These Pumpkin Muffins are a perfect addition to your Fall breakfast menu. Made with soy milk and vegetable oil, these pumpkin spice muffins are a great way to incorporate soy into your daily diet and are SO moist and full of fresh pumpkin flavor! You won’t be able to eat just one!
I am proud to be partnering with Best Food Facts to bring you these Pumpkin Muffins. I have been compensated, but as always, all opinions are 100% my own.
So, it’s fall, and for a lot of us, that means pumpkin season! To be honest, I’m a girl who can’t stand pumpkin pie at Thanksgiving and will happily forego a pumpkin spice latte. But I have fallen in love with these pumpkin muffins and am so excited to have these with my morning cup of coffee on a chilly fall morning!
Guess what? This delicious muffin recipe is also dairy-free! By substituting vanilla soy milk for regular milk, I’ve removed the dairy. So if you’ve been missing out on this delicious treat because of the milk, try this recipe instead!
SAVE THIS EASY PUMPKIN MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Soy: The Secret Ingredient
I decided to try making these muffins with soy milk because I went on a soy farm tour with Best Food Facts in July, 2019.
Since then, I’ve been incorporating more soy into our menu here at home.
It never ceases to amaze me, when I work with Best Food Facts I always learn so much and I love it!
Did you know?
- Soy is the ONLY plant protein that is a whole protein – meaning that it contains an adequate proportion of each of the nine essential amino acids necessary in the human diet.
- It is also the ONLY plant protein that has an FDA claim for heart health.
- Vegetable oil is actually soybean oil. It has no trans fats, has a better shelf life, and is cleaner for fryers.
- Soybean oil can be ingested if a person has a soy allergy. The oil is highly refined, which removes the protein responsible for causing the allergic response.
- Just one cup of soy milk a day can possibly prevent breast cancer.
You can find more soy information when you visit:
- Best Food Facts – they are a great source of information for anything food. If you’ve got any kind of question concerning food, you’ll be able to find an answer. Or if you can’t, they’ll be able to find it for you through one of the many experts.
- Soy Connection – lots of facts, recipes and info. from the United Soybean Board.
Pretty, interesting, right? Now let’s get to making these tasty muffins.
What ingredients do I need to make these Pumpkin Muffins from scratch?
- all-purpose flour
- dark brown sugar
- baking powder
- ground cinnamon
- baking soda
- ground cloves
- ground nutmeg
- kosher salt
- one large egg
- Vanilla soy milk – You can use plain soy milk, but I like the extra flavor from the vanilla soy milk.
- vegetable oil
- Pure canned pumpkin – you DO NOT want to use the canned pumpkin pie filling in this recipe. It is already seasoned with different spices and is sweetened. Use the pure stuff.
- pepitas – pumpkin seeds, if desired. They are a tasty and pretty addition.
See the recipe card below for exact amounts and instructions!
How to Make the Best Pumpkin Muffins
This easy recipe comes together in just a few simple steps!
- First, preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with a floured baking spray, or use paper liners in the muffin cups.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, and salt until well combined. Set this flour mixture aside.
- In a separate medium bowl, lightly beat the egg. Then add the soy milk and vegetable oil, and mix well. Add the canned pumpkin to the rest of the wet ingredients and stir to combine thoroughly.
- Gently pour the pumpkin mixture into the dry ingredients and mix until just combined. Do not overmix or your muffins will be more dense and tough.
- Evenly distribute the muffin batter between the 12 cups. Add a few pepitas to the top of each muffin if desired. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Place the muffin pan on a wire rack and let it cool for a few minutes. Then remove the muffins from the pan to cool completely.
Recipe Variations
While these pumpkin muffins are delicious just as they are, you can experiment with some of these additions to kick it up a notch!
- Add 1 ½ cups semisweet or milk chocolate chips for a sweet touch!
- Add in some nuts for crunch; pecans and walnuts work well in this recipe!
- Add streusel on top! Try the streusel topping found in this recipe.
- Use other mix-ins such as oats or shredded coconut.
FAQs
Can I substitute pumpkin pie spice for the warm spices in the recipe?
Yes, you can use pumpkin pie spice. Use 2 ½ teaspoons in place of the cinnamon, cloves, and nutmeg. The flavors will be slightly different, but will turn out just fine!
Can I make this recipe as a loaf of pumpkin bread instead of muffins?
Yes, you can turn this recipe into pumpkin bread! Muffins generally bake at a higher temperature than bread, so lower the oven temperature to 375 degrees. Place the batter into a greased standard loaf pan, and bake for 45-60 minutes or until a toothpick inserted in the center comes out cleanly.
How do I store leftover muffins?
If you’re not careful, leftover muffins can easily turn soggy. Here are some tips on how to store them and keep them fresh longer!
- Let the muffins cool completely.
- Line the bottom of an airtight container with paper towels. This helps absorb excess moisture.
- Place muffins in the container on top of the paper towels.
- Cover the muffins with another paper towel, then cover and store at room temperature. They do NOT need to be refrigerated.
Your pumpkin muffins will last 3-4 days stored like this!
Can you freeze pumpkin muffins?
