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!
These are the best pumpkin muffins! They might become your family's favorite.
Why You'll Love These Vegan Muffins
- 1 bowl: It's so much more enjoyable to bake when you don't have a ton of dishes to deal with afterwards.
- Pumpkin spice: Let's face it, pumpkin is the perfect fall flavor.
- Easy: These muffins are so easy to make, my 9 year old did most of the work.
- Not too sweet: Sometimes muffins are really just cake. But these don't have a ton of sugar in them. You can also use less chocolate chips if you further want to cut down on sweetness.
Ingredients Needed For Muffins
- Pumpkin puree - Make sure you are using canned pumpkin and not pumpkin pie filling. Canned pumpkin pie filling already is full of sugar and spices.
- Non-dairy milk - 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.
- Vegetable oil - I like using vegetable or canola oil as they have a neutral taste. You can use melted coconut oil but it will give the muffins the flavor of coconut.
- Brown sugar
- Flour - I prefer using all purpose flour in these as it keeps them lighter than if using whole wheat flour.
- Baking powder
- Cornstarch
- Seasonings: cinnamon, nutmeg, ground ginger, and salt
- Non-dairy chocolate chips - Use any kind you can find.
Substitutions and Variations
- Add any type of chopped nuts you like. Walnuts and pecans work particularly well.
- Add some raisins for sweetness and chewy texture.
- You can make these as mini muffins by shortening the cooking time. For best results, bake them for around 16 minutes.
How To Make Pumpkin Chocolate Chip Muffins
1. To start, preheat the oven to 375 degrees.
2. Prepare the muffin tin by spraying with nonstick oil spray. If you are using paper liners, lightly spray them as well.
3. In a large mixing bowl, combine the canned pumpkin purée, non-dairy milk, vegetable oil and brown sugar.
4. Whisk until smooth.
5. Next, add the dry ingredients. Stir in the flour, baking powder, cornstarch, salt, cinnamon, nutmeg and ground ginger to the wet ingredients.
6. Mix until just combined.
7. Fold in the non-dairy chocolate chips.
8. Spoon the wet batter into the muffin tin.
9. Bake in the preheated oven for 20-24 minutes.
10. Take the pan out of the oven and let the muffins rest for about 5 minutes.
11. Remove the muffins from the pan and cool them completely on a wire rack.
Expert Tips
- Make sure you are using canned pumpkin puree, not pumpkin pie filling.
- When making the batter, do not over mix or they will be too heavy and dense.
- Any kind of non-dairy chocolate chips are fine. I use Trader Joe's chocolate chips which are accidentally vegan.
Storage Tips
Storing At Room Temperature
Store any leftover pumpkin muffins in an airtight container at room temp. For best results, eat within 3-4 days.
Freezer
You can also freeze these muffins. Put them in a ziploc bag and keep in the freezer for up to three months.
Reheat
Thaw overnight in the fridge or on the counter at room temperature. You can also pop them in the oven for a few minutes once thawed.
What To Serve With The Muffins
These muffins are great to have for breakfast or snack time with a cup of tea or coffee. If you are having them for dessert, you can serve with a scoop of vanilla vegan ice cream or non-dairy whipped cream.
Recipe FAQs
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.
Yes, you can use an equal amount of melted vegan butter. My favorite brand is Earth Balance.
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.
Yes, you can make your own pumpkin puree instead of canned. For a step by step recipe, check out Homemade Pumpkin Puree by The Pioneer Woman.
Yes, instead of cinnamon, nutmeg and ginger, substitute with 2 ½ teaspoons of pumpkin pie spice.
Interested in other vegan pumpkin desserts? Check out:
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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 canned pumpkin puree, not pumpkin pie filling.
- When making the batter, do not over mix or they will be too heavy and dense.
- Any kind of non-dairy chocolate chips are fine. I use Trader Joe's chocolate chips which are accidentally vegan.
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.