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Dairy Free Pumpkin Muffins

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Introduction
These dairy free pumpkin muffins are a classic fall treat in our family.They are not hard to make and are extremely rewarding! This recipe can also be cooked into small bread loaves for the perfect delicious gifts or your own personal enjoyment. Just a thought— they are extra good when they’re warm!
Story
Kellie Harris, a good friend years ago, searched for a recipe for pumpkin muffins that were dairy-free. Finally, she found this recipe, and gave it to us. We’ve adjusted things, and mixed some stuff up, but thanks to her kindness this recipe has served us many years. So, we hope you enjoy our “Kellie Harris Pumpkin Muffins” after we’ve scribbled notes on the the yellowing recipe many times. Hopefully the magic of fall will be brought to your home, your friends’ homes, or even your office through these delicious muffins. Watch out for any invading children or neighbors hoping to get a taste of the fantastic pumpkin muffins. You may have to watch out! ;)    Note from the Kids: I always look forward to fall simply for these muffins, although if I crave them too bad I wouldn’t feel bad making them some other time! :) These muffins are simply TO DIE FOR! The chocolate chips complement the pumpkin, and the spices bring it all together. They taste like fall (But not store-bought cheap fall haha!) I think one time I forgot to eat dinner because I lacked the self-control to stop nibbling them and I ended up filling up on pumpkin muffins! If you don’t trust me, trust the friend of mine who said they are so good! Also, I took the pictures, and I sweated and labored over them (wink, wink) so, you’re welcome for the eye candy! But do try the mouth candy of these pumpkin muffins!
Prep Time 20 mins
Cook Time 29 mins
Total Time 49 mins
Difficulty: Beginner
Cooking Temp: 350  F
Dietary: dairy free, soy free
Ingredients
    Beat Together
  • 2 cup sugar
  • 1 cup oil
  • 4 eggs
    • Mix with sugar mixture
  • 3 cup flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp allspice
  • 1 tsp salt
    • Add Next & Mix
  • 1 large pumpking can
  • 2/3 cup water
    • Stir In Last
  • 1 cup chocolate chips
Instructions
  1. 1
    Beat together the sugar, oil and eggs.sugar, oil and egg mixture
  2. 2
    Add flour through salt (dry ingredients), and mix.dry ingredients are stirred in
  3. 3
    Mix in pumpkin and water.
  4. 4
    Stir in chocolate chips.chocolate chips dotted in batter
  5. 5
    Spray muffin tin or use cupcake liners, and put batter evenly into muffin tins.
    You can also use small bread loaf pans. This recipe makes a lot, so be prepared with many trays or to do several batches. We like to do 2 4x3 muffin tins and some mini bread loaf pans (as pictured).
  6. 6
    Bake at 350 degrees for 25-30 minutes.
Keywords: pumpkin, chocolate, pumpkin bread, pumpkin muffins, dairy free pumpkin muffins
Read it online: https://cookingdairyfree.com/recipe/pumpkin-muffins/