Vegan Pumpkin Muffins

Who needs store-bought pumpkin novelties when you can make these AMAZINGLY SIMPLE homemade vegan pumpkin muffins?

Bursting with pumpkin-spiced flavor and gooey chocolate chips, these muffins are the perfect fall treat. All you need now is an almond milk latte and an oversized sweater for all the fall feels.

If you want ALL THE PUMPKIN, be sure to check out these easy vegan pumpkin pancakes and these vegan pumpkin chocolate chip cookies.

Vegan pumpkin muffins that even non-vegans love

When people doubt that vegan muffins could be as good as “real†muffins, I dare them to try this muffin and not be totally swept off their feet.

Because these vegan pumpkin muffins are bursting with pumpkin-spiced flavor and gooey chocolate chips, while having that fluffy + moist texture that creates the perfect muffin. Ask any sane person and they’ll tell you it’s true.

Perfect for vegan kids during the fall season

My kids get SO excited for fall.

Once the stores start rolling out Halloween everything, and stocking the shelves with all the pumpkin things, it’s basically impossible for me to pass by any of it without at least one child screaming, “but can we look at the Halloween stuff PLLEEAAASSSE.â€

And I say yes, because while I love Halloween decor, what I’m really interested in is the food.

Yup, all that apple spice and pumpkin gets me, every single time. Unfortunately, my excitement is usually deflated after reading an ingredients list or two…or four. The “why is there milk in this†rage can really put a damper on any shopping trip.

Which is why by the end of it, I’m usually throwing things in my cart so I can make my own insert-pumpkin-thing-here, like these deliciously simple chocolate chip vegan pumpkin muffins.

I’ve made these muffins once a year since 2013, and they’re always a hit with the kids.

Ingredients needed

• All-purpose unbleached flour. You can also use whole wheat flour or gluten-free 1 to 1 flour if need be.
• Sugar. I use organic granulated sugar, such as cane sugar. Coconut, turbinado, or brown sugar would all work here.
• Oil. I use canola oil, but vegetable, olive, or coconut will work.
• Canned Pumpkin. Be sure to get pureed pumpkin, not pumpkin pie mix.
• Cinnamon.
• Pumpkin pie spice.
• Baking powder. Look for aluminum free.
• Baking soda.
• Salt. I use Himalayan pink salt.
• Ground flaxseed. This is used for an egg substitute. For more egg substitutes, check out this post.
• Dairy-free chocolate chips. Enjoy life brand or look for accidentally vegan chocolate chips at the grocery store.

How to make it

1. Preheat oven to 350° F (176° C). In a small bowl, add flax seed and water. Whisk and set aside to soak for about 5 minutes.
2. In a large mixing bowl, combine the dry ingredients: the flour, sugar, spices, baking soda, baking powder, and salt. Next, pour in all of your wet ingredients: the oil, the pumpkin, and the soaked flax seed.
3. Mix on medium-high using electric beaters until combined well. Batter will be thick. Fold in chocolate chips and mix again.
4. Divide between 24 muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

How to store vegan pumpkin muffins

• Refrigerator (recommended): Keep these muffins in an air-tight container for up to 7 days.
• Freezer: Individually wrap and keep these muffins in the freezer for up to 3 months. To thaw, let defrost on the counter or in the fridge, or pop them in the microwave for 1-2 minutes.

Allergy Information + Notes

• These pumpkin muffins are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally soy-free when using Enjoy Life vegan chocolate chips.
• Make them gluten-free by using a GF 1 to 1 flour, such as Bob’s Red Mill brand.

More vegan pumpkin recipes

Vegan Pumpkin Muffins with Chocolate Chips

Randi Tisdall

Who needs store-bought pumpkin novelties when you can make these AMAZINGLY SIMPLE homemade vegan pumpkin muffins! Bursting with pumpkin-spiced flavor and gooey chocolate chips, these muffins are the perfect fall treat.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 24 muffins

Calories 244 kcal

Ingredients

 

1x2x

US CustomaryMetric

Instructions

 

• Preheat oven to 350° F (176° C). In a small bowl, add flax seed and water. Whisk and set aside to soak for about 5 minutes.

• In a large mixing bowl, combine the dry ingredients: the flour, sugar, spices, baking soda, baking powder, and salt. Next, pour in all of your wet ingredients: the oil, the pumpkin, and the soaked flax seed.

• Mix on medium-high using electric beaters until combined well. Batter will be thick. Fold in chocolate chips and mix again.

• Divide between 24 muffin cups and bake for about 18-20 minutes, or until a toothpick inserted comes out clean.

Notes

Want to make a cake instead of muffins? Pour batter into a greased 9×13 inch baking dish and bake for 25-35 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely before slicing. Keep refrigerated for up to a week in an air-tight container. 

Nutrition Information

Calories: 244kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 113mg | Potassium: 67mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2758IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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