Easy Dairy-Free Pumpkin Muffins

Moist and easy homemade dairy-free pumpkin muffins recipe top it up with pumpkin seeds, perfect for fall season treat for whole family and friends.

Pumpkin Muffins Recipe

A foggy and cloudy day in the fall is a typical view here. What a better thing to cheer up the day like this, well, of course baking some goodies. Did you find yourself running to the kitchen to make some comfort food to cheer up the gloomy day in the fall? I do most of the time. One of my favorite things to make is muffins, as this is a versatile bake good, quick to make, individual serving size, and perfect for lunch box filler.

Besides making this oh so good Easy Pumpkin Bread, I like to turn the beautiful orange color pumpkin puree into pumpkin muffins. It is because fit into fall season theme snack, and also I don’t want to missed pumpkin on everything at this time of the year. Well, you can make any baked good with it anytime as the canned pumpkin puree always available all year long.

How To Make Pumpkin Muffins

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Easy Dairy-Free Pumpkin Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Moist and easy homemade dairy-free pumpkin muffins recipe top it up with pumpkin seeds, perfect for fall season treat for whole family and friends

Course: Snack

Cuisine: American

Servings: 14 regular size muffins

Author: Ina Wrobel

Ingredients

• 1 cup sugar
• 1 cup dairy-free butter
• 2 egg
• 1 1/4 cup pumpkin puree
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp nutmeg
• 1 tsp ginger
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cup unbleached all-purpose flour
• 1/2 cup pumpkin seed

Instructions

1. Preheat oven to 400° F , prepare the muffin tin and line it with muffin cup.

2. In a mixing bowl, beat sugar and butter until fluffy, add egg, beat it until soft and pale in color.
3. Add pumpkin puree, cinnamon, allspice, nutmeg, ginger, salt, baking powder, and baking soda, mix it.
4. Add flour, mix it until well combined.
5. Pour the batter into the muffin cup about 3/4 full, top it up with pumpkin seed.
6. Bake it in the oven for 20-25 minutes or until the toothpick comes out clean.

Recipe Notes

• If you are up to making pumpkin purée from scratch, roast the pumpkin on 400° F for 30 - 40 minutes. Then use blender or food processor to make purée. The sweet pumpkin is better taste than the carving pumpkin type.
• The muffins will stay soft up to 3 days in a covered container in room temperature.

 

Do you make this Easy Dairy-Free Pumpkin Muffins? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.

How to warm up pumpkin muffins.

I like to warm it up in the toaster oven for less than a minute, for a quick snack and it will be like a freshly baked pumpkin muffin. This nut-free muffin is perfectly safe snack for school lunch box. I like the addition of the pumpkin seed on top, and it adds crunch into the muffin.

Are you looking for more easy muffins, try this Easy Chocolate Chip Muffins and this Lemon Blueberry Muffins. I love comfort food and enjoying pumpkin muffin after Turkey Meatball Soup is a perfect meal to cozy up the day.

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