Bursting with fall flavors, a tender crumb, and perfectly sweet, these really are the Best Eggless Chocolate Chip Pumpkin Muffins. Perfect for breakfast, brunch, or an after-school snack. The recipe includes step-by-step photos and lots of tips.

Eggless Chocolate Chip Pumpkin Muffins on a plate with a kitchen napkin.

Eggless Chocolate Chip Pumpkin Muffins Recipe Highlights

These Eggless Chocolate Chip Pumpkin Muffins are truly exceptional! They’re delicious fall treats that taste so good you’ll want to make them all year round.

They look and taste like they’re fresh out of a bakery with gorgeous domed tops and plenty of fall flavors

This moist Eggless Chocolate Chip Pumpkin Muffins recipe is super easy to make because it uses only simple ingredients, and no mixer is required

You’ll fall in love with one bite!

overhead view of Eggless Chocolate Chip Pumpkin Muffins on a plate with a kitchen napkin.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

eggless chocolate chip pumpkin muffins ingredients with tags

Ingredients Notes & Substitutions

  • Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. 
  • Pumpkin pie spice: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.
  • Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Chocolate chips or chunks: You can use dark or semi-sweet chocolate.
  • Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
  • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference
  • Sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the muffins have the perfect texture with a deeper caramelized flavor.
  • Pure pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
  • Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
  • Applesauce: I use and recommend unsweetened applesauce.
  • Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Mix the flour, pumpkin spice, baking powder, baking soda, and salt in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.

Step 2 – Mix Wet Ingredients

Combine melted butter, oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla in a mixing bowl.

Step 3 – Combine Dry & Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.

Eggless Chocolate Chip Pumpkin Muffins batter in a bowl.

Step 4 – Fill the Muffin Pan

Fill the muffin cups right to the top. NOTE: you can add a few more chocolate chips on top of each muffin if desired. 

Eggless Chocolate Chip Pumpkin Muffin batter in a muffin pan.

Step 5 – Bake

Bake for 5 minutes at 425ºF (220ºC), then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. 

baked Eggless Chocolate Chip Pumpkin Muffins in a muffins pan.

Substitutions & Additions

PLAIN YOGURT: Plain yogurt can be substituted for sour cream in this recipe without losing any of the moist texture. I do not recommend Greek yogurt because it is too thick.

NUTS: If you’d like to add a bit of crunch to your pumpkin muffins, you can add 1/2 cup of chopped nuts to the batter. I love to add pecans to mine!

PUMPKIN PIE SPICE: This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.

APPLESAUCE: I realized that applesauce is not a common ingredient in many countries, so here is my trick to make quick and easy applesauce: Place peeled apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until smooth.

Eggless Chocolate Chip Pumpkin Muffins in a serving plate.

Adapt This Recipe to Other Food Allergies

GLUTEN-FREE

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.

DAIRY-FREE

Use your favorite yogurt and dairy-free or vegan butter. My favorite dairy-free butter for baking are:

baked Eggless Chocolate Chip Pumpkin Muffin in a muffin pan over a cooling rack.

Quick Baking Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.

Bake the muffins as soon as the batter is ready. 

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. 

Eggless Chocolate Chip Pumpkin Muffin on a white surface with more muffins on the background.

Storing & Freezing Instructions

STORING: Your muffins will keep covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week.

FREEZING: Muffins can also be frozen for up to three months. A great way to have muffins whenever you want!

To freeze these muffins, let them cool completely, then wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.

Frequently Asked Questions

Can I skip the butter and use only oil in this recipe?

Technically, you can! However, butter adds incredible flavor, so I recommend combining butter and oil for a better taste, if possible.

Can I use whole wheat flour? 

You could use whole wheat flour, the same amount, or you could try half whole wheat and half all-purpose, but expect a denser muffin. 

Can I substitute the all-purpose flour with almond flour instead? 

I don’t recommend it. Almond flour has very different baking properties than all-purpose flour and isn’t always a 1:1 swap.

Eggless Chocolate Chip Pumpkin Muffin cut open to show inside perfect texture.

