Pumpkin Peanut Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • ¾ cup plain or vanilla non-dairy milk alternative (coconut, soy, almond, rice, etc. – your choice!)
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup packed dark brown sugar (can sub coconut sugar, though it will be a little less sweet)
  • 3 tablespoons unsulfured molasses
  • 3 tablespoons oil (melted coconut, canola, etc. – your choice!)
  • 2 large eggs, divided (see post above for egg-free options)
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¾ cup roasted salted peanuts, chopped, divided (see my notes above for other options)
  1. Preheat your oven to 400°F and coat a 12-cup muffin pan with cooking spray (no need to coat if using silicone cups), or line it with muffin papers.
  2. In a medium bowl, whisk together the first six ingredients until well mixed.
  3. In a large bowl, whisk together brown sugar, molasses, oil and one egg until combined. Add the other egg, pumpkin and vanilla, and whisk again until combined.
  4. Gradually add the flour mixture to wet ingredients, alternating with buttermilk, until just combined, being careful not over mix.
  5. Stir in ½ cup peanuts.
  6. Pour batter into prepared muffin pan, filling each one about ¾ full. Sprinkle top of each muffin with remaining ¼ cup chopped peanuts.
  7. Bake until puffed and golden brown, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
  8. Cool muffins in the pan on a wire rack for 15 to 20 minutes.
  9. Slide a knife around edges of muffins to loosen them from pan if no paper was used. Serve warm or cool; store in an airtight container or resealable plastic bag for up to 4 days.
These muffins are freezer-friendly. Simply wrap and freeze for up to 4 months.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pumpkin-peanut-muffins