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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 Chocolate Pumpkins, Vegan Muffins, Vegan Pumpkin Chocolate, Vegan Pumpkin Muffins
Servings: 12 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.


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!