Imagine the aroma of warm spices wafting through your kitchen as you bake a batch of these delightful Dairy Free Pumpkin Muffins.
These muffins aren’t only easy to whip up, but they also offer a cozy, comforting taste that makes them an instant favorite.
As the ingredients meld together, they transform into a moist, flavorful treat with just the right hint of autumn spices.
Let’s bring this delicious creation to life!
Kitchen Tools Required
- 1 Mixing bowl
- 1 Whisk
- 1 Muffin tin
- 12 Paper muffin liners
- 1 Spoon
- 1 Measuring cup set
- 1 Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 large eggs
Cook & Prep Time
To efficiently manage your time while preparing Dairy Free Pumpkin Muffins, you can create a timeline that outlines each step in the process, including reading and preparation:
- Reading the Recipe (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Preheat the Oven (1 minute)
- Preheat your oven to 375°F (190°C).
- Prepare Muffin Tin (2 minutes)
- Line the muffin tin with paper liners.
- Mix Dry Ingredients (3 minutes)
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients (3 minutes)
- In a separate bowl, mix almond milk, vegetable oil, pumpkin puree, vanilla extract, and eggs until smooth.
- Combine Ingredients (2 minutes)
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Spoon Batter into Muffin Tin (2 minutes)
- Evenly spoon the batter into the prepared muffin tin.
- Bake Muffins (20 minutes)
- Place the muffin tin in the preheated oven and bake for 20 minutes.
- Cooling (10 minutes)
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Line the muffin tin with paper liners.
In the mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, mix almond milk, vegetable oil, pumpkin puree, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Spoon the batter evenly into the prepared muffin tin.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serving Tips
- Maple Syrup Drizzle: Add a touch of sweetness by drizzling maple syrup over the muffins just before serving.
- Whipped Coconut Cream: Top with a dollop of whipped coconut cream for a creamy, dairy-free topping.
- Chopped Nuts: Sprinkle with toasted chopped pecans or walnuts for a crunchy texture contrast.
- Apple Butter: Serve alongside a small dish of apple butter for a fall-inspired flavor pairing.
- Fresh Berries: Accompany with a side of fresh berries for a revitalizing and colorful addition.
Storage
To store dairy-free pumpkin muffins, keep them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months.
Freezing
To freeze dairy-free pumpkin muffins, first make certain they’re completely cooled.
Wrap each muffin individually in plastic wrap.
Then place them in an airtight container or freezer bag.
Freeze for up to three months.
Reheating
To reheat Dairy Free Pumpkin Muffins, place them in a preheated oven at 350°F for about 5-10 minutes.
Alternatively, microwave for 15-20 seconds until warmed through.
Final Thoughts
These dairy-free pumpkin muffins are a delightful treat perfect for any occasion.
With a blend of warm spices and the richness of pumpkin, they offer a comforting flavor.
The use of almond milk and vegetable oil keeps them moist and suitable for those avoiding dairy.
To enhance the texture, avoid overmixing the batter.
Adding a tablespoon of apple cider vinegar can further improve the muffins’ lightness.
Once baked, let the muffins cool in the tin for 10 minutes. Then, transfer them to a wire rack to cool completely.
Enjoy these muffins as a delicious dessert or a tasty snack.
Frequently Asked Questions
Can I Substitute Almond Milk With Another Non-Dairy Milk?
Swap almond milk with your favorite non-dairy milk like soy, oat, or coconut. Each choice adds a unique flavor twist. Just make sure it’s unsweetened to keep your muffins deliciously balanced and avoid extra sweetness.
Are These Muffins Suitable for People With Nut Allergies?
You can’t serve these muffins to someone with nut allergies because almond milk is a key ingredient. Swap it out for soy or oat milk instead, and you’ve got a nut-free treat everyone can enjoy!
How Can I Make These Muffins Gluten-Free?
To make your muffins gluten-free, swap the all-purpose flour with a gluten-free flour blend. Ascertain it includes xanthan gum for structure. You’ll enjoy the same delicious flavor without the gluten, perfect for everyone to savor!
What Is the Best Way to Add Extra Flavor to the Muffins?
You can boost flavor by stirring in a teaspoon of pumpkin pie spice or ginger. Consider folding in chopped nuts or dried cranberries for texture and a hint of sweetness. Get creative and make it your own!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely, you can use fresh pumpkin! Roast and puree it yourself for a fresher, richer flavor. Just make sure it’s smooth and thick like canned puree. You’ll love the homemade touch it adds to your muffins!
Dairy Free Pumpkin Muffins
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 muffin tin
- 12 Paper muffin liners
- 1 Spoon
- 1 measuring cup set
- 1 Oven
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 375°F (190°C).
- Line the muffin tin with paper liners.
- In the mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, mix almond milk, vegetable oil, pumpkin puree, vanilla extract, and eggs until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Spoon the batter evenly into the prepared muffin tin.
- Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
