Published 9/16/2018 • Updated 9/26/2023 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.
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.
Pumpkin Recipes
Pumpkin Peanut Butter Cups Pumpkin Yogurt Dip Pumpkin Pie Slow Cooker Oatmeal 4 Ingredient Gluten Free Pumpkin Muffins Easy Pumpkin Marinara with Zoodles Chocolate Chip Pumpkin Breakfast Cake Grain-Free Pumpkin Brownies Gluten-Free Pumpkin Waffles
