Pumpkin Muffins


This simple and delicious pumpkin muffins 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

Special Diet Notes: Pumpkin Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, vegan, plant-based, and vegetarian.

Pumpkin Muffins
Serves: 18
  • 2⅔ cups oat flour
  • 1 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1½ cups pumpkin, canned
  • ½ cup dairy-free milk beverage
  • 1 tablespoon apple cider vinegar
  • 3 tablespoon vegetable oil
  1. Mix all of the dry ingredients on low speed with a mixer.
  2. Add pumpkin, milk, vinegar, and oil. Mix well.
  3. Spoon into lined muffin cups. [a lightly greased muffin tin also works, I use a silicone one and they pop right out]
  4. Bake at 350ºF for 20 minutes. Makes about 18 muffins. [see note above on sizing]

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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