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    Home / Recipes / Donuts, Breads & Muffins

    Chocolate Pumpkin Muffins

    Nov 10, 2020 · Updated: Oct 23, 2024 by Dee Dine · Affliate links disclosure.

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    chocolate pumpkin muffin baked in pan.

    These healthy chocolate pumpkin muffins are perfect for breakfast or when you want a chocolate snack. They are low in calories and carbs because they are dairy free, oil free, egg free, vegan as well as easy to make gluten free.

    chocolate pumpkin muffin baked in pan.

    These chocolate pumpkin muffins are among my favorite muffins, low in calories, high in nutrition and easy to make in one bowl and in 20 minutes. Also they are perfect for any diet being made without eggs or dairy, and no oil.

    I made mine with gluten-free baking flour but oat flour should also work. All my bread and muffins recipes are healthy like this, including my cranberry orange muffins and my chocolate chip muffins. And if you are in the mood, here is a recipe to make homemade chocolate chips.

    Ingredients

    ingredients for chocolate pumpkin muffins.

    Flour.  I used gluten free baking flour by Bob's Red Mill (blue bag), but all purpose would work. I haven't tried oat flour, but increasing the flour by ¼ cup should work.

    Cocoa powder. Dark or regular unsweetened cocoa works.

    Pumpkin puree. I used canned and this ingredient replaces oil and eggs in muffin recipes. Canned sweet potato also works.

    Cane sugar. I used organic.

    Additional: baking soda, lemon juice, milk, vanilla, and salt.

    Chocolate chips. Optional but adding to batter and on top makes them double chocolate muffins.

    See the recipe card at the bottom for full information on ingredients and quantities.

    Steps to Make Chocolate Pumpkin Muffins

    For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.

    👉Want to Save This Recipe?

    Enter your email below and we'll send the recipe straight to your inbox.

    chocolate pumpkin muffin mix.

    Step 1: Add lemon juice to milk, then add all ingredients to a single bowl.

    chocolate pumpkin muffin batter in bowl.

    Step 2: Stir into a batter and fold in chocolate chips.

    scooping chocolate pumpkin muffin batter.

    Step 3: Scoop batter nearly to the top for taller muffins into paper lined muffin wells. Add chocolate chips on top.

    chocolate pumpkin muffin baked in pan.

    Step 4: Bake at 400 F for 10 minutes and reduce temperature to 350 F for another 20 minutes. The reason for the initial hot bake is to trigger the rise.

    How to Store

    Room temperature. These chocolate pumpkin muffins can be stored in a sealed container for 3 days - after that they will begin to get wet so refrigerate or freeze.

    Refrigerated. Store in a sealed container for up to one week.

    Freezing instructions. Let the muffins cool if just baked, the put them in a sealed container. They can be frozen for three months.

    chocolate pumpkin muffin baked in pan.

    FAQS

    Can I use canned pumpkin pie filling instead of pumpkin puree?

    No pumpkin pie filling includes added sugar and other additives.

    Are these chocolate pumpkin muffins egg free, oil free and gluten free?

    Yes, they are! The pumpkin puree replaces oil, the lemon juice reacts with baking soda,

    Can I make homemade pumpkin puree?

    It would be easier to make sweet potato puree which works the same in this recipe. Wash and pierce the skin of two sweet potatoes. Wrap each one in dry paper towels and microwave separately for 5 minutes each or until the inside is mushy. Blend with ⅓ cup of water or milk.

    Other Healthy Muffin Recipes

    Cranberry Orange Muffins
    Chocolate Chip Muffins
    Jordan Marsh Blueberry Muffins
    Healthy Banana Muffins
    Healthy Pumpkin Muffins with Applesauce

    If you tried this recipe or any other recipe on my website, please leave a 🌟🌟🌟🌟🌟 star rating, even a one-word review, and let me know how it went in the 📝 comments below. Thanks for visiting!

    📖 Recipe

    chocolate pumpkin muffin baked in pan.

    Chocolate Pumpkin Muffins

    Created by Dee Dine
    These healthy chocolate pumpkin muffins are perfect for breakfast or when you want a chocolate snack. They are low in calories and carbs because they are dairy free, oil free, egg free, vegan as well as easy to make gluten free.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved! Rate Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 132 kcal

    Ingredients
     
     

    Chocolate muffins

    • 1 ⅔ cup GF all purpose flour or regular all purpose flour
    • ¼ cup unsweetened cocoa powder
    • ⅔ cups pumpkin purée (I used canned and unsweetened)
    • ½ cup cane sugar
    • ⅔ cup milk
    • 1 tablespoon lemon juice
    • 2 teaspoon baking soda
    • 1 teaspoon vanilla
    • pinch of salt
    • ¼ cup chocolate chips to fold into batter, and a few to sprinkle on top
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    Instructions
     

    Prep

    • Add the lemon juice to the milk so it has 5 minutes to curdle.
    • Preheat the oven to 400°F.
    • Line a cupcake tin with paper liners

    Make chocolate muffins

    • In a large bowl, add all ingredients.
      1 ⅔ cup GF all purpose flour, ¼ cup unsweetened cocoa powder, ⅔ cups pumpkin purée, ½ cup cane sugar, ⅔ cup milk, 1 tablespoon lemon juice, 2 teaspoon baking soda, pinch of salt, 1 teaspoon vanilla
    • Mix with a spoon or mixer into a batter.
    • Fold in most of the chocolate chips, holding back some to sprinkle on top.
      ¼ cup chocolate chips
    • Use a cookie scoop or spoon to fill wells to the top. Tap pan on counter to even top.
    • Sprinkle on the remaining chocolate chips.
    • Bake for 10 minutes at 400 F and then turn oven down to 350 F. Bake for 20 minutes more or until tester comes out clean.
    • Cool pan for 10 minutes, then transfer to a cooling rack.

    Video

    Notes

    Freezing instructions. Let the muffins cool if just baked, the put them in a sealed container. They can be frozen for three months.

    Nutrition

    Calories: 132kcalCarbohydrates: 29gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.5mgSodium: 227mgPotassium: 118mgFiber: 2gSugar: 12gVitamin A: 2575IUVitamin C: 1mgCalcium: 32mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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    chocolate pumpkin muffin baked in pan.
    dee dine

    My name is Dee Dine and I’m a two-time cookbook author and certified nutritionist. Here you’ll find easy, healthy recipes made with few ingredients and always egg free, dairy free, & gluten free. About Dee →

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