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Recipe Card 📖

Eggless Chocolate Chip Pumpkin Muffins on a plate with a kitchen napkin

Best Eggless Chocolate Chip Pumpkin Muffins

Oriana Romero
Bursting with fall flavors with a tender crumb and perfectly sweet, these really are the Best Eggless Chocolate Chip Pumpkin Muffins. Perfect for breakfast, brunch, or after-school snack.
5 from 7 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Equipment

Ingredients
 

  • 2 cups (280 g) all-purpose flour
  • 1 tablespoon pumpkin pie spice (see notes)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (200 g) chocolate chips or chunks
  • 1/2 cup (115 g) unsalted butter melted
  • 3 tablespoons (45 ml) vegetable or canola oil
  • 1 cup (200 g) brown sugar
  • 1/3 cup (67 g) granulated sugar
  • 1 cup (240 g) pure pumpkin pure
  • 1/3 cup (80 g) regular plain yogurt
  • 1/3 cup (80 g) unsweetened applesauce
  • 1 teaspoon (5 ml) pure vanilla extract

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
  • Whisk the flour, pumpkin spice, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
  • In a mixing bowl, combine melted butter, oil, brown sugar, granulated sugar, pumpkin puree, yogurt, applesauce, and vanilla.
  • Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
  • Fill the muffin cups right to the top. NOTE: you can add a few more chocolate chips on top of each muffing if desire.
  • Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 – 30 minutes, until domed and golden brown.
  • Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Oriana’s Notes
 
Store: Your muffins will keep well covered and at room temperature for 3-4 days; then, you can transfer them to the refrigerator for up to 5 days.
Freeze: Muffins can also be frozen for up to 3 months. After the muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in the microwave or a 300°F oven for 4-5 minutes if desired.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite yogurt and dairy-free or vegan butter. My favorite brands of dairy-free butter for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks.
Recipe Tips:
  • Make sure you buy pure pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced and will not work well for this recipe. 
  • If you do not want to use muffin liners, be sure to grease the muffin pan with baking spray.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Overmixing the bread batter may result in pumpkin muffins that do not rise well and may become dense in the center.
  • Bake the muffins as soon as the batter is ready.
  • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
  • Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
  • For more tips and tricks, check out my How To Get Extra Tall Muffins post!
Substitutions & Additions:
  • Plain Yogurt: Plain yogurt can be substituted for sour cream in this recipe without losing any of the moist texture.
  • Nuts: If you’d like to add a bit of crunch to your pumpkin muffins, you can add 1/2 cup of chopped nuts to the batter. I love to add pecans to mine!
  • Pumpkin Pie Spice:  This is a blend of ground cinnamon, nutmeg, ginger, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, 1/4 tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves, and ¼ tsp allspice.
  • Applesauce: I realized that applesauce is not a common ingredient in many countries, so here is my trick to make quick and easy applesauce: Place peeled apple pieces in a medium microwaveable bowl. Cover and microwave until softened, about 4 minutes. Transfer to a food processor. Add a pinch of ground cinnamon and puree until smooth.
 
If you’re going to make this recipe, please read the whole post content to see the step-by-step photo tutorial and get lots of tips, tricks, and variations. 
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 331kcalCarbohydrates: 49gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 255mgPotassium: 212mgFiber: 1gSugar: 31gVitamin A: 3424IUVitamin C: 1mgCalcium: 81mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast Dessert Snack
Cuisine American
Calories 331
Keyword breakfast brunch chips chocolate eggfree Eggless muffins pumpkin recipe

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

This recipe was originally published on September 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in October 2022 to make it as helpful as possible! 

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5 from 7 votes (4 ratings without comment)

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10 Comments

  1. 5 stars
    These are incredible! I was craving pumpkin muffins but didn’t have any eggs on hand so I thought I would give this recipe a shot, and boy am I glad I did! They are delicious, SO moist, and my husband said he’d rather me make these going forward than the egg version I usually make. Thanks for the recipe, can’t wait to try more of your recipes! 🙂

    1. Hello Leslie! It sounds like you nailed it! So glad you and your family enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know.

  2. 5 stars
    I made mini versions with this recipe for our Hocus Pocus 2 watch party as one of our guests is allergic to eggs. This recipe made 60 minis and I just modified the cook time to 10 minutes at the 425° they came out just like how I wanted them. Just barely done enough to come out clean on the tooth pick but still soft. The could easily take another 3 minutes or so for a more firm muffin. Absolutely delicious 10/10 will make again

  3. These muffins turned out great! Light, flavorful and delicious! Thanks for the great recipe. I skipped the granulated sugar and reduced the salt by half, and they were still sufficiently sweet.

  4. My kids literally fought today for these muffins. I’m definitely making these again. They smell amazing and I love the color!

  5. 5 stars
    Just tried this recipe to welcome the autumn on a nice rainy day, the aroma in the house as these baked was divine. The texture and taste even more so. Thanks again for your awesome recipes ! 🧡🍂