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–+ servings

Eggless Pumpkin Muffins

These eggless muffins are soft, warmly spiced, and easy to enjoy, making them a delightful choice for breakfast or a family-friendly treat.
Eggless Pumpkin Muffins
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 240 kcal
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Equipment

  • 12-cup muffin pan
  • paper liners
  • wire cooling rack

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 36gProtein: 2gFat: 9g
Course Breakfast
Cuisine American
Keyword eggless, fall baking, pumpkin muffins
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