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.
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!
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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.
Preheat oven to 350 degrees. Line a muffin pan with paper liners. (Parchment paper liners work best for gluten free muffins).
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!
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