Description
Enjoy these delicious Dairy Free Pumpkin Muffins, a delightful treat from our Pumpkin Muffin Recipes collection that encapsulates the essence of autumn with every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour (190 grams)
- 1 ½ cups white sugar (300 grams)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- ½ teaspoon cloves
- ½ teaspoon salt
- 15 ounces canned pumpkin puree (425 grams)
- 2 eggs
- ¼ cup oil (60 milliliters)
- ¼ cup water (60 milliliters)
For the streusel:
- 1 ¼ cups all-purpose flour (156 grams)
- ½ cup brown sugar, packed (100 grams)
- ⅓ cup white sugar (65 grams)
- 1 teaspoon cinnamon
- ¼ cup oil
- 1 tablespoon water, optional
For the icing:
- ¾ cup powdered sugar (180 grams)
- ½ tablespoon maple syrup
- 2 tablespoons water
Instructions
- Preheat your oven to 350°F (175°C) and set an oven rack in the middle position.
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, cinnamon, ginger, baking powder, cloves, and salt.
- Add the pumpkin puree, eggs, oil, and water to the dry ingredients. Stir the mixture until it’s smooth and no dry ingredients remain visible at the bottom of the bowl.
- Line your muffin tins with paper liners and fill each cup about ¾ full with the prepared batter.
- For the streusel topping, combine the flour, brown sugar, white sugar, and cinnamon in a bowl. Add the oil and mix with a fork until crumbly, using the optional water if needed to bring it together.
- Generously sprinkle the streusel over each muffin.
- Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
Notes
- Ensure all ingredients are at room temperature before mixing to help them blend more smoothly.
- Do not overmix the batter to avoid dense muffins.
- To make the muffins extra moist, consider adding a quarter cup of apple sauce or mashed banana.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: dairy free pumpkin muffins, pumpkin muffin recipes, muffin recipes, pumpkin puree recipes