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 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!

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 (5×3 size pans) and added about 5 minutes to the baking time, but have not tried in 9×5 or 8×4 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.

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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)


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



151 comments on “Vegan Chocolate Chip Pumpkin Muffins”

  1. 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!

  2. 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!

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

  4. 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!

  5. 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!

    • 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!

      • 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!

      • 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. 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!)

  7. 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!

  8. 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!

  9. 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!

  10. 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.

  11. 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.

  12. 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?

  13. so delicious, my kids love it!!!

    i made a french version on my blog

  14. 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

    • 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!

  15. 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?

    • 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!

  16. These muffins sound so good we shared them in a blog here:
    We are building a community of vegans and would love for you to hop over and share a recipe.

  17. 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.

  18. 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!

  19. My favourite muffin recipe by far! I probably make them at least 6 times a year. Thanks! Xx

  20. These are absolutely delicious! Pumpkin and chocolate, never tried it before, but it works so good! 

  21. 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 .

  22. 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?? :-/

    • 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.

  23. 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!

  24. Can I make these with gluten-free flour?

  25. 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.

    • 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.

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