A scrumptious batter made with pumpkin puree, flour, and coconut sugar with dairy-free chocolate chips folded in for an added touch of deliciousness! These vegan pumpkin muffins come out soft, moist, and full of flavor every time. This is a great recipe to make all fall season!
Fall is my favorite time of year, and I always look forward to all the delicious pumpkin recipes that come out this time of year. These vegan pumpkin muffins are one of my favorites. They're moist and fluffy, with just the right amount of sweetness. And they're packed with chocolate chips because everything is better with chocolate.
Table of Contents
Why You'll Love This Vegan Pumpkin Muffin Recipe
Moist and Fluffy- Pumpkin muffins are moist and fluffy on the inside, with a slightly delicious crust on the outside.
Packed With Flavor- Between the pumpkin pie spice and the canned pumpkin puree, these vegan pumpkin muffins are packed with pumpkin flavor. You'll be surprised how good they are!
A Family Favorite- Vegan pumpkin muffins are a family favorite. They're perfect for breakfast or snack time.
Taste Of Fall- There's nothing quite like the taste of Fall and all the pumpkin recipes that go with it. These vegan pumpkin muffins are the perfect way to enjoy the cooler weather. The rich chocolate flavor pairs perfectly with the seasonal spices, making for a delicious and festive treat.
Chocolatey- Adding chocolate chips takes the pumpkin muffins over the top, making them irresistible.
What Are Vegan Pumpkin Muffins?
Vegan pumpkin muffins are a delicious, plant-based version of the classic fall treat. They’re made with ingredients like flour, sugar, pumpkin puree, and pumpkin pie spice. The muffin batter is then baked until golden brown and fluffy on the inside. Unlike traditional muffins, vegan pumpkin muffins are dairy-free and egg-free. This makes them suitable for vegans and those with dietary restrictions. These absolutely delicious muffins are the perfect treat for fall.
- Muffin Tin
- Small Mixing Bowl
- Medium Mixing Bowl
- Large Mixing Bowl
- Hand Mixer
- Measuring Cups and Spoons
- Paper Muffin Cups (Optional)
- Canned Pumpkin Puree- Gives the muffins a moist texture and adds a deep pumpkin flavor.
- Whole Wheat Pastry Flour- Thickens the batter and gives the muffins structure.
- Coconut Sugar- Used as a natural sweetener that adds a hint of caramel flavor.
- Coconut Oil- Creates a light, fluffy texture and adds moisture.
- Egg Replacer- Used as a binding agent to hold the muffins together.
- Baking Powder- Helps the muffins rise in the oven.
- Baking Soda- Adds a light and fluffy texture to the muffins.
- Pumpkin Pie Spice Mix- To add a warm, autumn-like flavor.
- Salt- Balances out the sweetness of the sugar and enhances the flavor.
- Semi-Sweet Vegan Chocolate Chips- For delicious chocolatey flavor.
How To Make Vegan Pumpkin Muffins With Chocolate Chips
Lightly oil 12 cups of a muffin tin or line the muffin tin with paper wrappers. In a small mixing bowl, prepare the egg replacer with water and allow it to set up.
Add sugar, oil, egg replacer, and pumpkin puree in the medium mixing bowl. Use a hand mixer to blend well; it does not have to be perfectly smooth, but it should be close.
Combine the whole wheat flour and spices in a large mixing bowl before adding the pumpkin mixture. Stir until the muffin batter is combined, but be careful not to over-mix the batter.
Fold in the chocolate chips before filling up the muffin cups.
Bake the pumpkin muffins for about 20 minutes. Serve warm, and enjoy as desired!
What to Serve With Vegan Pumpkin Muffins
- Enjoy a vegan pumpkin muffin with a hot cup of coffee for breakfast or with a tall glass of almond milk, soy milk, or oat milk for an afternoon pick-me-up.
- Serve warm pumpkin muffins as part of a dessert spread alongside a scoop of vegan ice cream or a dollop of dairy-free whipped cream.
- Slice the muffins in half and serve with vegan butter.
- Top a chocolate chip pumpkin muffin with a bit of vegan frosting or glaze for an extra special treat!
Popular Substitutions & Additions
- If you don't have pumpkin puree on hand, feel free to use another type of puree, such as squash, sweet potato, or butternut squash. You could even make your own pumpkin puree at home or use unsweetened applesauce!
- Swap out the chocolate chips for a different kind of chip, like vegan white chocolate, peanut butter, or butterscotch chips.
- Add chopped pecans, other chopped nuts, or roasted pumpkin seeds to the batter for a little extra crunch and more fall flavor.
- Use gluten-free flour to make this recipe gluten-free. Also, almond flour, oat flour, or spelt flour would make excellent alternatives to wheat flour.
- For a fun twist, add a handful of dried cranberries, raisins, or diced apples to the batter.
- Use melted vegan butter, olive oil, or vegetable oil in place of the coconut oil.
- Instead of coconut sugar, use organic cane sugar, brown sugar, or maple syrup.
Can I Freeze Pumpkin Muffins?
Vegan pumpkin muffins are best when they're freshly baked and warm from the oven - there's nothing quite like it! Store leftover muffins in an airtight container on your counter or fridge for up to a week. If you want to reheat one or two, simply pop them into the microwave for 15-20 seconds. For longer shelf life, freeze this delicious treat by placing them in a freezer-safe bag or container, and they will last up to 3 months. Be sure to thaw them overnight before enjoying them again with a quick zap in the microwave!
Vegan Pumpkin Muffins FAQs
What is an egg replacer?
An egg replacer is a product that can be used in baking to replace the function of eggs in a recipe. There are many different brands and types of egg replacers on the market, so be sure to follow the package directions for the best results.
Is it necessary to use an egg replacer in this recipe?
No, using an egg replacer in this pumpkin muffin recipe is unnecessary. If you don't have a store-bought egg replacer at home, you can use flaxseed meal to make flax eggs or ground chia seeds to make chia eggs.
What can I substitute for the pumpkin puree?
Feel free to make your own puree from scratch or use other canned purees, such as squash, sweet potato, or butternut squash. You could even use unsweetened applesauce in place of puree.
Can I make these muffins without chocolate chips?
Of course! If you want to keep things simple, feel free to leave out the chocolate chips. You could also substitute them for another type of chopped nut or dried fruit.
What is the difference between pumpkin puree and pumpkin pie filling?
Deciding between pumpkin puree and pie filling can be confusing, as they are two distinct ingredients. Pumpkin puree is made solely from cooked pumpkins, making it ideal for savory dishes like soups and muffins, whereas pumpkin pie filling includes sugar, spices, and other elements that lend a sweeter taste to your pies!
The Best Vegan Pumpkin Muffins
- 15 ounces pumpkin puree
- 2 cups whole wheat pastry flour
- 1 cup coconut sugar
- ½ cup coconut oil
- 2 tablespoons egg replacer of your choice 2 eggs
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons Pumpkin Pie Spice Mix
- ½ teaspoon salt
- 1 cup vegan semi-sweet chocolate chips
- 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.