Vegan Pumpkin Muffins with Chocolate Chips

Vegan Pumpkin Muffins with Chocolate Chips are easy and festive with a soft moist texture. You can add chocolate chips or not - it's your choice. The best for breakfast, brunch, or a snack.

Guarantee:  These Vegan Pumpkin Muffins are going to be your favorite muffin for the holidays.  The texture is moister in a silky kind of way.

These muffins are festive, easy, and super delicious on their own or you can smear dairy free butter right down the center.

I can never seem to reel in my desires so I went ahead and made half the recipe with chocolate chips and left them out of the other half.

You do whatever your desires call for too. That just makes us all happy!

Pumpkin is such a versatile fruit. Well, it's technically a fruit but I use it as a vegetable in half of my recipes.

Jump to:

• 🧾 Ingredients
• 🔪 How to make pumpkin muffins
• 👩🏻‍🍳 Homemade pumpkin puree
• 💭 How to freeze or store
• 📋 Recipe

There are so many fabulous recipes popping up out there on the internet right now.

Easy Pumpkin Waffles are a Sunday go-to around here and if you are looking for something to do with pumpkin seeds (pepitas) then you have got to try Vegan Overnight Oats.

I could literally have that every morning.

This post has photos from two different days when I baked these muffins. I didn't use muffin cups one day and left half of them without chocolate chips and the other day I went all out with cups and chocolate.

You should buy some extra cans of pumpkin puree because they disappear from the shelves after Thanksgiving and it doesn't come back for months and months. That's what I do.

There are about 6 cans in my cupboard right now and who knows which recipe I'll make next.

There will probably have to be another shopping trip to add to the supply because I really do want to have some cans a few months past the New Year.

🧾 Ingredients

• Pumpkin puree adds a pretty festive color and taste.
• Whole wheat pastry flour keeps the pumpkin muffins lighter and healthier.
• Coconut sugar is also reminiscent of fall taste as it has a bit of a maple flavor.
• Extra Virgin Olive Oil helps the muffins bake and stay light in texture.
• Egg replacer of your choice. I've used flaxseed meal and ground chia seed and Ener-g egg replacer.
• Baking powder works as a leavening agent.
• Baking soda also works along with baking powder to help them rise.
• Pumpkin Pie Spice has that great spices and you can click on that link to make your own homemade batch.
• Salt for seasoning.
• Vegan Semi-sweet chocolate chips for that great chocolate crunch every once in a while.

🔪 How to make pumpkin muffins

• You have a choice here: You can either Lightly oil 12 cups of a muffin pan or use paper liners. I've done both.
• Mix the egg replacer with its water and set aside.
• In a medium bowl mix the sugar, oil, and the prepared egg replacer mixture.

• Add the pumpkin and mix with a Hand Mixer until well blended. It won't be perfectly smooth but close.
• In a large bowl mix the flour and spices together.
• Add the wet ingredients to the dry ingredients until just blended.

• Fold in the chocolate chips if you are using them.

• Fill the muffin cups. They will be pretty full.
• Bake the vegan pumpkin muffins at 425° for 25 minutes.

You could have these pumpkin muffins with chocolate chips (or not) at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert.

👩🏻‍🍳 Homemade pumpkin puree

You may be wondering how you could use a fresh pumpkin for your canned pumpkin recipes. Well, it is super simple and super delicious when you roast it first.

Don't buy too large of a pumpkin so you can handle it more easily.

Cut out the stem.

Split the pumpkin in half and be very careful. You can also cut one small slice off of the side of the pumpkin and lay it on that flat spot before you cut it in half. That will keep it from rolling.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Scoop out all of the seeds and save for roasting later.

Place the pumpkin halves on the parchment paper and roast for 30 to 45 minutes. A small paring knife should be able to pierce it easily.

Remove the pan from the oven and let it cool.

Use a large spoon and scoop out all of the flesh and place in a food processor. Process until the pumpkin is smooth.

Use in any canned pumpkin recipe and it will also freeze well in freezer containers for 4 months.

I'm afraid vegan pumpkin with chocolate chips (or not) won't last long so there won't be any leftovers.  Or ... you could make two batches. So in that case:

💭 How to freeze or store

• TO FREEZE:
• After they have cooled you may freeze them in a freezer-safe bag or in a freezer safe container.
• To Prepare After Freezing:
• They defrost quickly so it really doesn't take any planning. Just set them out on the table and leave them alone for about ½ hour. The microwave will also zap them in 10 to 15 seconds.

📋 Recipe