These dairy free pumpkin muffins are super simple – just a few ingredients required! These muffins truly taste like fall, plus they are free of the top allergens.
Okay, who’s been bitten by the pumpkin bug? FYI, I typed that out and then had to google it to see if there actually is an insect called the pumpkin bug. Lol. Nope, but there is a “squash bug.”
In our family, the desire to bake all the delicious fall things competes with the hectic pace of fall activities. So I experimented a little bit to see if I could come up with a “shortcut” pumpkin muffin recipe.
The base for these easy dairy free pumpkin muffins is the Enjoy Life Foods Muffin Mix. The box does have instructions for making basic muffins, but I went a bit rogue and did it my own way to make these delicious pumpkin treats.
We make these regularly at our house – no need to wait for cool fall weather! My kids prefer them to the plain version of this muffin mix. And I like having the pumpkin in there for a little added nutrition.
How do you make dairy free chocolate chip pumpkin muffins?
- Place the muffin mix, pumpkin puree, melted vegan buttery spread, and water in a bowl.
- Mix with a spoon until smooth.
- Stir in the dairy free chocolate chips.
- Spoon into a muffin pan and bake at 350 degrees for about 18-20 minutes.
Can you make these dairy free pumpkin muffins with a different boxed mix?
I have not tried that, so I’m not sure. I know that both Namaste and King Arthur also make gluten free muffin mixes, so that might be something to look into.
Can you freeze gluten free muffins?
Gluten free 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.
Just a few minutes and a few ingredients will get you a batch of delicious, warm from the oven, gluten free, dairy free pumpkin muffins. Not a fan of chocolate chips? Leave them out. You can add some pumpkin seeds or sunflower seeds if you want a little crunch in there!
What can I use instead of pumpkin puree to make pumpkin muffins?
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!
Can I make this in a cake pan?
Yes, you can probably make this in an 8 inch cake pan. 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.
See the video below for how to make these dairy free gluten free muffins step by step!
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Easy Dairy Free Pumpkin Muffins.
These easy dairy free pumpkin muffins are the perfect treat to whip up on a fall day. Top 8 allergen free.
Pour the muffin mix into a large bowl. Add the melted vegan buttery spread, pumpkin pure, and water. Mix well.
Stir in the dairy free chocolate chips. Spoon the batter into the prepared pan.
Bake at 350 degrees for 18-20 minutes. Allow the muffins to cool in the pan for about 15 minutes before removing them. Enjoy!
Store these in an airtight container. They should stay fresh for 3-4 days.
You can freeze these in a ziploc freezer bag for up to 3 months.
These gluten free, dairy free pumpkin muffins are:
- quick and easy to make
- free of the top 8 allergens
- just right for a fall brunch or bake sale
This post was originally published in October 2017. It has been updated.