Looking for an easy way to enjoy the warm flavors of fall? Try making these easy eggless pumpkin muffins!

These whole wheat pumpkin muffins are perfect for breakfast, an afternoon snack, or evening dessert.

Using simple ingredients like canned pumpkin puree, whole wheat flour, maple syrup, and a mix of cinnamon, ginger, cloves, and nutmeg, these muffins are full of fall flavor, tender, and easy to make.

Get ready to bite right into one of these moist, flavorful muffins that capture the essence of pumpkin season!

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What you’ll love about these egg-free pumpkin muffins

These easy eggless pumpkin spice muffins are a perfect blend of warm spices and rich pumpkin flavor, making them perfect for autumn. Here’s what else you’ll love about them:

Whole wheat: You’ll love that these pumpkin muffins are made with 100% whole wheat flour.
Naturally sweetened: Pure maple syrup make these muffins perfectly sweet.
Bursting with fall flavor: With the perfect blend of cinnamon, ginger, cloves, and nutmeg, there’s no lack of fall flavor in this recipe.

Muffin ingredients and some notes

You won’t need any weird or hard to find ingredients for this recipe. Directly below is a brief list of the ingredients. Scroll further down for exact measurements.

Whole wheat flour – These muffins are not only eggless, but they are also 100% whole wheat. You can use regular whole wheat flour, or white whole wheat flour. Either will work.
Pumpkin puree – Make sure you’re using pumpkin puree and not pumpkin pie filling. Both are orange, come from a can, and say pumpkin on them, so it’s easy to confuse the two.
Spices – You’ll need the classic fall spices: cinnamon, ginger, clove, and nutmeg. Together, these spices are basically magic and make anything you add them to just scream fall time.
Maple syrup – The sweetener in this recipe. Make sure it’s pure maple syrup and not pancake syrup. The subtle flavor of maple syrup also goes really well with the warm spices in this recipe.
Leaveners – Both baking powder and baking soda are used to give these eggless whole wheat muffins lift and an open, tender crumb.
Butter – Not only does butter give moisture, but it also gives great flavor. However, you can easily make these into vegan pumpkin muffins by either using vegan butter or swapping the butter for oil instead.
Vanilla extract – Goes well with all the spices and helps the muffins taste sweeter without having to use a lot of maple syrup.
Salt – Just a little bit of salt helps the flavors pop.

How to make easy eggless pumpkin muffins

This recipe is super easy to make, so it’s the perfect recipe for anyone in need of some pumpkin muffins right now.

Prep. Place an oven in the center of the oven. Heat your oven to 350° F. Grease or line a muffin pan with cupcake liners.
Whisk. Whisk together the flour, spices, baking powder, baking soda, and salt.
Mix. In a large mixing bowl, mix the pumpkin puree, maple syrup, and vanilla together.
Combine. Combine the wet and dry ingredients together, mixing until just combined.
Bake. Scoop the batter amongst the prepared muffin pan and bake for 25 minutes on the center rack of the oven.
Enjoy. Take the baked muffins out of the oven, remove the muffins from the muffin pan, and put them on a wire rack to cool. Enjoy!

Baking tips

Keep the following tips in mind when making this recipe.

Make sure to grease or line the muffin pan. You don’t want to go through the effort of making muffins, just to have them stick to the pan. Be sure to either lightly grease the muffin tin or line the muffin cups with paper cupcake liners before adding the batter.
Simplify things with a pumpkin spice mix. Make adding fall flavor to your baked goods simple by making up a batch of pumpkin spice mix. The linked recipe makes the perfect amount for a season of fall baking.
Use pumpkin puree not pumpkin pie filling. Make sure to grab a can of pumpkin puree, not pumpkin pie filling. It’s easy to mix these two canned pumpkin things up.
Don’t over mix. Over mixing the muffins will make them tough. Stop mixing the batter just when you see there is no more dry flour.
Sprinkle coarse raw sugar on top. Sprinkling a little coarse raw sugar on top before baking is a nice little touch that adds a little extra sweetness, some fun crunch, and it looks pretty too. Triple win!
Bake on the center rack. For the most even baking, place an oven rack in the center of the oven and bake the muffins on that rack.

Storing and making ahead

After they are completely cool, you can store these muffins in an airtight container on the kitchen counter for up to three days.

Freeze: To freeze them, wrap each muffin tightly with plastic wrap, then place them all into a freezer bag. They can be frozen for up to 3 months.
Thaw: When you want to eat one of the frozen muffins, take it out of the freezer, unwrap it, and either microwave it for 30 – 45 seconds or let it thaw for 30 minutes on the kitchen counter.

Conclusion

These easy eggless pumpkin muffins are a great everyday treat, perfect for a breakfast or a snack. With their great pumpkin spice flavor and tender texture, these muffins are something everyone will love.

These muffins are simple to make and need just a few simple ingredients, making this a great recipe to have on hand when pumpkin season comes around. Try baking a batch today, and share these delicious pumpkin muffins with family and friends.