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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 219kcal


  • 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


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


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