Egg & Dairy Free Pumpkin White Chocolate Chip Muffins

Four pumpkin muffins sit on a table
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Egg & Dairy Free Pumpkin White Chocolate Chip Muffins

  • Author: Emily Forysthe
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: Muffins


These pumpkin white chocolate muffins are sure to invoke all the nostalgic fall feelings. A healthier take on this classic fall flavor, these muffins don’t contain any eggs or dairy and are sweetened with only pure maple syrup and white chocolate chips. Pumpkin is naturally a good source of fiber and its nutrients and antioxidants can boost the immune system, which is an added bonus during the fall flu season. But don’t worry, the tiny taste testers didn’t notice this delicious melt in your mouth breakfast treat was actually somewhat healthy!



Wet Ingredients:

  • 1 cup pumpkin puree (fresh or canned works well)
  • 2 t. vanilla
  • 3 T coconut oil, melted
  • ¾ cup maple syrup
  • 1 ripe banana, mashed
  • ½ cup milk of choice (coconut cashew milk used here)

Dry Ingredients:

  • 1 ½ cups flour (half all-purpose and half whole wheat used here)
  • 1 t. cinnamon
  • ½ t. salt
  • 1 t. baking soda
  • 1 ½ t. baking powder
  • ½ cup white chocolate chips, rough chopped (dairy-free)


Makes 1 dozen regular muffins

  • Preheat oven to 425 degrees.
  • Line 12 regular muffin tins with liners.
  • Combine all dry ingredients (except chocolate chips) and set aside.
  • Cream all wet ingredients (except milk) in a mixer bowl.
  • With mixer on low speed, add dry ingredients alternately with milk (always start and end with flour). Mix until just combined.
  • Add in chocolate chips (save a little to sprinkle on top) and mix until evenly distributed, but don’t overmix.
  • Divide batter between muffin tins, filling about ¾ to the top. Sprinkle with white chocolate chips.
  • Bake at 425 degrees for 10 minutes and then turn the oven down to 375 degrees and bake for an additional 5 minutes or until a toothpick inserted comes out clean.


Recipe Notes and Substitutions:

  • 2 eggs can be substituted for the banana.
  • Regular white chocolate chips can be used if not dairy-free.
  • To get a pretty muffin top,  oven temperature is important so make sure that it is preheated before putting muffins in the oven.
  • For fresh pumpkin: cut the pumpkin in half and scoop out seeds. Roast (cut side down) in about an inch of water until tender. Puree in food processor. Freeze leftovers in ice cube trays to add to other recipes for a nutritious kick!
  • The white chocolate chips are chopped to allow them to melt into the batter. This step can certainly be skipped, but chopping them allows the flavor to really meld with the pumpkin flavor throughout.

Keywords: egg free, diary free


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