Soft and fluffy homemade pumpkin cake with chopped walnut topping, spiced and baked to perfection.
Cake/ Cupcake/ Muffin, Desserts, Eggless recipe, Halloween treats, Recipes, Sweets & Desserts

Eggless Pumpkin Cake, How to make Pumpkin Cake

🎃 It’s Officially Pumpkin Season!

Soft, moist, and warmly spiced, this Eggless Pumpkin Cake melts in your mouth with a tender crumb and a cozy hint of cinnamon and nutmeg.

It’s officially pumpkin season — and what are we waiting for? 🍂 My most-loved Eggless Pumpkin Cake recipe is here, and I’d say this is the one you’ll fall in love with too! Soft, moist, and filled with warm fall spices, this golden loaf brings everything we adore about autumn straight to the table. Made with simple pantry ingredients and a quick homemade buttermilk (milk + vinegar), it’s the perfect no-egg, no-fuss treat for cozy weekends and festive gatherings alike.

Bite of History – Eggless Pumpkin Cake


Pumpkin desserts have been loved for centuries — long before pumpkin spice lattes ever existed! 🎃 The earliest pumpkin cakes trace back to early American kitchens, where settlers used mashed pumpkin and molasses to bake moist, hearty loaves without eggs. Over time, the humble pumpkin evolved from a harvest vegetable into a symbol of cozy autumn baking. Today, we celebrate that tradition with this eggless pumpkin cake — simple, spiced, and just as heartwarming as the ones baked generations ago.

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Ingredient Roles in Pumpkin Cake

IngredientRole
Pumpkin pureeAdds flavor, color, and moisture
MilkBase for buttermilk
White vinegar or lemon juiceCurdles milk to make buttermilk
All-purpose flourStructure and crumb
Sugar (white or brown)Sweetness and softness
Oil or melted butterMoisture and richness
Baking powder + Baking sodaLeavening
SaltBalances flavor
Cinnamon powderWarm spice note
Nutmeg + Ginger powderPumpkin-pie flavor
Chopped walnuts or pecansCrunchy topping

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Eggless Pumpkin Cake, How to make Pumpkin Cake
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Eggless Pumpkin Cake, How to make Pumpkin Cake

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Dessert / Tea CakeCuisine: American FusionDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Baking time

35

minutes

Soft, moist, and warmly spiced, this Eggless Pumpkin Cake melts in your mouth with a tender crumb and a cozy hint of cinnamon and nutmeg.

Ingredients to Eggless Pumpkin Cake

  • 1 cup, 1 Pumpkin puree

  • 1 cup, 1 Milk

  • 1 tablespoon, 1 White vinegar or lemon juice

  • 1 ½ cups, 1 ½ All-purpose flour

  • ¾ cup, ¾ Sugar (white or brown)

  • 1 teaspoon, 1 Baking powder

  • ½ teaspoon, ½ Baking soda

  • ½ teaspoon, ½ Salt

  • 1 teaspoon, 1 Cinnamon powder

  • ¼ teaspoon, ¼ Nutmeg

  • ¼ teaspoon, ¼ Ginger powder

  • ¼ cup, ¼ Chopped walnuts or pecans

Directions to make Eggless Pumpkin Cake

  • Steam and Purée the Pumpkin
    Peel and cube the pumpkin, steam until soft, then blend into a silky smooth purée.
  • Sift the Dry Ingredients
    Mix together flour, baking powder, baking soda, salt, and warm spices like cinnamon and nutmeg.
  • Make Buttermilk + Wet Mix
    Combine milk with vinegar to make buttermilk. Let it rest for 15 to 20 minutes. After 15 to 20 minutes to the buttermilk (curdled milk) then whisk it with melted butter or oil.
  • Combine Wet and Dry Ingredients
    Add pumpkin purée and buttermilk mix to the dry ingredients; fold gently to make a smooth batter.
  • Pour, Top and Bake
    Grease baking loaf pan with a teaspoon of butter. Pour batter into loaf molds, sprinkle chopped walnuts, and bake until golden and fragrant.
  • Cool, Slice & Serve
    Once baked, let the pumpkin cake rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Slice gently and serve — soft, moist, and perfectly spiced with the cozy warmth of fall in every bite.

Notes

  • 1 cup = 250 ml

Directions to make pumpkin eggless cake with step by step images

  • Steam and Purée the Pumpkin
    Peel and cube the pumpkin, steam until soft (10 minutes), then blend into a silky smooth purée in a blender.
  • Make Buttermilk + Wet Mix
    Combine milk with vinegar to make buttermilk. Let it rest for 15 to 20 minutes. After 15 to 20 minutes to the buttermilk (curdled milk) then whisk it with melted butter or oil.
  • Sift the Dry Ingredients
    Mix together flour, baking powder, baking soda, salt, and warm spices like cinnamon and nutmeg.
  • Combine Wet and Dry Ingredients
    Add pumpkin purée and buttermilk mix to the dry ingredients; fold gently to make a smooth batter.
  • Pour, Top and Bake
    Grease baking loaf pan with a teaspoon of butter. Pour batter into loaf molds, sprinkle chopped walnuts, and bake until golden and fragrant.
  • Cool, Slice u0026 Serve
    Once baked, let the pumpkin cake rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Slice gently and serve — soft, moist, and perfectly spiced with the cozy warmth of fall in every bite.
Moist eggless pumpkin spice cake made with homemade buttermilk, topped with walnuts and perfect for fall baking.
Eggless pumpkin cake by Sandhya Riyaz

Pro Tips to make perfect Buttermilk Pumpkin Cake

  • Homemade pumpkin purée is best: Steaming gives a naturally sweet flavor and creamy texture — better than canned.
  • Don’t overmix: Fold gently once wet and dry ingredients combine to keep the cake soft and fluffy.
  • Warm spices make magic: Adjust cinnamon, nutmeg, and ginger to your liking — even a pinch of clove enhances aroma.
  • Use curdled buttermilk, not plain milk: That vinegar-milk combo reacts with baking soda, making the cake rise beautifully.
  • Check for doneness early: Every oven varies; start checking at 35 minutes to avoid overbaking.
  • Add crunch or sweetness: Sprinkle walnuts, pecans, or a mix of brown sugar and cinnamon on top before baking.

Serving Suggestions

  • Slice and serve slightly warm with a cup of chai or spiced latte for cozy fall evenings.
  • Dust lightly with powdered sugar or drizzle with cream cheese glaze for a festive dessert look.
  • Serve with a scoop of vanilla or cinnamon ice cream for a party-ready twist.

FAQs — Eggless Pumpkin Cake with Buttermilk

Q: Can I make eggless pumpkin cake without an oven?

Yes! You can bake it in a covered pan or cooker on low flame for about 40 minutes, or in an air fryer at 320 °F until a toothpick comes out clean.

Q: Why is my eggless pumpkin cake dense?

Overmixing the batter or skipping the curdled buttermilk step can make the texture heavy. Use room-temperature ingredients and fold gently.

Q: Can I use canned pumpkin purée instead of fresh?

Absolutely — canned pumpkin works great! Just ensure it’s 100 % pumpkin purée (not pie filling).

Q: How to make pumpkin cake more moist without eggs?

Add a spoon of yogurt or applesauce to the batter — both help retain extra moisture naturally.

Q: How long does homemade eggless pumpkin cake stay fresh?

It keeps well for 2 days at room temperature or up to 5 days in the refrigerator in an airtight box.

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