These dairy free pumpkin spice muffins are super simple – just a few ingredients required! These muffins truly taste like fall – make a batch for a bake sale or potluck!
When I start to feel a little bit of chill in the air, I know my family will soon be asking for pumpkin recipes.
In our family, the desire to bake all the delicious fall things competes with the hectic pace of fall activities. So I need easy recipes that are sure to work, like these simple pumpkin spice muffins.
These are so soft and tender, and you will not miss the dairy! You’re going to love this simple recipe.
- Flour – I used white spelt flour to make these, but you could use whole spelt flour or all-purpose flour if you like.
- Vegan Buttery Spread – Melted vegan buttery spread adds a nice flavor to this recipe. You could also use organic canola oil or melted coconut oil.
- Pumpkin Puree – You need 100% pure pumpkin puree, not pumpkin pie filling.
- White Chocolate Chips – I love the taste of white chocolate with pumpkin spice. Enjoy Life makes allergy friendly white chocolate mini chips, so that’s what we use.
- If you don’t have pumpkin, or can’t eat it, you can use butternut squash puree if you prefer! And if you’d rather use fresh pumpkin instead of canned, you can do that, too.
- Not a fan of white chocolate chips? Leave them out. Or use regular chocolate chips if you like.
- You can add some pumpkin seeds or sunflower seeds if you want a little crunch in these muffins.
Step by Step Instructions
- Place the pumpkin puree, melted vegan buttery spread, and water in a bowl. Stir to combine.
- Add the dry ingredients and mix well. Stir in the dairy free white chocolate chips.
- Spoon the batter into a muffin tin that has been lined with paper liners.
- Bake at 350 degrees F for about 21-23 minutes.
- Allow the muffins to cool before removing from the pan.
You can probably make this in an 8 inch cake pan if you prefer. Just watch the baking time – it will probably take at least 30-35 minutes to bake. Insert a toothpick in the middle to see if it’s done.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
These muffins can be frozen in a ziploc freezer bag for up to 3 months. These do freeze well, so they are great for making ahead of time and keeping on hand for a quick breakfast.
Learn to make SAFE, tasty food for your family. Join my community today and start getting all my best tips, tricks, and allergy friendly recipes in your inbox.
Disclosure: This post contains affiliate links.
Dairy Free Pumpkin Spice Muffins.
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Put the pumpkin puree, melted vegan buttery spread, and water in a bowl, and stir to combine.
- Add the flour, baking soda, salt, cinnamon, and ground ginger, and mix together.
- Stir in the white chocolate chips.
- Spoon the batter into the muffin tin.
- Bake at 350 degrees F for 21-23 minutes. Allow the muffins to cool in the pan before moving them.