Go Back

Dairy Free Pumpkin Muffins Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 198
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/2 cup neutral oil
  • 1/4 cup unsweetened dairy free milk
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin tin. Whisk the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
  2. Add the pumpkin, eggs, oil, dairy free milk, and vanilla. Stir gently with a spatula just until no dry flour remains. The batter will be thick and slightly lumpy.
  3. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes on the center rack until a toothpick comes out with a few moist crumbs.
  4. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Muffins keep well at room temperature for up to 3 days and freeze beautifully for up to 3 months. If the tops stick to the liners, let them cool completely before peeling.