Vegan Chocolate Chip Pumpkin Muffins

No butter? No eggs? No problem.

Vegan never tasted so good and you’d never know it by how rich they taste.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

If you want to make a vegan baked good taste just as good as it’s buttery counterparts, I recommend using bananas or avocado. Or pumpkin.

They all add moisture, richness, some heft and density. Sometimes even I am amazed at the results of vegan baking when I use one of those ingredients.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

These sweetly spiced muffins are no exception. The batter comes together with a whisk in minutes. No need to turn on your mixer, a time saver when it comes to doing dishes.

Although there are no eggs, the muffins are fluffy and have the right amount of lightness. Not airy, but aren’t overly dense and heavy either, which can sometimes happen with pumpkin or any time you don’t use eggs.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

There’s no butter either, and while butter is great in cookies for an irreplaceable flavor, pumpkin has such a dominating flavor profile you won’t miss a drop of buttery flavor.

Plus, for items I want to stay soft and supple like cake or muffins, oil is the way to go anyway.

I used melted coconut oil. Actually, I didn’t have to melt it since my kitchen has been nice and toasty due to a heat wave. Warm a hunk in a small bowl in the micro and if yours is solid and then measure out 1/3 cup.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

I used Nutiva Coconut Oil that I picked up from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything from probiotics to face cleanser to stevia.

The muffins don’t taste like coconut, and even if you don’t like coconut, just try it. It adds a layer of flavor you can’t put your finger on, in a satisfying, warm blanket, cozy and comfy undertone way. Substitute with canola or vegetable oil if you must.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

I called for a fair amount of spices because there’s very little more bland and grosser than unseasoned pumpkin puree and you really do need to doctor it up.

I used pumpkin pie spice, as well as adding additional cinnamon, nutmeg, cloves, and allspice, all of which are in pumpkin pie spice. If you don’t have pumpkin pie spice in your area, use a heavier hand with the spices listed.

The muffins are pleasantly spiced with a nice pop of the flavors of fall, and aren’t overly spiced. However, as with any baking, season to taste, and dial down if you don’t care for a certain spice.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

I used mini chocolate chips because I like the smaller size in muffins, quickbreads, and cakes. Using regular-sized chips is fine, but they’re more clunky and not as delicate. I don’t prefer biting into those big pebbles.

Just like these Blueberry Muffins, vegan or not, they’re my favorite blueberry muffins.

I would put these vegan muffins up against any pumpkin muffin made with eggs and butter.  They’re that good, and if you never told anyone they’re vegan, no one would be any wiser.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

I’ve trialed the recipe as mini-loaves, adding about 5 minutes to the baking time, and had success. I have not baked it as a full-size loaf.

They’re supremely moist, soft, bouncy and have a springy quality that makes them irresistible. The melted chocolate chips don’t hurt, either.

Healthier than the alternatives, and I especially love it when vegan goodies trump the alternatives.

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

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Vegan Chocolate Chip Pumpkin Muffins

These are some of the best pumpkin muffins I've ever had, vegan or not, and I'll put them up against muffins made with eggs and butter. The pumpkin helps the sweetly spiced muffins stay supremely moist and soft. They're pleasantly spiced and not overdone, but always add spices to taste. I use coconut oil and it doesn't make the muffins taste like coconut, but substitute with another oil if desired. I prefer mini chocolate chips, but another size or chopped chocolate may be used. I have successfully baked this batter as mini-loaves (5x3 size pans) and added about 5 minutes to the baking time, but have not tried in 9x5 or 8x4 pans. If you want to make a believer out of anyone who doubts that vegan baking can taste amazing, this is the recipe that'll do it.

Yield: 1 dozen medium/large muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves
pinch salt, optional and to taste
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1/3 cup coconut oil, melted (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow)
2 tablespoons mild or medium molasses
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips (regular-sized chips may be substituted, use about 1 1/4 cups; or use 6 to 8 ounces chopped dark chocolate)

Directions:

  1. Preheat oven to 400F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners and I am not sure if the paper will stick to the muffins)
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
  3. In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
  4. Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix. Batter is quite thick and if yours is seemingly too thick, add a tiny additional splash milk to thin it.
  5. Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
  6. Divide batter equally among the cavities of the prepared pan. Each cavity will be just under 3/4 full (don't exceed 3/4 full or they could overflow). Spraying a one-quarter cup measure with cooking spray so the batter slides right off is handy here.
  7. Bake for about 18 to 19 minutes, or until tops are domed, puffed, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling but no batter. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Related Recipes

Updated to Add Two Similar Versions of this Recipe, as both Bread and Cake, first two links below

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting

Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting - Fast, easy cake you'll never guess is vegan. Recipe at averiecooks.com

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Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

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Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

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Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Soft, moist, tender, and so flavorful

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Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) – No oil, no flour, no salt, no white or brown sugar – Miracle Cookies!

