Chocolate Vegan Pumpkin Muffins
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Start your day right with this recipe for warm, indulgent Chocolate Vegan Pumpkin Muffins. But don’t feel guilty about it – these muffins are bursting with nutrition and can be made in less than 30 minutes.
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!
These Chocolate Vegan Pumpkin Muffins Are Awesome!
These chocolate vegan pumpkin muffins are super rich and chocolatey! This is 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.
Health-conscious eaters, busybodies, and chocoholics alike, rejoice! You don’t have to give in to cravings for sugary treats full of unhealthy ingredients. Here, you’ll learn how to make a batch of delicious chocolate vegan pumpkin muffins that will satisfy even the most discerning sweet tooth.
These muffins have only healthy fats and natural sugars, are free of soy and dairy, and are packed full of fiber, vitamins, and minerals. You won’t believe how good they taste! So, step into your kitchen and let’s get baking.
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
- Preheat oven to 375°F.
- 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 ½ tsp salt and 1⅛ tsp baking soda.
- Add 1⅔ 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.
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
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
Instructions
- Preheat oven to 375°F.
- 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 ½ tsp salt and 1⅛ tsp baking soda.
- Add 1⅔ 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.
Notes
We found this recipe at ForkKnifeSwoon.com, and replaced the egg and dairy ingredients with Vegan alternatives.
