Whether you’re avoiding eggs due to being vegan or because of an egg intolerance like me, you may be looking for an egg-free muffin recipe that still delivers a fluffy rise. These are also gluten-free, making them suitable for those with celiac disease or gluten sensitivity.
Pumpkin is rich in fiber, vitamins, minerals, and antioxidants. The combination of cinnamon, cloves, and nutmeg gives these muffins a beautiful aroma reminiscent of winter holidays — meaning your kitchen is going to smell great too!
After refining many versions of this recipe, this is the one I’ve been using for several years now. I hope you enjoy.
Note: This recipe makes 12 standard-sized muffins plus a 5.5-inch loaf.
Egg-Free, Gluten-Free Pumpkin Muffins
Ingredients:
Makes 14 servings
COOK TIP
COOK TIP:
Want to add some extra fun to this recipe? Add a 1/2 cup of chocolate chips! This will change the nutritional profile, but the chocolate and pumpkin make a tasty combo for a sweet treat.Instructions:
PREP TIP
PREP TIP:
Unless you have a 12-muffin pan for extra large muffins, you'll also have enough to fill a 5.5-inch loaf pan. This can go in the oven for the same amount of time as the muffins.
Nutrition Facts
Servings Per Recipe: 14| Calories | 299 |
| Total fats | 8.14 g |
| Saturated fat | 1.14 g |
| Trans fat | |
| Total carbohydrates | 56.88 g |
| Dietary fiber | 1.8 g |
| Added sugars | 27.4 g |
| Sodium | 214.67 mg |
| Protein | 2 g |