Healthy Oatmeal Chocolate Chip Miracle Cookies (vegan, GF) averiecooks.com

Thanks for the entries in the Amazon $25 Gift Card Giveaway and the Crock-Pot Hook Up Connectable Entertaining System Giveaway ($140 value) 

What’s your favorite way to use pumpkin? Or coconut oil? Or healthy-ish recipe that you prefer to other versions?

 

 

   

125 Responses to “Vegan Chocolate Chip Pumpkin Muffins”

  1. #
    51
    Heather @ Sugar Dish Me — September 12, 2013 at 8:23 am

    Usually with vegan recipes I am missing crucial ingredients. But not with this one!!! These are wonderful! Thanks for the breakdown of why you do what you do with your recipes — it always helps me so much!

    Reply

  2. #
    52
    Valerie — September 15, 2013 at 10:54 am

    Ok, so I’m not quite ready for full-on pumpkin stuff but these muffins I can handle. They look like the partner my boring afternoon cup of coffee is looking for!

    Reply

  3. #
    53
    Jocelyn — September 15, 2013 at 7:45 pm

    Pumpkin and choc? Check! I LOVE these Averie!! They look amazing and the fact that they are vegan makes them even better!!

    Reply

    • Averie Sunshine replied: — September 15th, 2013 at 7:50 pm

      With all the pumpkin stuff you make, I know you know how it just makes everything fluffy & tender and you truly don’t need eggs!

      Reply

  4. #
    54
    Tyler — September 22, 2013 at 10:17 pm

    Thanks for the recipe! I just made these and they are fantastic! Such a great way to ring in fall – my first pumpkin recipe of the season. I used vegetable oil but want to make another batch with coconut oil. Thanks again for a delicious recipe!

    Reply

    • Averie Sunshine replied: — September 23rd, 2013 at 12:27 am

      So glad you loved them and will be trying them with coconut oil soon!

      Reply

  5. #
    55
    Erica — October 7, 2013 at 10:07 pm

    I can’t eat white flour or sugar. Has anyone tried using a different type of flour (I love almond flour) or coconut sugar for these? They look amazing!

    Reply

    • Averie Sunshine replied: — October 7th, 2013 at 10:51 pm

      Coconut sugar will be fine and as for the flour, if you’re used to almond flour (it’s so dense and heavy and the nutty flavor – lots of people balk at it) – then you could use it…BUT they will be denser and not rise as well. I would try whole wheat pastry flour since it will absorb the liquid more than almond flour will (grain vs. nut). LMK how it goes!

      Reply

      • Erica replied: — October 9th, 2013 at 2:21 pm

        I’m used to almond flour, I had to cut out white and whole wheat flour a few months ago because I had to go on a low glycemic and gluten free diet. I’ve missed baking and having treats! I just made these using all almond flour and they taste amazing but they didn’t rise much at all, and are sort of crumbly (I made them in liners and they don’t come out in one solid piece, they break apart). I might try another batch using quinoa flour and see how those compare. Thanks for the great recipe base…i’m so excited to test out all these different gluten free flours work the best!

        • Averie Sunshine replied: — October 9th, 2013 at 5:13 pm

          The issue is that you used a nut-based flour AND one with zero gluten. If you were to use a grain based flour, i.e. oat or rice for example, while still no gluten present, you would definitely get more puff and rise, and the texture wouldn’t be as crumbly. I would check out a popular baking blend that’s GF like Bob’s or Arrowhead Mills and go from there!

  6. #
    56
    Erica — October 9, 2013 at 8:26 pm

    I know, nit flours stink to bake with, I’ve done it before and usually when baking mix it with another type of flour but that is all I had on hand at the time and needed to satisfy my pumpkin craving! I found some quinoa flour in my pantry, so I might try again with that and see how it goes for round 2 (round 1 was still very delicious!)

