Pumpkin is one of those flavors that I can’t get enough of during this time of year. Pumpkin flavored coffee, lattes, bread, pies, and now muffins! These are so delicious! I made these a while back during a freezer cooking day and they are so good. They’re perfect for a quick snack or breakfast with some fruit. My guys and gal loved these as well. Add a little dairy free margarine on top and…well, so yummy!!
These muffins are perfect for a cool fall day. I always have to double this recipe to feed my family but this makes enough for 12 muffins.
Ingredients
- 2 Cups Flour
- 3/4 Cup Sugar
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1 can Pumpkin
- 1/2 cup Milk Substitute(I used soy milk)
- 1/2 cup Oil(I used Coconut Oil)
- 1 tbsp Vanilla
Instructions
- Preheat oven to 350
- Place 1st 7 ingredients into a bowl
- Stir
- Place remaining 4 ingredients into a separate bowl
- Stir
- Add wet ingredients into dry ingredients
- Stir Well
- Spoon into greased muffin tins
- Bake at 350 for 30 minutes or until knife inserted in center comes out clean.
- Enjoy!
looking for gluten free, dairy free, nut free, corn free, yeast free, vinegar free, egg free, and beet sugar free
the boys can only used cane sugar.
have eight grandsons, and 1/2 have some or all of the above allergies.
Help…
These sound great! I love pumpkin 🙂 Guest cohost stopping by from the Motivation Monday link up, thanks for linking up!