Easy Eggless Pumpkin Muffins
October 2, 2024Looking 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.
Equipment
- muffin tin
Ingredients
- 1 ½ cups whole wheat flour (156 g)
- ½ tsp cinnamon *see note
- ¼ tsp ginger
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¼ cup melted butter ( 4 TBS, 58 g)
- ⅓ cup maple syrup (100 g)
- 1 cup pumpkin puree (258 g)
- 2 tsp vanilla (10 g)
Instructions
- Put an oven rack in the middle position. Heat the oven to 350° F. Line 6 cups of a muffin tin with paper cupcake liners. Alternatively, you can lightly grease the muffin tin if you don't have cupcake liners.
- In a medium bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together the melted butter, maple syrup, pumpkin puree, and vanilla.
- Add the flour mixture into the pumpkin mixture, and stir together until just combined.
- Scoop the batter evenly amongst the lined muffin tin. Put the muffins in the oven and bake for 25 minutes.
- Take the muffins out of the oven, remove the muffins from the muffin tin, and let cool on a wire rack for 10 minutes. Enjoy!
Notes
- *Alternatively you can use 1 tsp of pumpkin spice in place of the measurements for the cinnamon, ginger, cloves, and nutmeg listed above.