Vegan Pumpkin Muffins With Chocolate Chips

Hey, gourd-geous! We know how much you love all things pumpkin, so we’ve created these vegan pumpkin muffins just for you. Once you carve out some time to try this well-rounded recipe and take your first tantalizing taste, it’ll give you pumpkin to talk about!

Celebrate the beginning of autumn (or really anytime) with a tempting tray of these super scrumptious and sweetly spiced snacks. Squash any fears you have about baking these babies. All you need to do is stir, spoon, and set into the oven.

Pumped to get started? We hope you are––we can’t do muffin without you!

Why You Should Make These Muffins

If you still need more motivation to bake a batch of these mouthwatering muffins, here are five more reasons to mull over:

• Quick and easy to grab for breakfast or a snack
• Moist, slightly sweet, and incredibly satisfying
• Easily meal prepped and kept in the fridge or freezer
• Full of fiber, flavor, and nutrients
• Dairy-free, nut-free, and soy-free
• Perfect for fall gatherings, Thanksgiving, or vegan Halloween parties

Star Ingredients

You might not think that muffins have a lot of nutritional value, but ours have a couple of extra special ingredients to bump up the fiber, vitamins, and minerals. Curious to know what they are?

• Pumpkin Puree – Pumpkin is a super nutrient-dense food with a healthy dose of fiber, low in calories, and a great source of beta-carotene. In addition, it’s also high in vitamin C and fully armed with antioxidants.
• Pumpkin Pie Spice – Usually a blend of cinnamon, nutmeg, star anise, and ginger, these spices are wonderful for boosting the immune system and bringing in small amounts of antioxidants. Cinnamon, especially, is anti-fungal, anti-viral, and anti-bacterial. Ginger is similar in this way and also helps to reduce inflammation in the body.
• Applesauce – If you use homemade applesauce, even better! Not only do you get the added water and a load of fiber from apples, but it’s also fat-free and low in salt and calories.
• Vegan Chocolate Chips – Although they do contain some sugar and fat, vegan versions of chocolate are also higher in dark chocolatey goodness. That means more fiber, magnesium, iron, copper, and also lots of antioxidants––yes!

How to Serve Up Your Vegan Pumpkin Muffins

It’s always so much more interesting to find new ways of serving up our vegan recipes. With muffins, it’s even more fun to discover new ways to devour these sweet little baked breads. Here are our most scrumptious suggestions:

• Bulk Up Your Breakfast – No matter what you decide to have for breakfast, you can always manage to add in a single muffin. If you’re enjoying something cold like a juice or smoothie, having a warm, toasty muffin on the side can add more fiber and also be very comforting.
• Sweeten Up Snack Time – When you’re not in the mood for nuts and you’re trying to keep away from the junk food, having a delicious vegan pumpkin muffin on hand will do the trick. Pop one in the microwave or toaster and then top with a little bit of vegan butter and sweet jam. Delightful!
• Get Friendly With Frosting – For those of you with a sweet tooth, this suggestion is for you! Whip up a beautiful batch of vegan buttercream frosting (leave out the matcha if you’d like a creamy white frosting) and frost to your heart’s content. Sprinkle with a little bit of pumpkin spice or sweet cinnamon on top for a heavenly treat.
• Nosh With Nice Cream – So easy and so delicious. Slice a muffin in half vertically and place in a toaster oven until golden brown. Slather each side with a little bit of vegan butter (or nut butter) and serve alongside a luscious scoop of banana nice cream. A truly dreamy dessert!

Frequently Asked Questions

While baking a batch of muffins is pretty straightforward, here are some helpful answers to some of your most asked questions:

• Can you make these vegan pumpkin muffins gluten-free? Sure! If you substitute a gluten-free baking flour for the all-purpose flour, it should be okay. We haven’t tested it with a gluten-free flour, so the baking time or texture might vary. If that’s okay with you, then feel free to make the swap.
• Are you able to freeze a batch of muffins ahead of time? Definitely! Once the muffins come to room temperature, just wrap them in either freezer paper or foil and pop them into a freezer safe bag or container. They can be frozen for up to 3 months. To thaw, either bring to room temperature or re-heat using a microwave (unwrapped on a microwave safe plate for 30-60 minutes, depending on the power) or a conventional oven (foil wrapped at 350 degrees for 10-15 minutes).
• How long will the muffins keep fresh? Homemade muffins will be good for about 2 days at room temperature (wrapped in foil or plastic wrap and placed in a sealed container) and will last up to a week if stored similarly in the refrigerator.
• What if I don’t like pumpkin puree? No problem. You can swap out the pumpkin puree for mashed banana, sweet potato, butternut squash, or even a nut butter (though this will raise the fat content dramatically). All of these options would work, depending on your taste preference.

More Mouthwatering Vegan Muffins & Baked Goods to Try

If you like fruity muffins, make sure to try our Blackberry Muffins and Easy Blueberry Muffins! Or even this luscious berry-filled Blueberry Cobbler. For a more savory choice, these Jalapeño Cornbread Muffins are perfect with chili and creamy soups.

Tasty Vegan Crumb Muffins and Chocolate Chip Banana Muffins are such a super choice for an on-the-go snack, especially with the kiddies.

Lastly, pumpkin-lovers will adore this Pumpkin Baked Oatmeal. A must-make for the autumn and winter. Enjoy!

The Best Vegan Pumpkin Muffins

Author: Michelle Cehn | World of Vegan

5 from 15 votes

These truly are the best vegan pumpkin muffins! They are perfect for any fall event, Halloween party, breakfast, brunch, or dessert. This recipe is so simple to make, you've got to try it!

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Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegan chocolate chips, mini are best
• 1 15-ounce can pure pumpkin puree (with no added seasonings)
• ½ cup applesauce
• ½ cup canola oil
• 2 teaspoons vanilla extract

Instructions

• Preheat oven to 375 degrees F and line a cupcake tin with 12 cupcake liners.
• In a large mixing bowl, add the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, salt, and vegan chocolate chips, and mix until well combined.
• In a medium mixing bowl, add the pumpkin puree, applesauce, canola oil, and vanilla extract, and mix well.
• Add the wet mixture to the dry mixture and fold together, just until combined.
• Scoop the batter into the cupcake liners until all 12 are evenly filled.
• Bake at 375 degrees for 22-25 minutes until a toothpick inserted into the center of the muffins comes out clean.

Video

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Notes

Want to make mini muffins? This recipe will make 36 mini muffins. Reduce the bake time to 15-18 minutes for mini pumpkin muffins.

Nutrition

Calories: 294kcal | Carbohydrates: 46g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 193mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 2mg

Course Dessert

Cuisine American

Keyword dairy-free muffin recipe, egg-free muffin recipe, pumpkin and chocolate, pumpkin muffins, vegan muffin recipe

If you try this vegan pumpkin muffin recipe, let us know what you think by leaving a comment and rating below! We’d love to hear about your favorite vegan muffin recipes. Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Vegan Pumpkin Muffins recipe and pumpkin muffin photos by Michelle Cehn, copyright of World of Vegan™. Article written by Gina House and edited by Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.