Dairy-Free Pumpkin Nut Muffins
 
Prep time
Cook time
Total time
 
These wonderfully moist pumpkin muffins are enriched with warm flavors. The original recipe used peanuts specifically, but we like other chopped nuts or even pumpkin seeds as options.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 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 plain or vanilla dairy-free milk alternative
  • 2 teaspoons apple cider vinegar or white vinegar
  • ¾ cup packed dark brown sugar (can sub coconut sugar for less sweet)
  • 3 tablespoons unsulfured molasses
  • 3 tablespoons oil
  • 2 large eggs, divided (see post above for egg-free options)
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup + ¼ cup chopped walnuts, pecans, pumpkin seeds, or peanuts, divided
Instructions
  1. Preheat your oven to 400°F and grease a 12-cup muffin pan (no need to grease silicone cups), or line it with cupcake liners.
  2. Measure the milk alternative in a glass measuring cup, and whisk in the vinegar.
  3. In a medium bowl, whisk together the flours, pie spice, baking soda, salt, and cinnamon.
  4. In a large bowl, whisk together the brown sugar, molasses, oil, and 1 egg until combined. Add the other egg, pumpkin, and vanilla, and whisk again until combined. Gradually add the flour mixture alternating with milky mixture, until just combined. Be careful not over mix.
  5. Fold in the ½ cup nuts or seeds.
  6. Scrape the batter into your prepared muffin pan, filling each cup about ¾ full. Sprinkle the tops of the muffin batter with the remaining ¼ cup chopped nuts or seeds.
  7. Bake the pumpkin nut muffins for about 20 minutes, or until puffed, golden, and a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool 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 liners were used.
  10. Serve the muffins warm or let them finish cooling on the wire rack. Store them in an airtight container or resealable plastic bag for up to 3 days.
Notes
Freezer Option: These pumpkin nut muffins freeze well. You can individually wrap them in plastic wrap and store them in the freezer for up to 4 months. For the best texture, let them defrost at room temperature before eating. You can pop one in a purse, lunch box, or backpack, and it will defrost within an hour or so.
Nutrition Information
Serving size: 1 muffin Calories: 225 Fat: 9.4g Saturated fat: 1g Carbohydrates: 30.8g Sugar: 12.5g Sodium: 230mg Fiber: 2.5g Protein: 5.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-nut-muffins