These fail-proof Eggless Pumpkin Crumb Muffins are a fantastic crowd-pleasing morning treat! Tender and moist on the inside. Topped with an irresistible crunchy crumb. The recipe includes step-by-step photos and lots of tips.
Eggless Pumpkin Crumb Muffins Recipe Highlights
I first fell in love with pumpkin desserts just a few years ago when I got addicted to my fabulous eggless pumpkin bread. These scrumptious Eggless Pumpkin Crumb Muffins are loaded with fall flavors!! They’re just slightly crisp at the edges and dreamy-tender in the center.
These Eggless Pumpkin Crumb Muffins are a major breakfast treat. Perfect for busy mornings since you can make them in advance and have them handy. If you’re in the mood for a twist, feel free to add some chopped nuts or chocolate chips.
I love that they’re super easy to make with simple ingredients. If your addiction to pumpkin is deep, like mine, you’ll enjoy this one.
You might also enjoy my Eggless Blueberry Muffins, Eggless Banana Chocolate Chips Muffins, and Eggless Sugar Donut Muffins.
Ingredients You’ll Need, Substitutions & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. You can also use self-rising flour. In that case, omit the baking powder and salt called in the recipe.
- Baking soda & Baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Brown sugar: I use and recommend light brown sugar.
- Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Vinegar: You can use apple cider vinegar or white vinegar.
- Crumb topping: This is optional, but I make a crumb topping with sugar, flour, butter, and cinnamon.
- Glaze: If you would like to make a glaze, you’ll need powdered sugar and milk.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Overview: How to Make Egg-Free Pumpkin Crumb Muffins
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Preheat the Oven & Prepare the Pan
Preheat the oven to 350° F. Line a muffin pan with cupcake liners. This recipe makes 18 muffins, so prepare a second muffin pan in the same manner. Set aside.
Step 2 – Mix the Ingredients
Mix dry Ingredients. Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt in a large bowl. Set aside.
Stir Wet Ingredients Together. In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
Combine Dry & Wet Ingredients. Add the wet ingredients to the dry ingredients and mix just until combined. Let the batter rest for 10-15 minutes. Spoon the batter into liners, filling 2/3 of the way full.
Step 3 – Make The Crumb Topping
Add the sugar, flour, and cinnamon to a medium bowl and stir to combine. Add the butter and use a fork, or pastry cutter, to cut the butter into the flour until the mixture is made of coarse crumbs. Sprinkle the mixture evenly over all of the muffins.
Step 4 – Bake
Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops if desired.
Recipe Tips
If you don’t have pumpkin pie spice, you can make your own by combining 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
Don’t overmix the batter. Overmixing the batter may result in pumpkin muffins that do not rise well and may become dense in the center. Avoid using a mixer and hand-mix the batter.
If you do not want to use paper liners for the pumpkin muffins, be sure to grease and flour the pan generously.
These egg-free pumpkin muffins can be made without the crumb topping; they may just need a minute or two less in the oven.
Storing & Freezing Instructions
Can’t you eat all these pumpkin muffins in one sitting? Here’s how to store them!
Leftovers
Muffins stay fresh, covered at room temperature for 3 days, or in the refrigerator for up to 1 week.
Freeze
Muffins can be frozen for up to 3 months. To do so, let them cool completely. Then wrap them in foil and place them in a freezer bag. Thaw the frozen muffins just by leaving them at room temperature, or heat the unwrapped frozen muffins in the microwave for 30 seconds.
PRO TIP: These Eggless Pumpkin Crumb Muffins are great as a lunchbox snack, so I usually make a batch and freeze it for later use. This is the container I use to pack them into the lunchbox.
Frequently Asked Questions
The easiest and quickest glaze for muffins is made by combining ½ cup powdered sugar with 1 teaspoon vanilla extract and 1 to 2 teaspoons of milk, adding a teaspoon of milk at a time until the glaze reaches the desired consistency. You can even add maple syrup to the glaze, as maple syrup pairs well with pumpkin flavors.
Brown sugar helps the pumpkin muffins stay soft. White sugar also lacks the same rich flavor that brown sugar adds, so I would not substitute the sugar.
Yes! You can fold some chocolate chips into the batter if you wish. Or try my Best Eggless Chocolate Chip Pumpkin Muffins recipe.
Yes, you can! But keep in mind that butter adds an incredible amount of flavor to your baked goods, so if possible, I recommend using butter.
These egg-free pumpkin muffins can be made without the crumb topping; they may just need a minute or two less in the oven.
Recipe Card
Eggless Pumpkin Crumb Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/2 teaspoon ( 3 g) baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, melted
- 1 1/4 cups (250 g) brown sugar
- 1 cup (240 g) pure pumpkin pure
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) buttermilk
- 1/2 teaspoon apple cider vinegar
Crumb Topping (optional)
- ½ cup (100 g) sugar
- 1/3 cup (47 g) all-purpose flour
- 1/4 cup (58 g) butter, softened
- 1 teaspoon cinnamon
Glaze (optional)
- 1 cup (120 g) powdered sugar
- 2 tablespoon (30 ml) milk
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with cupcake liners or paper muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
- In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
- Add the wet ingredients to the dry ingredients and mix just until combined. Let the batter rest for 10-15 minutes. Meanwhile, make the crumble.
