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

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

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).

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.

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.

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.