These Easy Pumpkin Chocolate Chip Vegan Muffins are sweet and moist with all the pumpkin spice flavor. These vegan muffins are super quick and easy to make and only use 1 bowl. Plus, your house will smell amazing white they are baking! They might become your family's favorite muffin.
Making the Vegan Pumpkin Muffins
These muffins are so easy to make, my 9 year old did most of the work. To start, preheat the oven to 375 degrees. Prepare the muffin tin by spraying with nonstick oil spray. If you are using paper liners, lightly spray them as well.
In a large mixing bowl, combine the canned pumpkin purée, non-dairy milk, vegetable oil and brown sugar. I like using vegetable or canola oil. You can use melted coconut oil but it will give the muffins the flavor of coconut. Also, make sure you are using canned pumpkin and not pumpkin pie filling. Canned pumpkin pie filling already is full of sugar and spices.
I use unsweetened soy milk for all of my baking and cooking but any plant milk would work. Almond milk and oat milk would work great in these muffins but coconut milk will give it a bit of a coconut flavor.
Whisk until smooth.
Next, add the dry ingredients. Stir in the flour, baking powder, cornstarch, salt, cinnamon, nutmeg and ground ginger to the wet ingredients.
Mix until just combined. Do not over mix or they will be too heavy and dense.
Fold in the non-dairy chocolate chips. My favorite brand is Trader Joe's Chocolate Chips which are accidentally vegan.
Spoon the wet batter into the muffin tin. Bake in the preheated oven for 20-24 minutes. Take the pan out of the oven and let the muffins rest for about 5 minutes. Remove the muffins from the pan and cool them completely on a wire rack.
Store any leftover pumpkin muffins in an airtight container. For best results, eat within 3-4 days. You can also freeze these muffins. Put them in a ziploc bag and keep in the freezer for up to three months. Thaw overnight in the fridge.
FAQ
Can I use whole wheat flour?
If you want to use whole wheat flour, don't use the entire 1 ¾ cups worth. I would use less than half of the total amount and use white flour for the rest. At most, use ¾ cups of whole wheat flour and 1 cup all purpose flour.
Can I use vegan butter instead of oil?
Yes, you can use an equal amount of melted vegan butter. My favorite brand is Earth Balance.
Can I make these as mini muffins?
Yes. I love making mini muffins. Just lessen the amount of cooking time. For best results, bake them for around 16 minutes.
Don't these need a flax egg?
No, they don't. I don't like baking with flax eggs (made with flaxseed meal plus water) because I think they make baked goods to dense. These muffins don't need them.
Can I use fresh pumpkin?
I haven't tried making these with fresh pumpkin but if you do, let me know in a comment below.
Can I use pumpkin pie spice?
Yes, instead of cinnamon, nutmeg and ginger, substitute with 2 ½ teaspoons of pumpkin pie spice.
Summary
These are the best vegan pumpkin muffins. They are moist and full of pumpkin flavor. They are super quick and easy to make and only use 1 bowl for easy cleanup. Make a batch of these delicious muffins to celebrate pumpkin season.
Interested in other vegan pumpkin desserts? Check out:
Easy Pumpkin Chocolate Chip Vegan Muffins
Ingredients
- 1 15 oz. can pumpkin puree
- ½ cup unsweetened non-dairy milk
- ⅓ cup vegetable oil
- 1 cup brown sugar, lightly packed
- 1 ¾ cup all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 1 cup non-dairy chocolate chips
Instructions
- Preheat the oven to 375°. Prepare the muffin pan by spraying it with non-stick oil spray.
- In a large bowl, combine the canned pumpkin, non-dairy milk, vegetable oil and brown sugar. Whisk until smooth.
- Next, add the flour, baking powder, cornstarch, salt, cinnamon, nutmeg, and ginger to the wet ingredients. Mix until combined but do not over mix.
- Next, fold in the chocolate chips.
- Spoon the muffin batter into the prepared pan. Bake for about 20-24 minutes.
- Take the baked muffins out of the oven and let them rest for 5 minutes.
- Remove the muffins from the pan and let them cool completely on a wire rack.
- Store muffins in an airtight container.
Notes
- Make sure you are using pure pumpkin puree, not canned pumpkin pie filling.
- My favorite milk to use is unsweetened soy milk.
Charlotte says
These are our new favorite muffins. We really liked the pumpkin with the chocolate. Thanks.
jencardenas says
We love them too! Especially once it's fall season. Thanks.