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These were very good! I used unbleached all purpose flour, and tofu for my egg replacer. Everybody liked them a lot! Keeper.
These came out great- fluffy, just the right amount of spice, and perfectly sweet. I added about 1/4 C chopped walnuts for texture. I used 1/4 cup Splenda blend brown sugar and omitted the white sugar. I only had one egg so I also added 1 T flax seed meal dissolved in 3 T water, and I also cut down on chocolate chips by using 1/3 C mini chips, which was the perfect amount for me. My new go to pumpkin muffin recipe!
These are really, really great. I used "regular" sugar, EnerG Egg replacer, and one cup real pumpkin puree (not the canned stuff). Because the batter was dry due to the pumpkin puree, I added a small amount of hemp milk. The result - delicious, nutritious, and a huge hit.
Oh man, this is DELICIOUS! Like veganzilla, I also used a 8x8 pan. I used sucanat instead of the turbinado sugar, and flax seed meal as the egg substitute. My friend who I fed it to couldn't believe it was made using whole wheat flour. I'll definitely be making this again!
I used pumpkin pie canned mix and baked it in an 8X8 pan instead of muffin cups because I'm a little lazy. This recipe is EXCELLENT. The texture is better than that of any non-vegan recipe. It's very light and spongy (I mean that in a good way, of course) and of course it tastes great.