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Dairy-Free Pumpkin Muffins

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Dairy-Free Pumpkin Muffins
Parve Parve
18 Servings Serving Icon
40 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Wheat - Egg
Diets info-icon
- Vegetarian - Pescatarian

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I took a pumpkin cake recipe and made it with the whole can (instead of just 1 cup) as well as took out the milk. Then I turned it into muffins.

Directions

Yields 18 muffins

1. Preheat oven to 350 degrees Fahrenheit. Mix together oil and sugar.
2. Add eggs and vanilla and mix well. Add in can of pumpkin.
3. Mix together dry ingredients. Add to wet ingredients. (Optional: stir in nuts. If you use nuts, you need about three more muffin tins.)
4. Fill muffin tins halfway, and bake for 30 minutes. These freeze and defrost well.

Recipe tags


Cakes Fall flavors Muffins No margarine Non-dairy Pumkin Pumpkin Pumpkin spice Pumpkins Thanksgiving
Dairy-Free Pumpkin Muffins

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Malky
Malky
6 years ago

pumpkin muffins If I cook the pumpkin and mash it, how much would I need to have the amount of 1 can?

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Cnooymow{shman
Cnooymow{shman
Reply to  Malky
6 years ago

A can is 15 ounces. Two cups is 16 ounces, but with pumpkin, a drop more will only improve on it! I do it with fresh pumpkin or butternut squash all the time.

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