The Ultimate Pumpkin Chocolate Chip Muffins (healthier & dairy-free)
Recipe type: muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16-18 muffins
Adapted from my cousin Marla's recipe.
A note about the procedure: Technically the dry and wet ingredients should be mixed in separate bowls before the two are combined. But the muffins came out well when I dumped the unmixed wet ingredients on top of the dry, so why dirty an extra bowl unnecessarily? The key is not to overmix the batter or else the muffins turn out rubbery.
So, what are you waiting for? These are the best muffins ever.
  • 1 cup white whole wheat flour
  • ⅔ cup all-purpose unbleached flour
  • 1-1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground cloves & ½ teaspoon freshly grated nutmeg)
  • ½ teaspoon salt
  • 1 cup canned pumpkin or homemade pumpkin purée (not pumpkin pie filling)
  • ½ cup neutral oil (like grapeseed or canola)
  • ⅓ cup water
  • 1 egg and 2 whites (or 2 eggs), beaten
  • ½ cup mini chocolate chips (like the dairy-free ones from Enjoy Life)
  1. Preheat oven to 350F (or 335F for convection oven). Line standard-sized muffin tins with paper liners and set aside.
  2. Place all the dry ingredients in a large mixing bowl: flours, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Combine well with a whisk.
  3. Place all the wet ingredients on top of the dry: pumpkin, oil, water, and eggs. Use a whisk to combine well in as few strokes as possible. Overmixing leads to tough muffins. Gently stir in the chips.
  4. Spoon the batter into muffin cups filling about ¾ full. Bake for 18-22 minutes until the tops are lightly golden brown, a toothpick inserted in the center comes out clean, and the tops spring back when gently tapped.
  5. Let cool in the pan for a few minutes. Then turn out the muffins, and continue cooling on a rack. Serve warm or room temperature. Once cool, store in an airtight container for several days or freeze.
If baking the batter in a large loaf pan, grease & flour the pan first. Bake for 1 hour to 1 hour and 15 minutes.
Recipe by Dana's Table at