Description
These moist and flavorful dairy-free pumpkin spice muffins are the perfect autumn treat. By using natural pumpkin puree, these muffins achieve a tender, professional-quality crumb without the need for dairy. They are quick to prepare, using simple pantry staples, making them ideal for busy mornings or cozy afternoon snacks. The combination of light brown and granulated sugars perfectly complements the robust pumpkin pie spice, resulting in a balanced, comforting, and delicious muffin that will satisfy every pumpkin lover in your home.
Ingredients
15 ounces Pumpkin Puree
1/2 cup Vegan Butter, melted
3/4 cup Light Brown Sugar, packed
3/4 cup Granulated Sugar
2 large Eggs, room temperature
1 teaspoon Pure Vanilla Extract
1 3/4 cups All-Purpose Flour
1 tablespoon Pumpkin Pie Spice
2 teaspoons Ground Cinnamon
2 teaspoons Baking Powder
1/2 teaspoon Fine Sea Salt
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease your muffin tin thoroughly with oil or non-stick spray.
In a small bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, and fine sea salt until well combined.
In a large mixing bowl, beat together the melted vegan butter, light brown sugar, and granulated sugar until smooth.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the pumpkin puree and vanilla extract until fully incorporated.
Gradually fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix.
Divide the batter evenly into the prepared muffin tin.
Bake for 20-25 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 pure pumpkin puree, not pumpkin pie filling. For best results, use room temperature eggs to ensure even mixing. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg