Table of Contents
Enjoy a delicious treat with these Egg-free Pumpkin Spice Muffins topped with creamy cream cheese frosting. Perfect for fall gatherings, allergy-friendly diets, or anyone craving a warm, spicy muffin without eggs.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup canned pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 1 cup dairy-free milk (almond, soy, or oat)
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Pinch of salt
For the Cream Cheese Frosting
- 8 oz dairy-free cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, dairy-free milk, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely on a wire rack.
While the muffins cool, prepare the frosting. Beat the softened dairy-free cream cheese until smooth. Mix in powdered sugar and vanilla until creamy and fluffy.
Once muffins are cooled, spread or pipe the cream cheese frosting on top. Enjoy these moist, flavorful pumpkin spice muffins any time of year!