It’s my favorite time of year… FALL!! Cooler temps (even here in Florida), hay mazes, scarecrows, and best of all… PUMPKINS!! There is only one thing that can make pumpkin better and that is chocolate. Can I get an “Amen!”
I used cornstarch as the binder, so this is an egg-free recipe. I promise, you will never miss the eggs!
Start off my mixing the flour, baking powder, baking soda, cornstarch, cinnamon, cloves, nutmeg, and salt together with a whisk.
In another bowl combine the sugar, vegetable oil, pumpkin, orange juice, water, and vanilla.
Add the flour mixture to the pumpkin mixture and stir until combined. Finally, stir in the mini-chocolate chips. Scoop into the muffin cups filling about 2/3rds of the way full.
Bake at 400 for 20 to 25 minutes. You can also use a mini muffin pan. Just bake for 12 minutes for the minis.
Let them the cool and enjoy!
- 3/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 can pumpkin
- 1/4 cup orange juice
- 1/8 cup water
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
- Preheat oven to 400. Spray muffin pan with a non-stick spray ( I like to use a baker's spray) or like the muffin cups with paper liners.
- Mix the flour, baking powder, baking soda, cornstarch, cinnamon, cloves, nutmeg, and salt in a bowl with a whisk.
- In a separate bowl mix the sugar, oil, pumpkin, orange juice, water, and vanilla until combined. Add the flour mixture and stir in the chocolate chips.
- Fill each muffin cup about 2/3 of the way full. Bake for 20 to 25 minutes.
- You can also use a mini muffin pan. Just bake for 12 minutes.