Soft, fluffy and delightfully spiced, these dairy free pumpkin muffins are the quintessential fall treat! Filled with pumpkin puree and cozy flavor, you’ll never believe they’re made with 100% whole wheat flour. And they couldn’t be easier to whip up. Nut free and soy free.

It isn’t fall until you’ve made a batch of these dreamy dairy free pumpkin muffins!

No but seriously.

These delightful little muffins check alllll the boxes.

• They’re soft, fluffy and perfectly moist. 
• They’re filled with big fall flavor thanks to a combo of warm spices.
• And they’re sweet without being over the top sweet, making them excellent for breakfast, snacking OR dessert. 

You can enjoy them plain as is. With a good smear of dairy free butter. Or with some drippy almond or peanut butter drizzled over the top. 

It’s kind of hard to choose.

How To Make

So, let’s talk about how these delicious muffins go down:

Combine the dry ingredients. First up, we’ll whisk together some white whole wheat flour, baking soda / powder and warm spices.

Whisk the wet ingredients. In another bowl, we’ll combine plenty of pumpkin puree, an egg, oil, sweetener and vanilla until smooth.

Mix em’ together. We’ll fold the wet ingredients into the dry, before scooping the batter into lined muffin tins.

Bake until golden. Finally, we’ll pop the muffins in the oven and bake until a toothpick comes out clean.

Tips & Tricks

1. Let’s talk about measuring out your flour. Fluff it in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup directly into the container you’ll likely use too much.
2. When measuring out your pumpkin puree, use a dry measuring cup. It won’t level off correctly in a liquid one.
3. In the mood for chocolate? You can absolutely add some dairy free chocolate chips to the batter. If you go this route, keep in mind the toothpick likely won’t come out completely clean when testing the muffins for doneness (thanks to the melted chocolate chips). A few loose crumbs attached is fine, just make sure you’re not getting raw batter.

Substitutions 

• All-purpose flour can be used instead of the white whole wheat flour.
• However, I have NOT tested these with regular whole wheat flour (versus the white whole wheat). So it’s hard to say how they would turn out.
• If you have pre-made pumpkin pie spice on hand, you can use that instead of the combination of warm spices (i.e. the ground cinnamon, nutmeg, etc.).
• Honey can be used in place of the maple syrup OR you can try a combo of the two. Just be sure to stick with the same total amount.
• Another neutral oil can be substituted for the avocado oil. Coconut oil will also work, however, if using, be sure that all your other ingredients are at room temperature (otherwise you run the risk of the batter hardening up).

How To Store

Let the muffins cool completely then proceed with one of the following:

Counter: Place a piece of paper towel in the bottom of an airtight container, then add the muffins in a single layer. Top with another piece of paper towel then cover and store at room temperature for 2 to 3 days.

Freezer: Place the muffins in an airtight baggie or container and freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.

With either method, I highly suggest gently rewarming the muffins before serving for best flavor and texture.

Additional Dairy Free Muffin Recipes:

• Dairy Free Banana Chocolate Chip Muffins
• Dairy Free Chocolate Muffins
• Dairy Free Apple Cinnamon Muffins
• Dairy Free Raspberry Muffins
• Dairy Free Cranberry Orange Eggnog Muffins
• Dairy Free Lemon Poppy Seed Muffins
• Dairy Free Chocolate Chip Muffins

Did you make this recipe? Rate and review it down below! I’d love to hear from you.