Healthy Dairy-Free Pumpkin Muffin Recipe for Fall

Attention all pumpkin lovers and health enthusiasts! Fall is finally here, bringing with it the warm, cozy flavors that we all love. If you’re looking for the perfect way to indulge in the season’s pumpkin obsession while keeping it healthy and flavorful, then look no further than this Whole Wheat Dairy-Free Pumpkin Muffin recipe.

These muffins are a delicious and guilt-free way to satisfy your cravings for something sweet and fall-inspired. With just the right amount of spices and a perfectly moist texture, these muffins are sure to become a staple in your kitchen this season.

But what makes this recipe so special? Not only is it dairy-free and made with whole wheat flour, but it is also gluten-free for those with food sensitivities. Plus, these muffins are packed with wholesome ingredients like pumpkin puree and soymilk that will nourish your body while satisfying your taste buds.

So let’s get baking and bring the warmth of fall into our kitchens with these healthy pumpkin muffins!

Why You’ll Love This Recipe

Whole Wheat Dairy Free Pumpkin Muffins
Whole Wheat Dairy Free Pumpkin Muffins

If you’re looking for a new pumpkin muffin recipe to try, look no further! This Whole Wheat Dairy-Free Pumpkin Muffins Recipe is definitely one that you’ll want to add to your collection. Not only is it incredibly healthy and easy to make, but it’s also absolutely delicious!

One of the best things about this recipe is that it’s completely dairy-free, making it perfect for anyone who has a lactose intolerance or follows a vegan diet. Instead of using butter or milk, we use coconut oil and soymilk, which give the muffins a rich and creamy texture without any dairy. Plus, these substitutions also add a subtle coconut flavor that complements the pumpkin beautifully.

Another reason why you’ll love this recipe is because it’s made with whole wheat flour, which is much healthier than all-purpose flour. Whole wheat flour is higher in fiber and nutrients than white flour, and it also gives baked goods a heartier and more complex flavor. You won’t even be able to tell that you’re eating something healthy when you bite into these muffins!

Of course, we can’t forget about the star ingredient: pumpkin! These muffins are loaded with pumpkin puree, which not only gives them their gorgeous orange color but also provides a plethora of health benefits. Pumpkin is rich in antioxidants, fiber, and vitamins A and C, making it great for boosting your immune system and promoting healthy digestion.

Last but not least, these muffins are incredibly easy to make. All you need is one bowl and some basic ingredients that you probably already have in your pantry. They bake up quickly in the oven, filling your home with the warm aroma of fall spices like cinnamon, nutmeg, and cloves.

Trust us – once you try these Whole Wheat Dairy-Free Pumpkin Muffins, they’ll become a staple in your kitchen all year round!

Ingredient List

 Warm and cozy pumpkin muffins for a delightful fall breakfast
Warm and cozy pumpkin muffins for a delightful fall breakfast

Here are the ingredients you’ll need to make these delicious and healthy pumpkin muffins:

  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 teaspoons apple pie spice
  • 1 cup canned pumpkin puree
  • 1/4 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 3/4 cup unsweetened soy milk

For your ease, let’s divide ingredients into two main sections; (a) dry ingredients and (b) wet ingredients.

The Recipe How-To

 Freshly made pumpkin muffins, just waiting for a cup of coffee
Freshly made pumpkin muffins, just waiting for a cup of coffee

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the dry and wet ingredients

In a separate bowl, whisk together 2 cups of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cloves, 1 teaspoon of apple pie spice and ½ teaspoon of salt.

In another mixing bowl, combine 1 cup of canned pumpkin puree, ⅓ cup of coconut oil (melted), ½ cup of maple syrup and ¾ cup of soymilk. Mix until all ingredients are fully combined.

Step 3: Combine ingredients

Gradually stir the dry mix into the bowl that consists of the wet mixture. Mix them thoroughly with a spatula until the batter is smooth.

Optional: add in some vegan chocolate chips for a sweeter taste.

