Description
These Dairy-Free Pumpkin Muffins are moist, flavorful, and perfectly spiced, making them a delightful treat for fall or any time you crave a comforting baked good. Made without dairy and using wholesome ingredients like pumpkin puree and warm spices, these muffins are a delicious option for those avoiding dairy products.
Ingredients
Dry Ingredients
- 1⅔ cups all-purpose flour
- 2/3 cup dark brown sugar
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1 egg
- 1/2 cup vanilla soy milk
- 1/4 cup vegetable oil
- 1 cup pure pumpkin (not pumpkin pie filling)
Toppings (Optional)
- 1 tablespoon pepitas (green pumpkin seeds)
Instructions
- Preheat Oven: Preheat your oven to 400° F (204° C) and grease a 12-cup muffin tin with floured baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, dark brown sugar, baking powder, cinnamon, baking soda, ground cloves, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, lightly beat the egg. Add the vanilla soy milk and vegetable oil, mixing well to blend the liquids.
- Add Pumpkin: Stir the pure pumpkin into the wet mixture until fully incorporated, creating a uniform pumpkin batter.
- Combine Wet and Dry Ingredients: Gently pour the pumpkin mixture into the dry ingredients and mix just until combined, taking care not to overmix to keep the muffins tender.
- Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle a few pepitas on top of each muffin for added texture and flavor.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffin pan from the oven and set it on a wire rack. Let the muffins cool for a few minutes before carefully removing them from the pan to cool completely or serve warm.
Notes
- Ensure not to overmix the batter to prevent dense muffins; mix until ingredients are just combined.
- You can substitute soy milk with other dairy-free milks such as almond or oat milk if preferred.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- Pepitas add a nice crunch and are optional; you can omit or replace with chopped nuts if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American