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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: 10 minutesCook: 18 minutesTotal: 28 minutes
Fat 3 Carbs 20 Protein 2
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!

Tips & Notes

  • Nutrition facts are when using whole-wheat flour

Nutrition Facts

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

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