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dairy free pumpkin muffin recipe

Dairy Free Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 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

For extra moist and flavorful muffins, consider adding a tablespoon of apple cider vinegar to the wet ingredients. This will react with the baking soda to create a lighter texture. Additionally, ensure not to overmix the batter to prevent the muffins from becoming dense.
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