Chocolate Vegan Pumpkin Muffins

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

These Chocolate Vegan Pumpkin Muffins combine pumpkin puree, cocoa and a little pumpkin pie spice, with vegan chocolate chips on top. The recipe makes 12 muffins without eggs or dairy. Allow 20–25 minutes for baking, plus at least 10 minutes to cool.

If you’re a fan of the pumpkin and chocolate combination like we are, you’ll love these, Vegan Pumpkin Chocolate Chip Cookies, these Perfect Vegan Pumpkin Chocolate Chip Muffins and these Vegan Pumpkin Chocolate Donuts!  

Chocolate Muffins with Pumpkin and Spice

Unsweetened cocoa gives these muffins their chocolate flavor. Plain pumpkin puree and olive oil go into the batter, while pumpkin pie spice adds a mild spiced flavor. Use plain pumpkin puree rather than sweetened pumpkin pie filling.

Ingredients You Need 

Chocolate Vegan Pumpkin Muffins Recipe

• pumpkin puree
• vanilla extract
• egg replacer for 1 egg we used Bob’s Red Mill Egg Replacer
• olive oil
• non-dairy milk we used oat milk
• sugar
• brown sugar
• cocoa powder unsweetened, we used dark cocoa
• salt
• pumpkin pie spice
• baking soda
• flour
• Vegan chocolate chips

How to Make Chocolate Vegan Pumpkin Muffins

1. Preheat the oven to 375°F.
2. Line a 12-cup muffin pan with liners or lightly grease the cups.
3. Prepare the egg replacer for 1 egg according to its package directions. In a large bowl, whisk 1 cup plain pumpkin puree, the prepared egg replacer and 1 tsp vanilla extract. Stir in ½ cup olive oil, ⅓ cup non-dairy milk, ⅔ cup sugar and 2 tbsp brown sugar until combined.
4. Stir in 2 tbsp unsweetened cocoa powder, 1 tsp pumpkin pie spice, ½ tsp salt and 1⅛ tsp baking soda.
5. Fold in 1⅔ cups flour just until combined, without overmixing. Divide the batter evenly among the 12 muffin cups.
6. Sprinkle ¼ cup vegan chocolate chips over the muffins. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for at least 10 minutes before removing them.

Flavor Option: To have these muffins taste more like pumpkin pie and less chocolatey, you could try using 1 tbsp cocoa powder instead of 2 tbsp, and use 1 tbsp pumpkin pie spice instead of 1 tsp.  We want to try it this way next time!

We want to try to make these chocolate Vegan pumpkin muffins again in the future with a different variation. We are planning to cut the cocoa powder in half (from 2 tbsp to 1 tbsp), and adjust the pumpkin pie spice to 1 tbsp (from 1 tsp). We think that combination would taste pretty unique, and we’re pretty excited to give it a whirl! 

Give these pumpkin muffins a try!  You won’t regret it! 

More Fall Vegan Recipes!

• Vegan Pumpkin Pasta Sauce
• Vegan Pumpkin Pie Bars for Thanksgiving
• 15 Happening Vegan Appetizer Dips For Your Party Snacking Fun!
• Vegan Cinnamon Bars
• ‘So Easy’ Roasted Zucchini
• 10 Tasty Vegan Pumpkin Recipes
• Vegan Chocolate Pudding
• Easy Vegan Banana Chocolate Chip Muffins

Chocolatey Pumpkin Vegan Muffins

Muffins made without butter, dairy, or eggs. Pumpkin and chocolate make for a tantalizing combination!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Vegan

Servings 12 Muffins

Equipment

• Muffin Pan
• Muffin Liners

Ingredients

  

• 1 cup pumpkin plain puree
• 1 tsp vanilla extract
• 1 egg replacer for 1 egg we used Bob's Red Mill Egg Replacer
• ½ cup olive oil
• ⅓ cup non-dairy milk we used oat milk
• ⅔ cup sugar
• 2 tbsp brown sugar
• 2 tbsp cocoa powder unsweetened, we used dark cocoa
• ½ tsp salt
• 1 tsp pumpkin pie spice
• 1⅛ tsp baking soda
• 1⅔ cups flour
• ¼ cup Vegan chocolate chips

Get ingredients with

Instructions

 

• Preheat the oven to 375°F.
• Line a 12-cup muffin pan with liners or lightly grease the cups.
• Prepare the egg replacer for 1 egg according to its package directions. In a large bowl, whisk 1 cup plain pumpkin puree, the prepared egg replacer and 1 tsp vanilla extract. Stir in ½ cup olive oil, ⅓ cup non-dairy milk, ⅔ cup sugar and 2 tbsp brown sugar until combined.
• Stir in 2 tbsp unsweetened cocoa powder, 1 tsp pumpkin pie spice, ½ tsp salt and 1⅛ tsp baking soda.
• Fold in 1⅔ cups flour just until combined, without overmixing. Divide the batter evenly among the 12 muffin cups.
• Sprinkle ¼ cup vegan chocolate chips over the muffins. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for at least 10 minutes before removing them.

Notes

To have these muffins taste more like pumpkin pie and less chocolatey, you could try using 1 tbsp cocoa powder instead of 2 tbsp, and use 1 tbsp pumpkin pie spice instead of 1 tsp.  We want to try it this way next time!

Keyword Vegan Chocolate Pumpkins, Vegan Muffins, Vegan Pumpkin Chocolate, Vegan Pumpkin Muffins

We found this recipe at ForkKnifeSwoon.com, and replaced the egg and dairy ingredients with Vegan alternatives.