Monday 29 October 2018

Eggless Pumpkin Muffins | Halloween Special Pumpkin Cupcakes | Eggless Pumpkin Cupcakes

It's that time of the year when it starts to feel the chill and the kiddo's rhymes are always beginning and continuing and ending with Halloween :) And occasionally I can hear "Where's Santa Claus?" too from him ;) We live in India but with those rhymes and those carved pumpkins and everything he sees on TV, he's slightly obsessed with Halloween. Always asks me now to keep Halloween rhymes or asks me to sing them for him :) And he loves cakes. 

So to make it little bit more exciting for us, I decided to make a pumpkin muffin for us. It's an easy peasy recipe, like my most recipes.. Mix the dry ingredients and mix the wet ingredients. And mix them both. Voila. The job is done.. And it is eggless too.. And what's that made me more happy was that Deeps too loved it, see he has not got a sweet tooth especially for cakes. That made me really happy and the 9 cupcakes that I made in the evening got over by the night :) So shall we see how to make this yummy tasty pumpkin muffins..

Recipe Source: Here

Preparation Time : 15 minutes

Cooking Time : 10+25 minutes (pre-heat+baking)

Makes : 9 medium sized muffins 

I Used:

Unsweetened Pumpkin Puree*-1 cup 
All purpose flour/Maida*-½ cup
Baking Soda-¼ tsp
Baking Powder
Cinnamon powder
Dry Ginger powder
2 tsp
1 tsp
1 tsp
A pinch
Sugar-¼ cup
Unsalted Butter (melted)-6 tbsp (approx 3/8 cup)
Butter Milk*-½ cup
Apple Cider Vinegar-½ tsp

The Way:

1. For 1 cup of pumpkin puree, you need 1 cup of cubed pumpkins. Peel the skin and remove the seeds. Then cube them and take them in a pressure cooker. Add 
¼  cup of water and pressure cook them for 2 whistles. Once the pressure is released, see if any water is remaining. If then drain them and mash the pumpkins to a puree. You can do that in a blender or use a masher. Once done, keep aside

2. Pre-heat the oven o 180 degree C

3. Take all the dry ingredients - all purpose flour, baking soda, baking powder, cinnamon powder and dry ginger powder and salt in a bowl and whisk well. Then set aside

4. In another bowl take the melted butter, sugar, pumpkin puree, apple cider vinegar and  butter milk and whisk them well

5. Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix

6. Line the muffin tray with the muffin liners. Spoon the batter into the liners. About 2 tbsp for each liner should be good enough

7. Bake them at 180 degree C in the pre-heated oven for about 25-30 minutes or until a tooth pick inserted at the centre comes out clean

8. Once done, cool them for about half an hour and serve


  • The original recipe calls for self rising flour. If you are using them then omit the salt and reduce the baking powder to 1 tsp
  • If you have pumpkin spice powder then use 2 tsp of them instead of the cinnamon powder and dry ginger powder
  • Instead of buttermilk I mixed ½ tbsp vinegar in ½ cup of milk and allowed it to stand for 5 minutes. Then used this in place of buttermilk
  • You can use normal vinegar too instead of apple cider vinegar



  1. I could need a couple of these seasonal baked goods for my afternoon tea!


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