Pumpkin baking season is one of my favorite times of the year, especially when the kitchen fills with warm spice aromas.
Today I want to share my recipe for soft and fluffy eggless pumpkin muffins that anyone can easily make at home.
This recipe is completely egg free, which makes it a great choice if you have an egg allergy or simply do not eat eggs.
You will love how moist these muffins turn out because the pumpkin puree keeps the texture soft and tender without needing any eggs.
A quick sprinkle of cinnamon sugar on top gives them a sweet crunch that makes every single bite delicious.
Why You’ll Love It
Rich Pumpkin Flavor – Pumpkin puree and warm spices create a cozy flavor that tastes perfect for fall mornings.
Soft and Moist Texture – Pumpkin and oil keep these muffins tender and moist without making them heavy.
Beautifully Tall Tops – The two-temperature baking method helps create tall, bakery-style muffins with an inviting golden finish.
Cinnamon Sugar Crunch – A simple cinnamon sugar topping adds a lightly crisp finish to every soft bite.
Ingredient List
- 1 3/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1 cup Pumpkin Puree
- 3/4 cup Granulated Sugar
- 1/4 cup Brown Sugar, packed
- 1/2 cup Vegetable Oil
- 1/3 cup Whole Milk
- 1 tsp Vanilla Extract
- 2 tbsp Granulated Sugar (for topping)
- 1/2 tsp Ground Cinnamon (for topping)
Directions
Step 1
Preheat the oven to 425 F and line a 12 cup muffin pan with paper liners.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
Step 3
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk and vanilla until smooth.
Step 4
Add the dry ingredients to the wet and fold with a spatula just until no flour streaks remain. Do not overmix.
Step 5
Divide the batter evenly among the liners, filling them almost to the top. Stir the topping sugar and cinnamon together and sprinkle over each muffin.
Step 6
Bake at 425 F for 5 minutes, then lower the oven to 350 F without opening the door and bake 14 to 16 minutes more until tall and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.
Tips
Measure the Pumpkin Carefully
Use exactly 1 cup of pumpkin puree and level the measuring cup. Extra pumpkin adds moisture and can make the muffins dense in the center.
Use plain pumpkin puree, not pumpkin pie filling, since pie filling already contains sugar and spices that would change the flavor and texture.
Mix the Dry Ingredients Well
Whisk the flour, baking soda, baking powder, salt, and spices until they are evenly combined before adding them to the wet mixture.
This helps spread the leavening agents through the batter so all 12 muffins rise evenly and you do not get a concentrated salty or spicy spot.
Fold the Batter Gently
Use a spatula to fold the dry ingredients into the wet mixture, stopping as soon as no dry flour streaks remain.
A few small lumps are fine. Mixing until the batter looks completely smooth can make the muffins less soft and fluffy.
Try These Next
- Eggless Bakery Style Blueberry Muffins
- Eggless Banana Muffins
- Eggless Chocolate Chip Muffins
- Eggless Classic Pumpkin Pie
- Eggless Pumpkin Bread
Questions You Might Have
Why do the muffins start baking at 425 F?
The higher starting temperature helps the eggless pumpkin muffins rise quickly and develop tall, rounded tops. Lowering the temperature to 350 F allows the centers to finish baking evenly.
Keep the oven door closed when changing the temperature so the heat stays steady.
Eggless Pumpkin Muffins
Ingredients
Equipment
Method
- Preheat the oven to 425 F and line a 12 cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.
- In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, milk and vanilla until smooth.
- Add the dry ingredients to the wet and fold with a spatula just until no flour streaks remain. Do not overmix.
- Divide the batter evenly among the liners, filling them almost to the top. Stir the topping sugar and cinnamon together and sprinkle over each muffin.
- Bake at 425 F for 5 minutes, then lower the oven to 350 F without opening the door and bake 14 to 16 minutes more until tall and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.