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Easy Dairy Free Pumpkin Muffins Recipe - Soft, Spiced, and Simple

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Canned pumpkin puree (not pumpkin pie filling)
  • All-purpose flour
  • Granulated sugar
  • Light brown sugar
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Ground ginger (optional but recommended)
  • Neutral oil (like canola, avocado, or light olive oil)
  • Eggs (or a flax egg substitute if needed)
  • Vanilla extract
  • Unsweetened dairy free milk (oat, almond, or soy)
  • Optional add-ins: dairy free chocolate chips, chopped pecans or walnuts, raisins

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
  2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger.
  3. In a separate bowl, whisk 1 cup pumpkin puree, 2 large eggs, 1/3 cup neutral oil, 1 teaspoon vanilla, and 1/3 cup dairy free milk until smooth.
  4. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Do not overmix—a few small lumps are fine.
  5. Fold in up to 3/4 cup optional add-ins like dairy free chocolate chips or chopped nuts.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temp.