Eggless Baking, Muffins

Eggless Pumpkin Raisin Muffins | Vegan Fall Desserts

I know I have been AWOL for a while now, but back here to make amends.

With 3 desserts lined up with Fall / Autumn fruits this week, its the best way to remedy a long absence from my dear readers and this blog, of course !

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 dont need to use the canned puree, but if you wish you can use the unsweetened version. 


Other recipes using Pumpkin puree are:

Wholewheat Chocochip Pumpkin Quick Bread (Can you go wrong there ? :-))


Almost Vegan Pumpkin and Chocolate Cake (yummm, yes!!)

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 ?

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

What you need:

Dry ingredients:

  • APF – 1/2 cup
  • Wholewheat flour – 1/2 cup
  • Almond flour – 2 TBSP (I love the nuttiness but you can skip this and adjust the liquid accordingly)
  • Baking powder – 1 tsp
  • Baking soda- 1/2 tsp
  • Cinnamon powder – 1/2 tsp (totally optional.)


  • Homemade Pumpkin Puree (unsweetened) – 1/2 cup + 1 tsp
  • Brown sugar / Palm sugar – 2/3 cup (adjust sweetness)
  • Neutral Oil – 2/3 cup
  • Raisins – 1 TBSP
  • Vanilla essence – 1/2 tsp


How to make:

  1. Preheat oven to 170C and line  the muffin pans. Sieve the dry ingredients thrice over in a large bowl and keep aside. 
  2. 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.
  3. If using dairy, add a tsp of milk to adjust if too dry (I didnt need to)
  4. Spoon 3/4 of the muffin cups, top with few more raisins.
  5. Bake for 20-22 mins till a skewer comes clean.
  6. Serve warm (leftovers well for upto a week).


Sending this to BM #82 under “Fall Desserts” theme ! 



  1. Those muffins look so inviting and perfect for snacking! I had these in list to be made, unfortunately never came around to baking these..

  2. cookingwithsapana

    The muffins looks so healthy and I love that you used whole wheat flour in it.

  3. I love the moistness that pumpkins lend the muffins. Papaya is a good substitute for pumpkins by the way, at least in my book it is 😀

  4. Sandhya Ramakrishnan

    I love baking with whole wheat flour as well as almond flour. Looks so delicious.

  5. Welcome back Kalyani and this is such a great dish to start with. Perfect fall recipe.

  6. Priya Srinivasan - I Camp in My Kitchen

    Looks delicious Kalyani! I love to bake with pumpkin, I have made Pumpkin purée and it is somewhere inside my freezer, your muffins reminded me that, need to use them ASAP !

  7. Love pumpkin flavors and I am sure to bake these muffins soon.

  8. Good one. I recently started using pumpkin puree in baking. Results are great. These muffins are very healthy with goodness of pumkin and wheat. good for kids too.

  9. Absolutely sinful, those muffins are calling me, looks super spingy

  10. vaishali sabnani

    Must try baking with pumpkin purée , I have never used in any bakes , and I like the ones you have baked . I can see you have a treasure of muffins .

  11. Chef Mireille

    I love pumpkin in anything – either sweet or savory. these muffins would be delicious I am sure

  12. Wow I have pumpkin must make the puree and try this amazing bake.

  13. Varada's Kitchen

    Pumpkin flavored muffins sounds delicious. Nice!

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