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Dairy-Free Pumpkin Muffins


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.


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.