One Bowl Pumpkin Muffins – Dairyfree, Vegan

We LOVE pumpkin all year long but especially at this time of year. Bring on the pumpkin farms and apple picking, we can’t get enough! We are so excited to try out new recipes this year so bring on the pumpkin and apple everything!

We’re starting this Fall season off by sharing the EASIEST Pumpkin Muffin recipe you’ll ever try. We eat muffins pretty frequently around here because they’re easy to whip up and make a semi-healthy breakfast option for everyone -and they’re Toddler friendly. Now that Carson is two we have to move fast to keep him from destroying the kitchen, so this “one bowl” recipe is perfect.


  • 1 1/2 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 can Pumpkin
  • 1 tbsp Pumpkin spice
  • 1 cup apple sauce
  • 1/4 cup coconut oil (melted)

This recipe makes 12 muffins


Measure and add all of the dry ingredients in to a large bowl.

Mix all dry ingredients together.
Mix in wet/liquid ingredients.
Chef Carson gave it a final stir…
Oh wait, he didn’t want to help. He just wanted a taste. Sneaky two year old!


One of the best parts of making this recipe Vegan is, your Taste Tester can have as much as he wants. (No raw eggs)
Grease the cupcake pan with nondairy butter and use a 1/3 measuring cup to fill with mixture.


Not sure if he’s smoothing out the batter or hoping for another spoonful.
Bake at 350 for 15-17 minutes, until fork comes out clean.


After two years of living dairyfree it still amazes me just how hard it is to eat out, especially if you want to enjoy a dessert or tasty treat. We hope you enjoy these muffins as  much as we do!

Happy Fall! If you have a favorite Fall treat or tradition, we’d love to hear about it…




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