Pumpkin Muffins (Vegan, Soy-Free, Wheat-Free)


This simple and delicious recipe comes from Sophie-Safe Cooking, a food allergy friendly cookbook for kids and adults.

Having already made this recipe numerous times, I recommend making just 12 muffins for preteens to adults, and adding ½ cup of raisins to get the most of the pumpkin and spice flavor.  In the batch pictured below, I also experimented (successfully!) with evaporated cane juice in place of the white sugar (1:1).  An obvious note:  Emily’s recipes are extremely versatile.

Pumpkin Muffins

Yield: 18 muffins

  • 2 2/3 cups oat flour
  • 1 cup white sugar
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 1/2 cups pumpkin, canned
  • 1/2 cup rice milk
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp vegetable oil

Mix all of the dry ingredients on low speed with a mixer.  Add pumpkin, rice milk, vinegar, and oil.  Mix well. Spoon into lined muffin cups.  [a lightly greased muffin tin also works, I use a silicone one and they pop right out]

Bake at 350ºF for 20 minutes.  Makes about 18 muffins. [see note above on sizing]

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply