Oil-Free Chocolate Pumpkin Muffins

Get the most moist chocolate pumpkin muffins without using any oil at all! These muffins are 100% whole wheat, refined sugar free, and the perfect afternoon snack. A twist on the traditional pumpkin chocolate chip muffins, and they’ve never been more delicious.

Chocolate pumpkin muffins on a plate

Welcome back, pumpkin season! We missed you oh so much. As soon as the air starts to feel cooler in the evenings in Minneapolis, I instantly want to bake all the pumpkin recipes. And these beautiful chocolate pumpkin muffins have already become a fall staple in our kitchen. They’re a twist on traditional pumpkin chocolate chip muffins, and I have to say, they are the perfect combination of chocolate and pumpkin.

Pumpkin puree in a bowl being whisked.

What’s also great about these chocolate pumpkin muffins is that they’re made with absolutely NO oil. The pumpkin itself has so much moisture in it, so you really don’t miss the oil at all. We also added in some applesauce, which has the same effect as pumpkin, but adds a little bit more sweetness. And don’t forget about the chocolate chips and sea salt to top off your muffins before popping them in the oven. Definitely an optional step, but we really think it completes these moist and fluffy muffins.

Pumpkin Baking Pantry Staples

We love to have these staples on hand when baking with pumpkin because so many pumpkin recipes call for less than one can of pumpkin puree, and it allows us to use the rest up instead of throwing it away.

Chocolate pumpkin batter being scooped into a muffin tin Chocolate pumpkin muffin with chocolate chips Chocolate pumpkin muffins on a plate

Other Fit Foodie Finds Pumpkin Recipes

Recipe

Oil-Free Chocolate Pumpkin Muffins

Get the most moist chocolate pumpkin muffins without using any oil at all! These muffins are 100% whole wheat, refined sugar free, and the perfect afternoon snack. A twist on the traditional pumpkin chocolate chip muffins, and they’ve never been more delicious.

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
Author: Lee Hersh
Yield: ~22 servings

Ingredients

Dry

  • 1.5 cups white whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 cup 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 maple syrup
  • 2 egg, large
  • 1 cup almond milk, unsweetened

Instructions

  1. Preheat oven to 350ºF and line a muffin tin with cupcake liners. Spray with coconut oil cooking spray.
  2. 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.
  3. Fill muffins about 3/4 of the way full. Then, sprinkle on a few more chocolate chips.
  4. Bake at 350ºF for 18-20 minutes or until you do the toothpick test and it comes out clean.
  5. Let cool for 15 minutes. Sprinkle with sea salt and enjoy!

Notes

  • Nutrition facts are when using whole-wheat flour

Nutrition

  • Serving Size: 1/22
  • Calories: 109
  • Sugar: 11
  • Sodium: 274
  • Fat: 3
  • Carbohydrates: 20
  • Fiber: 3
  • Protein: 2
  • Cholesterol: 17
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