Vegan Pumpkin Chocolate Chip Muffins

BY : PUBLISHED : October 3rd, 2022

These vegan pumpkin chocolate chip muffins are moist, fluffy, lightly spiced, and studded with chocolate chips. They also require just one bowl, 9 ingredients, and can be made gluten-free, with alternative flours, add-ins, and toppings!

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completed Vegan Pumpkin Chocolate Chip Muffins on a white surface

Warming Vegan Pumpkin Muffins with Chocolate and Cinnamon

Fall is at our doorstep, and we’re no strangers to warm, cozy, and comforting fall bakes like easy apple pear pie, baked pears, or these super moreish vegan pumpkin chocolate chip muffins! Not only are they packed with fall flavors like pumpkin puree (homemade or canned) and cinnamon, but they’re studded with dairy-free chocolate chips and are the perfect portable treat!

We can’t get these vegan pumpkin muffins with chocolate chips out of our minds. They’re moist and fluffy (yet slightly dense in the best way) and rich with absolutely no egg or dairy. They also contain only inexpensive, simple pantry ingredients, for a budget-friendly treat.

And, while there’s a time and a place for healthy baked pumpkin treats with cranberries and pumpkin seeds (in fact, we’ve even given you those options below), this time, we’re making this vegan pumpkin muffin recipe more than moreish by dumping in a whole cup of delicious vegan chocolate chips!

Preparing these pumpkin chip muffins is so simple, even your kids will enjoy being involved. Plus, along with adding to or replacing the vegan chocolate chips, we’ve included several recipe variations below, such as adding toppings, using unrefined sugar, gluten-free flour, etc.

Honestly, with one bowl and minimal prep time and effort, we’ll be whipping up batches all season long for brunch, potlucks, dinner parties, Halloween, Thanksgiving, and just a tasty mid-week treat to pop into lunchboxes! You can even make a double batch and freeze the leftovers (if there are any)!

If you love pumpkin and dairy-free chocolate as much as us, you might also love this pumpkin chocolate pie, pumpkin brownies, or pumpkin chip cookies!

The Ingredients

9 ingredients are all that are required for this easy pumpkin muffins recipe, primarily using inexpensive pantry staples.

ingredients for Vegan Pumpkin Chocolate Chip Muffins measured out in individual white bowls
  • Pumpkin: We use canned pumpkin puree (not pumpkin pie filling!) for these vegan pumpkin chocolate chip muffins. While it’s possible to use homemade, it can be more watery and require straining.
  • Sugar: We use regular white sugar for the most cost-effective option, though a 50/50 blend of regular and brown sugar will make moister, more caramel/molasses flavored muffins. Use unrefined coconut sugar if preferred.
  • Dairy-free butter: Use room temperature vegan butter. We love Miyoko's.
  • Flour: This easy pumpkin muffin recipe only needs basic all-purpose flour. However, feel free to combine regular and whole wheat flour or spelt flour. A gluten-free all-purpose flour blend, like Bob’s Red Mill or King Arthur’s, may also work for vegan gluten-free pumpkin muffins.
  • Vanilla extract: Use natural vanilla to avoid an artificial aftertaste. Vanilla paste will also work.
  • Salt: We always add a little salt to our sweet bakes to balance and enhance flavors.
  • Leavening agents: We use a combination of baking powder and baking soda to provide lift and texture in these eggless pumpkin muffins.
  • Cinnamon: Cinnamon and pumpkin are a match made in heaven, but add even more flavor by using some pumpkin pie spice, too. Alternatively, add more individual spices, like nutmeg, ground ginger, clove, etc.)
  • Vegan chocolate chips: We use dairy-free semi-sweet chocolate chips, but vegan milk chocolate will work, too, or even sugar-free vegan chocolate chips.

Optional Add-ins or Variations

We always love a versatile recipe, and this vegan pumpkin muffin recipe has plenty of adaptions to choose from:

What Could I use instead of Vegan Chocolate Chips?

Several other mix-ins are popular for these egg-free pumpkin muffins. Use one or a combination of the below, sticking to the same ratio (1 cup of add-ins).

