Enjoy these super cute & fluffy Pumpkin Muffins that go great in Thanksgiving dinner. Or you can also enjoy them with hot cider on a cold fall morning. These irresistible muffins are made with pumpkin puree, some autumn spices, and are super healthy.
I'm not the biggest pumpkin fan but these muffins are one of my favorites. You can enjoy them as breakfast or for a mid-evening snack. Not only are these cute, but they also have a beautiful color.
This is one recipe that you can experiment with any way you like. You can make it Gluten-Free, Vegan, Nut-Free, Oil-Free, Whole-Grain, etc. These eggless Pumpkins Muffins can be made easily with the ingredients available in the pantry.
PUMPKIN MUFFIN INGREDIENTS
- PUMPKIN: For making the best Pumpkin Muffins, you can use store-bought pumpkin puree or make your own at home.
- FLOUR: I add All-Purpose Flour & Almond Flour when making Pumpkin Muffins. Or you can also add whole wheat flour for making Whole Wheat Pumpkin Muffins. Or if looking for a Gluten-Free option, you can also add Gluten-Free Flour Mix.
- MILK: You can add any milk, it can be Vegan or any regular Milk. You can add Almond Milk, or Soy Milk, etc.
- SUGAR: You can add regular Sugar, or Brown Sugar, or Maple Syrup, etc. I like adding brown sugar to my Pumpkin Muffins as it also helps in giving a nice color to them.
- BAKING SODA & BAKING POWDER: If you don’t want to add Yogurt instead of eggs, you can also add Baking Soda & Baking Powder. They’ll do the trick.
- OIL/BUTTER: You can make the Pumpkin Muffins oil-free too. But I like it better with some oil/butter. Instead of butter, you can add oil to the recipe. Many people also add applesauce too, but it makes the Pumpkin Muffins a little dry in texture.
- FLAVORING: I like adding Cinnamon to these Muffins, you can also add Nutmeg. Any other flavoring like cardamoms or fennel powder also goes great.
- ADD-INS: If it's Pumpkin Muffins then you got to add Pumpkin Spice-Mix or you can add a blend of cinnamon, cloves, and nutmeg.
TIPS TO REMEMBER
- You can use 1 cup of fresh or store-bought pumpkin puree. If using homemade pumpkin puree, just make sure they are free of lumps and has a smooth texture.
- You can make this recipe Oil/ Fat-Free. If you want to make it Vegan, either add Oil or any Vegan Butter. Simply adding oil also makes these muffins super moist. If you want to eliminate fat altogether, then try to add Applesauce to the recipe.
- All cupcakes & bread needs some flavoring. For extra flavoring, you can include Pumpkin Spice-Mix, chopped Walnuts, Chocolate Chips as Add-Ins. Just add them to the batter and stir them gently in the batter and bake. You can also add a few extra Chocolate Chips to the top of the batter.
- Don't over-mix the batter. This is the best practice not to over-mix the batter when baking anything. Often when you over-mix you'll find that the batter doesn't rise properly after baking. So mix until properly combined.
HOW TO MAKE PUMPKIN MUFFINS FROM SCRATCH
STEP 1 - MAKE PUMPKIN PUREE: First you can make pumpkin puree in an Instant Pot. It is very easy to make Pumpkin Puree in Instant Pot in just around 10-15 minutes.
STEP 2 - MAKE THE BATTER: Next make the batter by adding all the ingredients including pumpkin puree, flour, butter/oil, sugar, etc.
STEP 3 - BAKE: Pour the batter into the baking tray and bake at 350 degrees preheated oven for 20-25 minutes. I have used this seasonal collection baking tray.
STEP 4 - SERVE: Once baked you can add some topping or glaze and enjoy with Hot Cider.
Eggless Pumpkin Muffins
Video
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar or coconut sugar
- ¼ cup oil neutral oil like sunflower or canola
- ½ cup milk dairy or plant milk
- 1 teaspoon vanilla extract
- 2 tablespoon chopped walnuts
- 2 tablespoon chocolate chips
Equipment
Method
- Preheat oven at 350°F and line up muffin/cupcake pan with liner.
- Meanwhile, take a large bowl and whisk together all the wet ingredients (pumpkin puree, oil, brown sugar, milk, vanilla extract, and lemon juice).
- Sift all the dry ingredients (all-purpose flour, almond flour, nutmeg, ginger, cinnamon, baking powder, salt, and baking soda) in a bowl.
- Add dry ingredients (in 3 parts) and whisk until the batter is smooth and free of any lumps.
- Add most of the walnuts & chocolate chip in the batter and stir until combined properly.
- Add the batter in the pan in the liner until ¾th filled, smooth the top and sprinkle remaining walnuts & chocolate chips.
- Bake for 20-25 minutes in a preheated oven at 350°F.(Note: It should be golden brown in color & muffins should have risen, And when a toothpick is inserted, it should come out clean).
- Once baked, allow it to cool down on a wire rack for 5-10 minutes. Enjoy these freshly baked Pumpkin Muffins.
Notes
Nutrition
Tried this recipe?
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