eggless pumpkin muffins recipe, how to make pumpkin muffins recipe

pumpkin muffins

eggless pumpkin muffins recipe - pumpkin is one veggie that is not seasonal in india. we get pumpkin all round the year. usually i make simple and easy stir fries with pumpkin.

however, this time i decided to try making something new from pumpkin. something which my traditional indian mind can’t even think of.

first i thought of making a creamy dessert with pumpkin, but not sure how well it would go with others, i opted to make this easy eggless pumpkin muffins. i have seen a lot of pumpkin cakes and muffins on other blogs. so thought why not give a try.

i have adapted this pumpkin muffins recipe from the complete idiot’s guide to vegan baking. this one book is treasure of vegan baking recipes. this is the first muffin i tried from the book and it was a super success. i halved the recipe and made some minor changes.

eggless pumpkin muffins

you will need pumpkin puree to make these muffins. i have mentioned in the notes below how to make pumpkin puree. these are healthy & nutritious muffins. who says cakes or desserts cannot be healthy. this one is also low in fat as the amount of oil used is just 1/3 cup.

this muffins recipe is also refined sugar free as i have used organic unrefined cane sugar here. so this is an eggless, diary free, refined sugar free and a wholesome pumpkin muffin for you. these muffins are spiced with cinnamon, dry ginger and nutmeg powder. hence they are aromatic too.

lets start step by step eggless pumpkin muffins recipe:

1: first sieve the whole wheat flour, corn flour/corn starch, the spice powders, baking powder, baking soda and salt.

2: in another bowl add the soy milk, flax seed paste, oil, vanilla extract, sugar and pumpkin puree

3: with an electric beater, beat the whole mixture on a high speed for 2-3 minutes. the mixture should become light in texture.

4: fold the sieved flour into this wet mixture using a spatula or a wooden spoon till the whole mixture is folded uniformly. do not over mix as you don’t want gluten to form in the batter. while folding don’t add all the flour at once. add 1/2  a cup or 1 cup of flour and fold… then repeat.

5: here’s a pic of the batter.

6: fold in the raisins and sunflower seeds.

6: in a muffin cups or muffin pan lined with muffin liners, pour the batter with a spoon or cup. remember to tap the tray or the muffin cups so that the air bubbles come out. otherwise you will have muffins like mine where the escaping bubbles during baking, have created a few tiny holes on the surface.

7: bake in a preheated oven for 190 degrees Cor 375 F till for 20-25 minutes or more. serve pumpkin muffins warm with tea or coffee.

pumpkin muffin recipe

if you are looking for more eggless recipes then do check apple cake, orange cakechristmas fruit cake, eggless apple upside down cake and plum cake.

eggless pumpkin muffins recipe below:

5.0 from 1 reviews
eggless pumpkin muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 14-16 muffins
Ingredients (american measuring cup used, 1 cup = 250 ml)
dry ingredients:
  • 2 cups whole wheat flour/atta
  • 1 tbsp corn starch/corn flour
  • ½ tsp cinnamon powder
  • 1 tsp ginger powder
  • ½ or ¾ tsp ground or grated nutmeg
  • ¼ tsp salt
  • ¾ tbsp baking powder
  • ½ tsp baking soda
wet ingredients:
  • 11/2 cup soy milk or almond milk or regular milk
  • 1 tbsp flax seed powder + 3 tbsp warm water = mixed into a paste (check notes if you don't have flax seed powder or meal)
  • ⅓ cup oil
  • ¾ cup organic unrefined cane sugar
  • 1 cup pumpkin puree (recipe mentioned in the notes section below)
  • ½ tsp vanilla extract
additional ingredients:
  • ½ cup raisins
  • 1 or 2 tbsp sunflower seeds (optional)
Instructions
  1. first preheat the oven to 190 degrees C.
  2. line a muffin pan or tray with muffin liners.
  3. sieve all the dry ingredients listed above.
  4. beat the wet ingredients listed above with an electric beater for 2-3 minutes on high speed.
  5. fold the dry into the wet ingredients till the whole batter is uniformly mixed.
  6. fold in the raisins and sunflower seeds.
  7. pour the batter in the muffin liners.
  8. gently tap the sides of the muffins liners or cups.
  9. bake for 20-25 minutes.
  10. serve pumpkin muffins warm with tea or coffee.
  11. you can also store the pumpkin muffins in an air-tight box.
Notes
for flaxseed meal/powder substitute, replace ¼ yogurt, either cashew or dairy yogurt.

to make 1 cup pumpkin puree, cook 1 cup chopped pumpkin with some water if required, till they become completely soft. blend them to a smooth and thick puree adding very little if required.



