Best Eggless Chocolate Chip Pumpkin Muffins

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.

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:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks.

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.