Save Moist, spiced pumpkin muffins studded with rich chocolate chips—these vegan treats are perfect for breakfast or a cozy snack.
I started baking these pumpkin chocolate chip muffins on fall weekends for my family. They quickly became our go-to treat, enjoyed warm from the oven or packed for breakfast on busy mornings.
Ingredients
- Wet Ingredients: 1 cup (240 ml) canned pumpkin purée, 1/2 cup (120 ml) unsweetened plant-based milk (almond, soy, or oat), 1/2 cup (100 g) light brown sugar, 1/3 cup (80 ml) neutral oil (canola or sunflower), 1 tsp vanilla extract
- Dry Ingredients: 1 3/4 cups (220 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger
- Add-ins: 3/4 cup (120 g) vegan chocolate chips
Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Combine wet ingredients:
- Whisk together pumpkin purée, plant-based milk, brown sugar, oil, and vanilla extract in a large bowl until smooth.
- Mix dry ingredients:
- Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a separate bowl.
- Combine mixtures:
- Add dry ingredients to wet ingredients. Stir gently until just combined. Do not overmix.
- Fold add-ins:
- Fold in vegan chocolate chips.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool:
- Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping mix the batter and sneak in a few chocolate chips while we bake together. These muffins always bring everyone to the kitchen.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire cooling rack, measuring cups and spoons
Allergen Information
Contains wheat (gluten). Contains soy, almond, or oat (based on milk); chocolate chips may contain soy. Dairy-free and egg-free. Always check product labels.
Nutritional Information
Calories: 190. Total Fat: 7 g. Carbohydrates: 30 g. Protein: 2 g (per muffin).
Save These muffins are a delicious way to welcome autumn and are perfect with a warm drink. Bake a batch and enjoy the cozy flavors all week.
Recipe Questions & Answers
- → What plant-based milk is best for these muffins?
Any unsweetened almond, soy, or oat milk works well, depending on your preference and allergies.
- → Can I add nuts to the batter?
Yes, chopped walnuts or pecans add crunch and complement the pumpkin and chocolate flavors.
- → How do I check if the muffins are done baking?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- → Can I use whole wheat flour instead of all-purpose?
You can substitute part or all of the flour with spelt or whole wheat for a heartier texture.
- → How should I store the muffins?
Store in an airtight container at room temperature for up to three days, or freeze for longer keeping.
- → Are these muffins suitable for breakfast?
Yes, they're ideal for a quick breakfast or snack, offering energy and warm flavors.