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:
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 1/2 hour. The microwave will also zap them in 10 to 15 seconds.
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Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📋 Recipe
Easy Pumpkin Muffins
Ingredients
- 15 ounces pumpkin puree
- 2 cups whole wheat pastry flour
- 1 cup coconut sugar
- 1/2 cup coconut oil
- 2 tablespoons egg replacer of your choice 2 eggs
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons Pumpkin Pie Spice Mix
- 1/2 teaspoon salt
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Lightly oil 12 cups of a muffin tin or use paper cups.
- Mix the egg replacer with its water and set aside.
- In a medium bowl mix the sugar, oil and 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 at 425° for 25 minutes.
Sherri
I'm with you; I always keep pumpkin puree cans in my pantry! I love using pumpkin in recipes all year! It is so versatile! These pumpkin muffins look so scrumptious! 🙂
Danielle
I love pumpkin and chocolate together.
These would be great to serve up at a Halloween party!
kim
I'm a huge pumpkin fan and these muffins look perfect! Can't wait to bake them up soon!
Ginny McMeans
Well, I think you sure could Sally. They seem to be the same texture.
Sally
Can you sub butternut squash or sweet potato?
Looks yummy 🙂
Marc @ NoRecipes
I'm not usually a big pumpkin fan by itself, it's a great way to add moisture to baked goods and I bet it is amazing with chocolate! I'd be tempted to top these with some cacao nibs.
Bintu | Recipes From A Pantry
The combination of pumpkin and chocolate sounds like a winner! These look incredibly tasty
Jacqueline Meldrum
I think those could be considered a wholesome breakfast, don't you? YUM!
Edyta at Innocent Delight
They look fantastic and I will add them to my muffins repertoire.
Natalie
Oh i loveeee these ! Can't go wrong with chocolate-pumpkin combo. It's the ultimate fall flavour. Yum!
Danielle
I am so excited to start seeing all the pumpkin recipes. Anything that combines chocolate with pumpkin is good with me!
Lauren
Perfect for breakfast or a snack! These look delicious 🙂
Ginny McMeans
Haha Renee! Bring on the chocolate!
Ginny McMeans
Thanks so much Erin! Yep, love the grains 🙂
Ginny McMeans
It really has been a good season for pumpkin recipes - already! Thanks Angie!
Ginny McMeans
Great Lora! Yes, these would be perfect after school. Good idea!
Erin @ Texanerin Baking
Who made 100% whole grain muffins?! Oh yeaaaah! 😀 I obviously love these and I know what you mean about the texture. They look great! 🙂
Angie | Big Bear's Wife
I'm so excited about pumpkin everything right now! Need some of these to grab in the mornings before work!
Renee - Kudos Kitchen
Hi Ginny! These pumpkin muffins look glorious. I love the addition of chocolate. To me, that's not an optional ingredient... it's a necessity!
Lora @cakeduchess
I'm all ready for pumpkin season again. I already started baking some favorites and new recipes. Pumpkin muffins are perfect for afterschool snack or breakfast!!
Ginny McMeans
I'm usually so far behind for the ingredient of the month that it always passes me by. Not this year! Thanks Brenda!
[email protected]
Pumpkin is the in ingredient right now and I haven't posted one yet LOL! These look great!!
Ginny McMeans
Oh, good Heather! I just ogled another can too. 🙂
Heather / girlichef
Yes to the pumpkin, I am so ready to dive into autumn goodness. I happen to have a couple of cans stashed away...and this recipe is calling their name!
Ginny McMeans
Thanks for all your generous compliments Sarah. You are The Best!
Sarah Walker Caron (Sarah's Cucina Bella)
Those muffins look incredible -- and I love how you described their texture. I also adore the idea of making half with chocolate chips and half without. Great idea!
Ginny McMeans
Ha Lora! Yes, bring on the chocolate chips 🙂
Ginny McMeans
Just because you are the greatest! Thanks Amanda 🙂
Ginny McMeans
I am excited about it - a lot - this year. Thanks so much!
Cookin Canuck
We can't wait to start making pumpkin recipes around here again. These ones look so good!
Martha @ A Family Feast
Bring on the pumpkin! These muffins look delicious - and of course adding chocolate chips makes them even that much better! 😉
Lora @cakeduchess
I just love pumpkin bread and so do my kiddos. Your pumpkin muffins look great! I take mine with chocolate chips;)
Ginny McMeans
Hahaha! I so agree, great minds 🙂 You are a very good mom!
Carolyn
I just made some pumpkin chocolate chip muffins for my kids and although they are not vegan, they look so much alike! Great minds, and all that... 🙂
Amanda @ The Kitcheneer
YAY! It's pumpkin season again! I am in love with these muffins! I want to make a batch for just because!