Easy Vegan Pumpkin Chocolate Chip Muffins
These easy vegan pumpkin chocolate chip muffins are the perfect treat for autumn. Packed with warm flavors of pumpkin spice and loaded with melty chocolate chips, these muffins are a delightful combination of sweet and cosy. With just a few simple ingredients and minimal prep time, you can enjoy a batch of these delicious muffins in no time. So go ahead, grab your mixing bowl and bake up a batch of these mouth-watering vegan pumpkin chocolate chip muffins today!
So, one day, whilst browsing Facebook, an ad popped up for a poster of 100 baking recipes. Once you’ve baked one, you scratch off a silver square and, assumedly, by the time you’ve scratched off your hundredth square, you’ll be ready to apply for the Great British Bake Off. Or, that’s what I guess.
Of course, as soon as I saw the poster, I ordered a copy, and, have already decided which ones I’ve already baked (brownies, scones) and which ones I’m going to bake. For me, this will be a really fun one to stay accountable with my baking and also to try and improve my vegan baking skills too.
I chose Chocolate Chip Muffins because I really love them, and they’re pretty simple to make, but, whilst looking for a recipe that I could veganise, I came across Pumpkin Choc Chip Muffins. If you are intolerant or just don’t like pumpkin, click here for my vegan Choc Chip Muffins, easy vegan beetroot muffins, classic vegan blueberry muffins or lemon poppyseed muffins!
These definitely sound like a mainstay of US coffee shops during the Fall, us Brits not being quite so big on pumpkin. However, if you are a Brit and want to try something a little different, I highly recommend this gently spiced muffins, spiked with dark chocolate chips, enrobed in a delicious muffin crumb.
As all muffin batter mixes, this is a breeze to prep. You can have 12 delicious muffins ready to eat within an hour, and that’s my kind of baking.
If you enjoy baking but find you don’t always have the time, muffins (or indeed cupcakes) are the perfect thing for you. It takes no time at all to knock up a batch and – given the opportunity – they last several days in the cake tin.
Table of Contents
Pumpkin Puree vs Fresh Pumpkin
Not as healthy as if you carve your own pumpkin and use the filling yourself, but if you buy a good organic tin of pumpkin puree, you will find that it contains Vitamin A and E, fibre and, (most interestingly for me as an anemic) iron. Medical News Today wrote a great article here about the benefits of eating pumpkin: aside from being packed with nutrients, pumpkin is high in beta-carotene and fibre, making it great for gut health and staying satiated throughout the day. As a side note, if you want to get some health benefits from canned pumpkin, avoid the pumpkin pie mix. That’s presweetened and many of the vitamins will have been lost through processing.
This recipe only uses 1 cup of pumpkin puree, so I have plans to make pumpkin oatmeal or a smoothie with the remainder of the tin, but you can stir it into chilli or curry, or use it to replace eggs in baking. You can also pop the leftover pumpkin into a little jiffy bag and freeze it to make another batch of muffins another time!
Ingredients
- Store Cupboard: tinned pumpkin, egg replacer, plain flour, baking powder, sugar,
- Spices and flavourings: dark chocolate chips, pumpkin pie mix, vanilla extract
Method
The original recipe is from Dinner at the Zoo, but that version uses eggs, so I tweaked that, removing the egg element and replacing it with Orgran egg replacer. Her recipe used two eggs, so I use 2 tbsp egg replacer and whisk that up with 4 tbsp of cold water.
I also adjusted the sugar to make it a little more friendly for people who are watching their sugar intake (halved it, in fact, from 1 cup to 1/2), and added a homemade pumpkin pie spice, as that is not readily available over here.
Substitutions
I wouldn’t recommend removing the chocolate element as they add a certain something to the overall flavour. However, you can add any of the following:
- Toasted Walnuts, Hazelnuts or Pecans
- Cranberries
- Coconut Flakes
- A teaspoonful of peanut butter or vegan hazelnut spread to muffin just before baking
- Vegan Cream Cheese Frosting
Try my other delicious vegan pumpkin recipes
- Delicious Vegan Pumpkin Pie
- Fluffy Blueberry Muffins
- Pumpkin Pie Cheesecake
- Gluten-Free and Vegan Pumpkin Cake Squares
- or my delicious healthy breakfast muffins
Vegan Pumpkin Chocolate Chip Muffins
Equipment
- 1 12 hole Muffin Tin
Ingredients
- 2 tbsp Orgran Egg Replacer - whisked up 4 tbsp cold water
- ½ cup White sugar
- ¾ cup Vegetable oil
- 1 cup Pumpkin Puree - canned, unsweetened
- 1½ cups Plain white flour
- ½ tsp Bicarbonate of soda
- 1½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 1 tsp Pumpkin pie spice
- 1½ cups Dark chocolate chips - vegan
Instructions
- Preheat oven to 180c
- Line a 12 cup muffin tin with muffin cases
- In a large bowl whisk together the pumpkin puree, egg replacer, oil and sugar, until smooth
- Add the flour, baking powder, bicarb, salt and vanilla extract. Stir until just mixed and you can't see anymore flour.
- Fold in the chocolate chips.
- Spoon the mixture into your prepared muffin tin and bake for 25 minutes
- Leave to cook in the tin for 5 minutes, then remove to a cooling rack.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
I for one am big on pumpkin and look forward to pumpkin season. Definitely am making these muffins with chocolate chips for something different than the usual nuts or cranberries.
Yay for pumpkin chocolate muffins cant wait to make them and enjoy! Thanks for the reco of using organic puree
Yum! I love how you added a pumpkin twist into your chocolate chip muffins! a perfect combo for me because it’s nutritious and yummy at the same time! Thanks.:)
Yum, my kids will be all over this. I like the way it is low in sugar as I do try to give my kids healthy snacks. Pumpkin season is starting here in Germany and these muffins are definitley on the menu.
It might sound stupid, but I have to ask: if you don’t want to buy canned puree, how do you make it at home? I tried once, and I don’t think I got the right consistency; it was also a bit discoloured when I used it in bread. I would love to make some muffins, but I have to get it right with the ingredients first!:) Thanks for any suggestions!
These muffins are the bees knees! So delicious and amazing!
These muffins were super easy to make and turned out delicious, thanks!!
The muffins look so moist and delish! I am going to try these with coconut flakes 🙂
Can’t wait to make it this fall!
I love pumpkin muffins, and these were so tender and moist, absolutely delicious with chocolate chips! The perfect recipe for fall!
These look so good and I love how you have used the pumpkin to flavour and moisten.
These vegan pumpkin chocolate chip muffins are so delicious. I love how moist they turned out! Definitely loving these fall flavors. Thanks for the easy recipe!
This recipe definitely makes me think of lazy fall Sunday mornings, sipping oat latte and eating pumpkin spice baked goods. I’ll definitely try other recipe, would flax egg work here as well?
I didn’t have a cupcake pan so I made it into a loaf instead. It turned out great! Very flavorful and moist.
Love to make these muffins with friends, they didnt know its vegan only told them after they finished and they liked it very much!
Just the perfect muffins to try for fall!
This recipe was so awesome!:) Thanks again!
I’m in full pumpkin season now so I can’t wait to make these! Pinned for some weekend baking!
Katie xoxo