Vegan Chocolate Chip Pumpkin Muffins

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Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful! 

stack of three Chocolate Chip Vegan Pumpkin Muffins

The Best Vegan Pumpkin Muffins

No butter? No eggs? No problem. Vegan never tasted so good, and you’d never know it by how rich these pumpkin chocolate chip muffins  taste.

If you want to make a vegan baked good taste just as good as its buttery counterparts, I recommend using bananas, avocado, or pumpkin to the batter. 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.

These sweetly spiced vegan pumpkin 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.

Chocolate Chip Vegan Pumpkin Muffins on white floral plate

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. 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 chunk in a small bowl in the microwave, and if yours is solid and then measure out 1/3 cup.

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

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.

four Chocolate Chip Vegan Pumpkin Muffins stacked atop each other

What’s in These Vegan Pumpkin Muffins? 

For these vegan pumpkin chocolate chip muffins, you’ll need: 

  • All-purpose flour
  • Baking powder
  • Spices
  • Salt
  • Granulated sugar
  • Light brown sugar
  • Pumpkin puree 
  • Coconut oil
  • Unsweetened vanilla almond milk
  • Molasses 
  • Vanilla extract
  • Semi-sweet chocolate chips 

Chocolate Chip Vegan Pumpkin Muffins on white plate

How to Make Vegan Pumpkin Muffins

These vegan pumpkin muffins couldn’t be easier to make! Simply whisk together the wet ingredients in one bowl and the dry in another. Then combine the two and whisk until just combined before folding in the chocolate chips. 

Divide the batter between 12 greased muffin cups and bake until the tops are domed and a toothpick inserted in the center comes out clean. You’ll need to let the pumpkin chocolate chip muffins rest in the muffin pan for 10 to 15 minutes before removing them to cool on a wire rack. 

These vegan pumpkin muffins taste delicious as is, but I highly recommend adding a little vegan butter and/or pumpkin butter to the top to really amp up the flavor. 

Chocolate Chip Vegan Pumpkin Muffin cut in half

Can I Freeze Vegan Pumpkin Muffins? 

Absolutely! Let them cool to room temperature before sealing them inside a freezer baggie. When you’re ready to eat the frozen muffins, reheat them in the microwave or place them on the counter to thaw. 

Can I Add Another Mix-In? 

I don’t see why not! Chopped nuts or dried fruit would work well in these vegan pumpkin muffins, or you could do a few different mix-ins. Just make sure not to add more than 1 cup of mix-ins total. 

stack of three Chocolate Chip Vegan Pumpkin Muffins

Is There a Pumpkin Pie Spice Substitute I Can Use? 

For these chocolate pumpkin muffins, I used pumpkin pie spice as well as 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.

Chocolate Chip Vegan Pumpkin Muffins on white plate

Is There a Coconut Oil Substitute I Can Use? 

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.

Chocolate Chip Vegan Pumpkin Muffin

Can I Omit the Chocolate Chips Altogether? 

You can, if desired. Personally, I love the semi-sweet chocolate chips in these vegan pumpkin muffins, but you can leave them out if you’d rather have plain pumpkin muffins. 

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

Can I Use Another Type of Milk? 

Yes, any variety of unsweetened milk should work in this recipe (both dairy and non-dairy milks are fine). 

Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they're packed with five different warming spices, which makes then extra flavorful! 

Tips for Making Vegan Pumpkin Muffins

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.

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.

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.

Chocolate Chip Vegan Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they're packed with five different warming spices, which makes then extra flavorful! 

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Yield: 12 muffins

Vegan Chocolate Chip Pumpkin Muffins

Vegan Chocolate Chip Pumpkin Muffins

These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they're packed with five different warming spices.

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)

Instructions

    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.
    8. Allow muffins to cool in pans for about 10 to 15 minutes before removing and placing on a rack to cool completely.

Notes

Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 97mgCarbohydrates: 30gFiber: 2gSugar: 26gProtein: 1g

More Vegan Baked Goods: 

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust — If you want to make a believer out of anyone who doubts that vegan baked goods can taste amazing, this recipe will change their mind.

