Best Eggless Chocolate Chip Pumpkin Muffins
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.
Servings 12 muffins
Calories 331kcal
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 puree
- 1/3 cup (80 g) regular plain yogurt
- 1/3 cup (80 g) unsweetened applesauce
- 1 teaspoon (5 ml) pure vanilla extract
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.
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!
- 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.
Nutrition
Calories: 331kcal | Carbohydrates: 49g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 255mg | Potassium: 212mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3424IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg