Egg-Free Pumpkin Muffins
Prep time
Cook time
Total time
Cuisine: Baking
Serves: 10
  • 2 cups whole wheat flour
  • ½ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 15 oz. canned pumpkin
  • ½ cup raisins
  • ½ cup water
  1. Preheat your oven to 375 degrees F (190 C). This is the ideal temperature that can safely bake the muffins without their nutrients being leeched.
  2. While the oven is preheating, take a large mixing bowl and combine baking powder, salt, cinnamon, sugar, nutmeg and baking soda. Use a spoon or whisk to mix thoroughly.
  3. When you are satisfied with the texture of the mixture, add the raisins and pumpkins. Stir properly, but don’t overdo it.
  4. Pour the mixture into sets of muffin cups. Fill the cups up to a few millimeters from the top. Do not fill the cups as you should leave some room for the muffins to expand. With the amount of ingredients listed here, you can make up to 10 servings of pumpkin muffins. You can increase the ingredients proportionately if you are tempted to make more (just make sure that you have enough muffin cups).
  5. After you have finished stuffing the mixture into the cups, pop them in the oven. The ideal baking time of these muffins should be around 25 to 30 minutes. Sample one muffin. Try to press the muffin on its top portion. If it bounces back right after you've touched it, then it is fully baked.
  6. Remove them from the oven and let them cool for about 15 minutes. You can transfer them to a wire rack or tray for further cooling. After the muffins are cooled, feel free to start eating these delectable treats!
Recipe by Vegaprocity at