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Pumpkin Muffins with Nancy's Non-Dairy Yogurt

Pumpkin-Muffins with Nancy's Organic Cultured Soy Yogurt. A dairy and gluten free recipe and these muffins only take 40 minutes to make!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: American
Servings: 12 muffins
Calories: 205kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 package Bob's Red Mill Gluten Free Muffin Mix
  • 1/2 cup vegetable oil
  • 1 carton 6 onz Nancy's Cultured Soy Vanilla Flavored
  • 1/3 cup Libby's Pure Pumpkin Puree
  • 2 eggs lightly beaten
  • 1/4 cup water
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves

Instructions

  • Set Oven to 400 degrees. Grease a muffin tin or use muffin baking cups. Mix all ingredients together in a bowl and blend well. Spoon batter into muffin baking cups filling each cup nearly to the top. Bake 22-25 minutes. Cool in pan 5 minutes then move muffins to a wire rack or cloth to cool. Makes 12 muffins. 

Notes

I love to eat them slightly warm. But they are just as good the next day. We keep them in a tupperware sealed container.
Nutritional values are based on one muffin

Nutrition

Calories: 205kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 283mg | Potassium: 24mg | Sugar: 8g | Vitamin A: 1100IU | Vitamin C: 2.1mg | Calcium: 27mg | Iron: 0.6mg