  • Raisins
  • Chopped dates
  • Dried cranberries (works well with vegan white chocolate chip pumpkin muffins)
  • Chopped pecans, walnuts, or pumpkin seeds (also work alongside the vegan chocolate)
  • Finely chopped apples (sweet or tart)

What Else Could I Add to This Muffin Recipe?

  • Coffee: To make pumpkin spice latte muffins, add 1-2 teaspoons of espresso (or Instant Coffee, though you may need more) to the batter, dissolved into some of the dairy-free milk.
  • Orange zest: From one orange for a subtle citrusy flavor.
  • Shredded coconut: For a subtle flavor and texture. Use 2-3 tbsp, unsweetened.
  • Toppings: There are several ways to top these vegan pumpkin chocolate chip muffins, including:
    • Cinnamon streusel topping (to add 'buttery' crunch and sweetness)
    • Coarse cinnamon sugar (using demerara sprinkled before baking)
    • Dairy-free cream cheese frosting (combine vegan cream cheese with powdered sugar and, optionally, some cinnamon)

How to Make Vegan Pumpkin Chocolate Chip Muffins?

Follow five simple steps with minimal effort to prepare this easy pumpkin muffins recipe.

  • 1) First, preheat the oven to 375F/190C and lightly grease a muffin tin.
  • 2) Next, combine the vegan butter, sugar, and pumpkin puree in a bowl and cream with an electric mixer.
  • 3) Then, add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract, and gently mix until well combined. Be careful not to over-mix the batter, though.
  • 4) Fold the vegan chocolate chips into the batter, then spoon it into the muffin tin, filling each cup to the top.
  • 5) Bake the pumpkin chip muffins for 25 minutes or until the muffins are golden-brown and fluffy. You can use a toothpick to insert into the center of a muffin to ensure it’s cooked through.

Remove the vegan pumpkin muffins from the oven and allow them to cool for at least 15 minutes in the pan before transferring them to a cooling rack. Enjoy!

You can enjoy one of these vegan pumpkin chocolate chip muffins, either warm, toasted, or at room temperature as a snack. Alternatively, make it more of a treat with lashings of vegan butter, walnut butter, veegan chocolate spread, etc.

FAQs

Can I make this into vegan chocolate chip pumpkin bread?

While that should be possible using mini loaves or a 9x5 loaf tin and increasing the baking time, you could also simply refer to our pumpkin bread recipe!

Can I make vegan gluten-free pumpkin muffins?

All-purpose gluten-free flour blends (rather than single flours) work best when making a 1:1 swap in this vegan pumpkin chocolate chip muffins recipe. I recommend Bob’s Red Mill or King Arthur’s.

Can I use a jumbo muffin tin?

Yes, that should be fine, though obviously, it will make fewer muffins, and they’ll take longer to bake. Use a toothpick to check they’re baked all the way through.

Could I substitute the vegan butter in the recipe?

You may be able to use an oil like coconut oil or vegetable oil instead. We haven’t tried a completely fat-free version (yet) but have previously used applesauce to replace oil in recipes. Let us know in the comments if you try it.

Can I use a sugar alternative?

Sugar plays its part in flavor and texture when baking, so we can’t guarantee the results if you try making these vegan pumpkin muffins completely sugar-free. You could, however, reduce the amount of sugar used (optionally topping it up with a sugar-free sweetener).

Top Recipe Tips and Notes

  • Use the correct flour measuring method: If you add too much flour to a bake, it can end up dense. To ensure you aren’t, fluff up the flour in its bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top.
  • Be careful not to over-mix: Just like using too much flour, overworking the gluten within it can lead to dense, rubbery bakes. So be careful to gently mix the batter and only until combined, but not overly so.
  • To make mini pumpkin muffins: You’ll need two trays, and the baking time will decrease, so check from 10 minutes and every few minutes after.
  • When using homemade pumpkin puree: If it’s thinner than canned pumpkin, first strain it through a cheesecloth-lined sieve for around 45-60 minutes, or until it’s thick enough for this vegan pumpkin muffins recipe.
  • Spice to taste: These have a subtle yet delicious cinnamon flavor. Increase or decrease the amount of spice used in the recipe (the same goes for if you decide to use more spices or pumpkin pie spice) to taste.
completed Vegan Pumpkin Chocolate Chip Muffins on a white surface

How to Make Ahead and Store?

