Favorite Pumpkin Muffins (Egg free, Dairy free)
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In the fall when the weather is cool and pumpkins decorate doorsteps, I am excited to make pumpkin flavored breakfasts, snacks, and treats. Making pumpkin recipes egg-free is a bit easier because in baking the pumpkin acts as a binding agent. If you have your own favorite pumpkin bread or muffin recipe, you might be able to omit the eggs and still have a successful result. Here is my family’s favorite pumpkin muffin recipe.
Favorite Pumpkin Muffins (Egg-free, dairy-free)
These pumpkin muffins are moist, sweet, and perfect for fall. The kids prefer the flavor and simplicity of cinnamon, but the additional spices (nutmeg and cloves) add another depth of flavor if desired.
- 1 3/4 cups all purpose flour (or 1 cup all purpose and 3/4 cup whole wheat)
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoons salt
- 2 teaspoons cinnamon
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 15 oz can Libby's Pumpkin Puree
- 1/2 cup Smart Balance Spread, Earth Balance butter, or Coconut Oil
- 1 teaspoon vanilla
- 1/4 teaspoon each nutmeg and ground cloves (optional)
Preheat oven to 375 degrees. Spray muffin pan with non-stick spray or line with paper cupcake liners.
In a large bowl combine flour, baking soda, baking powder, salt and cinnamon.
In a medium bowl, combine both sugars, pumpkin, Smart Balance, and vanilla and mix until smooth. (Note: If using coconut oil that is fairly solid, soften in microwave for 5-10 seconds before adding to other ingredients to reduce clumps.)
Add pumpkin mixture to dry ingredients. Stir until well blended but do not over-mix.
Scoop batter into muffin tin cavities, filling each 2/3 of the way full. Bake in preheated oven 20-22 minutes, or until toothpick inserted into the center comes out clean.