Dairy-Free Pumpkin Spice Muffins

Indulge in the cozy flavors of fall with these irresistibly moist and fluffy Dairy-Free Pumpkin Spice Muffins! Bursting with warm spices like cinnamon, nutmeg, and ginger, these muffins are sweetened with a perfect balance of brown and granulated sugar, while pumpkin puree adds a naturally rich and tender texture. Using coconut oil and almond milk ensures a completely dairy-free treat that doesn't compromise on flavor. With an optional crunch from chopped walnuts, these muffins are ideal for breakfast on-the-go, a snack with your favorite dairy-free latte, or a festive addition to your autumn table. Ready in just under 40 minutes, this easy recipe will fill your kitchen with the comforting aroma of homemade pumpkin spice bliss.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 1 cup Pumpkin puree
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1.5 teaspoons Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 2 Eggs
• 0.5 cup Coconut oil, melted
• 1 teaspoon Vanilla extract
• 0.25 cup Almond milk
• 0.5 cup Chopped walnuts (optional)

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease them with coconut oil.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt.

Step 3

In a large bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth and well mixed.

Step 4

Add the eggs, melted coconut oil, and vanilla extract to the pumpkin mixture, stirring until thoroughly combined.

Step 5

Pour the dry ingredients into the wet ingredients, mixing gently with a spatula until just combined. Do not overmix.

Step 6

Stir in the almond milk until the batter is smooth and no dry flour remains.

Step 7

Fold in the chopped walnuts, if using, distributing evenly throughout the batter.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 9

Bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Facts

Serving size	(1006.4g)

Amount per serving	% Daily Value*
Calories	3246.3

Total Fat 179.3g	0%
Saturated Fat 107.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 376.9mg	0%
Sodium 3132.0mg	0%
Total Carbohydrate 379.2g	0%
Dietary Fiber 19.9g	0%
Total Sugars 171.2g
Protein 50.6g	0%

Vitamin D 101.5IU	0%
Calcium 423.5mg	0%
Iron 19.6mg	0%
Potassium 1333.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 6.1%

Carbs: 45.5%