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 — The cake is supremely soft, moist, springy, and bouncey. It’s some of the best pumpkin cakes I’ve ever tried, vegan or otherwise.

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

Mini Chocolate Chip Pumpkin Bread — Super soft, tender, moist pumpkin bread that’s loaded with chocolate chips!! The mini loaves are EASY, brimming will fall flavors, totally IRRESISTIBLE, and accidentally vegan!!

Mini Chocolate Chip Pumpkin Bread

Fluffy Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!

Fluffy Vegan Coconut Oil Banana Muffins averiecooks.com

Healthy Oatmeal Chocolate Chip Miracle Cookies — No oil, no flour, no salt, no white or brown sugar. These truly are miracle cookies!

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

Vegan Chunky Apple Cinnamon Muffins — These apple cinnamon muffins are studded with BIG chunks of apple! They’re so easy to make and are perfect for a quick snack or breakfast to-go.

Vegan Chunky Apple Cinnamon Muffins 

Vegan Peanut Butter Chocolate Chip Muffins – Fast, EASY, one bowl, no mixer muffins!! You’d never guess they were vegan! Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!!

Vegan Peanut Butter Chocolate Chip Muffins

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. I am just done baking your pumpkin chocolate chip muffin , I picked your recipe because I wanted to use all my Long Island cheese squash pureed . The sugar in this recipe is outrageous though , I would never use that much 1 cup of sugar plus molasses it’s even more than the flour intake wow ……anyway I can’t wait to taste it .

  2. I found this recipe while looking for a vegan alternative to the pumpkin chocolate chip muffins my mom makes. These taste even better than hers! I made them on Monday and brought them to work on Tuesday. They were gone before I could get a second one! I am the only vegan person in my office of about 70 employees. I’m about to make another batch because I can’t stop thinking about them. Thanks for an amazing recipe that will be used for years to come!

    Rating: 5
    1. Thanks for the five star review and glad this was a smashing success and that it will be used for years to come!

  3. I was so disappointed to learn, after I made these, that the mini chocolate chips I used were not vegan. I am not a vegan myself, but was making these for Thanksgiving, for a vegan family member. I purposely used this recipe and followed it exactly to make sure I was making something completely vegan. I just want to make sure others don’t make the same mistake. Maybe the list of ingredients should mention that some semi sweet chocolate chips may not be vegan. Otherwise the recipe was well liked.

    1. Yes if you’re cooking for someone with dietary restrictions, you always have to read every single label. I don’t write that because I assume people do that already if they know they’re vegan, GF, soy-free, etc.

      I’m glad the muffins were well liked.

  4. I became a vegan three weeks ago. I’ve not missed anything about giving up animal products. The only thing I’ve been craving is fall treats (I’m a pumpkin fanatic and work at a cafe surrounded by all sorts of pastries). This evening I decided to try this recipe and it’s a total win! Thank you for sharing it!

  5. Is the nutritional information correct?? For one muffin it’s 358 calories?? That’s pretty insane for one muffin isn’t it?? 22g of fat?? :-/

    1. It’s a computer generated estimation. You could take the time to research it more thoroughly. 358 calories doesn’t seem insanely high to me or anything though for a *CHOCOLATE CHIP* MUFFIN.

  6. I tried this one right now , Its was amazing but I used oats instead of flour the only thing I didn’t like about the recipe was the muffins were very sweet .
    Thank you for the recipes and I will try another recipes from your own God willing .

    1. You can reduce the sugar a bit if you don’t want them as sweet. Thanks for trying the recipe and glad that oats instead of flour worked out.

  7. Averie, Just made these for the fam and we LOVE them! I got to use my pumpkin muffin pan, so they’re cute, too! BTW, I used canola oil and regular milk (that’s what I had on hand) and they are delicious!

    1. I love that you have pumpkin muffin pans!! And that you made pumpkin muffins in them, of course :) So happy these came out great for you!

  8. I’m planning to make these for a work potluck. Just wondering if it would be okay to sub the oil with applesauce? I try not to cook with oil due to health reasons.

  9. I really want to bake these since fall weather is here! :D Is it ok if I omit the allspice, nutmeg, and cloves? Also if I lower the sugar?

