Easy Dairy Free Pumpkin Muffins.

dairy free pumpkin chocolate chip muffins on a white plate

Easy Dairy Free Pumpkin Muffins.

Kelly Roenicke

These easy dairy free pumpkin muffins are the perfect treat to whip up on a fall day. Top 8 allergen free.

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Servings

Calories 234 kcal

Ingredients

▢ 1 box Enjoy Life Foods Muffin Mix
▢ ¼ cup vegan buttery spread melted - or use melted coconut oil
▢ 1 cup pure pumpkin puree
▢ ⅞ cup water
▢ ¾ cup dairy free chocolate chips mini chips or regular size are both fine

Instructions

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!

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

Calories: 234kcalCarbohydrates: 38gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 384mgPotassium: 105mgFiber: 1gSugar: 14gVitamin A: 3365IUVitamin C: 0.8mgCalcium: 12mgIron: 1.5mg

Keyword dairy free muffins, vegan pumpkin muffins

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