Egg-Free Pumpkin Muffins Recipe

Name: Egg-Free Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour; 1/2 cups Brown Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/2 cups Mini Chocolate Chips (optional); 1/2 cups Chopped Pecans (optional); 1/3 cups Milk; 1 cup Pumpkin; 1/4 cups Vegetable Oil; 1-1/2 teaspoon Egg Replacer (such As Ener-G); 2 Tablespoons Warm Water; Raw Sugar, For Sprinkling On Top (optional)

Servings: persons

2 cups Flour
1/2 cups Brown Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/2 cups Mini Chocolate Chips (optional)
1/2 cups Chopped Pecans (optional)
1/3 cups Milk
1 cup Pumpkin
1/4 cups Vegetable Oil
1-1/2 teaspoon Egg Replacer (such As Ener-G)
2 Tablespoons Warm Water
Raw Sugar, For Sprinkling On Top (optional)

1
Preheat oven to 400u00b0F. Line a muffin tin with paper cups or grease the tin with cooking spray.
2
In a medium bowl, stir together = flour, sugar, baking powder, salt, cinnamon, and nutmeg. Add optional chocolate chips and pecans, if using. Stir to combine and set aside.
3
In a large bowl, combine milk, pumpkin and oil. In a small bowl, combine egg replacer and warm water. Stir gently with a fork until combined. Add egg replacer mixture to pumpkin mixture. Whisk to combine.
4
Add flour mixture to pumpkin mixture and stir with a spoon until just blended. Fill muffin cups 2/3 full. Top each muffin with a sprinkle of raw sugar, if desired.
5
Bake for 16-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for about 10 minutes. Remove muffins from the pan and cool completely.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups Flour, 1/2 cups Brown Sugar, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Egg-Free Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Free Pumpkin Muffins

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