Pumpkin Muffins – Dairy, Egg & Nut Free Recipe

Name: Pumpkin Muffins – Dairy, Egg & Nut Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Soy Milk; 2 teaspoons Vinegar; 1/3 cups Canola Oil; 3/4 cups Granulated Sugar; 3/4 cups Brown Sugar, Firmly Packed; 1-1/2 cup Pumpkin Puree; 1/4 cups Orange Juice (or Apple Juice); 2-1/4 cups All-purpose Flour; 1-1/2 teaspoon Ground Cinnamon; 1-1/4 teaspoon Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Salt; 1 pinch Ground Cloves; Optional Add-ins: Raisins Or Chocolate Chips, As Desired

Servings: persons

3/4 cups Soy Milk
2 teaspoons Vinegar
1/3 cups Canola Oil
3/4 cups Granulated Sugar
3/4 cups Brown Sugar, Firmly Packed
1-1/2 cup Pumpkin Puree
1/4 cups Orange Juice (or Apple Juice)
2-1/4 cups All-purpose Flour
1-1/2 teaspoon Ground Cinnamon
1-1/4 teaspoon Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Salt
1 pinch Ground Cloves
Optional Add-ins: Raisins Or Chocolate Chips, As Desired

1
Preheat oven to 350 F and grease a 12-cup muffin pan with dairy free cooking spray or line with paper liners. Set aside.
2
In a small cup, combine soy milk and vinegar. Set aside.
3
In the bowl of a mixer, combine oil and sugars. Beat on high until well incorporated. Add soy milk mixture and pumpkin puree. Mix well then add juice. Beat until smooth. Set aside.
4
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, nutmeg, salt and cloves. Add this into the pumpkin mixture and stir on low until they just come together. Do not over mix. If you want to add raisins or chocolate chips, stir them in with a rubber spatula.
5
Pour batter into muffin cups to three quarters full or almost to the top. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean.

781

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cups Soy Milk, 2 teaspoons Vinegar, 1/3 cups Canola Oil, 3/4 cups Granulated Sugar, and more.

Yes, Pumpkin Muffins – Dairy, Egg & Nut Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Muffins – Dairy, Egg & Nut Free

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