These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!
Oriana’s Thoughts On The Recipe
Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.
What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.
And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe
- Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!
- Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!
- Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.
- Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!
- Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips
- Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay! - Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark. - Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
- Salt: Enhances all the flavors, balancing sweetness and spice.
- Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
- Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
- Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine Wet Ingredients
In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Step 2 – Add Dry Ingredients
Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
Step 3 – Fill The Muffins Pan
Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
Step 4 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Extra Recipe Tips For Success
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- For more tips and tricks, check out my How To Get Extra Tall Muffins post!
Variations & Additions
- Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
- Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
- Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions
Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.
Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.
Frequently Asked Questions
Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.
Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.
You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.
More Muffin Recipes You’ll Love!
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- Simple Banana Scones (No Eggs)
- Quick Eggless Cinnamon Rolls Muffins (No Yeast)
- Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
- Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
- Easy Vegan Raspberry Muffins (no eggs – no dairy)
- Easy Apple Cinnamon Crumb Muffins (Egg-Free & Dairy-Free)
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- Browse more recipes…
Recipe Card
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 1 tablespoon pumpkin pie spice (see notes)
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) salt
- 2/3 cup (160 ml) neutral-tasting oil (such as vegetable or canola)
- 1 cup (200 g) brown sugar
- 1/3 cup (67 g) granulated sugar
- 15 oz (425 g) pure pumpkin puree
- 1 teaspoon (5 ml) pure vanilla extract
- 2 tablespoons raw or turbinado sugar for sprinkling (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.
- In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
- Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
- Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
- Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
- Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Overmixing the batter: Too much stirring can lead to dense, tough muffins.
· Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay! - Getting the right amount of moisture: Sometimes, people worry about muffins being too dry.
· Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark. - Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin?
· Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
- Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
- For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
- Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- For more tips and tricks, check out my How To Get Extra Tall Muffins post!
- Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
- Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
- Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Now that I’ve made these as mini muffins, I will give a rating. This is definately a 5 star quality recipe. The muffins were light and tender and the flavor was spot-on. Other egg free baked goods are usually made with vinegar which is not what I like, but the baking technique (high temp. then low temp) and the extra baking powder made these rise beautifully. I made mini muffins because I wanted to take them to a social gathering. To add a little “sparkle” and crunch I sprinkled cinnamon sugar and finely chopped pecans on top. They were a hit. Thanks for the recipe and the advice.
Hello Tulsi! Wow, thank you so much for the wonderful review! 🌟 I’m thrilled to hear that the mini muffins turned out light, tender, and delicious! The cinnamon sugar and chopped pecans sound like the perfect finishing touch – I bet they added just the right amount of sparkle and crunch. 😊 I’m so glad the baking technique worked out well for you, and that they were a hit at your gathering. Thanks for sharing your experience and tweaks – I really appreciate it! 💖
Can these be made as mini muffins? What would the bake time be?
Thank you.
Hello Tulsi! Yes, you can definitely do that. Bake at 350º F (180º C) for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean.