Healthier Dairy-Free Pumpkin Muffins

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Healthier Dairy-Free Pumpkin Muffins

makes 30 muffins, or 12 muffins and one pumpkin loaf

3 cups whole wheat flour
1  1/2 tablespoon pumpkin pie spice
2 teaspoons baking soda
1  1/2 teaspoons salt
1  1/2 cup sugar
1/2 cup maple syrup
15 ounces pumpkin puree
4 eggs
1/2 cup coconut oil (vegetable or canola will also work)
1/2 cup water

Preheat your oven to 350°F and prepare your muffin tins.

In a large bowl, mix all of your dry ingredients together. In a separate large bowl, whisk together all of your wet ingredients until combined. Slowly add your dry ingredients to the wet, stirring  in a little at a time. Mix well just until moistened and no longer lumpy. Fill each of your muffin cups 3/4 full with batter.

Bake muffins for about 25 or 30 minutes. For loaf, baking will take about 50 minutes to one hour.

DairyFreePumpkinMuffinNutrition

Join the Conversation

  1. omg thanks sooooo much i an lactose intolorant it stinks!!!!!!!!

  2. Yummy! I like that you add in maple syrup. That would give it a great flavor!

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