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Dairy Free Pumpkin Muffins
These dairy free pumpkin muffins are easy to make, perfectly tender, and the best for a cozy fall treat!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 241 kcal
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%