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Eggless Pumpkin Muffins | Mommy's Home Cooking

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.
Course Dessert
Cuisine American
Keyword Eggless, muffins, pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 muffins
Calories per serving 219 kcal
Author Oriana Romero

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

  1. 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.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and pumpkin pie spice. Set aside.

  3. In a separate medium bowl, whisk together the melted butter, brown sugar, pumpkin puree, vanilla, buttermilk, and vinegar.
  4. 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.
  5. Make crumble: add the sugar, flour, and cinnamon to a medium bowl and stir to combine.

  6. 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.
  7. Sprinkle the mixture evenly over all of the muffins.
  8. Bake for about 25 -30 minutes, or until a toothpick inserted in the center comes out clean.
  9. When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops.

Recipe 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?

 

 

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

Nutrition Facts
Eggless Pumpkin Muffins
Amount Per Serving
Calories 219 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 17mg6%
Sodium 97mg4%
Potassium 94mg3%
Carbohydrates 38g13%
Sugar 27g30%
Protein 2g4%
Vitamin A 2325IU47%
Vitamin C 0.7mg1%
Calcium 41mg4%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.