{ 17 Responses }

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  1. meenakshi says

    I want to make in a cake pan , can you please guide me how long will it to bake and would 7″ pan be appropriate for this much quantity? Hope for early reply.
    Thanks

  2. says

    hi dasana.i have cornmeal that is yellow maize flour at my place and want to do a cake or muffin with it but don’t have any recipe for that.I had made mauritian maize pudding with it successfully but now want to do a new recipe with the remaining maize flour.can u suggest a recipe with the cornmeal( yellow maize flour)? or send me a link.thanks a lot.

    • says

      hi gavnisha. i have never made cake or muffins with maize flour. so unable to help you. i suggest doing a google search and you will get many cake or muffin recipe online. if there is a good feedback on the recipe, then you can try that.

  3. Rohini says

    I find your recipes interesting ‘doable.’ I have tried some of them. I just want one clarification. In fact this has always been confusing for me. How much does ‘one cup’ refer to, especially in pastries cakes,recipes where measurements are very important? Does it refer to any cup/katori I use, is there a standard cup size or does it refer to any quantity in terms of grams?
    It would be very useful if you could clarify this.
    Thanks
    regards
    Rohini

    • says

      hi rohini. the cup measurement is the american standard cup measurement. i have a set of cups that i use while baking as well cooking. you cannot use any cup or katori. in cooking still its ok, as in indian cooking we can add ingredients by andaz. however in baking measurement is specific. more or less of any ingredient affects the final product. these cups are calibrated with the measures and weights. the ingredient which is in the cup can be also measured in grams if you have a weighing scale. the cups which i have are calibrated as follows-
      1 cup = 240 ml
      1/2 cup = 120 ml
      1/3 cup = 80 ml
      1/4 cup = 60 ml

      you can get these measuring cups as well spoons in any super store or a shop which sells baking wares. this link would be helpful in conversion of cup to gram measurement
      http://allrecipes.com/howto/cup-to-gram-conversions/

      hope these info clarifies your doubt regarding measuring cups.

  4. Ashwini says

    Hi Dassana,
    These look good,can we substitute the unrefined cane sugar with powdered organic jaggery?

    • says

      yes ashwini, you can add powdered organic jaggery. in fact even i wanted to add jaggery, but i forgot about it… since i was so much occupied with clicking and making the muffin batter that i forgot about adding jaggery :-)

  5. says

    Healthy muffins. Moving to a vegan diet is a great step that needs lot of willpower and control over the senses. i have failed to become a vegeterian atleast. i appreciate you Dassana. hope to follow you some day.

    • says

      dear swasthi, become a vegetarian is easy, but being a vegan is not. indian food already has a lot of vegetarian options, so not difficult. but we are so much used to having milk, ghee, curd, paneer, cheese in our food that to give up all the diary stuff takes a lot of time. basically its just that we have got habituated in to our eating patterns. but once you decide to become a vegan, it opens up a whole new world of food. especially as far as substituting dairy products are concerned. for eg now i don’t miss milk at all in our everyday chai. i make cheezy pasta with a vegan bechamel/white sauce topped with cashew parmesan. all the indian sweets i make in almond milk. i am still learning and trying various vegan alternatives.

      thanks for all those word swasthi. i hope you reach your goal of becoming a vegetarian and to a healthy lifestyle.

        • says

          i make the cashew parmesan at home. just grind some cashews, salt and nutritional yeast to a dry powder. sprinkle on pasta, soups and toasts. nutritonal yeast is different from baker’s yeast and is packed with nutrition. hence the name. if you want more info, then let me know. i brought it online. it gives a cheesy flavor and taste and is used to make vegan cheese.

    • says

      the notes were typed by me, but the program that i use for recipe details behaves strangely. it never saves the notes and i have to always write it again. this time the internet also went off when i was saving the recipe. i have added the notes. thanks for letting me know.