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Easiest Pumpkin Muffins (Dairy-free)
#Desserts
Quick and Easy

Easiest Pumpkin Muffins (Dairy-free)

These Pumpkin Muffins are soft, moist and full of spices. This easy dairy-free pumpkin muffin recipe will soon become your favorite.

Easiest Pumpkin Muffins (Dairy-free)
Soft, fluffy, incredibly simple to make and to top it off, incredibly tasty! Yup, these dairy-free pumpkin muffins are the most flavorful little treasures. They are full of warm spices and stay moist for days. Your whole house will smell amazing when these will be baking and your friends and family will love them. You can use canned pumpkin puree or make it at home from scratch - if you’ll be using our recipe, then we recommend making it with butternut squash and then using butternut squash puree instead of canned pumpkin puree. This pumpkin muffin recipe is super easy to make and it will only take you 30 minutes from start to finish, so without further ado, let’s make these delicious little treats.

Easiest Pumpkin Muffins

We were first planning on adding a delicious chocolate topping on top, but they ended up being so tasty, soft and perfectly spiced, that we decided to just leave them plain and delicious. You will love how easy these are. Packed with warm spices and comforting pumpkin flavors, these are:

  • soft, moist and fluffy
  • they smell like Christmas
  • beautifully golden brown
  • such an easy recipe
  • the whole recipe will only take 30 minutes
  • crowd-pleaser - kids and adults love it
  • a tasty fall/winter breakfast, dessert, after school snack
  • dairy-free
  • made in just one bowl

How to make pumpkin muffins?

These Pumpkin Muffins are the easiest ever. It goes like it:

  1. Combine everything in a bowl
  2. Place liner papers into each cup of your standard size muffin baking pan
  3. Divide the batter between liners (use an ice-cream spoon)
  4. Bake
  5. Leave to cool
  6. Who am I kidding, grab a warm Pumpkin Muffin and enjoy

Making the batter for Easiest Pumpkin Muffins (Dairy-free)

 

 dairy free pumpkin muffins before baking

 

easy pumpkin muffin recipe

 

Optional tasty additions

Your whole house will smell amazing when these will be baking and I guarantee you won't be able to wait for them to cool completely before grabbing one. The flavor is intense, aromatic and sweet. We love eating them warm alongside a hot cup of tea or coffee, so good. If you want to upgrade this recipe, you can always add chocolate chips or dried fruits. Here are some of our suggestions:

Chocolate - Add chocolate chips to the batter, stir to combine, then bake. You will get the most delicious chocolate chip pumpkin muffins. We suggest using dark chocolate chips.

Fruit - Add raisins or dried cranberries to the batter, stir to combine, then bake. The pumpkin muffins will be fruitier and a tiny bit sweeter.

Yogurt - Yogurt topping would work great. Use this recipe to make it.

How long do pumpkin muffins keep? Can I freeze them?

Store pumpkin muffins in a bag or airtight container. Keep them at room temperature for up to 3 days. You can transfer them to freezer bags and freeze for up to 2 months as well. Defrost the muffins by placing them at room temperature for about 30 - 60 minutes, or until soft and delicious again.

pumpkin muffin recipe

 

Easiest Pumpkin Muffins (Dairy-free)

 

Try these muffins and cupcakes as well

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    20
    pumpkin muffins
  • preparation:
    5
    minutes
  • bake:
    25
    minutes
  • total time:
    30
    minutes

METHOD

  • pumpkin muffin batter

    Add eggs, vegetable oil, pumpkin puree, ginger powder, cinnamon powder, all-spice powder and milk to a large bowl. Using an electric mixer, combine everything, to get a smooth batter. Add all-purpose flour and baking powder. Mix to combine, but do not over mix, just mix until everything is incorporated into the batter.

  • bake and serve

    Place liner papers into each cup of your standard size muffin baking pan. Spoon the batter into liners, filling them almost full, about 3/4. Place in the preheated oven. Bake for 25 minutes at 180 °C / 350 °F or until a wooden pick inserted in the center of the muffin comes out clean. Allow to cool for a couple of minutes in the pan, then transfer to a wire rack to cool completely. Optionally decorate and serve.

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