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Recipe by Dina Strauss

Dairy-Free Pumpkin Muffins

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Parve Parve
Easy Easy
18 Servings
Allergens
40 Minutes
Diets

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.

Ingredients

Main ingredients

  • 1/2 cup oil

  • 1 cup sugar

  • 2 eggs

  • 1 teaspoon Gefen Vanilla Extract

  • 1 (15-ounce) can pumpkin

  • 1 and 1/2 cups flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • 1/2 cup nuts (optional. I like walnuts.)

Directions

Make the 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.

Make the Muffins

Yields 18 muffins

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.