Dairy-Free Pumpkin Muffins
Deliciously moist and flavorful dairy-free pumpkin muffins perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup milk (or unsweetened almond milk)
- 1 tsp vanilla extract
- Maple syrup for brushing
Instructions
- Preheat the oven to 350°F (175°C) and prepare the muffin tin.
- Mix the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Whisk the wet ingredients: eggs, pumpkin puree, brown sugar, vegetable oil, milk, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Scoop the batter into the muffin tin and bake for 18–20 minutes.
- Brush with maple syrup after baking.
Notes
These muffins store well at room temperature for a few days and also freeze beautifully for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin muffins, dairy-free, fall recipes, healthy muffins, vegan baking