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Chocolate chip vegan pumpkin muffins in a opwn weave milk glass basket.
5 from 10 votes

Easy Pumpkin Muffins

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


  • 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.


The muffins calories and values change without the chocolate chips added.


Serving: 1Muffin | Calories: 281kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 173mg | Potassium: 291mg | Fiber: 5g | Sugar: 15g | Vitamin A: 5523IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg