Pumpkin Chocolate Chip Muffins {Oil-Free Version}


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The last few times I have made these muffins (which is every Thursday here!) I totally replaced the butter with applesauce.  I have to say that I have been very pleased with the results.  I thought I would share the “revised” recipe with you so that you can give them a try.  My kids LOVE these…like I said, we have these every Thursday for breakfast.  Enjoy!

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PUMPKIN CHOCOLATE CHIP MUFFINS {OIL-FREE VERSION}

  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon sea salt
  • 4 eggs
  • 1 cup honey
  • 1 15-oz. Can pumpkin
  • 1 1/2 cups applesauce
  • 1-2 cups chocolate chips (I only use 1 cup)

Mix the flour, baking soda, baking powder, cinnamon, allspice, and sea salt in a large bowl.  Add the eggs, honey (or sugar), pumpkin, and applesauce.  Use a mixer to mix all ingredients well.  Fold in chocolate chips by hand.  Put in greased muffin tins (see note below). Bake at 400 degrees for 20 minutes.

Yield: 24-30 muffins. These muffins freeze well too!

Note: I like to use the silicone (rubber-like) muffin pans. You don’t have to grease the pans at all and the muffins pop right out! The muffins also bake very evenly and nice in these pans.


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One Comment

  1. Thanks, Sheri-- I was just going to try the other recipe for tomorrow's breakfast. Maybe I'll try something in-between (some oil, some applesauce). . . The breakfast cookie recipe was a big hit-- I also added some whey protein powder, to get the protein up. We make the granola regularly now-- it's good to have a granola that is inexpensive (because we make it ourselves) and we can modify the amount of sweetness to our own taste (most commericial granolas seem too sweet for us).

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