Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful!
The Best Vegan Pumpkin Muffins
No butter? No eggs? No problem. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins taste.
If you want to make a vegan baked good taste just as good as its buttery counterparts, I recommend using bananas, avocado, or pumpkin to the batter. They all add moisture, richness, some heft and density. Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients.
These sweetly spiced vegan pumpkin muffins are no exception. The batter comes together with a whisk in minutes. No need to turn on your mixer, a time saver when it comes to doing dishes.
Although there are no eggs, the muffins are fluffy and have the right amount of lightness. Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs. There’s no butter either, and while butter is great in cookies for an irreplaceable flavor, pumpkin has such a dominating flavor profile you won’t miss a drop of buttery flavor.
Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway. I used melted coconut oil. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Warm a chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup.
I called for a fair amount of spices because there’s very little more bland and grosser than unseasoned pumpkin puree and you really do need to doctor it up.
I would put these vegan pumpkin muffins up against any pumpkin muffin made with eggs and butter. They’re that good, and if you never told anyone they’re vegan, no one would be any wiser. Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins.
They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. The melted chocolate chips don’t hurt, either. Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives.
What’s in These Vegan Pumpkin Muffins?
For these vegan pumpkin chocolate chip muffins, you’ll need:
- All-purpose flour
- Baking powder
- Spices
- Salt
- Granulated sugar
- Light brown sugar
- Pumpkin puree
- Coconut oil
- Unsweetened vanilla almond milk
- Molasses
- Vanilla extract
- Semi-sweet chocolate chips
How to Make Vegan Pumpkin Muffins
These vegan pumpkin muffins couldn’t be easier to make! Simply whisk together the wet ingredients in one bowl and the dry in another. Then combine the two and whisk until just combined before folding in the chocolate chips.
Divide the batter between 12 greased muffin cups and bake until the tops are domed and a toothpick inserted in the center comes out clean. You’ll need to let the pumpkin chocolate chip muffins rest in the muffin pan for 10 to 15 minutes before removing them to cool on a wire rack.
These vegan pumpkin muffins taste delicious as is, but I highly recommend adding a little vegan butter and/or pumpkin butter to the top to really amp up the flavor.
Can I Freeze Vegan Pumpkin Muffins?
Absolutely! Let them cool to room temperature before sealing them inside a freezer baggie. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw.
Can I Add Another Mix-In?
I don’t see why not! Chopped nuts or dried fruit would work well in these vegan pumpkin muffins, or you could do a few different mix-ins. Just make sure not to add more than 1 cup of mix-ins total.
Is There a Pumpkin Pie Spice Substitute I Can Use?
For these chocolate pumpkin muffins, I used pumpkin pie spice as well as additional cinnamon, nutmeg, cloves, and allspice (all of which are in pumpkin pie spice). If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed.
Is There a Coconut Oil Substitute I Can Use?
The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. It adds a layer of flavor you can’t put your finger on, in a satisfying, warm blanket, cozy and comfy undertone way. Substitute with canola or vegetable oil if you must.
Can I Omit the Chocolate Chips Altogether?
You can, if desired. Personally, I love the semi-sweet chocolate chips in these vegan pumpkin muffins, but you can leave them out if you’d rather have plain pumpkin muffins.
Can I Use Another Type of Milk?
Yes, any variety of unsweetened milk should work in this recipe (both dairy and non-dairy milks are fine).
Tips for Making Vegan Pumpkin Muffins
The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. However, as with any baking, season to taste, and dial down if you don’t care for a certain spice.
I used mini chocolate chips because I like the smaller size in muffins, quickbreads, and cakes. Using regular-sized chips is fine, but they’re more clunky and not as delicate. I don’t prefer biting into those big pebbles.
I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. I have not baked it as a full-size loaf.
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Vegan Chocolate Chip Pumpkin Muffins
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- pinch salt, optional and to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup coconut oil, melted (vegetable or canola oil may be substituted)
- ¼ cup unsweetened vanilla almond milk, other milks may be substituted including coconut, soy, rice, cow
- 2 tablespoons mild or medium molasses
- 1 tablespoon vanilla extract
- 1 cup mini semi-sweet chocolate chips, regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate
Instructions
- Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
- In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
- Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
- Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
- Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don’t exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
- Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter.
- Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Vegan Baked Goods:
Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind.
Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting — The cake is supremely soft, moist, springy, and bouncey. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise.
Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!
Fluffy Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
Healthy Oatmeal Chocolate Chip Miracle Cookies — No oil, no flour, no salt, no white or brown sugar. These truly are miracle cookies!
Vegan Chunky Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.
Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!
