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.
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
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.
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Step 1: Add lemon juice to milk, then add all ingredients to a single bowl.
Step 2: Stir into a batter and fold in chocolate chips.
Step 3: Scoop batter nearly to the top for taller muffins into paper lined muffin wells. Add chocolate chips on top.
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.
FAQS
No pumpkin pie filling includes added sugar and other additives.
Yes, they are! The pumpkin puree replaces oil, the lemon juice reacts with baking soda,
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
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📖 Recipe
Chocolate Pumpkin Muffins
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.
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