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dairy free pumpkin chocolate chip muffins on a white plate

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. 

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword dairy free muffins, vegan pumpkin muffins
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 234 kcal
Author Kelly Roenicke

Ingredients

Instructions

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

  2. Pour the muffin mix into a large bowl. Add the melted vegan buttery spread, pumpkin pure, and water. Mix well. 

  3. Stir in the dairy free chocolate chips. Spoon the batter into the prepared pan.

  4. Bake at 350 degrees for 18-20 minutes.  Allow the muffins to cool in the pan for about 15 minutes before removing them. Enjoy!

Recipe Notes

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.

Nutrition Facts
Easy Dairy Free Pumpkin Muffins.
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Sodium 384mg17%
Potassium 105mg3%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 14g16%
Protein 2g4%
Vitamin A 3365IU67%
Vitamin C 0.8mg1%
Calcium 12mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.