Pumpkin Chocolate Chip Muffins (Egg-free Option)

Name: Pumpkin Chocolate Chip Muffins (Egg-free Option)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggs (or Sub In 1 Extra Tablespoon Baking Powder + 4 Tablespoons Liquid, Like More Pumpkin/sour Cream/applesauce For An Egg-free Muffin); 3/4 cups Brown Sugar; 1/4 cups Oil; 1 cup Flour (all Purpose Or Cake And Pastry); 1/2 cups Whole Wheat Flour; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 teaspoon Cinnamon; 1 cup Pumpkin (Cooked And Pureed Or Canned); 1 cup Semi-Sweet Chocolate Chips

Servings: persons

2 whole Eggs (or Sub In 1 Extra Tablespoon Baking Powder + 4 Tablespoons Liquid, Like More Pumpkin/sour Cream/applesauce For An Egg-free Muffin)
3/4 cups Brown Sugar
1/4 cups Oil
1 cup Flour (all Purpose Or Cake And Pastry)
1/2 cups Whole Wheat Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 teaspoon Cinnamon
1 cup Pumpkin (Cooked And Pureed Or Canned)
1 cup Semi-Sweet Chocolate Chips

1
Preheat oven to 350 F. In a large mixing bowl, beat the eggs, add the oil and stir in the sugar.
2
Set aside.
3
Add the next six ingredients (both flours, baking powder, baking soda, salt and cinnamon) into a separate bowl, then stir it around with a spoon or similar implement to mix together (bonus: the cinnamon helps you see if its mixed thoroughly).
4
Add dry ingredients into the wet and stir until combined.
5
Add the pumpkin.
6
Stir until just mixed.
7
Add chocolate chips.
8
Combine thoroughly.
9
Spoon the batter into a buttered 12-muffin tin.
10
You can also use paper or silicon muffin tin liners.
11
Bake for 25 minutes at 350 F (check for doneness at 20 minutes as oven times will vary).
12
Notes: 1.
13
If you are going egg-free and want to use the 1 tablespoon of baking powder as a replacement for the eggs, do not add it into the oil/sugar mixture when you would normally add eggs, but instead add it into the dry ingredients in the next step.
14
Also note, you must still add the 1 teaspoon baking powder that is listed in the ingredients list lower down.
15
This gives a total of 1 teaspoon plus 1 tablespoon.
16
2.
17
You can use all 1.5 cups white flour if you dont want to use wheat flour.

757

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Eggs (or Sub In 1 Extra Tablespoon Baking Powder + 4 Tablespoons Liquid, Like More Pumpkin/sour Cream/applesauce For An Egg-free Muffin), 3/4 cups Brown Sugar, 1/4 cups Oil, 1 cup Flour (all Purpose Or Cake And Pastry), and more.

Yes, Pumpkin Chocolate Chip Muffins (Egg-free Option) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!