Dairy-Free Pumpkin Muffins
muffins
These dairy-free Pumpkin Muffins are a perfect addition to your Fall breakfast menu! SO moist, tasty and full of flavor, you won't be able to eat just one! Made with soy milk, and vegetable oil, they're a great way to incorporate soy into your daily diet.
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
Serving: 1serving | Calories: 133kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 155mg | Potassium: 172mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3237IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg