Dairy Free Pumpkin Muffins Recipes
DAIRY FREE PUMPKIN MUFFINS
These pumpkin muffins are not only easy to make at home but taste even better than store bought!
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 45m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F or 175°C and set an oven rack in the middle position.
- Whisk together flour, sugar, pumpkin pie spice, baking powder, and salt in a large mixing bowl.
- Add pumpkin pie filling or butternut squash puree, eggs, oil, and water. Make sure not to leave any of the dry mixture at the bottom. Smooth out any lumps you may find.
- Use a ladle to pour batter into paper-lined muffin pan cups until about ⅔ full.
- In a separate medium sized mixing bowl, whisk together flour, sugar, brown sugar, and cinnamon. Add oil and use a fork to mix until combined into a streusel.
- Sprinkle the streusel on top of each cup of batter.
- Bake for or 25 to 30 minutes or until tested inserted in centers comes out clean.
- In a small mixing bowl combine powdered sugar, maple syrup, and water until smooth.
- Let cool for 10 minutes before moving to cooling rack.
- Drizzle icing over reach muffin.
Nutrition Facts : Calories 211 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 110 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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