Menu Close
GGLESS PUMPKIN MUFFINS
EGGLESS PUMPKIN MUFFINS

EGGLESS STREUSEL PUMPKIN MUFFINS

Soft and moist Eggless Pumpkin Muffins with an irresistible crunchy Streusel topping.
Loaded with pure homemade pumpkin puree and pumpkin spice, these muffins are incredibly fluffy and rest moist for many days!
The crunchy Streusel top - enriched with flavorfull hazelnuts - makes a delicious contrast with the moist Pumpkin Muffin.
Their traditional Bakery-Style high domed top and their soft crumbs make impossible to say they are made without eggs!
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 Muffins
Calories 268 kcal

Ingredients
  

Streusel

  • 40 g (1/3 cup) all purpose flour
  • 1/2 tsp cinnamon powder
  • 25 g (2 tbsp) brown sugar
  • Pinch of salt
  • 25 g (2 tbsp) unsalted butter chilled and cubed
  • About 2 tbsp hazelnuts or pecans or your favourite nut

Pumpkin Muffins

  • 360 g (1+1/2 cup) pure pumpkin puree I used my homemade pumpkin puree (recipe link in the TIPS below) that has a yogurt consistency; you can use canned puree (100% pumpkin), but if it's more thick, add a bit of water to get the consistency of my pumpkin puree you can see in my video below. If yours is too runny and watery, just bring to a boil and cook until thicken.
  • 120 g (1/2 cup) vegetable oil
  • 60 g (1/4 cup) milk room temperature
  • 2 tsp vanilla extract
  • 150 g (3/4 cup) sugar
  • 270 g (2+1/4 cups) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon powder
  • 1/4 tsp ginger powder
  • 1/4 tsp cloves powder
  • 1/8 tsp nutmeg powder

Glaze

  • 40 g (1/3 cup) powdered sugar
  • Few drops of water until get a thick glaze

Instructions
 

Streusel

  • In a medium-size bowl place flour, sugar, salt, cinnamon and mix to combine.
  • Add the cubed chilled butter and cut it with a fork and knife, or a pastry cutter, until the butter is evenly distribute.
  • In the end use your fingers (chilled your hands with cold water if you have warm hands) and form fine crumbs.
  • Incorporate chopped nuts and set aside (store in refrigerator mostly if you live in a hot climate).

Pumpkin Muffins

  • In a large bowl place pumpkin puree, vegetable oil, milk, vanilla and mix with a whisk until well combined.
  • Incorporate sugar; then sift in flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg and gently mix until combined.
  • Divide the batter into 12 lined muffin molds.
  • Top with the crumbled streusel.
  • Bake in preheaeted oven (no fan, upper+lower heat) at 190°C-370°F for 20 minutes or until a toothpick comes out dry.
  • Cool down in the muffin tray.

Glaze

  • Add few drops of water into the powdered sugar until get a thick and not runny glaze.
  • Drizzle some glaze on top of your muffins and serve it.

Video

Notes

Store at room temperature for about 3 days.
You can store in refrigerator for 1 week especially if you live in a hot climate. Bring at room temperature before serve it.
Store in freezer for about 3 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!

Tips:

GGLESS PUMPKIN MUFFINS

When you make Streusel, it’s very important using chilled butter and don’t touch the butter with your hands to not overheat it. That’s why I use fork and knife to “cut” chilled cubed butter into small pieces until it is evenly distribute in the flour mix. You can also use a pastry cutter.

You can also prepare your Streusel with a food processor, but you have to follow some simple rules:

  • Place the dry ingredients into a food processor and mix until combined.
  • Then add chilled cubed butter. When you process it, use the pulse function or stop every 20 seconds to avoid that the food processor blades overheat the butter.
  • Stop mixing when you reach evenly crumbs.
GGLESS PUMPKIN MUFFINS

I make my pumpkin recipes using my Homemade Pumpkin Puree (made with 100% pure pumpkin, steamed in microwave and processed). The recipe is very quick and easy and you don’t need oven!

You can make this recipe also using store-bought canned pumpkin puree instead (be careful it should be pure pumpkin). 

Consider that my pumpkin puree has a yogurt consistency: if yours is too thick and dry, add a bit of water; if too runny, cook it until get a thicken desired consistency yo ucan see in my recipe video above.

GGLESS PUMPKIN MUFFINS

This muffin batter is very quick and easy to prepare, you don’t need a stand mixer or a hand mixer, just a whisk.
Remember to not overmix the flour, so you’ll get a super soft muffin texture!