Step 4: Fill in muffin cups and bake

Fill each muffin cup to ¾ full with the batter. Bake for approximately 25 minutes, or until the top turns golden brown and an inserted toothpick comes out clean.

Tip: for even baking and rising, rotate your muffin tin halfway through baking.

Step 5: Serve and enjoy!

Once baked, take the pan out of the oven and let it cool on a wire rack. Serve at room temperature or warm.

Substitutions and Variations

 Skip the dairy and gluten but not the taste with these pumpkin muffins
Skip the dairy and gluten but not the taste with these pumpkin muffins

If you’re looking to make this recipe your own, there are plenty of options to play around with.

Firstly, if you’re looking for a gluten-free option, you can substitute the whole wheat flour with oat flour or gluten-free all-purpose flour. Additionally, if you don’t have any pumpkin puree on hand, canned sweet potato puree or mashed banana can work in its place.

For those who prefer a sweeter muffin, you can add extra sugar or switch out the 1/4 cup maple syrup with honey or agave nectar. Additionally, if you’re feeling fancy, you can add a tablespoon of vanilla extract and sprinkle in some cinnamon or nutmeg for extra flavor.

For a vegan option, you can swap the eggs for flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg) and use almond milk instead of soymilk. To make it even more plant-based, add some vegan chocolate chips or top muffins with a dollop of coconut whipped cream.

Lastly, if you want to add some extra nutrition to these muffins, mix in some grated zucchini or carrots. This will give your muffins an added boost of veggies without sacrificing taste.

Overall, this recipe is very adaptable and allows for plenty of creativity in the kitchen. Whether you’re making it gluten-free, vegan, or adding some extra veggies, these pumpkin muffins will surely make your taste buds happy.

Serving and Pairing

 These whole wheat pumpkin muffins are moist and tender with a delicate pumpkin flavor
These whole wheat pumpkin muffins are moist and tender with a delicate pumpkin flavor

Serve these delicious whole wheat dairy-free pumpkin muffins as a grab-and-go breakfast or an afternoon snack. They’re perfect for on-the-go busy mornings or to pack in lunchboxes. These muffins are not only tasty but also packed with healthy ingredients that will give you an energy boost.

For a healthier option, enjoy these muffins with your favorite unsweetened nut milk or coffee. You can also try pairing them with some fresh fruit like bananas, strawberries, or blueberries which will create the perfect balance of sweet and savory.

If you want to make these muffins extra indulgent, add a dollop of whipped cream on top or drizzle some chocolate sauce over them. For a more fall-inspired experience, pair them with a warm cup of hot apple cider or spiced tea.

These muffins are versatile and can be enjoyed anytime, anywhere. Take them with you to work, school, or picnics; they make for a delightful treat that everyone will love. So grab your muffin and start your day off on the right foot!

Make-Ahead, Storing and Reheating

 Easy and quick to make, these pumpkin muffins are perfect for meal prep
Easy and quick to make, these pumpkin muffins are perfect for meal prep

This whole wheat dairy-free pumpkin muffins recipe comes with the added convenience of being able to prepare it ahead of time, store it, and reheat it for later use.

If you’re planning on preparing this recipe in advance, consider storing it in the freezer. Simply bake the muffins as directed and allow them to completely cool down. Then, wrap the muffins individually in plastic wrap and place them inside a freezer-safe container or sealable plastic bag.

When you’re ready to enjoy them, remove the desired number of muffins from the freezer and bring them to room temperature. Microwave each muffin for 20-25 seconds or until heated through.

For storing leftover muffins that have not been frozen, make sure that they are completely cooled before placing in an airtight container or sealable bag. Store unrefrigerated for up to three days. When reheating refrigerated muffins, do so in intervals of 10-15 seconds to avoid hardening and a dry texture.

Not only is this recipe easy to make and store, but it’s also suitable for meal prepping. Bake a batch of these healthy pumpkin muffins at the beginning of the week, and grab one as a quick breakfast or snack on your way out the door. Their moist texture, and delicious pumpkin flavor make them an excellent homemade alternative to store-bought snacks.

