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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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