    1. You can omit the spices BUT they are what make the muffins taste like dessert, not…vegetables for breakfast. If anything, I would reduce them but not omit. Or keep 1 or 2. The muffins will be pretty bland without them but suit your needs.

      The sugar could possibly be reduced but I haven’t tried. Again, I love the recipe as written and I suggest making it once as written before you start tinkering. Enjoy!

  10. 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

    1. 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!

  11. 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?

  12. 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.

    1. 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!

  13. 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.

    1. 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!

  14. 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!

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

  15. 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!

  16. 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!

  17. 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!)

  18. 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!

    1. 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!

      1. 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!

      2. 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!

  19. 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!

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

    1. 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!

  21. 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!

  22. 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!

  23. I am going to have to make these this fall! I have a recipe for pumpkin chocolate chip bread that I love, but it’s not exactly healthy, so I think these would be a good substitute. :)

    1. And I don’t know if these are ‘healthy’ per se, but they are vegan, and they are way better than many recipes! So let’s go with it and call them healthy :)

  24. I’m absolutely loving all the fall flavors I’m seeing lately, and I always appreciate a new vegan pumpkin recipe. It is a miracle ingredient (along with, of course those other miracles, banana and avocado). These muffins look wonderful!

  25. I always love that pumpkin-chocolate combination, and it’s nice to have a vegan option now. These look great and I can’t wait to try them!

  26. This recipe couldn’t of come at a better time! I just got a request yesterday for a dairy free item for a brunch! Thanks, this is what I will be making! They’re so pretty too!

  27. Love the stack and no one can even tell it’s vegan. Coconut oil is something I love to cook with and we’ve grown up with, so I love it.
    Thanks for sharing yet another recipe..pinning.

  28. So, last holiday season, I totally stocked up on organic pumpkin puree – like 20 cans! because it went on sale and I have a pantry loaded with the yummy stuff so I am rarin’ to go with the pumpkin recipes. As it is, I made this recipe today and doubled it and already 10 of the muffins are gone! At least I have 14 left for tomorrow, if they last that long! LOL! Our house smelled incredible for hours and it was like burning a pumpkin spiced Yankee Candle (my favorite of theirs!) and my kids said the muffins were absolutely fantastic. Perfect snack for Seraphim to take on his way to college and before soccer and for Simeon to take to the skatepark with his superfood Odwalla – HIS favorite! I just LOVE to bake for my kiddos and hubby. I think that I can live a little vicariously through them AND it gives me joy to give them goodies! Wonderful recipe, Averie and they turned out exactly like the photos. Thanks!

    1. Thanks for making a DOUBLE batch of the recipe – the same day I posted it. Leave it to you, love you :) And knowing you’re not even able to touch a morsel of them…gah! How do you do it. The scent alone is soooo good. Like you said, a big Yankee candle, that you can eat :) Love that your crew has already taken down half the batch pretty much and that everyone’s a fan. Thank you for LMK that they turned out for you just like the pics! xo

  29. Oh man….these muffins look great! I’m so excited to start baking with pumpkin…the one reason I love fall! ;)

  30. WOW! Averie, these are beautiful. I love how versatile pumpkin is. These would be a perfect second cup of coffee snack. :)

    1. They make a great anytime snack. As in, get them out of the house or freeze them b/c they go down way too easily :)

  31. Gorgeous color on these muffins Averie! I’m loving the vegan recipe, as my brother and his wife will be visiting for Christmas, and the love baked goodies (but they are vegan)!!

    1. I actually have a few vegan muffins recipes that are better than the originals, i.e. banana muffins and blueberry muffins (with avocado) – they’re my fave recipe, ever! And I’m super picky and the avo totally works there!

  32. I have a vegan coworker and I want to bake for her, but I never know what/how to do so, these muffins look fantastic for vegans and non-vegans! How do you get through fall without a pumpkin muffin!

  33. I just posted no eggs cupcakes! Love when you can play with recipes this way and still get amazing results! These muffins look fabulous, Averie! Pinning!

