Dairy Free Pumpkin Muffins

  • 1½ cups whole wheat flour
  • 1 tablespoon pumpkin pie spice blend (or cinnamon)
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ⅓ cup olive oil (or melted coconut oil)
  • 1 cup pure pumpkin puree
  • Optional: ~6-8 oz dairy free chocolate morsels, raisins, craisins, nuts

  1. Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
  2. Combine all dry ingredients in a large bowl.
  3. Combine all wet ingredients in a medium bowl.
  4. Fold wet ingredients into dry ingredients. Don’t overmix.
  5. Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20-25 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.

From Healthy Hungry Girl

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