Description
These moist, flavor-packed dairy-free pumpkin spice muffins are the perfect autumn treat. By utilizing pure pumpkin puree and aromatic spices like cinnamon, ginger, and cloves, this recipe delivers a rich, tender crumb without the need for any dairy products. Ideal for a cozy breakfast or a comforting afternoon snack, these muffins are simple to prepare and provide a delightful balance of sweetness and seasonal flavor that the whole family will enjoy.
Ingredients
2 cups all-purpose flour
1.5 teaspoons baking powder
0.75 teaspoons baking soda
0.75 teaspoons fine sea salt
2 teaspoons pumpkin spice
0.75 cups granulated sugar
0.75 cups brown sugar
8 tablespoons vegan butter, melted and cooled
3 large eggs
2 teaspoons vanilla extract
15 ounces pumpkin puree
Instructions
Preheat your oven to 375°F (190°C) and line your muffin pan with paper liners.
Whisk the flour, baking powder, baking soda, salt, and pumpkin spice in a medium bowl until thoroughly blended.
Whisk the granulated sugar, brown sugar, and melted vegan butter in a large bowl, ensuring no brown sugar lumps remain.
Add the eggs, vanilla, and pumpkin puree into the wet mixture, whisking until smooth.
Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Divide the batter evenly into the prepared muffin liners.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use 100% pure pumpkin puree and not pumpkin pie filling. For best results, use room temperature eggs and ensure the melted vegan butter has cooled slightly before adding to the sugar to prevent the eggs from scrambling.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 16g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg