Eggless Pumpkin Muffins Recipe

These are delicious tender that no one can believe these pumpkin muffins recipe is made without eggs.

❤️ You’ll Love Eggless Pumpkin Muffins

Enjoy them as a breakfast, snack, or dessert because these eggfree pumpkin muffins are a cross between a coffee cake and a muffin.  Taste & Flavor: 

All the warm and cozy spices (cinnamon, ginger, nutmeg, cloves) add the classic fall flavors.  Plus, these are loaded with pumpkin flavor. Crumb topping has a flavor of cinnamon with a nutty taste from pecans. 

Texture: 

These muffins have a texture of a crumb cake.  Muffins themselves are soft, spongy, and moist with tender crumbs.  And the crumb topping is buttery crisp and crumbly while not being too dry.

These egg-free pumpkin muffins and a cup of hot apple cider are the perfect way to enjoy a cold fall morning!

🧾 Ingredient Notes

Here is the pic of the ingredients you’ll need to make this delicious egg-free pumpkin muffins recipe.  For Muffins:

Flour: All purpose flour is used here. To my Indian readers, it is called maida in Hindi. For all my baking recipes, always spooned the flour into a measuring cup and leveled it (not scooped from the bag or container). Spices: We are going to use a combination of cinnamon, nutmeg, ginger, and cloves. Instead, you can use readymade or homemade pumpkin pie spice. Brown sugar: It is lightly packed in the measuring cup and leveled. Butter: I always prefer to use unsalted butter, so I can control the salt intake (sodium) in my cooking. Make sure your butter is softened at room temperature.  Salt: It brings out the flavor of the muffins. If using salted butter then skip it. Vanilla: Always use pure vanilla extract and stay away from the imitation essence.  Pumpkin puree: It is the pure pumpkin puree (15 oz can), no sugar added. This is not canned pumpkin pie filling. Milk: If possible then use full-fat whole milk. But if you have low-fat milk handy then you can use that.

For Crumb Topping:

Flour: Again all purpose flour is used, it gives a light texture to the crumbs. Melted butter: The butter is melted and cooled down. Do not add hot or warm melted butter so that sugar starts to dissolve.  Brown sugar: I have used light brown sugar, for intense flavor you can use dark brown sugar. Cinnamon: It adds a perfect amount of cinnamon flavor, not too mild not too overpowering. Pecans: Instead you can use walnuts or almonds. Nuts are toasted here first and then chopped.

👩‍🍳 How To Make Eggless Pumpkin Muffins? (Photos) 

Prep:

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners.

Making Crumb Topping:

1. Take brown sugar and cinnamon in a bowl.
2. Lightly mix it and break the lumps of brown sugar if any.
3. Add melted (yet cooled) butter. DO NOT add hot or warm butter as we don’t want to melt the sugar.
4. Mix it well using a spoon so that you get a thick paste.
5. Add all purpose flour.
6. Mix it lightly using a spoon.
7. Add chopped pecans.
8. Using your hand mix everything until evenly combined. The mixture should be forming crumbs and hold together when pinched. Keep it aside. Making Pumpkin Muffins Without Eggs:
9. Add dry ingredients (flour, spices, salt, baking soda and baking powder) to a bowl.
10. Whisk everything until well combined and keep it aside.
11. Take softened butter and both sugar (white and brown) in a stand mixer bowl.
12. Using a whisk attachment, beat everything together until smooth and creamy. You may need to stop and scrape the bowl in between. Instead, you can beat by hand using a wire whisk or use a stand mixer.
13. Add wet ingredients (pumpkin puree, milk, vanilla).
14. Again beat it until well combined. Using a spatula scrap the sides and the bottom of the bowl.
15. Add dry flour mixture.
16. Beat it until just combined, do not overmix here.
17. Now using a spatula scrap the sides and bottom of the bowl and mix the batter evenly.
18. You have a light, airy and thick muffin batter ready.
19. Divide the batter into the ready muffin pan evenly. Muffin cups will be almost full and baked muffins will overflow slightly and creates a mushroom top just like bakeries.
20. Sprinkle the prepared crumb topping on each muffin generously.
21. Bake in preheated oven for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes then transfer them to a cooling rack. Check out other pumpkin recipes– Eggless pumpkin bread– Eggless pumpkin cookies

💭 Expert Tips

You can use 2 teaspoons of pumpkin pie spice instead of a combination of spices. Don’t use canned pumpkin pie filling for this recipe, just the 100% pumpkin puree Fill the muffins cups nearly full. It looks overly full but don’t worry, fill 12 muffin cups without leaving any leftover batter. Storage: At room temperature, muffins stay good for 2-3 days in an airtight container. After storing muffins, the next day the crumb topping will soften (yet tastes deliciously good). In the refrigerator, they stay good for 4-5 days. In the freezer, muffins stay good for up to 3 months. Remove the muffin liner, wrap them individually in plastic wrap and freeze in a freezer-safe ziplock bag or container. 

Check Out Other Eggless Muffins

Eggless banana muffins Eggless zucchini muffins Eggless apple muffins Eggless chocolate muffins

Did you try this eggless pumpkin muffins recipe? I’d love to hear about it! Leave a review in the comment section below.