    1. Thanks for your comments the past couple days. They are going into spam b/c you’re writing out the link to your blog. You already have it linked in your name, so you don’t have to write it out :)

  34. I just had a huge pumpkin coffee (yup, drink it alllll day long) and now I want a pumpkin muffin more than anything!! You seriously have me drooling Averie. I made a pumpkin something yesterday that *could* be vegan, but I added butter to the topping. Pumpkin is a miracle worker in some recipes, especially paired with oil – and especially in muffins. These look SO moist, yet extremely light at the same time.

    Plus, they’re gorgeous. Love the pics.

    1. It was the first photo shoot at new house. Wasnt going to cook, photograph, write a post, and edit, all on the heels of moving in. But I wanted to break in the new kitchen and do a shoot, and it’s SUCH a timely recipe, i thought, well, may as well just post it. Quite a scramble but I made it. Whew :)

      And yes pumpkin is a miracle worker (along with banana and avocado) in baking – and especially in vegan recipes. Can’t wait to see what you came up with!

  35. Look at all those chocolate chips! This recipe looks delicious, Averie.

    If you’d have posted this yesterday, I would have been all NO PUMPKIN YET, but I just decided this morning to accept that fall is here. I mean, I’m teaching and classes started, so why fight it, right? So, in an effort to embrace fall, I made PUMPKIN PIE SPICED sfsb. That’s right, we’re on the same wavelength AGAIN. :D

    1. It was the first photo shoot at new house. Wasnt going to cook, photograph, write a post, and edit, all on the heels of moving in. But I wanted to break in the new kitchen and do a shoot, and it’s SUCH a timely recipe, i thought, well, may as well just post it. I feel like the train not only was leaving the station, but LEFT. Some bloggers have already been at it w/ the pumpkin for a few weeks. And we had a 15 degree drop in temps, so it feels a little more natural to post it in the 75 range than in the 90f range. We’re always on the same wavelength! Your PS SFSB sounds amazing!

  36. I love vegan pumpkin muffins, and all those little chocolate chips look amazing! This may be my first pumpkin recipe of the season :)

    1. It was for me on my blog. It was a good one to ring in the ‘fall’ with. Even though it’s still like 80 here!

  37. These look yummy! I saw the post this morning before breakfast, and wished I had one :) Love that you are posting some vegan recipes.

    1. I used to have an all-vegan blog and 90% of my own diet is vegan, but no one wants to click over to kale salads day in, day out. :) Cookies pay the bills!

  38. Pumpkin + chocolate = heaven. You must spend all day long baking to have so many recipes every day! I love it :)

    1. Yes, actually I do. It’s my FT job so I bake-take pics-edit-write-emails-research next recipe-repeat. 7 days a week :)

  39. There is pumpkin and chocolate chip EVERYWHERE on the blogs and I can’t wait to make all of these recipes. These muffins look fantastic!

  40. I discovered that my dog loves pumpkin as much as I do, so I always have lots of it on hand now. I love that this uses coconut oil, and I’m always excited to try new vegan recipes. The texture of these muffins look lovely!

    1. The texture is dreamy – springy, bouncy, light but not too light. You’ll love it! And your dog will too, minus the choc chips :)

  41. I need to find pumpkin!
    Can’t find it anywhere, too early maybe?
    These look and sound good, and healthy.
    Great way to start the day without all that crap.

    1. They sell it year round here in my groc store and at Target. It’s not seasonal here. Check a few diff grocery stores. Some chains have it year round, others don’t; but I know Target and Walmart (never go to it) are yearround.

  42. I love pumpkin muffins – these would be great snacks to throw in the freezer and grab on the go for school. Thanks for making a vegan version! :D

  43. I’ll have to bake a batch of these for my dairy and soy-free friend. I’m sure she’d adore these, Averie! Plus, I doubt her husband would know that these were vegan. Heh heh!

  44. Yet again you’re making me want to have an “emergency” that causes me to go home from work to make these muffins :) DELISH. Hello fall!!!

    1. I think you totally should have a sick day and break out your fall flavors and spices and having a baking day :)

  45. Hey there! I am hoping over from one of my blog friend where I saw a comment of yours! So glad I stopped by. I am loving these muffins and all the other yummy vegan options. the color alone screams rich and delicious. A perfect way to ring in the upcoming fall!

