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Home » Breakfast » Dairy Free Pumpkin Spice Muffins.

Dairy Free Pumpkin Spice Muffins.

Aug 9, 2023 by Kelly Roenicke · 3 Comments

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soft vegan pumpkin muffins

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!

pumpkin muffins stacked on a plate

When I start to feel a little bit of chill in the air, I know my family will soon be asking for pumpkin recipes.

Fall arrives, and it’s all about pumpkin everything at my house. Pumpkin cookies, pumpkin ice cream, pumpkin cake.

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.

Jump to:
  • Ingredient Notes
  • Substitutions
  • Step by Step Instructions
  • Cake Variation
  • Storage/Freezing
  • More Pumpkin Recipes
  • Recipe
a plate of dairy free pumpkin spice muffins

Ingredient Notes

  • 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.

Substitutions

  • 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

  1. Place the pumpkin puree, melted vegan buttery spread, and water in a bowl. Stir to combine.
pumpkin puree and vegan buttery spread
  1. Add the dry ingredients and mix well. Stir in the dairy free white chocolate chips.
dairy free pumpkin muffin batter
  1. Spoon the batter into a muffin tin that has been lined with paper liners.
pumpkin muffins before baking
  1. Bake at 350 degrees F for about 21-23 minutes.
dairy free pumpkin muffins after baking
  1. Allow the muffins to cool before removing from the pan.
vegan pumpkin muffins with white chocolate chips

Cake Variation

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.

soft vegan pumpkin muffins

Storage/Freezing

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.

More Pumpkin Recipes

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    Chocolate Chip Pumpkin Muffins (Gluten Free, Vegan).
  • vegan gluten free chocolate pumpkin bread
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    Fluffy and Crispy Vegan Pumpkin Waffles.

Disclosure: This post contains affiliate links.

Recipe

easy dairy free pumpkin muffins

Dairy Free Pumpkin Spice Muffins.

Kelly Roenicke
Fall is the perfect time to make a batch of these easy dairy free pumpkin muffins! These are just right for an easy breakfast or after school snack.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 24 minutes mins
Total Time 34 minutes mins
Course Breakfast
Cuisine Dairy Free, vegan.
Servings 12
Calories 231 kcal

Ingredients
 
 

  • ¾ cup pumpkin puree
  • ¼ cup melted vegan buttery spread or canola oil, or coconut oil
  • ¾ cup water
  • 2 cups white spelt flour or all-purpose flour
  • 1 cup organic cane sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • â…” cup dairy free white chocolate chips
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Instructions
 

  • 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.

Notes

Store leftover muffins in a ziploc bag or airtight container. They should stay fresh for about 4 days.
You can freeze the leftover muffins if you wish – just wrap them well and store in a freezer safe bag. They should stay fresh for about 3 months.

Nutrition

Calories: 231kcalCarbohydrates: 39gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 2mgSodium: 181mgPotassium: 64mgFiber: 3gSugar: 23gVitamin A: 2566IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword fall breakfast ideas
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

Related

« Pumpkin Chocolate Chip Cake (Egg Free).
Seasoned Baked Sweet Potato Fries. »

Filed Under: Breakfast, Dairy Free, Desserts, food, Nut Free, Recipes, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Mustard Free, Nightshade Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
Latest posts by Kelly Roenicke (see all)
  • Pumpkin Spice Cupcakes with Cinnamon Buttercream (Gluten Free, Vegan). - September 24, 2023
  • Slow Cooker Garlic Chicken Thighs. - September 22, 2023
  • Dairy Free Cheesy Vegetable Soup. - September 18, 2023

Reader Interactions

Comments

  1. D

    August 09, 2023 at 4:49 pm

    5 stars
    These are so great!

    Reply
  2. Katie

    November 04, 2018 at 9:41 pm

    5 stars
    Delicious recipe!

    Reply
  3. Kathy

    October 11, 2017 at 2:11 am

    Oh my goodness. These look so simple and just what I was needing. :) Can the muffin mix be found in a store or do you have to buy it off Amazon? I’m so happy its egg free, my girls new allergy added to their list. They look so cute in your pumpkin muffin liners. I’ve never used parchment paper liners, can those be bought in the store by the regular liners. Sorry for all the questions, I’m fairly new with all this allergy baking.

    Reply

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soft vegan pumpkin muffins
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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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