2 c. white whole wheat flour

1/2 c. brown sugar

1 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ground cloves

3/4 c. pumpkin seeds

3/4 c. dried currants

1 c. pumpkin puree

3/4 c. oat milk

1/4 c. canola oil

2 t. egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 375º F.

Whisk together pumpkin puree, oat milk, oil, water and egg replacer in a small bowl.

Combine the dry ingredients (white whole wheatflour - currants) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed.

Spoon into greased muffin tin and bake for 20-25 min. Allow to cool in the pan for 10 min. before removing from pan.

Can also use dried cranberries or raisins instead of the currants; can also be made with all white flour

I usually use rice milk in this recipe but had some coconut milk leftover from another recipe, so used that instead.

200 Best Lactose-Free Recipes by Jan Main, p.202

Yield: 18 muffins

Last updated: 8/3/25