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: 14regular size muffins
Author: Ina Wrobel
Ingredients
1cupsugar
1cupdairy-free butter
2egg
1 1/4cuppumpkin puree
1tspcinnamon
1tspallspice
1tspnutmeg
1tspginger
1tspsalt
1 1/2tspbaking powder
1tspbaking soda
1 1/2cupunbleached all-purpose flour
1/2cuppumpkin seed
Instructions
Preheat oven to 400° F , prepare the muffin tin and line it with muffin cup.
In a mixing bowl, beat sugar and butter until fluffy, add egg, beat it until soft and pale in color.
Add pumpkin puree, cinnamon, allspice, nutmeg, ginger, salt, baking powder, and baking soda, mix it.
Add flour, mix it until well combined.
Pour the batter into the muffin cup about 3/4 full, top it up with pumpkin seed.
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.