Dairy-Free Pumpkin Spice Muffins
These Dairy-Free Pumpkin Spice Muffins are a cozy and flavorful treat perfect for any season, but especially delightful during autumn. Made with plant-based ingredients like rich pumpkin puree, creamy almond milk, and melted coconut oil, these muffins are a wonderful dairy-free alternative that doesn’t compromise on moistness or taste. Each bite is infused with warm spices like cinnamon, nutmeg, and ginger, creating that classic pumpkin spice flavor you crave. Easy to make in just 15 minutes of prep time, these muffins are ideal for breakfast, a snack, or even a dessert. Add a handful of chopped walnuts for a delicious crunch, or enjoy them plain for an irresistibly soft and tender texture. Perfectly spiced and naturally comforting, these muffins are guaranteed to be a hit with everyone, dairy-free or not!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 Eggs
- 0.5 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.25 cup Almond milk
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease them with coconut oil.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.
In a large bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth and well mixed.
Add the eggs, melted coconut oil, and vanilla extract to the pumpkin mixture, stirring until thoroughly combined.
Pour the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.
Stir in the almond milk until the batter is smooth and no dry flour remains.
Fold in the chopped walnuts, if using, distributing evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.3 g | 230% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 379.2 g | 138% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 171.2 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1333 mg | 28% | |
*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.
