Servings
Font
Back
4.5 from 90 votes

Vegan Chocolate Chip Pumpkin Muffins

These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they're packed with five different warming spices.

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

Ingredients

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

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

  • Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information

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

Nutrition Facts

Serving: 12muffins

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.