Save to Pinterest Moist, spiced pumpkin muffins studded with rich chocolate chips—these vegan treats are perfect for breakfast or a cozy snack.
Whenever the leaves start turning outside, I look forward to baking these muffins. The aroma of pumpkin spice and melting chocolate always reminds me of autumn mornings with a cup of coffee by the window.
Ingredients
- Wet Ingredients: 1 cup (240 ml) canned pumpkin purée, 1/2 cup (120 ml) unsweetened plant-based milk (almond, soy, or oat), 1/2 cup (100 g) light brown sugar, 1/3 cup (80 ml) neutral oil (e.g., canola or sunflower), 1 tsp vanilla extract
- Dry Ingredients: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger
- Add-ins: 3/4 cup (120 g) vegan chocolate chips
Instructions
- Preparation:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients:
- In a large bowl, whisk together the pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Batter:
- Add dry ingredients to wet mixture. Stir gently until just combined—do not overmix.
- Add Chocolate Chips:
- Fold in the vegan chocolate chips.
- Divide & Bake:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My family loves these muffins after school, and sometimes we add a handful of chopped nuts for extra crunch. They’re always gone in minutes!
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire cooling rack, measuring cups and spoons.
Allergen Information
Contains wheat (gluten). May contain soy, almond, or oat depending on milk used. Check chocolate chips for allergens: always read labels to ensure products are vegan and free from cross-contamination.
Nutritional Information
Each muffin contains approximately 190 calories, 7 g total fat, 30 g carbohydrates, and 2 g protein.
Save to Pinterest These muffins taste best fresh, but they also freeze well for a quick treat anytime. Enjoy with your favorite hot drink!
Common Recipe Questions
- → Can I use fresh pumpkin instead of canned?
Yes, use cooked and mashed fresh pumpkin; make sure it is smooth and well-drained for best muffin texture.
- → How do I store pumpkin chocolate chip muffins?
Keep muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
- → Can I freeze these muffins?
Absolutely. Cool muffins completely, then freeze in a sealed bag for up to 2 months. Thaw at room temperature.
- → Are there nut-free options?
Yes, omit any nut add-ins and choose plant-based milk that is not almond-based to avoid nuts.
- → What flour alternatives work well?
Spelt or whole wheat flour can replace part of the all-purpose flour for a heartier texture.
- → Can I add other spices?
Feel free to add a pinch of ground cloves or cardamom for extra warmth and depth of flavor.