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Eggless Pumpkin Crumb Muffins over a blue surface

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.
Course Dessert
Cuisine American
Keyword easy, eggfree, Eggless, muffins, pumpkin, recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 18 muffins
Calories 219kcal


  • 2 cups (280 g) all-purpose flour (see notes)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 1/4 cups (250 g) brown sugar
  • 1 cup (240 g) pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) buttermilk
  • 1/2 teaspoon apple cider vinegar

Crumb Topping (optional)

  • ½ cup (100 g) sugar
  • 1/3 cup (47 g) all-purpose flour
  • 1/4 cup (58 g) butter, softened
  • 1 teaspoon cinnamon

Glaze (optional)

  • 1 cup (120 g) powdered sugar
  • 2 tablespoon (30 ml) milk


  • Preheat the oven to 350º F (180º C). Line a muffin pan with cupcake liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, 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.

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. Allow the muffins to cool for 20 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • When muffins are cool, whisk together the powdered sugar and milk and drizzle over the tops.


STORE: Muffins stay fresh covered at room temperature for 3 days, or in the refrigerator for up to 1 week.
FREEZER: 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 by leaving them at room temperature or heat un-wrap frozen muffins in the microwave for 30 seconds.
QUICK BREAD: Here is Eggless Pumpkin Bread Recipe, which is baked in a loaf pan.
  • If you don’t have pumpkin pie spice, you can make your own by combining 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Don’t overmix the batter. Overmixing the bread batter may result in pumpkin muffins that do not rise well and may become dense in the center. Avoid using a mixer and hand mix the batter.
  • If you do not want to use parchment paper for the pumpkin muffins, be sure to grease and flour the pan generously.
  • If using all-purpose flour add an extra teaspoon of baking powder and a pinch of salt.
  • 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. 
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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