    Reply

  7. #
    57
    Carrie — October 26, 2013 at 10:47 am

    Made these today and they turned out fabulous! Followed the recipe to the T except I doubled it and only had black strap molasses. Perfect amount of spice and very moist! I will definitely make these again, perfect for Fall!

    Reply

  8. #
    58
    Vedge — November 8, 2013 at 8:02 am

    I have made these 3 times already! They’re sooo good! Today I added 2 overly ripe, mashed bananas(just so I could get rid of them) and reduced the pumpkin to 1/3 cup. They’re in the oven now and they smell divine! Thanks for this awesome recipe!

    Reply

  9. #
    59
    Karen Franks — November 21, 2013 at 7:22 am

    I made these last night, and warm out of the oven they were delicious! This morning they were just as good, very moist, cannot believe there is no butter in them:-) I will be making these again, thank you for the great recipe!

    Reply

    • Averie Sunshine replied: — November 21st, 2013 at 9:43 am

      I know – no butter and no eggs and they’re still buttery-tasting and fluffy! Glad you love them. Thanks for trying the recipe!

      Reply

  10. #
    60
    Bekah — November 25, 2013 at 7:06 am

    I made these last night to have for breakfast this morning. Let me tell you, they are amazing! Extra bonus is that they made my house smell wonderful :). I followed the recipe except I had to use gluten free flour due to my three year old. I did a mix of oat flour, coconut flour, and a gf mix that had rice flours etc. Because of this they came out not as light and tall and fluffy as yours look, but they still rose and they were still extremely moist. I wish I would have doubled the recipe! :) Thanks so much for sharing such a great recipe.

    Reply

    • Averie Sunshine replied: — November 25th, 2013 at 9:02 am

      That’s wonderful that you were able to make them GF and love them! You can always double the recipe next time :) Thanks for LMK that your blend of GF flours worked!

      Reply

  11. #
    61
    Lori — January 24, 2014 at 1:14 pm

    Me again! So happy to hear you are writing a pumpkin cookbook! After making these muffins at least 15 times, I’m ready to branch out. Do you need recipe tasters/testers? My kids want you to make a recipe for pumpkin-chocolate swirl loaf. Thanks, we love your blog.

    Reply

    • Averie Sunshine replied: — January 24th, 2014 at 2:02 pm

      Glad you love pumpkin and the book is already written :) Will be in stores in the fall. Formal announcements will be forthcoming. Thanks for your support!

      Reply

  12. #
    62
    Sofía — February 2, 2014 at 10:51 am

    Hi! This recipe looks great! I love using pumpkin in cakes and similar :) I have one problem though, I can’t get molasses where I live, would it be OK to use honey instead? Or something else?

    Reply

    • Averie Sunshine replied: — February 2nd, 2014 at 1:16 pm

      Honey would be fine, maple syrup, or just omit. It’s not a critical item in the recipe.

      Reply

      • Sofía replied: — February 2nd, 2014 at 1:33 pm

        Great! Thanks for your quick response and for your yummy recipe! Keep posting…

  13. #
    63
    melanie — September 23, 2014 at 4:53 am

    so delicious, my kids love it!!!

    i made a french version on my blog

    Reply

    • Averie Sunshine replied: — September 23rd, 2014 at 4:54 am

      Glad they worked out great for you!

      Reply

  14. #
    64
    zahra — September 28, 2014 at 12:23 pm

    I made these few days ago and it was really really GREAT,actually I didn’t expect them to be delicious because I had not baked any vegan muffins before..and I was wrong!
    I didn’t have mollases so I omit it.and I used little bit more brown sugar and less white sugar.can I use only brown sugar in this recipe?(and in other recipes as a general question)
    thanks for your amazing recipes

    Reply

    • Averie Sunshine replied: — September 28th, 2014 at 3:45 pm

      In general, it’s best not to swap white for brown, or brown for white, when it comes to sugar in my recipes or in any. Now, in an absolute pinch, you probably could get away with it, but that’s iffy and it’s best to just make the recipe as written since I know it will work as written.

      So glad that these muffins pleasantly surprised you! Sounds like you had low expectations and they really caught you by surprise in a good way :) Love it when that happens!

      Reply

      • zahra replied: — September 29th, 2014 at 12:59 pm

        thanks for your advice :)
        can’t wait to try your other recipes

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