Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins . These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice .
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
Mix the dry ingredients.
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
Combine.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
Fold in the chocolate chips.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate . These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie .
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Cornbread Muffins
- Vegan Blueberry Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ⅓ cups all purpose flour , or 10 ounces (284g)
- 1 tablespoon baking powder , (14g)
- ½ teaspoon baking soda , (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree , (244g)
- 1 cup cane sugar , (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil , (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk , (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips , tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins . These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice .
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
Mix the dry ingredients.
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
Combine.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
Fold in the chocolate chips.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate . These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie .
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Cornbread Muffins
- Vegan Blueberry Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ⅓ cups all purpose flour , or 10 ounces (284g)
- 1 tablespoon baking powder , (14g)
- ½ teaspoon baking soda , (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree , (244g)
- 1 cup cane sugar , (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil , (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk , (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips , tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins . These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice .
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
Mix the dry ingredients.
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
Combine.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
Fold in the chocolate chips.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate . These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie .
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Cornbread Muffins
- Vegan Blueberry Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ⅓ cups all purpose flour , or 10 ounces (284g)
- 1 tablespoon baking powder , (14g)
- ½ teaspoon baking soda , (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree , (244g)
- 1 cup cane sugar , (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil , (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk , (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips , tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins . These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice .
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
Mix the dry ingredients.
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
Combine.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
Fold in the chocolate chips.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate . These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie .
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
- Double Chocolate Banana Muffins
- Vegan Cornbread Muffins
- Vegan Blueberry Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 2 ⅓ cups all purpose flour , or 10 ounces (284g)
- 1 tablespoon baking powder , (14g)
- ½ teaspoon baking soda , (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice , or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree , (244g)
- 1 cup cane sugar , (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil , (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk , (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips , tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 ⅓ cups all purpose flour or 10 ounces (284g)
- 1 tablespoon baking powder (14g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree (244g)
- 1 cup cane sugar (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don’t fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
Nutrition
Pumpkin Chocolate Chip Muffins https://jessicainthekitchen.com/vegan-pumpkin-chocolate-chip-muffins/ October 9, 2023
With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!
Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes , these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!
What Makes These the Best Pumpkin Pancakes Ever
- Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
- Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
- Perfect for fall. Like my apple pie pancakes , pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors.
- Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Notes on Ingredients
Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.
- Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
- Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like.
- Melted vegan butter – You could also use your preferred cooking oil.
- Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
- Cinnamon , allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
- Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
- Baking powder – Double-check the expiration date so you know that your baking powder is fresh!
How to Make Pumpkin Pancakes (Vegan & Gluten-Free)
This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.
Mix the wet ingredients.
- Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Add the dry ingredients.
- Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth.
Cook the first side.
- Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil.
- Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
- Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
- Serve. Serve the pancakes hot with your favorite toppings.
Tips for Making This Pumpkin Pancake Recipe
- Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
- Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are.
- Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
- Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes .
Serving Suggestions
These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee . But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble , crispy breakfast potatoes , and veggie and black bean breakfast hash . I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.
How to Store & Reheat Leftovers
- Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
- Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer.
More Fall Breakfast Recipes
- Pumpkin Waffles
- Old-Fashioned Apple Fritters
- Creme Brûlée French Toast Casserole
- Overnight Breakfast Strata
- Baked Apple Cider Donuts
- Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup , or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter , or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg , or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour , 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
