Dairy Free Pumpkin Muffins
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 Dairy Free Pumpkin Muffins
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
- 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.
- When measuring out your pumpkin puree, use a dry measuring cup. It won’t level off correctly in a liquid one.
- 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.
- 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 Muffins You Might Enjoy:
- Dairy Free Banana Chocolate Chip Muffins
- Dairy Free Chocolate Muffins
- Pumpkin Gingerbread Muffins
- Harvest Sweet Potato Muffins
- Dairy Free Cranberry Orange Eggnog Muffins
- Banana Carrot Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 1 large egg
- ¼ cup coconut sugar (or lightly packed brown sugar)
- 1 ¼ cups pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup
- ⅓ cup avocado oil
- 1 ½ teaspoons vanilla extract
- roughly chopped pumpkin seeds, for sprinkling (optional)
- Preheat the oven to 375ºF. Line a 12 cup muffin pan with liners and set aside.
- In a large bowl, whisk together the white whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves and allspice.
- In a medium bowl, whisk together the egg, coconut sugar, pumpkin puree, maple syrup, oil and vanilla extract until well combined. Add to the bowl with the dry ingredients and mix until just combined.
- Scoop the batter evenly into the prepared muffin tins, filling each about ¾ of the way full. Sprinkle the tops of the muffins with the pumpkin seeds, if desired.
- Bake for about 15 to 20 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool for about 5 minutes, then remove the muffins to a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 223mgCarbohydrates: 28gFiber: 3gSugar: 13gProtein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.