These Pumpkin Muffins are perfect for fall and make a great kids’ snack, or breakfast served with some protein and fruit. They’re also a nice option for keeping “baked egg” in a diet for to those who are egg-allergic but can handle it in baked form (only with your allergist’s professional guidance, of course!). Read more about egg allergies and baked egg from FAACT here.
Jump to RecipeSee ALL Baked Egg Tolerance recipes here!
*Please use your allergist’s guidance before feeding your egg-allergic child any eggs.
We are no stranger to food allergies in this house. My 2 year old son has peanut and tree nut allergies, and is also allergic to egg (he had a severe reaction to scrambled eggs at 7 months). We’re working on helping him outgrow his egg allergy with Sublingual Immunotherapy treatment (SLIT), and he is newly able to eat egg in baked form.
If you’ve been following me on Instagram, you may know my son passed his “baked egg challenge” about a month ago. I’ve been experimenting with new recipes to give him. See all of my baked egg recipe creations here.
I’m working on adding more, so check back soon!
Still 100% egg free? Check out my top egg free breakfast recipes below:
Pumpkin Muffins (Baked Egg Tolerance Recipe – 1/3 egg per muffin)
Ingredients
- 1 cup pumpkin purée
- 1/3 cup brown sugar
- 1/4 cup vegetable or canola oil
- 1 Tbsp milk OR milk substitute
- 2 eggs, lightly beaten
- 1/2 tsp vanilla
- 1 cup all purpose flour (or whole wheat all purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Topping (Optional)
- 1 Tbsp sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F. Line 6-muffin tin with muffin liners or grease with cooking spray.
- In a large bowl, stir together brown sugar and all wet ingredients (pumpkin puree, brown sugar, oil, milk, eggs, and vanilla).
- In a smaller bowl, whisk or stir all dry ingredients (flour, baking powder, baking soda, cinnamon, and salt).
- Add dry ingredients to wet ingredients, and stir until combined. Divide batter evenly into a 6-muffin tin.
- Bake at 350F for 30 minutes.
- Optional: Mix together 1 Tbsp sugar and 1/4 teaspoon cinnamon. Sprinkle on top of muffins before baking.
See ALL Baked Egg Tolerance recipes here!
*Please use your allergist’s guidance before feeding your egg-allergic child any eggs.
Still egg free? Check out some of my eggless muffin and bread recipes below:
- Vegan Corn Muffins (Egg, Dairy, Nut Free)
- Apple Cinnamon Wheat Bread (Egg, Dairy, Nut Free)
- Best Vegan Banana Muffins (Top 8 Free Option)
- Rosemary Focaccia (Vegan, Yeast Free)
- Pumpkin Cake Muffins (Vegan, Nut Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
Thank you for these recipes! My daughter is 1 and we’re doing egg tolerance recipes for her & my son is nut & dairy free so finding recipes that work are a challenge. I accidentally used a whole can of pumpkin so I doubled the recipe and but did applesauce as the 2nd two eggs & it worked great! Everyone loved them.
I’m so glad you guys enjoyed! And nice save on the accidental can of pumpkin! 🙂
Thank you so much for this recipe! We baked these muffins today and we loved that they weren’t sweet. I was wondering if you have any thoughts on subbing Brown Stevia for the brown sugar? Could I add a cup of blueberries without adjusting the recipe?
I saw your previous reply regarding oil/applesauce swap which I will try on the next batch to cut down on the calories.
Thanks again!
Thank you – I’m so glad you enjoyed! I haven’t tried subbing for the sugar, but I think a sugar substitute would work out well! Adding blueberries also shouldn’t affect the recipe much, other than it will add volume and will make more muffins than directed. The bake time should be similar, if not the same. 🙂
I’m guessing the egg goes in with the wet ingredients? Sorry it doesn’t specify
Oh, I didn’t realize that part was missing! You are correct, the eggs should be included in the wet ingredients. Thank you for pointing this out – I just fixed it! 🙂
Is there any way to make these without the sugar? I just don’t want my 11 month old getting addicted to sweets.
Hi Kristina! I haven’t tried these particular muffins without the sugar, but I’ve cut out sugar with similar ones for my daughter when she was younger (I introduced her to “baked egg” first as a baby, due to her brother’s allergies). I would try replacing the oil with applesauce — that way you still get a little sweetness, but without the processed sugar. It may not taste quite as good to us as adults (since we’re used to it), but my daughter still loved muffins, even without the sugar. The consistency should be about the same. I hope this helps!
Thank you so much. I will definitely try this and report back. I went ahead and made them yesterday with the brown sugar and they aren’t all that sweet anyways….at least not like commercial pumpkin muffins! Having a daughter with an egg allergy has forced me to bake and it is a little foreign to me! I appreciate your baked egg recipes so much!