Dairy Free Pumpkin Muffins
These delicious pumpkin muffins will quickly become a family favorite. Simple to make, great for batch cooking, and the perfect sweet treat all year round. The recipe makes 30 muffins, or 12 muffins and a pumpkin loaf.
Ingredients
- 3 cups white all-purpose flour whole wheat or gluten free 1-to-1 works too
- 1 ½ tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 ½ cup sugar
- ½ cup real maple syrup
- 15 ounces 100% pumpkin puree
- 4 medium eggs
- ½ cup avocado oil coconut oil or canola also works
- ½ cup water or dairy free milk of choice
Instructions
- Preheat your oven to 350°F and prepare your muffin tins.
- In a large bowl, mix all of your dry ingredients. In a separate large bowl, whisk together all of your wet ingredients until well 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 ¾ full with batter.
- Bake the muffins for about 25 or 30 minutes. For the loaf, baking will take about 50 minutes to one hour.
Nutrition
Calories: 140kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 199mgPotassium: 95mgFiber: 2gSugar: 14gVitamin A: 2240IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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