Dairy-Free Pumpkin Muffins
Perfectly moist and bursting with warm autumn flavors, these Dairy-Free Pumpkin Muffins are a must-try seasonal treat. Made with rich pumpkin puree and a blend of comforting spices like cinnamon, ginger, and nutmeg, these muffins are delightfully fluffy and entirely dairy-free thanks to unsweetened almond milk and vegetable oil. With just 15 minutes of prep time and 20 minutes to bake, they are quick to whip up and ideal for breakfast, a snack, or dessert. The recipe yields 12 muffins, making them perfect for sharing or stashing away for a busy week. Enjoy them warm, or store them to savor their irresistible pumpkin goodness later!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Unsweetened almond milk
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with a non-stick cooking spray.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, unsweetened almond milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 321.4 g | 117% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 164.4 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 474 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
