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    Home » Recipes

    Published: Aug 16, 2022 · Modified: Sep 25, 2023

    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!

    close up of pumpkin muffins with 1 cut in half.

    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.
    12 pumpkin muffins on a green plate.

    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.

    brown sugar, pumpkin, oil and milk in a bowl.
    muffin wet ingredients being whisked.

    4. Whisk until smooth.

    pumpkin muffin wet ingredients whisked smooth.

    5. 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.

    6. Mix until just combined.

    pumpkin muffin batter in a bowl with a rubber scraper.

    7. Fold in the non-dairy chocolate chips.

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

    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.

    9 pumpkin muffins on a plate.

    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

    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 substitute vegan butter instead of oil?

    Yes, you can use an equal amount of melted vegan butter. My favorite brand is Earth Balance.

    Don't vegan muffins 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 instead of canned pumpkin?

    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.

    Can I substitute pumpkin pie spice for the spices listed?

    Yes, instead of cinnamon, nutmeg and ginger, substitute with 2 ½ teaspoons of pumpkin pie spice.

    Interested in other vegan pumpkin desserts? Check out:

    • The Best Vegan Pumpkin Cookies With Pecans
    • Easy Vegan Pumpkin Bread With Raisins (No Flax)

    Did you know that rating and commenting on recipes is one of the best ways to support your favorite food bloggers? If you try the recipe, please click the star rating on the recipe card and add a comment below. Thanks!

    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 minutes mins
    Cook Time 23 minutes mins
    Total Time 30 minutes 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 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.

    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

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