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Fluffy Dairy-Free Pumpkin Muffins You’ll Obsess Over

ByEmma

Who says you need dairy to make insanely moist flavorful pumpkin muffins? Not us. These dairy-free pumpkin muffins are so good you’ll forget they’re missing butter and milk. Perfect for breakfast snacks or just because you deserve a little pumpkin spice happiness.

Let’s bake the heck out of these.

Contents

Why You’ll Love These Muffins

✅ Super moist (thanks pumpkin!)
✅ Naturally dairy-free but nobody will notice
✅ Easy to make—no fancy skills needed
✅ Perfectly spiced with cozy fall flavors

Ingredients You’ll Need

(Makes 12 muffins)

  • 1 ¾ cups all-purpose flour *(or gluten-free 1:1 blend if needed)*
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice (or make your own—see pro tip!)
  • 1 cup canned pumpkin puree (not pumpkin pie filling!)
  • ½ cup coconut oil melted (or vegetable oil)
  • ⅔ cup maple syrup or honey (adjust to taste)
  • 2 eggs (or flax eggs for vegan option)
  • 1 tsp vanilla extract
  • Optional add-ins: Dairy-free chocolate chips chopped nuts or a sprinkle of oats on top

Pro Tip: *No pumpkin pie spice? Mix 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + ⅛ tsp cloves. Boom—homemade spice blend!*

How to Make Dairy-Free Pumpkin Muffins

  1. Prep Time! Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
  2. Mix Dry Stuff: Whisk flour baking soda baking powder salt and pumpkin pie spice in a bowl.
  3. Mix Wet Stuff: In another bowl blend pumpkin puree melted coconut oil maple syrup eggs and vanilla until smooth.
  4. Combine Gently: Pour wet mix into dry mix and stir just until combined—don’t overmix or your muffins will be tough!
  5. Fold in Extras: Stir in chocolate chips or nuts if using.
  6. Bake & Enjoy: Divide batter into muffin cups (fill about ¾ full) and bake for 20-25 minutes until a toothpick comes out clean.

Pro Tip: *Want bakery-style muffin tops? Fill the cups almost to the top and bake at 400°F for 5 minutes then reduce to 350°F for the remaining time.*

Storing & Freezing

  • Room Temp: Keep in an airtight container for 2-3 days.
  • Freezer-Friendly: Wrap individually and freeze for up to 3 months. Just pop in the microwave for 20 seconds when cravings hit!

Final Thoughts

These muffins are ridiculously easy dairy-free and packed with pumpkin goodness. Whether you’re avoiding dairy or just love a darn good muffin this recipe won’t disappoint.

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