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.