Fluffy healthy chocolate muffins that are oil-free and egg-free, made moist and rich using sweet potato puree. Nutritious dairy free muffins perfect for breakfast, and made with pantry ingredients to whip up fast and easy.
In a large bowl, mix up flour, baking powder, baking soda, cocoa powder, and salt.
Once dry is blended, add in pumpkin puree, sugar, milk, and vanilla. Stir or use a hand-mixer only enough to combine ingredients.
Fold in most of the chocolate chips, holding back some to sprinkle on top.
Use a cookie scoop or spoon to fill wells nearly to the top. Tap pan on counter to even top.
Sprinkle on the remaining chocolate chips.
Bake for 5 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.
Store covered lightly for one day on the counter; any longer and they turn soggy. You can refrigerate them covered for a week, or freeze for a month. If you freeze, just set them on the counter to defrost for 20 minutes.