Oil-Free Chocolate Pumpkin Muffins
Published 9/16/2018 • Updated 12/4/2024
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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.
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
Absolutely! Substitute with a gluten-free flour blend.
The classic toothpick test never fails. Insert it into a muffin; if it comes out clean, they’re done.
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.
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
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Thank you!
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.
Paige
http://thehappyflammily.com
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.
*These muffins
Wahhh I don’t know how you do it! I can barely go 10 days without seeing him 🙂