Yes, you can freeze these muffins! Once they are completely cool, wrap them individually in plastic, then store them in a freezer bag. Freeze for up to 2 months.
To reheat your muffins, let them thaw at room temperature or rewarm them in the microwave.
More Tasty Muffins for Your Menu
I have a ton of wonderful muffin recipes on the blog. Here are some favorites I think you should try:
- Apple Streusel Muffins– Apple is another favorite fall flavor, and the streusel on top just adds more sweet goodness!
- Chocolate Banana Muffins– Chocolate and Banana go together like peanut butter and jelly! These muffins are perfect for breakfast, a snack, or even dessert!
- Lemon Zucchini Muffins– This recipe is perfect for using up that extra zucchini you can’t get rid of! They are fresh, flavorful, and the perfect snack!
- Easy Cinnamon Streusel Muffins– These muffins remind me of coffee cake, but take half the time and effort! So good!
- Strawberry Cream Muffins– Perfect for summer, these strawberry muffins are a family favorite!
More Great Recipes with Soy
We’ve been enjoying soy in many different recipes.
- Our absolute favorite is these Pork Potstickers with the sauce to dip them in.
- This Pad See Ew is not only delicious, but it’s a super easy dinner to put together on a busy weeknight.
- This Easy Chicken Marinade is a family favorite. It’s one my mom always used to make.
The marinade on this Jack Daniel’s Pork Tenderloin seriously takes it over the top. I haven’t made it in a while, so we’re definitely due! - In the mornings, I usually start my day with this Pineapple Coconut Silk Smoothie. That pineapple and coconut combination reminds me of the tropics.
I’ve also made these Dairy-Free Lemon Poppy Seed Waffles. They’ll be great for breakfast this weekend.
The nights before Kurt goes to work, I gather all the ingredients for this Breakfast Parfait Bar. That way, he can easily add them to his soy yogurt in the morning.
Happy baking, and happy pumpkin season!
Dairy-Free Pumpkin Muffins
Equipment
- 12-cup muffin tin
Ingredients
- 1⅔ cup all-purpose flour
- ⅔ cup dark brown sugar
- 2 teaspoons baking powder
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 egg
- ½ cup vanilla soy milk
- ¼ cup vegetable oil
- 1 cup pure pumpkin not pumpkin pie filling
- 1 tablespoon pepitas (green pumpkin seeds) if desired
Instructions
- Preheat oven to 400° F. and grease a 12-cup muffin tin with a floured baking spray.
- in a large bowl, whisk together the flour, dark brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg and salt until well combined.
- In a medium mixing bowl, lightly beat the egg. Add the soy milk, and vegetable oil and mix.
- Add the pumpkin to the egg mixture and combine thoroughly.
- Gently pour the pumpkin mixture into the dry ingredients and mix until just combined, making sure not to over mix.
- Evenly distribute the batter between the 12 muffin cups. Add a few pepitas to the top of the batter, if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Place muffin pan on a wire cooling rack and let sit for a few minutes before removing from the pan.
Nutrition
This post was originally updated on September 12, 2019. It has been updated on August 30, 2024.
Comments & Reviews
Pumpkin muffins have been a part of my life for as long as I can remember. I baked them soooo many times. Once I tried them, it really was an addiction. They are just great for chilly fall mornings. I make mine gluten free and dairy free. Turns out so moist and delicious. Btw, the first time I tried to make them, I failed miserably. Then really nailed it! My kids never can get enough of it, not to mention my husband (he is always begging me to stop him from devouring these). Thank you for sharing it Lynne!
Ann, since I’ve made these, I can’t imagine life without them honestly. They are SO good! I’m so glad that you’ve found ones for your specific diet.
It’s tough to resist a great muffin, isn’t it? I can’t say that I blame your husband. Keep up the great baking and thank you so much for your review and comment!
Hugs, Ann!
Can I use almond milk instead of soy milk?
Esther, yes you can substitute another milk, just use the exact amount as called for in the recipe.
I made these with almond milk. They turned out well. They’re nice and light, fluffy in texture, not too dry or crumbly. My only complaint is that I think there may be too much baking powder in here…or something, anyway, that is causing a slight metallic aftertaste, almost making my teeth a little sensitive. Kind of strange, but true! The flavor is good besides that, though.
Just a comment…having a soy-sensitivity does not necessarily mean you can have soybean oil. My daughter is sensitive to soy (as well as milk protein) and soybean oil gives her a reaction, as does other soy products. These muffins look yummy, but it will be almond milk for us.
Amazing! So soft and moisty. I brought some to work and by the end of luch there were non left 🙂
I used water instead of soy milk, addet a bit of vanilla extract and used self raising flour instead of the all purpose flour and the baking powder.
Definitely will make these again!
Dina, thank you! I am so very glad you enjoyed them!
So moist and so delicious!
Is the nutrition per 1 muffin?
Thank you, Bre! I’m so glad you enjoyed them and thank you for the rating!
Yes, the nutritional value is for 1 muffin and I have edited the recipe as the nutritional info was slightly off before. Thanks for bringing that to my attention, too!
Excellent recipe! Moist and flavourful.