Oil-Free Chocolate Pumpkin Muffins

4.67 from 3 votes
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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.

Chocolate pumpkin muffins on a plate
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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.
Pumpkin puree in a bowl being whisked.

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.
Chocolate pumpkin batter being scooped into a muffin tin

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.

Chocolate pumpkin muffin with chocolate chips

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.

Chocolate pumpkin muffins on a plate
4.67 from 3 votes

Chocolate Pumpkin Muffins (No oil!)

Make chocolate pumpkin muffins with no oil using white whole wheat flour, pumpkin puree, brown sugar, eggs, and fall spices.
Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 22
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Ingredients 

Dry

Wet

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

Watch It

[adthrive-in-post-video-player video-id=”N5QxUU56″ upload-date=”2018-09-16T09:00:00.000Z” name=”Chocolate Pumpkin Muffins” description=”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.”]

Nutrition

Calories: 109 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 3 g, Fiber: 3 g, Sugar: 11 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Sophie
Sophie
October 6, 2022 7:16 pm

Do you mean 12 muffins not 22? I just watched the video and was wondering.

Gina
Gina
September 29, 2020 5:24 pm
Recipe Rating :
     

4 stars
Can I use almond flour instead of wheat flour?

Rachel Burton
Rachel Burton
September 11, 2019 12:53 pm

Can this be made with flax eggs?

Cassie Autumn Tran
September 30, 2018 8:25 pm

Yay, I love oil free baked goods! Personally, I prefer to not use oil in my cooking just because it adds some unnecessary calories and fats that I’d rather allot into other foods. That being said, I’m not incredibly freaked out if I eat something that happens to have oil. With that in mind, thanks so much for creating a decadent chocolate pumpkin muffin recipe that uses starches as their textural agents! Moisture is so key in baking–pumpkin and applesauce are so helpful in maintaining fluffiness!

Ivana
Ivana
September 17, 2018 5:40 am

Hi!
So you get 22 normaly sized muffins (22 servings) from this batter?!?!

Brittany Audra @ Audra's Appetite
September 16, 2018 11:25 am

I love how much moisture pumpkin adds to baked goods! ๐Ÿ™‚

Tessa
Tessa
January 21, 2018 8:17 am

This recipe looks great, i would like to try them but on the first bullet of the dry ingredients its says “1.5 cups” then nothing, am i missing something, what is the 1.5 cups for? Thanks!