Eggless Pumpkin Crumb Muffins

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.

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.

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

Recipe Card

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.