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.
I first fell in love with pumpkin just a few years ago, when I got addicted to my fabulous eggless pumpkin bread. Believe it or not, pumpkin is not big back home. We have a squash called “Auyama”, which is similar to pumpkin, but we certainly don’t have all the beautiful and yummy winter squash available in America. Therefore, for me, squash was used to make soup, and that was it! I had never really had it as an ingredient in a dessert until I came to the US.
I fell in love and to this day, pumpkin is my favorite part of the fall, along with the foliage.
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.
If your addiction to pumpkin is deep, like mine, you’ll enjoy this one.
Happy baking!
- 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 unsweetened pumpkin puree
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk
- 1/2 teaspoon apple cider vinegar
- ½ cup sugar
- 1/3 cup flour
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoon milk
- 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.
If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
I am always looking for eggless recipes to try. These are going to be a big hit with my family.
These muffins look so delicious and easy to make. I will have to get the ingredients so I can give them a try.
Oh these look delicious and crumbly! I could really go for one or two right now. I love this recipe!
I do love a good pumpkin muffin. The topping looks like the yummy part – I might just have to give these a try. Perfect for this time of year as my chickens aren’t laying right now.
These look amazing. I love pumpkin! I’m going to have to try them out soon. I’m sure they’ll taste great!
Those look terrific! I could probably eat that streusel topping for days on end all by itself!
These look so good. Also, great pics! They make me want to grab a muffin from my screen!
I love everything pumpkin. These muffins sure do look delicious and I love the crumb topping.
These muffins would be great for breakfast or as an after school snack. I love using pumpkin in my baking.
These look absolutely delicious- I love the topping and the warm fall colors! I just might make these this weekend!