Skip to main content

Dairy-Free Pumpkin Muffins

We are no longer doing our dairy-free experiment. Thank goodness! While Jake was trying it out, I did discover that making homemade nut milk is so easy and much better than store bought nut milk; I also realized that I can give up any food except for cheese. 

There is no good dairy-free substitute for cheese. Sorry, vegan friends. Your soy, nut, et al cheeses are awful. Trust me, I spent a lot of money, trying every single brand during Jake's one month experiment. Awful, I tell you. If I had to give up dairy for allergy reasons, I would survive. Somehow. But I would be unhappy. Since dairy-free was just an experiment, the day it ended, I ran to the Cheese Shop and bought five different kinds of cheese!

Still, I do play with baking dairy-free. This morning, I made dairy-free pumpkin muffins. Here's how the conversation at our breakfast table went this morning...

R: What's for breakfast, Mommy?

C: Pumpkin muffins, figs, and kale smoothies.

R: Hooray, Mommy is in pumpkin-mode!

D: It's not fair though because she normally goes into pumpkin-mode sooner. Now we only have half a month of pumpkin-mode.

R: Half a month is better than no month.

D: Wait! Are these gluten-free, dairy-free?

C: No.

D: Hooray.


  • 1-3/4 C flour
  • 1 C organic coconut sugar
  • 1/2 C raw turbinado sugar
  • 1 t baking soda
  • 1 T ground cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground nutmeg
  • 2 eggs
  • 2 C pumpkin puree (how to make pumpkin puree: version 1version 2)
  • 1/2 C coconut oil
  • 1 t pure vanilla extract
  • 1/2 C golden raisins
  • 1/2 C pumpkin seeds

Preheat the oven to 375 degrees F and line muffin hollows of your baking pan.

Place flour, sugars, baking soda, and spices in a large mixing bowl. Whisk to blend. Add in the eggs, pumpkin puree, coconut oil, and vanilla extract. Stir with a wooden spoon or a spatula until everything is just moistened. Portion batter evenly in your baking tray; I heaped the batter into my 1/3 C measuring cup.

Bake muffins for 22 to 25 minutes until the muffins are puffed up and bounce back when you press on the top. Let cool in pan for 5 minutes before serving.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas