Pumpkin Muffins (dairy and egg free!)

Fall has finally arrived here in South Carolina! It only took till the middle of October for it to get here, but I am thankful nonetheless. Ha! I’m sure it’s no secret that muffins are a favorite in my household. We are always snacking on them and they’re just so easy to make. I’m also a BIG fan of all the pumpkin things, so I knew I had to make a pumpkin muffin.

Pumpkin is rich in Vitamin A and it can help boost your immune system. Such a perfect fall food when your immune system needs all the help it can get. I also make these dairy free since we try to limit our dairy consumption. Last main health boost in these muffins comes from flaxseed! It is full of nutrients and dietary fiber.

These pumpkin muffins are super freezer friendly or they last up to one week in the refrigerator. Simply warm them up when ready to eat and make sure to slather with some of this coconut oil spread.

Ingredients for 12 muffins:

• 1/2 cup pure pumpkin puree
• 1 cup milk of choice (I use unsweetened vanilla almond milk)
• *1/2 to 1 cup pure maple syrup*
• 1/3 cup coconut oil, melted
• 1 tsp vanilla
• 1 tsp white vinegar
• 1 tsp baking soda
• 2 cups cups flour
• 2 tsp cinnamon

*These muffins are not overly sweet. If you prefer a sweeter muffin then add 1 cup of syrup instead of just a 1/2 cup.*

*You can also add in 1/2 cup chocolate chips or 1/4 cup ground flaxseed for some extra additions!

Directions:

Preheat oven to 350 and grease a muffin tin. Combine pumpkin, milk, maple syrup, oil, vanilla, and vinegar in a bowl. Add remaining ingredients and mix until just combined. Scoop batter into muffin tins, filling 3/4 way full. Bake for 20 minutes or until toothpick inserted in muffin comes out clean. Let rest in pan for 5 minutes before transferring to a rack to cool.