Dairy-Free Pumpkin Muffins
Prep time
Cook time
Total time
This recipe is from my flagship book, Go Dairy Free: The Guide and Cookbook. I love making these tender muffins the night before, as the flavors soften and infuse overnight. They have a slightly cakey texture, avoiding the overly moist and dense downfalls of many pumpkin muffins recipes.
Author: Alisa Fleming
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
- 1½ cups all-purpose flour, white whole wheat flour, or a combination of the two
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice or nutmeg
- ⅛ teaspoon ground cloves
- 1 cup pumpkin puree
- 1 cup packed brown sugar (can sub coconut sugar for less sweet)
- 2 large eggs (see Vegan & Egg-Free Option below)
- ¼ cup oil
- ¼ cup orange juice
Instructions
- Preheat your over to 350ºF and grease 12 muffin cups or line them with cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, ginger, allspice or nutmeg, and cloves.
- Put the pumpkin, sugar, eggs, oil, and orange juice in a large mixing bowl. Beat with a hand mixer until creamy, about 1 minute. Add the flour mixture and stir until just combined. Do not overmix; some small lumps are okay.
- Divide the muffin batter between your prepared muffin cups. They should each be about two-thirds full. Level the batter out with a spoon or by tapping the muffin pan on the counter.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 10 minutes in the cups, before carefully removing the muffins to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 days, or individually wrap the muffins and freeze to enjoy later.
Notes
Egg-Free & Vegan Option: Substitute ½ cup applesauce for the eggs and add ¼ teaspoon baking powder to the dry ingredients (1/8 teaspoon above 4,000 feet).
High Altitude Options: If baking above 4000 feet, reduce the baking soda to ½ teaspoon. For the egg-free and vegan option, add just ⅛ teaspoon baking powder.
Pumpkin Chocolate Chip Muffins Option: Fold ½ cup dairy-free chocolate chips into the batter before transferring the muffin batter to your muffins cups. I like to use Enjoy Life Mini Chocolate Chips.
High Altitude Options: If baking above 4000 feet, reduce the baking soda to ½ teaspoon. For the egg-free and vegan option, add just ⅛ teaspoon baking powder.
Pumpkin Chocolate Chip Muffins Option: Fold ½ cup dairy-free chocolate chips into the batter before transferring the muffin batter to your muffins cups. I like to use Enjoy Life Mini Chocolate Chips.
Nutrition Information
Serving size: 1 muffin Calories: 165 Fat: 5.6g Saturated fat: .9g Carbohydrates: 26.4g Sugar: 12.9g Sodium: 268mg Fiber: 1.2g Protein: 3g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-pumpkin-muffins