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.
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.
- 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
- Mix all of the dry ingredients on low speed with a mixer.
- Add pumpkin, 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]