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    Home » Recipes

    Published: Aug 16, 2022 · Modified: Nov 16, 2022

    Easy Pumpkin Chocolate Chip Vegan Muffins

    Jump to Recipe Print Recipe

    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.

    close up of pumpkin muffins with 1 cut in half.

    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.

    brown sugar, pumpkin, oil and milk in a bowl.

    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.

    muffin wet ingredients being whisked.

    Whisk until smooth.

    pumpkin muffin wet ingredients whisked smooth.

    Next, add the dry ingredients. Stir in the flour, baking powder, cornstarch, salt, cinnamon, nutmeg and ground ginger to the wet ingredients.

    dry ingredients added to wet ingredients in a bowl.

    Mix until just combined. Do not over mix or they will be too heavy and dense.

    pumpkin muffin batter in a bowl with a rubber scraper.

    Fold in the non-dairy chocolate chips. My favorite brand is Trader Joe's Chocolate Chips which are accidentally vegan.

    pumpkin muffin batter in a bowl with chocolate chips on top.

    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.

    9 pumpkin muffins on a plate.

    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.

    12 pumpkin muffins on a green plate.

    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:

    • The Best Vegan Pumpkin Cookies With Pecans
    • Easy Vegan Pumpkin Bread With Raisins (No Flax)
    close up of pumpkin muffins with 1 cut in half.

    Easy Pumpkin Chocolate Chip Vegan Muffins

    These pumpkin spiced muffins are easy to make and perfect for fall. They only take 1 bowl and are a family favorite.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 7 mins
    Cook Time 23 mins
    Total Time 30 mins
    Course Dessert
    Servings 17 muffins
    Calories 213 kcal

    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.

    Nutrition

    Calories: 213kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 150mgPotassium: 99mgFiber: 1gSugar: 19gVitamin A: 25IUVitamin C: 0.01mgCalcium: 75mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Charlotte says

      September 19, 2022 at 9:40 pm

      5 stars
      These are our new favorite muffins. We really liked the pumpkin with the chocolate. Thanks.

      Reply
      • jencardenas says

        September 19, 2022 at 9:44 pm

        We love them too! Especially once it's fall season. Thanks.

        Reply

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    Hi, I'm Jen! I love all things vegan. I'm a food blogger, recipe developer, and mom of three. My goal is to show how the vegan lifestyle can be easy, delicious and fun.

    You can find out more about my vegan journey by reading Keep Taking Steps to Change for the Better.

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