out perfectly.

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203 Sara August 31, 2016

Hello! I have ground chia seeds. Will this work the same?
Thanks!

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204 Bronwyn September 9, 2016
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This is one of my very favorite recipes! Great flavor and texture. Now that fall is on its way, we’re all craving a batch buuuut my oldest has been pronounced celiac. Wondering if anyone has tried a gf flour that was successful, before I empty the cupboards trying. Thanks!

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205 Carolyn Christy September 15, 2016

have you ever made our own pumpkin puree? if so how did you make it

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206 Angela Liddon September 16, 2016

I have, Carolyn! You can find my tutorial here (or recently added to the app!).

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