Healthy and delicious Pumpkin Muffins recipe without eggs made with just a few simple readily available ingredients.
These soft and moist eggless muffins are are also Vegan Friendly(substitute dairy milk with plant milk).
Start your day with these healthy muffins which are good to grab and go breakfast especially for your teenagers or while rushing off to a busy day. Perfect to pack for your kid's lunchboxes.
Healthy Eggless Pumpkin Muffins with Oats Flour
These soft and moist muffins are made with health friendly ingredients. These are refined sugar free and without any maida/all purpose flour. As we know APF is not a healthy choice as it's nutrient value is absolutely zero. For the recipe I have used Oats Flour which makes not makes these muffins a better health friendly choice then those made with APF.
Eggs are not at all an unhealthy choice but there are days when many people abstain from having eggs. Many people are allergic to eggs so they avoid these in their diet. And many are turning towards Veganism.
There are so many choices available these days for eggless options. Chia seeds, Yogurt, fruits puree and flaxseeds are few of the natural egg replacers if you do not want to use the egg replacers available in markets.
In the recipe I have used Flaxmeal as egg replacer, which not only is a good egg substitute but also adds on to the nutrition value of the the baked goodies.
Ingredients for Eggless Pumpkin Muffins with Oats Flour
Oats Flour- These healthy and delicious muffins are made with homemade oats flour. Even if you cannot source oats flour from your nearby store them make it at home. Use your chutney grinder/coffee grinder or high speed blender to make fine powder.
For the recipe I have used rolled oats to make the oats flour. You can prepare the flour using steel cut oats(grind oats a min. longer) or Instant oats too.
You can make these with Whole Wheat Flour(WWF) also but will have to adjust the amount of liquid used in the recipe. Oats flour is much lighter then the WWF and require less liquid.
Flax meal- Used a an egg substitute. You can also add chia get in place of flax meal. I didn't try the recipe with yogurt so won't recommend using it here and since it is a gluten-free flour and also lighter than whole wheat flour, so we also need an ingredient like eggs to give structure to muffins. Flax meal when mixed in water/meal forms a gel like mixture, which makes the muffins rise and give it a structure.
Pumpkin Puree- Use HOMEMADE or store bought.
Milk- I have used dairy milk to make flax egg. Non-dairy milk can also be used here or simply use water.
Pumpkin Spice- Add the fall flavours in the muffins with the Pumpkin Spice. Use store bought or homemade. Check the recipe card for Pumpkin (Pie) Spice which have cinnamon, nutmeg, cloves and ground ginger. All Spice is an important ingredient of Pumpkin Spice, but it is not available where I am right now so I skipped it. Use it if it is available.
Sugar- I have used raw cane sugar. You can use castor sugar but better avoid using it for health reasons. Since we are adding pumpkin puree which has some amount of natural sugar. So adjust sugar accordingly when using store bought puree.
Others- Baking Powder, Baking Soda, Salt and Oil.
You can also add chopped nuts like Walnuts, Pecans or seeds Pumpkin Seeds or even chocolate chips. I have added chopped Walnuts for the crunch.
How to make Eggless Pumpkin Muffins
Detailed steps and video in the recipe card
- Preheat the oven and line muffin tray with muffin liners.
- Mix dry ingredients except sugar.
- In a mixing bowl add sugar with all the wet ingredients.
- Fold in the dry ingredients and chopped walnuts.
- Transfer batter to muffin tray.
- Bake for 22-25 mins or till the tooth pick comes out clean.
Storing and Shelf Life
Eggless Pumpkin muffins stay good for 2-3 days at room temperature. But it is best to refrigerate in air tight container. Stays good for about a week.
You can try out another delicious moist Pumpkin recipes from the blog--
Recipe Card for Eggless Pumpkin Muffins
Eggless Pumpkin Muffins
- Mixing Bowl
- Muffin Tray(Medium Muffin Size)
- ½ Cup Pumpkin Puree
- 1 ½ Cup Oats Flour
- ½ Cup Sugar
- ¼ Cup Oil
- ¼ Cup Milk
- 2 tbsp Flax Meal
- 1 tsp Pumpkin Spice
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- Add flax meal in milk and keep it for 10 mins. or till it thickens like gel.
- Preheat the oven at 170 C or 340 F and prepare the muffin tray. Line tray with muffin liners.
- Sift together flour, baking powder, soda, salt and pumpkin spice.
- In a mixing bowl mix sugar and oil. Then add pumpkin puree, flax egg and mix well.
- Now add flour mix.
- Gently fold the flour. Do not beat or overmix or make a smooth batter. It should be thick better. Don't worry if there are lumps in it.
- Transfer the batter in muffin molds. Bake for 25 mins at 170 C or 340 F.
- Enjoy just like that with Hot Chocolate or with your even your favorite frosting.
Storage and Shelf Life
- Refrigerate in an air tight container. Stays good for a week.
- At room temperature when left at counter consume within 2-3 days.
Do make these soft and moist Muffins bursting with Fall flavours and healthy friendly ingredients.
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