Save Moist, spiced pumpkin muffins studded with rich chocolate chips—these vegan treats are perfect for breakfast or a cozy snack.
When I first baked these pumpkin chocolate chip muffins for my friends, everyone was surprised at how tender and flavorful they were despite being completely vegan. They've become a weekend staple in our kitchen come autumn.
Ingredients
- Wet Ingredients: 1 cup (240 ml) canned pumpkin purée, 1/2 cup (120 ml) unsweetened plant-based milk (almond, soy, or oat), 1/2 cup (100 g) light brown sugar, 1/3 cup (80 ml) neutral oil (e.g., canola or sunflower), 1 tsp vanilla extract
- Dry Ingredients: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger
- Add-ins: 3/4 cup (120 g) vegan chocolate chips
Instructions
- Prepare Oven & Tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients:
- In a large bowl, whisk pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Combine Wet & Dry:
- Add dry ingredients to wet mixture. Stir gently until just combined. Do not overmix.
- Add Chocolate Chips:
- Fold in vegan chocolate chips.
- Fill Muffin Tin:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake 20–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool:
- Let muffins cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Save Baking these muffins with my kids is one of our favorite autumn traditions. They love helping with the mixing and, of course, sneaking a few chocolate chips before they go into the batter.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire cooling rack, measuring cups and spoons
Nutritional Information
Each muffin contains about 190 calories, 7 g total fat, 30 g carbohydrates, and 2 g protein.
Recipe Notes
Add chopped walnuts or pecans for crunch, or swap some all-purpose flour for spelt or whole wheat for heartier muffins. A pinch of ground cloves or cardamom brings extra warmth. Delicious served with coffee or chai.
Save Enjoy these vegan pumpkin chocolate chip muffins with your favorite warm drink—they also freeze beautifully for easy snacking later.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned purée?
Yes, cooked and mashed fresh pumpkin can be substituted. Make sure it’s well-drained for best texture.
- → Are other plant-based milks suitable?
Almond, soy, or oat milk work well. Choose your favorite or what’s on hand for the wet ingredients.
- → How should I store these muffins?
Store cooled muffins in an airtight container at room temperature for two days or refrigerate for up to five days.
- → Is it possible to add nuts for crunch?
Absolutely! Chopped walnuts or pecans can be folded into the batter for added texture and flavor.
- → Can I substitute whole wheat flour?
Mixing in some whole wheat or spelt flour will yield a heartier muffin while keeping them soft and moist.
- → What can I use to test doneness?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re ready to cool.