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Easy Vegan Pumpkin Muffins with Chocolate Chips

Published: . Last Updated: December 13, 2018

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Easy Vegan Pumpkin Muffins are easy with a soft moist texture. You can add chocolate chips or not – it’s your choice. Great for breakfast and easy to enjoy.

Pumpkin Muffins are piled high in an open weave milk glass compote. Orange cloth behind to emphasis the pumpkin colored muffins.

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

They are 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!

Easy Vegan Pumpkin Muffins are laying two on a plate and are split open. One has chocolate chips and one doesn't.
Pumpkin is such a versatile fruit. Well, it’s technically a fruit but I use it as a vegetable in half of my recipes.

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. Take a peek at what it looks like!

Vegan Overnight Oats is shown in a footed single serve glass compote. On a brown cloth with a larger jar of overnight oats behind.
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.

Easy Vegan Pumpkin Muffins are piled high in an open weave milk glass compote. Side view with close-ups and with a maple table and orange cloth behind.
Perfect as a breakfast or brunch they are a nice change to offer on Thanksgiving too. You could have them at breakfast, pile them up on the Thanksgiving buffet or have the chocolate chip version for dessert.

I’m afraid they won’t last long so there won’t be any leftovers.  Or … you could make two batches.

Here’s what they look like in their raw state. You can see I couldn’t make up my mind and made half with chocolate chips and the other without.

 

Easy Vegan Pumpkin Muffins are in their raw state but are filling 12 big muffins tins. Six have chocolate chips and six don't.

This post contains affiliate links. Read my disclosure policy here.

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.

Homemade Pumpkin Puree

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.

 

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Easy Vegan Pumpkin Muffins are piled high in an open weave milk glass compote. Overhead view with an orange cloth behind to emphasise the pumpkin colored muffins.
 

Pumpkin Muffins are piled high in an open weave milk glass compote. Overhead view with an orange cloth behind to emphasis the pumpkin colored muffins.
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5 from 9 votes

Easy Pumpkin Muffins

Pumpkin Muffins are a great addition to your muffin repertoire.
Course Breakfast
Cuisine Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 281kcal
Author Ginny McMeans

Ingredients

Instructions

  • Lightly oil 12 cup of a muffin tin
  • Mix the eggreplacer with the 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.

Nutrition

Nutrition Facts
Easy Pumpkin Muffins
Amount Per Serving (1 Muffin)
Calories 281 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 11g 55%
Sodium 172mg 7%
Potassium 208mg 6%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 14g
Protein 3g 6%
Vitamin A 0.4%
Calcium 6%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

TO FREEZE:

After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer

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.

 

Easy Vegan Pumpkin Muffins are viewed in two photographs - one above the other. Both are overhead and in a open weave milk glass compote with an orange cloth showing through.
 

Easy Vegan Pumpkin Muffins are easy with a soft moist texture.  You can add chocolate chips or not - it's your choice.  Great for breakfast or brunch and easy to enjoy. #muffins #pumpkin #granola #snack #veganbreakfast #vegan #veganrecipes #veganfood #vegetarian #dairyfree #chocolate #breakfast #veganinthefreezer

Reader Interactions

Comments

  1. 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! 🙂

  6. 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.

  7. The combination of pumpkin and chocolate sounds like a winner! These look incredibly tasty

  11. I am so excited to start seeing all the pumpkin recipes. Anything that combines chocolate with pumpkin is good with me!

  32. I just love pumpkin bread and so do my kiddos. Your pumpkin muffins look great! I take mine with chocolate chips;)

  34. 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… 🙂

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