Make ahead: Prepare the batter (minus leavening agents) 1-2 days in advance and store it covered in the fridge. Remove it from the fridge 30-40 minutes before baking, and mix in the leavening agents just before spooning it into the muffin tin.

Store: While these muffins should be fine at room temperature for several days, we like to make the most of the shelf life by storing them in an airtight container in the fridge for 5-7 days.

Freeze: Wrap thoroughly with plastic wrap to avoid freezer burn, and freeze the vegan pumpkin chocolate chip muffins for up to 3 months. Then thaw in the fridge overnight, at room temperature, or warm one up in a toaster oven.

More Vegan Pumpkin Recipes

Or browse this list of 24 vegan canned pumpkin recipes for more inspiration!

Photos by Alfonso Revilla

Pumpkin Muffins

Toni Okamoto
These delicious pumpkin muffins are perfect for a cozy fall afternoon indoors! Super easy to make and they will make your home smell amazing!
5 from 65 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 6 muffins
Calories 422 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 (15-ounce) can of pumpkin puree
  • cup of vegan butter at room temperature
  • cup of granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cup of all-purpose flour
  • 2 teaspoons of cinnamon
  • 2 teaspoons of vanilla extract
  • 1 cup of vegan semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 375 degrees, and lightly grease a muffin tin.
  • Place the pumpkin puree, vegan butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.
  • Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.
  • Fold the vegan chocolate chips into the batter.
  • Spoon the batter into the muffin tin, filling each cup to the top.
  • Bake for 25 minutes or until the muffins are golden brown and fluffy.

Notes

  • Use the correct flour measuring method: If you add too much flour to a bake, it can end up dense. To ensure you aren’t, fluff up the flour in its bag, then use a spoon to transfer it to your measuring cup. Finally, use the back of a knife to level off the top.
  • Be careful not to over-mix: Just like using too much flour, overworking the gluten within it can lead to dense, rubbery bakes. So be careful to gently mix the batter and only until combined, but not overly so.
  • To make mini pumpkin muffins: You’ll need two trays, and the baking time will decrease, so check from 10 minutes and every few minutes after.

Nutrition

Calories: 422kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 431mgPotassium: 187mgFiber: 5gSugar: 28gVitamin A: 11032IUVitamin C: 3mgCalcium: 109mgIron: 5mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions

Comments

  1. Janaye says

    5 stars
    Pumpkin and chocolate is like one of my favourite mixtures so good!

  2. Beatriz says

    5 stars
    These look insanely delicious 🙂 Will make them on repeat!

    • Andrea White says

      Wohoo! You're going to loveee them!

  3. Gina H. says

    5 stars
    Delicious muffins with a lovely flavor and texture!

    • Andrea White says

      Agreed! Such a fluffy texture and so so delicious!

  4. Rachel says

    5 stars
    I'm so excited it's pumpkin season, I'll be enjoying these muffins a lot!

    • Andrea White says

      I'm with you! Such a fun time to enjoy these delicious muffins!

  5. Teodora says

    5 stars
    Yum! Love everything with pumpkins!

    • Andrea White says

      Right?! It makes fall time that much better (and tastier)!

  6. nancy says

    5 stars
    these were perfect with coffee midday! thanks

    • Andrea White says

      That's quite the pair! I'll have to give that a go!

  7. Katie says

    5 stars
    These look absolutely perfect! Can't wait to make these cozy pumpkin muffins again!

    • Andrea White says

      They'll definitely hit the spot! My favorite fall muffins!

  8. Natalie says

    5 stars
    Love how moist and fluffy these muffins are! My daughter is gonna love them in her lunch box, thanks!

    • Andrea White says

      Gotta love the fluffy muffins!!

  9. Andrea White says

    5 stars
    So fluffy and delicious!!

  10. Patricia says

    5 stars
    These are lovely muffins, perfect for the season and all the pumpkin-lovers out here! Quality ingredients make a positive difference!

    • Andrea White says

      Couldn't agree anymore! Nothing like a delicious pumpkin muffin for the fall!

  11. Amy Liu Dong says

    5 stars
    This muffin looks so yummy! The texture makes it so enticing! Kids will definitely love and enjoy this muffin!

    • Andrea White says

      Definitely a great option for the kiddos for fall!

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