Easiest Pumpkin Muffins (Dairy-free) | Jernej Kitchen
These Pumpkin Muffins are soft, moist and full of spices. This easy dairy-free pumpkin muffin recipe will soon become your favorite.
Ingredients
- 2 eggs
- 120 g vegetable oil (4.2 oz or 1/2 cup) (sunflower or canola)
- 250 g canned pumpkin puree (8.8 oz or 1 cup and 1/8 cups) (or homemade)
- 220 g sugar (7.8 oz or 1 cup)
- 1 tsp ginger powder, 1 tsp cinnamon powder and 1 tsp all-spice powder
- 4 tbsp milk
- 240 g all-purpose flour (8.5 oz or 1 and 2/3 cups + 1 tbsp)
- 2 tsp baking powder
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