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Vegan Chocolate Chip Pumpkin Muffins
4.5 from 90 votes

Vegan Chocolate Chip Pumpkin Muffins

Vegan Chocolate Chip Pumpkin Muffins offer a moist, spiced muffin packed with pumpkin puree and chocolate chips for sweetness and texture. The combination of warming spices and pumpkin creates a tender crumb, while the chocolate adds rich pockets of flavor. These muffins bake up with a soft, moist interior suitable for breakfast or snack time, using plant-based ingredients without eggs or dairy.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 12 muffins
Calories: 207 kcal
Course: Breakfast, Bread
Cuisine: American

Ingredients

  • 1 cup all-purpose flour plus 2 tablespoons
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves ground
  • pinch salt optional and to taste
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • ¾ cup pumpkin not pumpkin pie filling, puree
  • ⅓ cup coconut oil melted (vegetable or canola oil may be substituted)
  • ¼ cup almond milk other milks may be substituted including coconut, soy, rice, cow, unsweetened vanilla
  • 2 tablespoons molasses mild or medium
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate, mini, semi-sweet

Instructions

    Cup of Yum
  1. 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)
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
  3. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
  4. 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.
  5. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
  6. 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.
  7. 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.
  8. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely.

Notes

  • Keep muffins stored airtight at room temperature up to five days for best freshness.
  • Freeze muffins well wrapped for up to six months to extend shelf life; thaw before eating.

Nutrition Information

Serving 1 Calories 207kcal (10%) Carbohydrates 30g (10%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g (12%) Sodium 97mg (4%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 207

% Daily Value*

Serving 1
Calories 207kcal 10%
Carbohydrates 30g 10%
Protein 1g 2%
Fat 10g 15%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Sodium 97mg 4%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.