Chocolatey Vegan Pumpkin Muffins
Dessert,  Snack,  Pumpkin,  Breakfast

Chocolatey Vegan Pumpkin Muffins

These Vegan pumpkin muffins are super rich and chocolatey! We found this recipe at, and replaced the egg and dairy ingredients with Vegan alternatives. It’s an awesome recipe because it doesn’t contain any butter or margarine at all. These muffins are to die for!

We added 1 teaspoon of pumpkin pie spice to try to showcase the pumpkin flavor a bit more. When you taste these muffins you’ll get a little hint of pumpkin pie to go along with the super rich chocolate fudge flavor.

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!


Chocolate Vegan Pumpkin Muffins
Chocolate Vegan Pumpkin Muffins

Chocolatey Pumpkin Vegan Muffins

Muffins made without butter, dairy, or eggs. Pumpkin and chocolate make for a tantalizing combination!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: Vegan Muffins, Vegan Pumpkin Muffins, Vegan Chocolate Pumpkins, Vegan Pumpkin Chocolate
Servings: 12 Muffins


  • Muffin Pan
  • Muffin Liners


  • 1 cup pumpkin plain puree
  • 1 tsp vanilla extract
  • 1 egg replacer for 1 egg we used Bob's Red Mill Egg Replacer
  • 1/2 cup olive oil
  • 1/3 cup non-dairy milk we used oat milk
  • 2/3 cup sugar
  • 2 tbsp brown sugar
  • 2 tbsp cocoa powder unsweetened, we used dark cocoa
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 & 1/8 tsp baking soda
  • 1 & 2/3 cups flour
  • 1/4 cup Vegan chocolate chips


  • Preheat oven to 375 degrees.
  • Put liners in muffin pan if you have them, otherwise grease it.
  • In a large bowl add 1 cup pumpkin, replacement for 1 egg, and 1 tsp vanilla. Whisk until mixed well.
  • Use a spatula to stir in 2 tbsp cocoa powder and 1 tsp pumpkin pie spice. Then stir in 1/2 tsp salt and 1 & 1/8 tsp baking soda.
  • Add 1 & 2/3 cup flour, stir until just combined, careful not to over stir. Distribute batter evenly in muffin pan.
  • Top muffins with Vegan chocolate chips, and bake for 20-25 minutes, until a toothpick comes out clean, then let them rest and cool for at least 10 minutes. If they rest long enough they come out of the muffin pan and liners more cleanly.


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!

If you’re a fan of the pumpkin and chocolate combination like we are, then check out these Vegan Pumpkin Chocolate Donuts!

Chocolatey Vegan Pumpkin Muffins Shopping List

Muffin Pan

Muffin Liners

Egg Replacer

Olive Oil

Non-Dairy Milk


Brown Sugar

Cocoa Powder

Sea Salt

Pumpkin Pie Spice

Baking Soda


Vegan Chocolate Chips

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Chocolatey Vegan Pumpkin Muffins

Chocolatey Vegan Pumpkin Muffins

Chocolatey Vegan Pumpkin Muffins #pumpkin #veganmuffins #muffins #chocolatemuffins #plantbasedmuffins #plantbaseddessert #veganbreakfast

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