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Eggless Pumpkin Cupcakes

pumpkin cup cakes

 

These are nut free , egg free and absolutely delightful soft, moist pumpkin cup cakes. Off-season I was able to get these small pumpkins in market at Tamilnadu, where in Odisha these are hard to find. Immediately decided to buy these cute looking pumpkins for baking purpose only.
eggless pumpkin cupcakes

Baked and make pumpkin puree. My baby also loves pumpkin recipes because of the spices used. She loves the flavor of pumpkin spice.  Fortunately I got pumpkin pie spice from local Super market. I also made 5 minute pumpkin cake but couldn’t take any picture. The cake was super soft… I mean pillow soft . I promise ,next time I will definitely share with my viewers.

 

eggless pumpkin cupcakes

 

eggless pumpkin cupcakes

 

These cuppies are my daughters favorite, so I used whole wheat flour and skipped adding nuts . She loves to chew nuts but not in cakes and cuppies. I sprinkled a  few sliced almonds on top to enhance attraction. These are also soft and moist. It took only 5 minutes for preparing the batter and 15 -20 minutes to bake. These cute cuppies are going to be the most favorite item in your kid’s Tiffin box. Let’s go to the recipe.

here are few more pumpkin recipes

 

 

 

Print Recipe
Egg less Pumpkin Cup cakes
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 25 minutes
Servings
no
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 25 minutes
Servings
no
Ingredients
Instructions
  1. Preheat the oven at 180c for 10 minutes.
  2. Line the muffin trey or may use silicon cups.
  3. Sieve flour, salt, baking powder, baking soda and pumpkin spice together for 3- 4 times.
  4. Beat sugar,oil in low speed till they are well combined.
  5. Add curd, essence and beat for 1 minute.
  6. Add pumpkin puree along with pumpkin juice( or milk) and beat for a minute more.
  7. Add flour in batches and fold with a spatula.
  8. Spoon the batter in muffin molds and bake for 15-18 minutes.
  9. Check with toothpick , it should come out clean.
  10. Take out the cuppies, rest it for some minutes.
  11. Enjoy !!!
Recipe Notes

 

  • You can replace pumpkin juice with milk.
  • click here for pumpkin puree and pumpkin juice recipe.
  • I used Greek yogurt,  so added 1/2 cup of pumpkin juice/ milk.
  •  If you don’t have pumpkin spice then alternatively mix ½ tsp cinnamon powder, 1 tsp dry ginger powder , ½ tsp nutmeg powder and use it .

 

 

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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