Eggless Cinnamon Sugar Pumpkin Muffins

Love baking…absolutely love it 😍 so little to do and so much to enjoy!! And I can assure you that you’ll love these vegan, eggless and wholewheat muffins! They are so healthy too as they have been sweetened with honey 🙂 and are super moist as they have pumpkin! Sounds delicious!? Wait till I get to the last bit….

The last and final flourish to these beauties comes from the cinnamon sugar dusting 😍..oh so yum! Do I have you with me so far…!?

So the last 10 days have been going on with too many activities around me…assignments kept me on my toes, Navratri celebrations and the cooking were being juggled with the blog posts alongside…Dusshera was spent with much gusto…🤗 And not to forget the calories that we inhaled during all this😄 And if that wasn’t enough….with my birthday just gone a couple of days ago…it was the breaking point of heavy food..sweets..binge eating!! So much so..that I didn’t bake a thing for my own birthday…lol! Hubby was expecting another batch of my gooey Brownie Muffins but I was just not in the mood!

So this was something I’d been eyeing on Pinterest and I conveniently had about a large chunk of pumpkin in my refrigerator…. my own little early Hallowe’en cum late birthday treat😄

These were comforting and warm…I had two of them at a go!! Hubby too approved these…says they are a welcome change to the usual flavours 😄

Let’s get your oven going…

Yield: 8 muffins

Equipment: 2 mixing bowl, muffin tray, muffin liners, measuring cups/ spoons, manual wired whisk, cooling rack.

Ingredients:

109 grams or  approx 3/4 cup + 2 tbsp Wholewheat flour (I used Aashirwaad Select Atta or you can use APF too)

1+1/2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon powder

1/4 cup vegetable oil

1/2 cup + 2 tbsp honey or more as per taste

183 gms fresh pumpkin purée (see detailed method below)

For the cinnamon sugar coating:

3-4 tbsp icing sugar

3/4 tsp cinnamon powder

Method:

Preheat the oven at 160’c for 10 mins. (Please note that every oven works differently and you must adjust it accordingly)

Line the muffin tray with liners. Set it aside. (If you don’t have liners, grease the tray with oil.)

How to make the pumpkin purée:

Take fresh ripe/ orange pumpkin, wash, peel and cut into small cubes. Add 1 tbsp water to it and make a thick purée. Weigh it to 183 gms/ approximately 3/4 cup.

In a large mixing bowl, sift together the atta, baking pwd, salt and cinnamon pwd. Set it aside.

In another mixing bowl, whusk together the oil, honey and pumpkin purée.

Now, add the dry sifted ingredients to the whisked wet ingredients. Fold everywhere together gently.

Pour the batter into each muffin liner upto 3/4 th capacity. Bake @160’c for 30 mins or until a toothpick inserted in the middle of the muffin comes out clean. 

Once baked, set the Muffins on a cooling tray for about 15 mins.

For the the cinnamon sugar: 

Mix together icing sugar and cinnamon powder in a small bowl. Using a small tea strainer dust this cinnamon sugar on the muffins:) ….that’s it, they are ready! Perfect to have with some tea/ coffee or even on their own!

Also, click here to try my delicious tea time Vanilla Sponge cake in Pressure cooker.

Love,

Shreya💖

Adapted from texanerin baking.