With fall comes changing leaves, crisp mornings, and all the pumpkin treats! You and your family will love these dairy free pumpkin muffins, which evoke all the best fall flavors in an easy-to-make recipe. Enjoy as a sweet treat with breakfast, as a quick snack, or even as dessert. Bonus: no fancy ingredients necessary, this is made with pantry staples!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Pumpkin puree – Use plain canned pumpkin, not pumpkin pie filling. The latter has additional sweeteners and spices, which will throw off the proportions in the recipe.
- Vegetable oil – I use this because I think most people have it on hand, but any neutral oil works. Canola oil or avocado oil can easily be substituted depending on preferences and dietary needs.
- Pumpkin pie spice – The ultimate blend for adding fall flavor! If you don’t have pumpkin spice on hand, just substitute the 2 teaspoons of pumpkin spice with 1 ¼ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves. (If you don’t have cloves, just use additional ginger). In a pinch, you can also just substitute cinnamon in an equal amount, it just won’t have the same depth of flavor.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is very easy to make!
Start by mixing together the pumpkin puree, sugar, brown sugar, vegetable oil, oat milk, and eggs.
In another bowl, mix together the flour, pumpkin spice, baking soda, and salt.
Combine the dry ingredients with the wet ingredients, and stir until just combined.
Pour the batter in a muffin tin and bake at 375 degrees F for about 20 minutes, or until a toothpick pulls out clean from the center of a muffin.
Let ‘em cool in the pan for 5-10 minutes, then remove to a cooling rack to finish cooling. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store these in an airtight container or ziptop bag at room temperature for up to 2-3 days. These muffins are pretty moist, so I wouldn’t keep them on the counter past 2-3 days. For longer storage, freeze for up to 3 months. Defrost at room temperature or in the microwave when ready to enjoy.
Sure. Feel free to add in up to ¾ cup of chocolate chips, chopped nuts, or dried fruit to this recipe.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and nut free.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs).
This recipe also contains soy oil in the form of vegetable oil. While this isn’t required to be listed as an allergen, I note it because many people with soy allergies wish to also avoid soy oil. To make this soy free, just use avocado oil or another neutral oil in place of the vegetable oil.
More Dairy Free Pumpkin Recipes
If you’re looking for more delicious dairy free recipes highlighting pumpkin, be sure to give one of these a try:
- Pumpkin olive oil cake
- Dairy free pumpkin whoopie pies (seriously SO good!)
- Dairy free pumpkin truffles
- Fudgy pumpkin brownies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Pumpkin Muffins
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or avocado oil)
- ¼ cup oat milk (or any dairy-free milk)
- 2 large eggs
- 1 ¾ cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
Instructions
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Preheat the oven to 375 degrees F. Line a muffin tin with paper liners or grease the tin.
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In a large mixing bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, oat milk, and eggs.
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In another mixing bowl, combine the flour, pumpkin spice, baking soda, and salt. Stir until well combined.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Pour the batter into the muffin tin. Bake at 375 degrees F on the center rack for approximately 20 minutes, or until a toothpick pulls clean from the center.
Recipe Notes
- If you’d like, feel free to add up to ¾ cup of dairy-free chocolate chips or chopped nuts to this recipe. I find these taste great without needing any add-ins though!
Nutrition analysis (approximate per muffin): 241 calories, 11 g fat, 2 g saturated fat, 220 mg sodium, 34 g carbohydrate, 1.5 g fiber, 18 g sugar, 3.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 9%, Potassium: 2%
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