I just had a huge pumpkin coffee (yup, drink it alllll day long) and now I want a pumpkin muffin more than anything!! You seriously have me drooling Averie. I made a pumpkin something yesterday that *could* be vegan, but I added butter to the topping. Pumpkin is a miracle worker in some recipes, especially paired with oil – and especially in muffins. These look SO moist, yet extremely light at the same time.
Plus, they’re gorgeous. Love the pics.
It was the first photo shoot at new house. Wasnt going to cook, photograph, write a post, and edit, all on the heels of moving in. But I wanted to break in the new kitchen and do a shoot, and it’s SUCH a timely recipe, i thought, well, may as well just post it. Quite a scramble but I made it. Whew :)
And yes pumpkin is a miracle worker (along with banana and avocado) in baking – and especially in vegan recipes. Can’t wait to see what you came up with!
Look at all those chocolate chips! This recipe looks delicious, Averie.
If you’d have posted this yesterday, I would have been all NO PUMPKIN YET, but I just decided this morning to accept that fall is here. I mean, I’m teaching and classes started, so why fight it, right? So, in an effort to embrace fall, I made PUMPKIN PIE SPICED sfsb. That’s right, we’re on the same wavelength AGAIN. :D
It was the first photo shoot at new house. Wasnt going to cook, photograph, write a post, and edit, all on the heels of moving in. But I wanted to break in the new kitchen and do a shoot, and it’s SUCH a timely recipe, i thought, well, may as well just post it. I feel like the train not only was leaving the station, but LEFT. Some bloggers have already been at it w/ the pumpkin for a few weeks. And we had a 15 degree drop in temps, so it feels a little more natural to post it in the 75 range than in the 90f range. We’re always on the same wavelength! Your PS SFSB sounds amazing!
I love vegan pumpkin muffins, and all those little chocolate chips look amazing! This may be my first pumpkin recipe of the season :)
It was for me on my blog. It was a good one to ring in the ‘fall’ with. Even though it’s still like 80 here!
These look yummy! I saw the post this morning before breakfast, and wished I had one :) Love that you are posting some vegan recipes.
I used to have an all-vegan blog and 90% of my own diet is vegan, but no one wants to click over to kale salads day in, day out. :) Cookies pay the bills!
Pumpkin + chocolate = heaven. You must spend all day long baking to have so many recipes every day! I love it :)
Yes, actually I do. It’s my FT job so I bake-take pics-edit-write-emails-research next recipe-repeat. 7 days a week :)
There is pumpkin and chocolate chip EVERYWHERE on the blogs and I can’t wait to make all of these recipes. These muffins look fantastic!
Enjoy! I know, this was my 1st blog recipe of the season and I felt like I was already late to the party!
These seriously look like perfection, Averie!
thanks for the pin, too!
Ohhhhhh yes yes yes. I’d like 29384729874.
I discovered that my dog loves pumpkin as much as I do, so I always have lots of it on hand now. I love that this uses coconut oil, and I’m always excited to try new vegan recipes. The texture of these muffins look lovely!
The texture is dreamy – springy, bouncy, light but not too light. You’ll love it! And your dog will too, minus the choc chips :)
Making pumpkin muffins is one of my favorite things to do! :)
Hope you enjoy these if you try them then!
I need to find pumpkin!
Can’t find it anywhere, too early maybe?
These look and sound good, and healthy.
Great way to start the day without all that crap.
They sell it year round here in my groc store and at Target. It’s not seasonal here. Check a few diff grocery stores. Some chains have it year round, others don’t; but I know Target and Walmart (never go to it) are yearround.
I love pumpkin muffins – these would be great snacks to throw in the freezer and grab on the go for school. Thanks for making a vegan version! :D
You better believe I have a freezer stash for my daughter’s lunches and last minute breakfasts, too!
I’ll have to bake a batch of these for my dairy and soy-free friend. I’m sure she’d adore these, Averie! Plus, I doubt her husband would know that these were vegan. Heh heh!
He will NEVER never know. Lmk what they think of them!
Yet again you’re making me want to have an “emergency” that causes me to go home from work to make these muffins :) DELISH. Hello fall!!!
I think you totally should have a sick day and break out your fall flavors and spices and having a baking day :)
Hey there! I am hoping over from one of my blog friend where I saw a comment of yours! So glad I stopped by. I am loving these muffins and all the other yummy vegan options. the color alone screams rich and delicious. A perfect way to ring in the upcoming fall!
Thanks for clicking over! Not sure what blog it was -I comment on tons! But thanks for stopping by & the nice compliments!
I so need to make these the next time I see my vegan friend. The granola bars were a huge hit though and I’ll be posting them soon :). I did post your Funfetti Sugar Cookies the other day. Love them!
Glad the granola bars and cookies were a big hit!