Oh yes, you are going to FALL in love with these vegan pumpkin muffins! Pumpkin puree is combined with your fave autumn spices and chocolate chips for a flavorful, fall-tastic baked treat made from scratch in just one bowl. They’re perfect to enjoy as a sweet breakfast, healthy (ish) dessert, or an anytime snack… So pull on a cozy sweater and get ready to make the best vegan pumpkin muffin recipe ever!
Hands up if you love all things autumn! *Puts both hands up*
As soon as those first leaves start to turn and there’s a chill in the air, I’m pulling out the sweaters and pumpkin recipes…
From pancakes, cinnamon rolls, and oatmeal for breakfast – to delicious loves of pumpkin bread, ice cream, and of course, pie (and adorbs mini pie!) – pumpkin is one of those magical ingredients that works well in all kinds of breakfast or desserts recipes.
And this vegan pumpkin muffins recipe is perfect for breakfast AND dessert! It includes healthy pumpkin puree (packed with lots of vitamins) mixed with maple syrup and pumpkin spices for that full-on fall taste you crave. Then I’ve taken the muffins to another level by folding in chocolate chips for an extra bump of sweetness.
The entire recipe is made in only 40 minutes using just one bowl, so both baking and cleanup are as breezy as an October day. Give it a try and enjoy homemade plant-based pumpkin muffins with chocolate chips warm from the oven, or freeze for whenever you need a sweet breakfast treat or snack.
- Flax “egg” – ground flax seed and water
- Canned pumpkin
- Refined coconut oil – melted
- Pure maple syrup
- Oat milk
- Pure vanilla extract
- Brown sugar
- All-purpose flour
- Baking soda
- Baking powder
- Spices – ground cinnamon, ground nutmeg, round cloves
- Chocolate chips
How to Make Vegan Pumpkin Muffins
This one bowl muffin recipe is about as easy as it gets in the baking world.
To make the pumpkin muffin batter with chocolate chips, first preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups (or grease them).
Make a vegan flax “egg” by combining 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Whisk well, and set aside for 5-10 minutes to let it thicken.
Next, in a large mixing bowl add canned pumpkin, melted coconut oil, maple syrup, oat milk, vanilla, the flax egg, and brown sugar. Whisk to combine.
To the same bowl add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until just combined to create a thick batter – do not over mix! If there are some streaks of flour that’s totally ok.
Then gently fold in 3/4 of the chocolate chips with a spatula.
Scoop the batter into the prepared muffin tins so that they are nearly full. Add a few extra chocolate chips to the top of each pumpkin muffin, and gently press into the batter.
Bake for 18-20 minutes, until the tops are full and golden. Check the doneness by inserting a toothpick; if it comes out clean you’re good to go!
Transfer the muffins onto a wire rack and let cool a bit before devouring.
Recipe Tips and Variations
- Make this a delish vegan AND gluten free pumpkin muffins recipe by swapping all-purpose flour with your fave GF-friendly alternative. You don’t need a complete readymade baking mix, though, because this recipe also has baking power and baking soda.
- You can sub oat milk for your preferred plant-based beverage. Almond and cashew milk both work well!
- Up the tastiness with add-ins like chopped pecans or walnuts.
- Swap the chocolate chips with peanut butter or white choc chips, if that’s your thing.
- Be sure you do not over mix the batter. You want to blend the batter just until everything comes together – again, some streaks of flour are totally fine.
- Use an ice cream scoop when scooping the batter into the muffin tins. This helps to get perfectly even portions with a bit less mess.
- For an extra bakery-style bit of goodness you can sprinkle on some cane or raw sugar before baking!
- Enjoy a warm, freshly baked vegan pumpkin muffin with a hot cup of coffee or tea, or a glass of cold plant-based milk.
Homemade muffins will keep well for up to 5 or 6 days. Store the cooled goodies in an airtight container and keep at room temperature in a cool, dry place.
And YUP these vegan pumpkin muffins are great to freeze! Let them cool and then wrap each muffin in a layer of plastic cling film. Put all of the wrapped muffins in a sealed freezer-safe zipper bag, and keep in the freezer for up to 3 months.
Let the frozen muffins thaw overnight in the fridge, or quick thaw using the defrost setting on your microwave. Then you can reheat in the oven for a few minutes or even just microwave for 10 seconds until the choc chips are a bit gooey again.
If you tried this vegan pumpkin muffins recipe let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, and Pinterest to see what I’m currently cooking up!
Vegan Pumpkin Muffins
- 1 flax "egg" (1 Tablespoon ground flax seed + 3 Tablespoons water)
- 1 cup canned pumpkin
- 1/2 cup refined coconut oil melted
- 1/3 cup pure maple syrup
- 2 Tablespoons oat milk can substitute with almond milk
- 1 teaspoon pure vanilla extract
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup chocolate chips plus more for topping
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin or line with cupcake liners and set aside.
- Make flax "egg": Mix flaxseed and water and set aside. Let the mixture rest for 5-10 minutes to allow it to thicken.
- In a large mixing bowl, whisk together canned pumpkin, coconut oil, maple syrup, oat milk, vanilla, flax egg, and brown sugar.
- In the same mixing bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk until just combined (some flour streaks are okay)
- Using a rubber spatula, fold in chocolate chips.
- Scoop muffin batter into greased/lined cupcake tin almost to the top. (I like using an ice cream scoop for this step!) Top muffins with extra chocolate chips if desired.
- Bake for 18-20 minutes. Check doneness by sticking a toothpick into the center and it comes out clean.
- Remove from oven and let cool.
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