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    Home » Recipes » Vegan Recipes

    Vegan Chocolate Chip Pumpkin Muffins

    Published: Oct 1, 2019 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Put the kettle on and enjoy a cup of tea along with a couple vegan Chocolate Chip Pumpkin Muffins. They make a terrific afternoon snack, and they're great for breakfast, too. This easy to make muffin recipe contains just the right amount of pumpkin spice, and it's oil-free.

    Vegan Chocolate Chip Pumpkin Muffins on platter with text overlay

    Vegan Chocolate Chip Pumpkin Muffins

    Everything is coming up pumpkin this time of year. I haven't fallen for the pumpkin spice latte trend, but I do enjoy a little pumpkin here and there. Especially when it's paired with cinnamon and chocolate. These vegan chocolate chip pumpkin muffins fit the bill nicely.

    Pumpkin actually doesn't have much flavor on its own. It's the cinnamon and nutmeg that it's often paired with that people know and love. If fall had a flavor, it would be cinnamon with a hint of nutmeg.

    muffin ingredients

     

    Pumpkin Muffins are Easy to Make!

    These muffins are super easy to make!

    • First you mix the flour, baking powder, baking soda, and spices together in a large bowl.
    • Then you mix the pumpkin puree, sugar, non-dairy milk, apple sauce, and vanilla extract together.
    • Next you add the wet mixture to the dry mixture and stir to combine them.
    • And then you fold in the chocolate chips.
    • Finally, you divide the mixture among the wells in your muffin tin and bake.

    In 15 minutes, you have a tasty snack on your hands!

    making muffins

     

    Vegan Chocolate Chip Pumpkin Muffins

    Recipe Notes

    You can roast and purée your own pumpkin for this recipe, if you like, but it is pretty time consuming. If you do, you'll need 1¾ cup of it for this recipe. I find it's easier to just buy a can of purée.

    Vegan Chocolate Chip Pumpkin Muffins

    I like to use organic granulated sugars in recipes like this. Sucanat (which is short for sugar cane natural) and coconut sugar are my sweetness of choice. They're less processed and contain minor amounts of nutrients. Plus, they're not process with bone char like non-organic sugars, so they're suitable for vegans. I've tried to make this recipe with maple syrup, and the muffins bake up too gummy. Because of the amount of wet ingredients, it seems to need a dry, granulated sugar.

    Close up of muffin

    When buying chocolate chips, make sure you check the ingredients for dairy. Chocolate chips that were once vegan are sneaking milk into the ingredients, so I always check, even if it's a brand I've bought before. I like to use Enjoy Life or Pascha.

    muffin on plate with fork

    These muffins freeze well, so bake up a double batch and freeze half for later!

    Vegan Chocolate Chip Pumpkin Muffins on cooling rack
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    muffin on plate with fork

    Vegan Chocolate Chip Pumpkin Muffins

    Dianne Wenz
    Put the kettle on and enjoy a cup of tea along with a couple vegan Chocolate Chip Pumpkin Muffins. They make a terrific afternoon snack, and they're great for breakfast, too.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Course Snack
    Cuisine American
    Servings 12 muffins
    Calories 137 kcal

    Ingredients
      

    • 1 ½ cups whole wheat flour
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon sea salt
    • 1 15-ounce can pumpkin puree
    • ½ cup organic sugar such as sucanat or coconut palm sugar
    • ¼ cup non-dairy milk
    • ¼ cup unsweetened applesauce
    • ½ teaspoon vanilla extract
    • ½ cup non-dairy chocolate chips

    Instructions
     

    • Preheat oven to 350 degrees. Spray a muffin pan with oil or line it with paper liners
    • In large mixing bowl, mix together the flour, baking powder, baking soda, spices, and salt.
    • In a small mixing bowl, mix together the pumpkin, sugar, non-dairy milk, apple sauce, and vanilla extract.
    • Add the wet mixture to the flour mixture and stir to combine. Do not over mix.
    • Fold in the chocolate chips.
    • Divide the batter among the muffin cups, filling them ¾ of the way full. Bake for 12 – 15 minutes or until a toothpick in the center comes out clean.
    Calories: 137kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Vegan Chocolate Chip Pumpkin Muffins on platter with tea and pumpkins

    Other muffin recipes you might enjoy include:

    • Carrot Cake Muffins
    • Jalapeno Cornbread Muffins
    • Cheddar, Bacon, and Potato Muffins
    • Lemon-Poppy Zucchini Muffins
    stack of muffins with lemons and zucchini
    « Vegan Chickpea Tetrazzini Casserole
    Vegan White Bean Chili »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Nikki @ Road To Less Cake

      October 24, 2012 at 12:31 pm

      These muffins sound and look lovely.

    2. Dianne

      October 24, 2012 at 12:43 pm

      Thank you, Nikki!

    3. Lisa Brown

      November 03, 2019 at 9:37 pm

      I baked them for 20 minutes and they were still slightly underdone. They had a nice flavor, similar to pumpkin bread. Next time I will bake for 22-25 min.

    4. Dianne

      November 05, 2019 at 2:14 pm

      That's good to know! My oven runs hot, so it's difficult for me to judge.

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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