Eggless Pumpkin Muffins

These fail-proof Eggless Pumpkin Muffins are a fantastic crowd-pleasing morning treat! Tender and moist on the inside. Topped with an irresistible crunchy crumb.

Eggless Blueberry Muffins, Eggless Banana Chocolate Chips Muffins, Eggless Sugar Donut Muffins are some of my favorite eggless muffin recipes to try.

Eggless Pumpkin Muffins Recipe

I first fell in love with pumpkin just a few years ago, when I got addicted to my fabulous eggless pumpkin bread.

These scrumptious Eggless Pumpkin Muffins are loaded with fall flavors!! These are just slightly crisp at the edges and simply dreamy-tender in the center.

These Eggless Pumpkin Muffins are a major breakfast treat. Perfect for any morning or snack. Actually, I use to bake these the night before, and enjoy in the morning! Deliciousness.

If you’re in the mood for a twist, feel free to add some chopped nuts or chocolate chips.

How to make eggless pumpkin muffins without eggs

• 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

• In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. 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. Spoon the batter into liners, filling 2/3 of the way full.

• 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.

• Bake for about 25 -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.

HOW TO STORE EGGLESS Pumpkin MUFFINS

Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.

FREEZE EGGLESS Pumpkin MUFFINS

Muffins can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.

To freeze muffins, I just let them cool completely. Then wrap them in foil place them in a freezer bag.

You can thaw muffins just leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.

PRO TIP: These Eggless Pumpkin Muffins are great as a lunchbox snack, so I usually make a batch and freeze for later use. This is the container I use to pack them into the lunchbox.

EASY GLAZE FOR EGGLESS MUFFINS

The easiest and quickest glaze for muffins is made combining 1/2 cup powdered sugar with 1 teaspoon vanilla extract and 1 – 2 teaspoon of milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Red Velvet Cake
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes
• More recipes…

If your addiction to pumpkin is deep, like mine, you’ll enjoy this one.

Happy baking!

Eggless Pumpkin Muffins

These fail-proof Eggless Pumpkin Muffins are a fantastic crowd-pleasing morning treat! Tender and moist on the inside. Topped with an irresistible crunchy crumb.

Author Oriana Romero

4.5 from 8 votes

Print Pin Rate

Dessert

American

Eggless, muffins, pumpkin

Prep: 5 minutes

Cook: 20 minutes

Total: 25 minutes

Servings: 18 muffins

Calories: 219kcal

Ingredients

• 1 1/2 cups self-rising flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 6 tablespoons unsalted butter, melted
• 1 1/4 cups brown sugar
• 1 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1/2 teaspoon apple cider vinegar

Crumb Topping (optional)

• ½ cup sugar
• 1/3 cup flour
• 1/4 cup butter, softened
• 1 teaspoon cinnamon

Glaze (optional)

• 1 cup powdered sugar
• 2 tablespoon milk

Instructions

• 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.
• In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. 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. Spoon the batter into liners, filling 2/3 of the way full.
• 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.
• Sprinkle the mixture evenly over all of the muffins.
• Bake for about 25 -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.

Notes

If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt.

 

 

STORE: 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. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave, if desired.

To freeze muffins, I just let them cool completely. Then wrap them in foil place them in a freezer bag.

You can thaw muffins just leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.

 

 

PRO TIP: These Eggless Banana Muffins are great as a lunchbox snack, so I usually make a batch and freeze for later use. This is the container I use to pack them into the lunchbox. 

 

 

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Red Velvet Cake
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Chocolate Cupcakes
• More recipes...

 

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 219kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 97mg | Potassium: 94mg | Sugar: 27g | Vitamin A: 2325IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 0.6mg

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