Whether you decide to store, freeze or prep these delicious muffins ahead of time or not, they will still taste freshly baked every time you reheat or enjoy them.

Tips for Perfect Results

 Bite into the warm embrace of cinnamon, nutmeg and pumpkin with these muffins
Bite into the warm embrace of cinnamon, nutmeg and pumpkin with these muffins

When making these whole wheat dairy-free pumpkin muffins, it’s essential to follow the recipe precisely. However, there are a few tips and tricks that can take your muffins from good to great. First of all, make sure your oven is preheated to the correct temperature of 375°F before you begin. Also, place your oven rack in the middle position in the oven for even baking.

When mixing the dry ingredients for this recipe, be sure to use a separate bowl and whisk together the whole wheat flour, salt, baking powder, ground cloves, and apple pie spice until they’re well combined. This will ensure that each muffin has a consistent flavor throughout.

Another essential tip is to avoid over-mixing the batter once you add the wet ingredients. Over-mixing can result in tough and dense muffins. Instead, use a wooden spoon or spatula to gently fold in the pumpkin puree, eggs, sugar, soymilk, coconut oil, and maple syrup until just combined.

To evenly distribute the batter into muffin tins or liners, I suggest using an ice cream scoop or measuring cup. It makes portioning much more manageable and ensures that each muffin is the same size. Remember to only fill each liner or tin about two-thirds full – this will give them enough room to rise.

If you’re looking for a gluten-free option, consider swapping out some of the whole wheat flour with gluten-free flour or oat flour. Alternatively, you can also use white whole wheat flour instead of regular whole wheat flour.

Finally, for an extra pop of flavor and nutrition, consider adding in some additional mix-ins such as chocolate chips or chopped nuts. Just be mindful that adding extra mix-ins may require additional baking time.

By following these tips and tricks when making the whole wheat dairy-free pumpkin muffins recipe, you’re guaranteed to have perfect results every time!

Bottom Line

In conclusion, this Whole Wheat Dairy Free Pumpkin Muffins recipe is a perfect example of how healthy food can also be delicious. It’s an easy-to-make recipe that is gluten-free, dairy-free, and packed with nutritious ingredients, making it ideal for everyone, including those who have dietary restrictions.

The ingredient list includes whole wheat flour, pumpkin puree, soymilk or almond milk, maple syrup, and spices such as ground cloves and apple pie spice. With no eggs or dairy products, vegan options can easily be made by substituting a few ingredients.

Aside from being healthy and flavorful, these muffins are quick to prepare. With its easy-to-follow recipe instructions and the ability to use canned pumpkin puree year-round, you can have fresh muffins ready in no time!

In summary, this Whole Wheat Dairy Free Pumpkin Muffin recipe is perfect for healthy eating enthusiasts looking for a quick treat that they can still indulge in without feeling guilty. Try it once and you’ll understand why it has become a popular recipe among many health-conscious people. So what are you waiting for? Get your apron on and bake yourself a batch of yummy and healthy pumpkin muffins today!

Whole Wheat Dairy Free Pumpkin Muffins

Whole Wheat Dairy Free Pumpkin Muffins Recipe

A take on the Tightwad Gazette basic muffin recipe.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 300.1 kcal


  • 1 1/2 cups whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon ground cloves
  • 1 cup soymilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 (15 ounce) can pumpkin


  • Preheat oven to 400*. Mix dry and wet separately, then combine. Bake 25-30 minutes.

Add Your Own Notes


Serving: 177gCalories: 300.1kcalCarbohydrates: 45.9gProtein: 7gFat: 11.4gSaturated Fat: 1.7gCholesterol: 31mgSodium: 349mgFiber: 3.8gSugar: 19.4g
Keyword < 30 Mins, Beginner Cook, Breads, Dairy Free, Easy, Free Of..., Grains, Lactose-free, Quick Breads
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