These are whole wheat, oil-free, and vegan pumpkin muffins with chocolate chips, they're perfect for fall. We enjoy them as a sweet treat for snack time or dessert. They also freeze well too, which comes in handy for school lunches. Occasionally I like to pop one into my little chickpea’s school lunch as a little surprise sweet treat.
The peanut butter may sound kind of funny in this oil free recipe, but it’s pretty delicious. It adds a little fat to these plant based pumpkin muffins and gives the flavor a little more depth.
Storing Oil-Free Muffins
These muffins will keep on the counter in an airtight container for a couple of days, for longer storage refrigerate for up to a week. They can also be frozen for 2-3 months.
- Almond butter can be used instead of peanut butter.
- For anyone with nut allergies, the peanut butter can be substituted with sunflower seed butter.
- The cinnamon, ginger, nutmeg, and allspice can be substituted with 2 teaspoons of pumpkin pie spice.
- Chopped walnuts or pecans can be used instead of chocolate chips.
Tips for No Oil Pumpkin Muffins
- Spoon the flour into the measuring cup, then use the back of a knife to level off the excess flour.
- Use pumpkin puree not pumpkin pie mix (filling). The pumpkin pie filling is exactly what it sounds like. It’s a mix ready for a pie, so it has salt, sugar and spices already added in.
- Paper liners tend to stick to oil free muffins, I have noticed that after refrigerating the muffins the paper does peel off easier, but they absorb some of the moisture. (The paper liners in the photos are just to make the muffin look pretty).
Tips for Whole Wheat Flour
If you’re new to baking with whole wheat flour, the baked goods tend to be denser than if made with all purpose flour. Using a whole wheat pastry flour can help with this, but it’s not always available in stores (like my store).
Over-mixing any flour can cause extra gluten development resulting in a gummy or chewy texture. To prevent this I like to make a well in the middle of the dry ingredients, meaning push the flour aside to make a hole. Then add the wet ingredients and use a fork, spoon, or even a rubber spatula to incorporate the dry and wet ingredients together.
I add the add-ins (like chocolate chips or nuts) when it’s almost mixed. Then I fold, don’t mix. Do this by using a silicone or rubber spatula and scrape the bottom of the bowl towards you, then up the side of the bowl, and over the top. Turn the bowl and repeat, keep turning the bowl and repeating until there are no more streaks of flour.
Can I Make These Gluten-Free?
I don’t use all purpose gluten-free flours and I haven’t tested with them. Whole wheat flour adds a natural nutty flavor to baked goods, complimenting to the overall flavor of the muffin.
What to Do with Leftover Pumpkin Puree?
I measure the left overs into 1 cup increments and freeze. So the next I make pumpkin muffins I have the exact amount. For smaller leftover portions, it can be used as an oil-free replacement in some baked good recipes, like applesauce (when substituted for oil).
A small amount can be added to chili to make it creamy, or try pumpkin overnight oats. If it’s just pumpkin puree with no added sweeteners or spices I’ll even add small amounts to my dog’s food.
How to Make Vegan Pumpkin Muffins without Oil
Preheat the oven to 375 F (190 C) and line a 12 cup muffin tray with silicone muffin liners. In a bowl, whisk the peanut butter and maple syrup together.
Then whisk in the milk, pumpkin puree, and vanilla extract.
In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, ground nutmeg, and allspice.
Make a well in the center of the dry ingredients, then pour in the wet ingredients. Use a fork, spoon, or rubber spatula to slowly blend the wet ingredients into the dry mixture. Add the chocolate chips when the wet and dry components are almost mixed together.
Then use a rubber or silicone spatula to fold the ingredients together.
Fill 12 muffin cups and bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when lightly pressed.
I hope you enjoy these no-oil vegan chocolate chip pumpkin muffins!
More Oil Free Snacks
- lemon blueberry oatmeal cups
- whole wheat carrot cake muffins
- raisin oatmeal bars
- orange cranberry oatmeal bars
- banana nut oatmeal cookies
Originally published on December 23, 2019, updated on October 19, 2021.Print
These are whole wheat, oil-free, and vegan pumpkin muffins with chocolate chips, they're perfect for fall.
- 2 tablespoons (30 g) natural unsweetened peanut butter
- ½ cup (118 ml) maple syrup
- 1 cup (240 ml) unsweetened plant-based milk
- 1 cup (220 g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 ¾ cups (220 g) whole-wheat flour, spooned and leveled
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ cup (90 g) vegan chocolate chips or chopped walnut
- Preheat the oven to 375 F (190 C).
- Line a 12 cup muffin tray with silicone liners.
- In a bowl, whisk the peanut butter and maple syrup together. Then whisk in the milk, pumpkin puree, and vanilla extract.
- In a separate large bowl, whisk together the whole-wheat flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice.
- Make a well in the center of the dry ingredients, then pour in the wet ingredients. Use a fork, spoon, or rubber spatula to slowly blend the wet ingredients into the dry. To not over-mix, add the chocolate chips when the wet and dry are almost mixed together. Then use a rubber or silicone spatula to fold the ingredients together.
- Fill 12 muffin cups and bake for 22-24 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when pressed.
- Cool in the muffin tray for 10 minutes, then move to cooling rack to continue cooling.
Natural peanut butter contains just peanuts and sometimes salt. If you substitute with a peanut butter that contains sugar and/or added oil it may alter the taste.
The cinnamon, ginger, nutmeg, and allspice can be substituted with 2 teaspoons of pumpkin pie spice.
Use pumpkin puree not pumpkin pie mix.
- Prep Time: 15 minutes
- Cook Time: 22-24 minutes
- Category: Breakfast, Dessert, Snack
- Method: Oven
- Cuisine: American
Keywords: how to make whole-wheat muffins, oil-free muffins, vegan pumpkin muffins, plant based pumpkin muffins