Pin It Moist, spiced pumpkin muffins studded with rich chocolate chips—these vegan treats are perfect for breakfast or a cozy snack.
I first made these muffins for a weekend brunch, and everyone was amazed that they were vegan. Even my non-vegan friends ask for the recipe now—they can never tell the difference!
Ingredients
- Wet Ingredients: 1 cup (240 ml) canned pumpkin purée, 1/2 cup (120 ml) unsweetened plant-based milk (almond, soy, or oat), 1/2 cup (100 g) light brown sugar, 1/3 cup (80 ml) neutral oil (e.g., canola or sunflower), 1 tsp vanilla extract
- Dry Ingredients: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger
- Add-ins: 3/4 cup (120 g) vegan chocolate chips
Instructions
- Prep Muffin Tin:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Wet Ingredients:
- In a large bowl, whisk together the pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract until smooth.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Mix Together:
- Add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Add Chocolate Chips:
- Fold in the vegan chocolate chips.
- Divide & Fill:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake Muffins:
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin It My kids love helping me mix the batter and sprinkle in the chocolate chips. Baking these muffins has become a Saturday morning family tradition—they're always gone by noon!
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire cooling rack, measuring cups and spoons
Allergen Information
Contains wheat (gluten). Contains soy, almond, or oat (depending on the milk used): always check labels for the chocolate chips. Dairy-free and egg-free. Always verify labels for vegan and allergy information.
Nutritional Information (per muffin)
Calories: 190, Total Fat: 7 g, Carbohydrates: 30 g, Protein: 2 g
Pin It Enjoy these muffins warm from the oven or as a quick grab-and-go snack. They're irresistible with your morning coffee or tea!
Recipe Questions & Answers
- → Can I use fresh pumpkin instead of canned?
Yes, roasted and mashed pumpkin works well. Make sure it’s smooth and not too watery for best muffin texture.
- → What can I substitute for vegan chocolate chips?
Try chopped dark chocolate or dried cranberries for a twist, keeping muffins rich and flavorful.
- → How do I make muffins gluten-free?
Replace all-purpose flour with a gluten-free blend. Check labels on other ingredients to ensure they’re gluten-free.
- → Why shouldn’t I overmix the batter?
Overmixing develops gluten, making muffins dense. Stir just until combined for tender, fluffy results.
- → Can I prepare these in advance?
Absolutely! Muffins stay moist for days and freeze well. Store in an airtight container for freshness.
- → What plant-based milk works best?
Almond, soy, or oat milk each work well. Choose unsweetened varieties to maintain the perfect sweetness balance.