Perfect Vegan Pumpkin Chocolate Chip Muffins

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Get out the muffin pan!  These Perfect Vegan Pumpkin Chocolate Chip Muffins are so fluffy and moist and loaded with chocolate chips in every bite!  You’ll want to make these awesome muffins over and over!

More vegan muffin recipes? Check out 20 Amazing Vegan Muffin Recipes You’ll Love, plus these Vegan Orange Banana Muffins with Orange Cream Cheese Frosting, these Vegan Apple Fritter Muffins and these One Bowl Pineapple Muffins!

Why You’ll Love These Perfect Vegan Pumpkin Chocolate Chip Muffins!

• These vegan pumpkin chocolate chip muffins are simple with just the right balance of pumpkin and chocolate.
• They are the most amazing addition to your breakfast and for snacking throughout the day.
• So Fluffy & Moist!  These fluffy baked goods are definitely a favorite during the autumn season!
• So yummy, delectable & easy to make!  Better make a double batch!
• Egg-free and dairy-free, these vegan muffins are just as delicious and will hold a candle to any regular pumpkin chocolate chip muffin recipe out there!

How Easy are these Pumpkin Chocolate Chip Muffins to Make?

Easy, let me tell you! No mixer needed! You just mix ’em up in one bowl in less than 5 minutes and then bake them until they come out super fluffy and moist!  They smell so good baking in the oven and even better going into your mouth!  Pumpkin and chocolate definitely are a perfect match made in heaven!

From the creamy pumpkin puree to the indulgent chocolate chips, every element of this recipe has been carefully chosen to create a mouthwatering experience. But beyond just satisfying your cravings, these muffins also offer a healthier and more sustainable alternative to traditional baked goods.

About Vegan Chocolate Chips

As far as the chocolate chips, we always use non-dairy chocolate chips but you can use any kind of chocolate chips you have on hand or you can also leave out the chocolate chips.  They are excellent either way!

We like to make 1/2 of the muffins with chocolate chips and 1/2 of them without by adding the chocolate chips into the batter after scooping out 6 muffins into the liners.

More chocolate chip recipe ideas?  You’ll love these ‘Perfect’ Vegan Chocolate Chip Cookies and these Best Vegan Double Chocolate Chip Cookies are super yummy! Are you ready to give these pumpkin choc chip muffins a try?

Ingredients You Need

Vegan Chocolate Chip Pumpkin Muffins Recipe

• 1 cup pumpkin puree, make sure not to use pumpkin pie FILLING
• 3/4 cup brown sugar firmly packed
• 1/3 cup canola oil or oil of choice
• 3 tablespoon maple syrup, agave syrup can also be used
• ½ cup unsweetened applesauce
• 1 1/2 cups all-purpose flour white whole wheat flour or Gluten-free Flour (like Bob’s Red Mill) can also be used
• 1 teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger
• 1 cup chocolate chips of choice we like Enjoy Life
• Optional: Add coconut, walnuts or pecans for a crunchy, nutty texture

How to Make Fluffy & Moist Perfect Vegan Pumpkin Chocolate Chip Muffins

1. Preheat oven to 400 degrees F. Prepare a muffin tin pan with 12 paper liners.
2. In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together.
3. Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips and mix until just combined. Do not over mix.
4. Scoop pumpkin muffin batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
5. Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
6. Once cooled, place in airtight sealed container. Awesome warmed up in microwave for 15 seconds. They are also awesome slathered in some vegan butter or this delish homemade Vegan Pumpkin Butter and they just melt in your mouth!

Storing Pumpkin Chocolate Chip Muffins

• Homemade muffins can stay good to eat for 4 days, if you store them at room temperature in an airtight container. You can keep them for a week if you put them in the fridge.

Hands down some of the best pumpkin muffins we’ve ever eaten!  These will soon be your ‘go-to’ Pumpkin Chocolate Chip Muffins too!   Kids go absolutely nuts over them and you can feel good about them chowing down on them, because they are healthy as well!

To make them even healthier, substitute the all-purpose flour with some whole wheat flour. So….What are you waiting for!?  Let’s bake!

More Muffins?

• Healthy Vegan Blueberry Tahini Oat Muffins
• Easy Banana Chocolate Chip Muffins – Fluffy, Moist & Vegan!
• Vegan Peanut Butter Swirled Chocolate Banana Muffins
• Vegan Carrot Muffins
• The Bomb Vegan Banana Bread Muffins and Donuts
• Chocolate Vegan Pumpkin Muffins
• Check out 10 Tasty Vegan Pumpkin Recipes!
• Vegan Chocolate Chip Peanut Butter Muffins

Print Recipe

Perfect Vegan Pumpkin Chocolate Chip Muffins

Get out the muffin pan!  These Perfect Pumpkin Chocolate Chip Muffins are so fluffy and moist and loaded with with chocolate chips in every bite!  You’ll want to make these amazing muffins over and over!

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 12 Servings

Ingredients

• 1 cup pumpkin puree make sure not to use pumpkin pie FILLING
• 3/4 cup brown sugar firmly packed
• 1/3 cup canola oil or oil of choice
• 3 tbsp maple syrup agave syrup can also be used
• ½ cup unsweetened applesauce
• 1 1/2 cups all-purpose flour white whole wheat flour or Gluten-free Flour (like Bob's Red Mill) can also be used
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice or 1 ½ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger
• 1 cup chocolate chips of choice we like Enjoy Life

Get ingredients with

Instructions

• Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
• In a large bowl, combine pumpkin, brown sugar, applesauce, syrup and oil and whisk together.
• Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips and mix until just combined. Do not over mix.
• Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
• Once cooled, place in air-tight sealed container. Awesome warmed up in microwave for 15 seconds.

Notes

Muffins will stay fresh up to a week in the refrigerator. Muffins freeze well.

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