Eggless Pumpkin Raisin Muffins

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Muffins are a great way to sneak in fruits (when the kids were younger, thankfully they eat fresh whole fruits now) and also (yes I heard you), to use up old fruits (hello, Bananas :p). Either way, they fly off as soon as they are made at home, and I had to rejig few of my favourite muffin recipes to make it for the kids now.

Without much ado, dig into this seemingly deceptive plain VEGAN muffin thats bursting with flavour and health. I do love pumpkin puree as one of the eggless substitutes, and not just Fall, we get pumpkins / squash through the year so thats a blessing by itself & I tend to make this amazingly delicious DIY Homemade Pumpkin Puree.

I don’t need to use the canned puree, but if you wish you can use the unsweetened version.

More Muffin varieties on the blog (Well, as you can see we are quite the muffin-loving family :D)

Today’s muffins are half APF and half wholewheat, but you can go either the whole way ! Lets get baking, then. Shall we ?

Other Eggless Bakes and Muffins you may like on the blog:

Almond meal Muffins with Oats and Honey

Let’s make eggless Almond Oats Muffins – perfect for breakfast or a snack

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Browned Butter Semolina Pumpkin Bread | Quick Breads recipe | Fall recipes

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.

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Vegan Chocochip Orange Muffins (Airfryer Recipe)

Vegan, chocolate and Orange Cupcakes. Perfect as a snack or breakfast

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Almond and Chocolate come together in this delicious Eggless Muffin that's perfect for Breakfast or Snack

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Eggless Wholewheat Choco chip Pumpkin Bread

Eggless Pumpkin Choco chip bread is a delightful chocolatey bread perfect for teatime and Fall.

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Prep time : 10 mins, baking time : 22-24 mins, Makes : 8 muffins

What you need to make Eggless Pumpkin Raisin Muffins

Dry ingredients:

1/2 cup APF
1/2 cup Wholewheat flour (Stone ground or store bought)
2 TBSP Almond flour (I love the nuttiness but you can skip this and adjust the liquid accordingly)
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Cinnamon powder (totally optional, we love it in most sweet bakes)

Liquid:

1/3 cup Homemade Pumpkin Puree (unsweetened – I needed to add 2 tsp extra before baking)
2/3 cup Moist Brown sugar (coconut sugar works, as does Palm sugar-adjust sweetness)
2/3 cup Neutral Oil
1 TBSP Raisins
1/2 tsp Vanilla extract

How to make Eggless Pumpkin Raisin Muffins:

Preheat oven to 170C and line the muffin pans.
Sieve the dry ingredients thrice over in a large bowl and keep aside.
Now add the sugar to the puree and fold well, then add the rest of the wet ingredients and fold in till sugar melts and you have a pourable consistency. Add the dry ingredient mix and slowly fold till no dry streaks remain. You may need to adjust the liquid based on the pumpkin puree consistency.
If using dairy, add a tsp of milk to adjust if too dry (I didnt need to)
Spoon 3/4 of the muffin cups, top with few more raisins.
Bake for 20-22 mins till a skewer comes clean.
Serve warm (leftovers well for upto a week).