Dairy Free Pumpkin Spice Muffins.
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.
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.
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
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!