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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.
Servings 30 muffins
Prep Time 5 mins
Cook Time 30 mins

Ingredients

  • 3 cups white all-purpose flour whole wheat or gluten free 1-to-1 works too
  • 1 1/2 tablespoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 cup sugar
  • 1/2 cup real maple syrup
  • 15 ounces 100% pumpkin puree
  • 4 medium eggs
  • 1/2 cup avocado oil coconut oil or canola also works
  • 1/2 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 3/4 full with batter.
  • Bake the muffins for about 25 or 30 minutes. For the loaf, baking will take about 50 minutes to one hour.
Calories: 140kcal
Course: Breakfast, Snack
Cuisine: American
Keyword: muffin

Nutrition

Calories: 140kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 199mg | Potassium: 95mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2240IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg