Lunchbox Pumpkin Muffins
Enjoy the flavors of fall year round! These dairy-free pumpkin muffins are soft and fluffy inside, with a perfect muffin top. They will rock the entire family’s tastebuds.
Ingredients
– 1¾ cup flour
– ½ cup white sugar
– ½ cup light brown sugar
– 1 tbsp baking powder
– ½ tsp salt
– 2 tsp cinnamon
– ¾ tsp ground ginger
– 1 cup puree pumpkin
– 2 tsp vanilla
– ½ cup plant-based milk (oat milk works well if these are going to a nut-free school)
– ½ cup olive oil
Instructions
1. Preheat the oven to 375 F.
2. Combine all dry ingredients in a medium- sized bowl. Mix well. Add wet ingredients and mix until evenly combined.
3. Line a muffin tin and fill each 2/3 of the way.
4. Bake for 16-20 minutes or until a toothpick inserted comes out clean.
Notes
Walnuts, pecans, and/or shelled pumpkin seeds can be folder into the batter or added on top before baking to add some crunch.
Find it online: https://kidsandmilk.org/lunchbox-pumpkin-muffins/