No Milk No Egg Chocolate Pumpkin Mini Muffins
Indulge in the rich, chocolatey goodness of these No Milk No Egg Chocolate Pumpkin Mini Muffins—an irresistibly moist and tender treat that's perfect for anyone seeking a dairy-free and egg-free snack! These bite-sized beauties are made with simple pantry ingredients like pumpkin puree and cocoa powder, creating a delightful blend of earthy sweetness and deep chocolate flavor. Spiced with a hint of cinnamon and optionally studded with dairy-free mini chocolate chips, they deliver a cozy fall-inspired taste in every mini muffin. Ready in just 25 minutes and yielding a batch of 24, this quick and easy recipe is perfect for everything from lunchbox treats to party platters. Enjoy them fresh out of the oven or save them for later—they're as versatile as they are delicious!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cup Pumpkin puree
- 0.5 cup Water
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips (dairy-free, optional)
Instructions
Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with mini cupcake liners or lightly greasing the wells.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate bowl, combine the pumpkin puree, water, vegetable oil, and vanilla extract. Mix until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix. The batter may look slightly thick.
If using, fold in the mini chocolate chips for an extra chocolatey touch.
Using a small scoop or spoon, divide the batter evenly into the prepared mini muffin tin, filling each well about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (not wet batter).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 369.0 g | 134% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 191.1 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
