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.
[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.”]
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.
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.
- Canned pumpkin puree
- Chocolate chips
- Maple syrup
- Pumpkin pie spice
- Baking powder
- Baking soda
- Rolled oats
- Coconut oil
- Vanilla extract
- Whole wheat flour
- White whole wheat flour
Other Fit Foodie Finds Pumpkin Recipes
- Pumpkin Peanut Butter Cups
- Single Serve Healthy Pumpkin Mug Cake with Chocolate Pumpkin Frosting
- Pumpkin Yogurt Dip
- Pumpkin Pie Slow Cooker Oatmeal
- Paleo Pumpkin Pancakes
- Healthy Pumpkin Pie Rice Pudding
- 4 Ingredient Gluten Free Pumpkin Muffins
- Easy Pumpkin Marinara with Zoodles
- Chocolate Chip Pumpkin Breakfast Cake
- Grain-Free Pumpkin Brownies
- Gluten-Free Pumpkin Waffles
- 10 Healthy Pumpkin Recipes You Need to Try this Fall
Oil-Free Chocolate Pumpkin Muffins
- 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
- 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
- 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 18-20 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.
Can I use almond flour instead of wheat flour?
Unfortunately, we don’t recommend that change!
Can this be made with flax eggs?
We haven’t tried! But I don’t see why not!
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!
So you get 22 normaly sized muffins (22 servings) from this batter?!?!
I love how much moisture pumpkin adds to baked goods! 🙂
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!
Ahhh something is wrong with he backend of my site right now. It’s 1.5 cups white whole wheat flour. So sorry about that!
So I made these today with Nora (my two year old) and they are so good! But they super stuck to the cupcake liners … I sprayed them with Pam because I didn’t have coconut oil spray. Is that why?
That is a good question! Since there are no oil in the muffins I can see why they stuck. What brand liners do you use? We only use the tan ones that are basically wax paper. Wondering if you use those!
YUM! It looks absolutely delicious and the pictures are stunning.
This looks delicious!! Can’t wait to try it! But we’re allergic to all nuts so instead of almond milk, would cow’s milk work here? And please don’t say say soy milk–yuck that stuff is not healthy at all.
Yes! cow’s milk work <3
Wish there was a nutritional breakdown.
These muffins look amazing! I need them in my life.
Can I substitute whole wheat pastry flour for the white whole wheat? Thanks!
These look amazing!!! What would be a good Gluten-Free substitute for whole wheat flour?
Hey Monica! I don’t see why not. I would use a gluten free flour blend. I like Trader Joe’s or Bob’s!
I used oat flour instead of regular flour and after an hour at 350 the tooth pick is still coming out with batter on it. Any clues where I went wrong?
Hi Sandie! Oat flour by itself is pretty dense, I’m guessing that is why!
You betta have these in your freezer when I come!!! THEY LOOK TOO LEGIT.
Okay, I know what muffins I’m making for the weekend!! NEVER forget the chocolate chips and sea salt. 😉
I am happy that you and Man Candy get to spend more time together. I can not wait for that day. Oh, long distance! Errrr.
This muffins are stunning. The lighting in these photos is just darn near perfect.
You have a fellow #muffinmonday gal right here.
Wahhh I don’t know how you do it! I can barely go 10 days without seeing him 🙂