pumpkin muffins (eggless, vegan & whole wheat flour)

Eggless pumpkin muffins recipe with step by step photos – 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.

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking
pumpkin muffins

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 cookbook “the complete idiot’s guide to vegan baking” by Donna Diegel. this one book is a 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.

How to make pumpkin muffins

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

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.

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.

with an electric beater, beat the whole mixture

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.

fold the sieved flour into this wet mixture using a spatula

5: here’s a pic of the batter.


6: fold in the raisins and sunflower seeds.

add raisins and sunflower seeds

7: 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.

pour the batter in muffins cups

8: 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 muffins
Few more muffin recipes on the blog are:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Pumpkin Muffins

4.5 from 4 votes
Eggless, diary free, refined sugar free and a wholesome pumpkin muffin recipe
eggless pumpkin muffins recipe
Author:Dassana Amit
Prep Time:20 mins
Cook Time:25 mins
Total Time:45 mins
Servings (change the number to scale):14 to 16 muffins
(1 CUP = 250 ML)


dry ingredients

  • 2 cups whole wheat flour
  • 1 tablespoon corn starch (corn flour)
  • ½ teaspoon cinnamon powder
  • 1 teaspoon ginger powder (saunth)
  • ½ or ¾ teaspoon ground or grated nutmeg
  • ¼ teaspoon salt
  • ¾ tablespoon baking powder
  • ½ teaspoon baking soda

wet ingredients

  • 1.5 cup soy milk or almond milk or regular milk
  • 1 tablespoon flax seed powder + 3 tbsp warm water = mixed into a paste (check notes if you don't have flax seed powder or meal)
  • cup oil
  • ¾ cup organic unrefined cane sugar
  • 1 cup pumpkin puree (recipe mentioned in the notes section below)
  • ½ teaspoon vanilla extract

additional ingredients

  • ½ cup raisins
  • 1 or 2 tablespoon sunflower seeds (optional)


  • First preheat the oven to 190 degrees c.
  • Line a muffin pan or tray with muffin liners.
  • Sieve all the dry ingredients listed above.
  • Beat the wet ingredients listed above with an electric beater for 2-3 minutes on high speed.
  • Fold the dry into the wet ingredients till the whole batter is uniformly mixed.
  • Fold in the raisins and sunflower seeds.
  • Pour the batter in the muffin liners.
  • Gently tap the sides of the muffins liners or cups.
  • Bake for 20-25 minutes.
  • Serve pumpkin muffins warm with tea or coffee.
  • You can store them in an air-tight box.


For flaxseed meal/powder substitute, replace 1/4 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.
GOOD KARMAAll our content & photos are copyright protected. Please do not copy. As a blogger, if you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
LIKE OUR VIDEOS!Then do follow and SUBSCRIBE to us on youtube to get the latest Recipe Video updates.
TRIED THIS RECIPE? If you have made the recipe and like it then do share the recipe link on facebook, twitter & pinterest. For Instagram mention @vegrecipesofindia or tag #vegrecipesofindia

Trending Recipes

Get My Secrets to Great Indian Food

Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

29 comments/reviews

  1. Hi Dasana,

    I tried pumpkin muffin recipe and made it into a cake. I used half the quantity mentioned in it. Though the cake tasted great with nicest of the spices but it didn’t rise like normally cakes do. Also it seemed to be moist. I didn’t have flax seed meal so used .5 to 1 tblsp yoghurt. Skipped the corn starch. I have also mailed you the pics. Please check.4 stars

    • hi jas, i will email you in one or two days. will check the pics.

  2. Hi, what kind of pumpkin (available in Indian market) should I use to make the puree? Appreciate your reply.

    • hi shivangi, the yellow or organish-yellow coloured pumpkin works very well. but you can even use green coloured pumpkin.

  3. Can I make a cake with same muffin recipe

    • you can give a try. i think the recipe will work.

  4. Hello Dassan,,,
    How are you doing?! It is midnight and I am waiting for these tasty muffins to come of the oven but the results seem to be amazing. I tasted the batter. It was delicious. My batter was thick not like yours. But I am extra happy with the muffin. Thank you for this amazing blog,nice food and everything5 stars

    • thats nice to know fatima. thanks for the feedback on the pumpkin muffins. happy baking and cooking.

  5. today i made pumpking mffines according to ur recipe, i am soo happy, i made 16 awsome yammy muffins for my sister’s 1 and 1/2 years old son, because he loves to eat pumpkins, i am a new one for baking, and followed ur healthy recipies, thank you so much for you,

    • pleased to know this asha 🙂 glad your sister and son liked the pumpkin muffins. you are welcome 🙂

  6. Can we skip corn starch??

    • yes.

  7. Hi dasanna I want different types of muffins recipe for my family

    • aditya, i will try to add few muffin recipes soon.

  8. 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.

    • 7 inch may be less. i would suggest 8.5 inches pan.

  9. 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.5 stars

    • 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.

  10. Dassana can we use brown sugar instead of unrefined cane sugar?

    • you can use brown sugar or even castor sugar.

  11. wow the unprocessed muffin and so much of good stuff in there!!! super color and superdelicious!!

  12. Dassana,where do you get vegetarian parmesan/cashew parmesan?

    • 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.

  13. 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.

    • 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

      hope these info clarifies your doubt regarding measuring cups.

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

    • 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 🙂

  15. no notes 🙁

    • 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.