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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.
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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.