Dairy-Free Pumpkin Muffins
Moist, spiced, and irresistibly fluffy, these Dairy-Free Pumpkin Muffins are a fall-baking essential that everyone can enjoy. Made with rich pumpkin puree, warm autumn spices like cinnamon, ginger, and nutmeg, and a generous splash of unsweetened almond milk, these muffins achieve the perfect balance of flavor and tenderness without a drop of dairy. The mix of brown and granulated sugars adds a delightful sweetness while keeping the crumb soft and moist. Ready in just 35 minutes, this one-bowl recipe is as easy as it is delicious, making it perfect for busy mornings, cozy brunches, or mid-afternoon treats. Plus, they’re incredibly versatile and can be stored for days—ideal for meal prep or a grab-and-go breakfast. Whether you’re dairy-free by necessity or by choice, these muffins are a must-try treat that brings the season’s flavors to life!
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Ingredients
- 1 cup Pumpkin puree
- 1.5 cups All-purpose flour
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 0.5 cup Unsweetened almond milk
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with a non-stick cooking spray.
Step 2
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, unsweetened almond milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Step 3
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Step 5
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 6
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 8
Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (938.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2480.5 |
| Total Fat 125.0g | 0% |
| Saturated Fat 20.4g | 0% |
| Polyunsaturated Fat 69.4g | |
| Cholesterol 376.9mg | 0% |
| Sodium 3167.7mg | 0% |
| Total Carbohydrate 321.4g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 164.4g | |
| Protein 34.2g | 0% |
| Vitamin D 123.9IU | 0% |
| Calcium 474.1mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 1033.9mg | 0% |
Source of Calories