Meet your new fall favorite: Oil-Free Chocolate Pumpkin Muffins that are as moist as they are flavorful. Using whole ingredients like white whole wheat flour and pumpkin puree, we’ve a fall muffin you can’t resist.
Did you know you can make muffins without oil? By using a combination of both pumpkin puree and applesauce, these chocolate pumpkin muffins are actually oil-free!
I love this trick when I’m all out of oil, or just want a super moist muffin without added oil. So, combine all of the ingredients in one bowl and then fill each muffin tin around 3/4 of the way full. Bake for around 20 minutes and you’ve got amazing chocolate pumpkin muffins.
PS: try our classic pumpkin muffins for a super basic fall muffin recipe.
What’s in These Chocolate Pumpkin Muffins?
These culinary marvels boast a list of clean, health-conscious ingredients:
- Dry Mix: White whole wheat flour, cocoa powder, light brown sugar or coconut sugar, baking soda, baking powder, salt, ground cinnamon, pumpkin pie spice, and dark chocolate chips.
- Wet Mix: Unsweetened apple sauce, pumpkin puree, vanilla extract, maple syrup, large eggs, and unsweetened almond milk.
Variations and Substitutions
- Milk: You can easily swap almond milk with oat milk for a creamier texture.
- Maple Syrup: swap honey or agave nectar instead of maple syrup.
- Spice: Out of pumpkin pie spice? A dash of nutmeg and cloves can do the trick.
- Chocolate: If dark chocolate isn’t your jam, try milk chocolate or white chocolate chips.
FAQ
Can I make these gluten-free?
Absolutely! Substitute with a gluten-free flour blend.
How do I know when they’re done?
The classic toothpick test never fails. Insert it into a muffin; if it comes out clean, they’re done.
Why no oil?
Unsweetened apple sauce keeps the muffins moist without needing oil.
How to Store Chocolate Pumpkin Muffins
Place these muffins in an airtight container, and they’ll keep for up to 3 days at room temperature. Want to save them for later? These muffins freeze well for up to 3 months; just make sure to wrap them tightly with tin foil.
Email Me this Recipe
Share your email, and we’ll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
"*" indicates required fields
Chocolate Pumpkin Muffins (No oil!)
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup light brown sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup dark chocolate chips
Wet
- 1/3 cup apple sauce unsweetened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 large eggs large
- 1 cup plain, unsweetened almond milk
Instructions
- Preheat oven to 350ºF and line a muffin tin with cupcake liners. Spray with coconut oil cooking spray.
- Place dry ingredients in a large bowl and whisk. Place wet ingredients in a medium size bowl and whisk. Add wet ingredients to dry and whisk until combined.
- Fill muffins about 3/4 of the way full. Then, sprinkle on a few more chocolate chips.
- Bake at 350ºF for 18-22 minutes or until you do the toothpick test and it comes out clean.
- Let cool for 15 minutes. Sprinkle with sea salt and enjoy!
Tips & Notes
- Nutrition facts are when using whole-wheat flour
Do you mean 12 muffins not 22? I just watched the video and was wondering.