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.

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.

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.

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.

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.

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.

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.

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

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.

5 / 5 ()
Did you make this recipe?


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.
Only Eats

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 Cake with Pumpkin Spice Buttercream Frosting

Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache

Pumpkin Spice Cupcakes with Marshmallow Buttercream Frosting – Small batch recipe of just 6 cupcakes

Pumpkin Chocolate Chip Cookies

Pumpkin Banana Bread with Browned Butter Cream Cheese Frosting

 Pumpkin Spice Peanut Butter and Chocolate Chip Granola (vegan, GF)

Fluffy Vegan Coconut Oil Banana Muffins

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

The Best Vegan Blueberry Muffins

Cinnamon Sugar Mini Donut Muffins

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

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?