It wouldn’t be fall season without pumpkins! My dairy-free pumpkin muffin recipe is sweet and comforting, which is perfect for the holidays. They are soft, moist, and light–a perfect addition to your dessert go-to’s for sharing with family and friends.

Did you know pumpkins are rich in fiber, vitamins, minerals, and antioxidants that can help your body fight disease? They have anti-inflammatory properties and can help lower the risk of diabetes and cancer. Pumpkins are also vibrant and rich in color due to carotenoids.

See how I make these dairy-free pumpkin muffins, and subscribe for more recipe tutorials at Dr. Melissa’s Kitchen.


Dairy-Free Pumpkin Muffins

These dairy-free pumpkin muffins are a sweet and cozy treat for the holidays!
Prep Time 10 mins
Course Dessert
Servings 6
Calories 5 kcal


  • 1 mixing bowl
  • 1 measuring cup
  • measuring spoons
  • 1 mixing spoon
  • 1 muffin pan


  • 1 1/2 tbsp flaxseeds to make flax egg
  • 4 tbsp water to make flax egg
  • 1 ripe banana
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 1/4 cup pumpkin puree
  • 3/4 cup rolled oats
  • 1/2 tsp ground cinnamon
  • 1 1/4 tsp pumpkin pie spice
  • 1/4 tbsp ground ginger
  • 3 tbsp coconut sugar
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup almond flour or gluten-free flour
  • 1/2 cup water if needed


  • Preheat oven to 350° F (174° C) and use parchment paper to line up a standard-size muffin tin. This recipe can make up to 10 regular-sized muffins, and you may adjust if you have a different pan.
  • Prepare the flax egg by mixing the flaxseeds and water in a bowl. Let sit for 5 minutes.
  • Add banana to a mixing bowl and mash, leaving just a bit of texture. Then, add maple syrup, coconut sugar, vanilla extract, and pumpkin purée. Whisk for one minute.
  • Mix in rolled oats, cinnamon, pumpkin pie spice, ginger, coconut sugar, baking soda, and salt.
  • Add almond flour and mix until combined. The batter is best when it is thick and easy to scoop. Pour water into the mixture little by little, if necessary.
  • Divide batter evenly among 6-10 muffin tins filling all the way to the top. Adjust batch size, if necessary.
  • Bake for 25-30 minutes or until the tops are golden brown and when a fork or knife comes out completely clean. It’s better to slightly over-bake these than under-bake because the gluten-free flour takes longer to cook all the way through.
  • After baking, let the muffins cool for 5 minutes, then gently remove them from the muffin tin and place them onto a cooling rack. Enjoy warm or at room temperature.
  • You can drizzle a thin layer of maple syrup or use almond protein powder or almond flour using a strainer for a fairy dust look. Treat yourself or share with a friend!


Calories: 5kcal
Keyword dairy free, holiday, muffin, pumpkin
Tried this recipe?Let us know how it was!



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