These Chocolate Pumpkin Muffins are so tender, chocolatey, and delicious that they could almost pass as chocolate cupcakes! I’ve definitely frosted them and called them cupcakes before. Made in a single bowl, these vegan pumpkin chocolate muffins naturally dairy free, egg free, and nut free.
Jump to RecipeChocolate Cupcakes vs. Chocolate Muffins? Technically, these are muffins either way, but the texture changes depending on if you use oil or applesauce. If you use oil, they taste like cupcakes, and if you substitute applesauce, they will have a more muffin-like texture (and will be a little sturdier).
I made these egg free and dairy free chocolate pumpkin muffins last Christmas for a family event with children with multiple food allergies (including my egg/nut allergic son – all combined, the allergies included dairy, eggs, soy, peanuts, and tree nuts!). As soon as the container was opened up, they started disappearing into little hands and mouths. I think they were a success. 😉
Check out some of my other egg free muffin and bread recipes below:
- Best Vegan Banana Muffins (Top 8 Free Option)
- Corn Muffins (Egg & Dairy Free)
- Pumpkin Cake Muffins (Vegan, Nut Free)
- Eggless Sausage Hash Brown Bites (Top 8 Free Option)
- Egg Free Sausage Bites (Top 8 Free Option)
- Chocolate Swirl Banana Bread (Egg, Dairy, Nut Free)
- Mini Corn Dogs (Egg Free, Dairy Free)
These allergy friendly Chocolate Pumpkin Muffins are:
- Egg free / eggless
- Dairy free / milk free
- Peanut free
- Tree nut free
- Soy Free
- Fish and Shellfish Free
- Vegan (see above)
Chocolate Pumpkin Muffins (Egg, Dairy, & Nut Free)
Ingredients
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup vegetable or canola oil (substitute applesauce for a denser, muffin-like texture)
- 1/4 cup water
- 1 tsp vanilla
Dry Ingredients
- 1 cup all purpose flour
- 1/2 cup cocoa powder (lightly spooned and leveled – do not pack)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350F. Lightly spray muffin pan with cooking spray, or line with muffin liners (makes 10 muffins/cupcakes).
- Stir together pumpkin, sugars, oil (or applesauce), water, and vanilla in large bowl.
- Whisk together dry ingredients in a small bowl. Add dry ingredients to wet ingredients, and stir just until combined.
- Scoop batter (it will be a little thick – that’s normal) into muffin pan, evenly filling 10 muffin cups. OPTIONAL: sprinkle with sugar before baking.
- Bake 18-20 minutes at 350F. For mini muffins, bake 12-14 minutes.
- Allow to cool for several minutes in pan, then carefully remove. Cool on a wire rack.