We are knee deep in all things fall, and of course that includes making every pumpkin treat possible.
You guys have to make these. This is the third batch I’ve made in as many weeks because Isla and Nolan (fine, AJ and I too) are scarfing these down. They make a great grab and go breakfast item for busy mornings.
But, the best thing about this recipe is that it’s dairy free and vegan. I first found this recipe last fall when I had cut dairy from my diet while I was nursing Nolan. He does much better with dairy now and seems to only be slightly lactose intolerant, so luckily we no longer have to make too many accommodations, but if you or one of your kids does, this recipe is perfect! Even if you don’t have any dairy restrictions or aren’t vegan, this recipe is amazing and you’d never know there were any substitutions made!
Isla is my baking assistant. I love sharing this with her and she’s really starting to get that we are making something instead of just pouring random things in a bowl. Don’t get me wrong, it’s still very much about watching the mixer spin and getting to stand on a chair, but I’m enjoying all the things we talk about while she helps me.
This recipe is adapted from Sallys Baking Addiction.
Ingredients:
- 1 and 3/4 cups (220g) whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 15oz. can of pumpkin puree (or fresh if you’re feeling fancy)
- 1/2 cup melted coconut oil
- 1/4 cup almond milk
Directions:
- Preheat oven to 375. Line the muffin pan or spray with nonstick oil (I used coconut oil spray.).
- In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
- In a small bowl, combine the eggs, pumpkin puree, coconut oil, almond milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
- Scoop the batter into the prepared muffin pan.
- Bake for 22-24 minutes (I did about 15 minutes for mini muffins, but ovens vary.) or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
I’m telling you, the kids could not even wait for me to snap a few pictures before they were reaching for them.
Plate: Pottery Barn Kids, old (semi-similar) // Cup: Pottery Barn Kids, old (semi-similar)
Variations:
- I’ve added 1/2 cup of shredded carrots and zucchini before, although I swear the kids knew because that batch didn’t disappear quite as quickly.
- Add 1/2 cup chocolate chips for something sweet, although you’d have to use these to keep it dairy free (affiliate link)
- Add a crumble top like from this recipe
- This recipe can also be used to make bread, just pour batter in a loaf pan.
These mini loaves would be so cute to give to neighbors or add to a BOO-ze basket for you best mama friend!
Another bonus of these muffins- they freeze really well! Make a batch and pull them out as you need them!