Make crumble:
- Add the sugar, flour, and cinnamon to a medium bowl and stir to combine.
- Add the butter and use a fork, or pastry cutter, to cut the butter into the flour until the mixture is made of coarse crumbs.
Bake:
- Spoon the batter into the cavities/liners, filling them all the way to the top. Sprinkle the mixture evenly over all of the muffins.
- Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 25 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Glaze (optional):
- When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops.
-
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
-
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
-
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter. For this recipe, you can use neutral-tasting oil instead of butter.
-
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
-
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
-
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
-
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- If you don’t have pumpkin pie spice, you can make your own by combining 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
- Don’t overmix the batter. Overmixing the batter may result in pumpkin muffins that do not rise well and may become dense in the center. Avoid using a mixer and hand-mix the batter.
- If you do not want to use paper liners for the pumpkin muffins, be sure to grease and flour the pan generously.
- These Eggless Pumpkin Crumb Muffins are great as a lunchbox snack, so I usually make a batch and freeze them for later use. This is the container I use to pack them into the lunchbox.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
The recipe was originally posted in October 2016; the post content was edited to add more helpful information, and no changes were made to the recipe in September 2022.
Easy and excellent! I’m not an experienced baker but these turned out great! Tried to give 5 stars but it wouldn’t let me. Thanks again!
Hello Asha! That’s amazing — so happy they turned out great for you! 😊 And don’t worry about the stars, your sweet comment means more than enough. Thanks for giving the recipe a try!
My family loves these amazing muffins!
Hello Rusha! Yay! I’m so happy to hear your family loves them! 💕 Thanks so much for baking my recipe and sharing your sweet feedback!
Moist and flavourful.. good
crumb. Rose medium high.
Will make again!
Hello Colleen! Thank you so much for your feedback! I’m thrilled to hear that you liked them 😊
My wonderful recipe! My family loved it!
Hello Liz! Thank you so much for your kind words! I’m thrilled to hear that your family loved the recipe! It means a lot to me to know my recipes are bringing joy to your home. If you have any other thoughts or need more recipes, feel free to reach out. Happy cooking!
How do I make the pumpkin puree ?
Hello Sandra! I recommend using canned pumpkin puree for this recipe—it’s super convenient and has just the right amount of moisture compared to homemade. Thanks so much for your interest in my recipe! 😊 I’d love to hear how it turns out for you, so be sure to come back and let me know!
These are delicious! I’ve been baking without eggs for 18 years, since our daughter’s allergies presented. We have tried many of your recipes and find them to be consistent, delicious the day they are baked, and delicious a couple of days later. That isn’t always the case with eggless baked goods, so thank you!!
Hello Laura! Thanks so much for trying my recipes and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Really good recipe! I’ve made this before as written and they turned out great. We have a new addition to our house and they are lactose and dairy sensitive so I adjusted a few things and they turned out great! I measured out almond milk in replace of the butter milk and added enough to make the batter moist then added a tbsp of apple cider vinegar and replaced the butter with vegetable oil. They are rising beautifully. I decreased the sugar almost buy half and it still taste amazing. Thank you for all your recipes!
Hello Katie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Could i half the sugar in recipe and still be somewhat sweet?
Hello Mary! I haven’t tested this recipe with less sugar but I would love to hear how it goes if you do! For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe.
These are the best pumpkin muffins I’ve ever made. Everyone loved them except my son who can’t eat eggs & hasn’t grown up eating muffins. Oh, well, more for the rest of us. 14 years ago there weren’t good eggless recipes out there & I never found good muffin recipes. Oriana, thank you for all the testing you do to come up with great eggless recipes. I know how difficult it can be to make desserts without eggs. I’ve tried several other of your recipes & both the egg eaters & non-egg eaters love them.
Hello Cheryl! I am so happy to know that my recipes are helpful to you and your family. I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂
I love this recipe! Super moist, light and fluffy muffins, could almost pass as cake. I’ve made them twice in the last few weeks. Today I had to double it! The family eats them too quickly, hopefully they’ll be around for a few days this time. DH raves about them and he usually doesn’t like anything pumpkin. I added some cream cheese to the glaze, yum! Thank you so much for the recipe!
Hi there! I’ve been loving your eggless recipes. I made this one today and I noticed that salt and vinegar are missing from the ingredient list but referenced in the instructions. You may want to correct the ingredient list 🙂
Thanks so much for letting me know, Laura! It’s fixed now ?
My husband said he thinks this is the best dessert I’ve ever made. Super easy and perfect for my daughter who is allergic to eggs. Very tasty!
Thanks for trying this recipe, April! I’m so glad you and family enjoyed it!!! Make sure to check all my eggless recipes ????.
Hi! I only have all-purpose flour, not self-rising, but looked up how to “make” self-rising! Is that what you used, or did you use all-purpose?
Hi Tori! I use the self-rising flour from the store but you can make your own. To make 1 cup of self-rising flour just combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. This recipe calls for 1 1/2 cups of self-rising flour, so combine 1 1/2 cups all-purpose flour + 2 1/4 teaspoons of baking powder + 1/2 teaspoon of salt.