    1. Thanks for clicking over! Not sure what blog it was -I comment on tons! But thanks for stopping by & the nice compliments!

  46. I so need to make these the next time I see my vegan friend. The granola bars were a huge hit though and I’ll be posting them soon :). I did post your Funfetti Sugar Cookies the other day. Love them!

  47. Oh man, do these look so good! Like the perfect cozy fall morning breakfast! All the mini chocolate chips looks incredibly awesome and texture and fluffiness of these look spot on! Yay for our first pumpkin recipe of the season today!

  48. I make a dairy free pumpkin chocolate chip bread that is to die for. So good.

    These look good too. I love that they are muffins instead of a loaf. Gotta mix it up.

    1. And I mentioned in the post that I have baked it successfully as mini loaves – not a full size but I know 100% that mini loaves work! Your bread sounds great too!

  49. Fabulous vegan pumpkin recipe! This is one that can be made for vegans and non-vegans alike for a breakfast or brunch. No one would ever know they’re vegan. Love the look of the crumb with those mini chocolate chips. I love baking with coconut oil. Brilliant recipe, Averie! Pinning!

    1. Thanks for pinning and No one would ever know they’re vegan is correct! It’s one of those accidentally vegan but good enough that you’d never guess it recipes. Not accidentally b/c I did ‘try’ and formulated it as such, but you know what I mean :)

  50. These look absolutely amazing! So moist, and I love that they’re vegan. Hooray for fall and pumpkin recipes! :)

  51. These look heavily studded with chocolate (yum) and the texture looks perfect. Its always nice to have eggless and butterless recipes on hand. It’s been a few months since I’ve had any pumpkin purée–time to stock up! I love it in muffins/quick breads and cookies and totally agree on the need to spice it up–you’ll never catch me eating it straight out of a can!! I also like to use it in my healthy version of cheesecake, and in smoothies and vita mix soft serve (I know those last 2 aren’t surprising at all). Hope you are getting settled in and loving your new kitchen!

    1. This was the first recipe/post/pics in new house. Total scramble to do it but wanted to break in new kitchen and once I knew this is what i was making, wanted to post it sooner rather than later. Love the kitchen and tons of light!

      And you’d love these Paula. Put them on your to-make list. Knowing you and what you like, this is one for you :) And canned pumpkin is possibly one of the grossest things ever. I would put it in the same category as cat food. Lol It HAS TO be doctored up, massively :)

  52. They sound and look pretty darn perfect. Not overly sweet, but just right with just the perfect hint of spices. And of course I’m reading this post just before I go run. ;-)

  53. I have pumpkin puree in my pantry, Averie and THIS is where it’s headed. I can always count on you to go heavy on the chocolate too. ;) Can’t wait to try these!

  54. I just happen to have ALL of these ingredients on hand :) Thanks for sharing, because I love anything with pumpkin and chocolate…especially together!

  55. These don’t look healthy in the slightest! The crumb and texture look amazing, and all those mini chocolate chips are the cutest thing ever. I wish I was snacking on a couple of these right now ;-)

  56. I may not be vegan but I always, always run out of eggs and milk. Especially since I like to bake in the middle of night, so… no chance of pop out milk run. Very annoying

    However your muffins look so chocolate studded and soft, I think I fore go the eggs and milk and just make these!

    1. I do my best baking from 11p to 3am. Everyone’s asleep, I can focus, no one is bothering me or needing me and things will have cooled to just the perfect temperature and sort of ‘settled’ about noon the next day, which is when I get my best light. So running out of eggs and milk, while everything is open, it’s annoying to schlep out at that hour. Too many weirdos :) You will not miss the eggs, butter, milk, etc in these! I promise!

  57. Oh man – the abundance of those mini chocolate chips – YES!!! As soon as I get settled in here, I’m making this first!

    1. Girl we moved this past weekend. This was my first photoshoot/recipe in new house. Let’s just say moving sucks and is so exhausting. I can’t even believe I cooked but I had to break in the new kitchen!

      1. I can’t believe you started cooking already! The lighting is great at the new place!