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–+ servings
Freshly baked pumpkin chocolate chip muffins cooling on a wire rack.

Eggless Pumpkin Chocolate Chip Muffin Recipe

Sarita Harbour
Healthy pumpkin chocolate chip muffin recipes for kids and adults alike. Yields 2 dozen muffins that freeze well. Can also be made without eggs - just as delicious!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread and Quickbreads
Cuisine American
Servings 2 dozen
Calories 202 kcal

Ingredients
  

  • 2 cups whole wheat flour
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¾ to 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 ½ cups raisins or chocolate chips
  • 1 can 14 oz or 398mL pumpkin puree (not pumpkin pie filling), or 1 ¾ cup fresh pureed pumpkin
  • ½ cup light vegetable oil such as canola or grapeseed oil
  • 2 cups sour milk see Notes for an easy tip
  • 3 eggs optional

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit.
  • This recipe makes 2 dozen medium muffins, so you will either need to bake in two batches or have two 12 cup muffin pans ready - greased or lined with medium paper liners.
  • Use a large bowl and sift whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • Stir in raisins.
  • In a medium-sized bowl combine the pumpkin puree, oil, sour milk and eggs.
  • Make a well in the middle of the flour mixture and pour in all of the liquid mixture. Gently stir with a fork until batter is just mixed, it is okay for it to be a little lumpy.
  • Use a ladle or large serving spoon to fill muffin tins ¾ full.
  • Bake for 18-22 minutes or until firm to the touch; cool in muffin pan on a baking rack for five minutes then remove the muffins and cool them directly on the rack.

Notes

Tip: to make sour milk, put 4 teaspoon of lemon juice OR vinegar in the bottom of a two-cup measuring cup and add milk until you have two cups of liquid. Let the mixture stand for about 5 minutes - you will see it curdle a little. Make this dairy-free by substituting almond milk or oat milk - still delicious!

Nutrition

Serving: 1gCalories: 202kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 25mgSodium: 179mgFiber: 2gSugar: 15g
Keyword eggless muffin recipes, eggless muffins, pumpkin, pumpkin chocolate chip muffins, pumpkin muffins, pumpkin recipes
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