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.

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

Print

Pin

Rate

How to make delicious and wholesome pumpkin muffins – not just for Thanksgiving!

Freya

4.99 from 75 votes

Prep 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

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.

Nutrition Facts

Vegan Pumpkin Chocolate Chip Muffins

Amount per Serving

Calories

283

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

3

g

Cholesterol

 

0.2

mg

0

%

Sodium

 

172

mg

7

%

Potassium

 

186

mg

5

%

Carbohydrates

 

23

g

8

%

Fiber

 

1

g

4

%

Sugar

 

17

g

19

%

Protein

 

2

g

4

%

Vitamin A

 

3180

IU

64

%

Vitamin C

 

1

mg

1

%

Calcium

 

104

mg

10

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe

Share the recipe