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Egg Free, Dairy Free Pumpkin Muffins

My Pumpkin Bread recipe has become really popular recently. I think it’s because we all start craving a little pumpkin goodness when the weather cools down and the leaves start changing colors.  Well, cuddle up in your blanket and enjoy some of these warm Pumpkin Muffins.   I don’t think I’ve hidden my feelings on muffins.  I LOVE them!   This latest creation continues to check off my 3 MUSTS for muffins.  They’re light, fluffy, and moist.  Oooh… I need another one right now.

Pumpkin Muffins- No Diets Allowed

Homemade Pumpkin Muffins (Whole Wheat, Egg Free, Dairy Free)


  • 1 cup pumpkin puree
  • 1/2 cup applesauce
  • 1/2 cup honey or organic agave
  • 1/2 cup olive oil
  • 1/4 cup milk of your choice I have used coconut milk and vanilla almond milk
  • 1 tsp vanilla
  • 2 cups whole wheat flour I use Bob’s Red Mill whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup walnuts finely chopped (optional)


  • Preheat the oven to 375 degrees.
  • In a separate medium-sized bowl, whisk together the pumpkin puree, applesauce, honey/agave, olive oil, milk, and vanilla.
  • In a large mixing bowl combine all the remaining dry ingredients.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 15-20 minutes or until the tops have browned. The inside will be moist!

Need a gluten-free recipe for Pumpkin Muffins?  I’ve got you covered.

Pumpkin Gluten-free and Vegan Muffins

Gluten-Free and Vegan Pumpkin Muffins- No Diets Allowed

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    1. Ha ha…. thanks, Amber! It’s all about making things healthier without people even knowing.

    1. Thanks, Jesseca! I’ve been tweaking recipes for years now. It’s become second nature. I LOVE food and don’t ever want to compromise on flavor though.

    1. Thanks, Jill! That’s why I’m here and and they’re so yummy you won’t even know they’re healthy!

    1. I love whole wheat pastry flour too, Debra! I don’t think I could bake with regular whole wheat flour ever again.

    1. You could use pumpkin pie filling, Rebecca, HOWEVER pumpkin pie filling has added salt, sugar, and other additives which make it less healthy.

  1. I was wondering why most of your muffin recipes do not have eggs in them. Would an egg improve the texture in any way? I haven’t tried the recipe yet, so I can’t compare…just wondering.

    1. Great questions, Janelle! Most my baking is vegan (no dairy milk and eggs). They turn out really light, fluffy and moist. You don’t need an egg, BUT you could try it and let me know how it turns out! This recipe does make 1 dozen. Thanks for visiting, Janelle.

    1. Hey Cindy, I don’t have calorie info on my recipes just yet. I believe in eating lots of healthy, nutrition packed foods and don’t about counting calories.

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