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.
Fall arrives, and it’s all about pumpkin everything at my house. Pumpkin cookies, pumpkin chili, 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.
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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
- 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.
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.
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.
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Recipe
Dairy Free Pumpkin Spice Muffins.
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
- ⅔ cup dairy free white chocolate chips
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.
lavender
Made these and they smell incredible! Just a note that the sugar is missing from the “add dry ingredients” step in the recipe. You may want to add that so no one forgets to add it by mistake.
D
These are so great!
Katie
Delicious recipe!
Kathy
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.