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!
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.
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.
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
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.
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.
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.
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.
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.
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).
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.
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Vegan Chocolate Chip Pumpkin Muffins
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- pinch salt, optional and to taste
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ cup pumpkin puree, not pumpkin pie filling
- ⅓ cup coconut oil, melted (vegetable or canola oil may be substituted)
- ¼ 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
- 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)
- In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, and optional salt; set aside.
- In a separate large bowl, whisk together the sugars, pumpkin, oil, milk, molasses, and vanilla until combined.
- 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.
- Fold in the chocolate chips (I like mini chips in muffins because of the size ratio, but use what you have)
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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