Non Dairy Pumpkin Muffins
You know it’s fall when I start baking Pumpkin muffins. As soon as the temperatures dip, this is my first go-to recipe. Makes me look forward to fall every year!
Like all baked goods, we have to avoid all store-bought muffins and pastries, which is why I love making my own, because I can make them sweeter, or not, or give them more of a pumpkin-pie spice kick.
Non Dairy Pumpkin Muffins
These pumpkin muffins are a deliciously moist and flavorful treat, bursting with warm spices and the natural sweetness of pumpkin. Perfect for breakfast, a snack, or dessert, they’re a cozy fall favorite that’s easy to make and even easier to enjoy!
Ingredients
- 1/2 cup melted plant-based non-dairy butter
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs lightly beaten room temperature preferred
- 1 15 oz canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 Tablespoons non-dairy milk of choice optional
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
- In a large bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- In a medium bowl, whisk together melted butter, granulated sugar and brown sugar until combined.
- Add oil and whisk until combined.
- Add eggs and whisk until combined.
- Add pumpkin and milk and whisk until combined.
- Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
- Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners. Bake for 17 to 20 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- I personally do not make Streusel topping or icing.
- This recipe should make 12 or more muffins in a standard 12-muffin tin. You should be able to easily double the recipe to make 24 (2 muffin tins).
- My go-to non-dairy milks for cooking include Oat Milk, which is creamier and thicker than others, or coconut milk, which adds a sweetness to many recipes.
- These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months