Vegan Pumpkin Chocolate Chip Muffins

These yummy vegan pumpkin chocolate chip muffins are loaded with wholesome ingredients like pumpkin puree, oat flour, and flaked almonds, with melty dark chocolate in every bite. Plus, this one-bowl recipe takes just 30 minutes to make!

I'm obsessed with putting pumpkin in everything in the fall, but especially muffins and cookies. So it should be no surprise to see these pumpkin muffins hit the blog!

These vegan muffins are ridiculously easy. You need just one bowl, a muffin tray and an oven to make them. And even better yet, they're some of the healthiest pumpkin muffins you'll ever find too!

These vegan pumpkin muffins are:

• Vegan.
• Gluten-free (when made with gluten-free flours).
• Sweetened with coconut sugar instead of white sugar.
• Packed with fiber and other nutrients.
• And totally delicious.

As a chocolate lover, I added dark chocolate chips to mine. The almonds add a nice crunch, while the peanut butter gives them a rich, tender crumb. They taste so indulgent, you can even get away with serving them for dessert.

Key Ingredients & Substitutions

• Pumpkin puree. This is what makes the muffins moist and gives them their color and gentle pumpkin flavor. A can of organic canned pumpkin is the easiest option; just make sure it's plain pumpkin, not pumpkin pie filling, which is already sweetened and spiced. Homemade puree works too (see below).
• Oat flour and self-raising flour. Oat flour adds a hearty, slightly nutty flavor, while the self-raising flour keeps the muffins light. Use gluten-free versions of both for gluten-free muffins (see the tip below). You can make your own oat flour by blending rolled oats until fine.
• Coconut sugar. Coconut sugar has a caramel-like flavor that pairs beautifully with pumpkin and cinnamon. Light or dark brown sugar can be swapped in cup for cup.
• Flax eggs. A mix of ground flaxseed and water replaces the eggs and helps bind the batter. Ground chia seeds work the same way.
• Peanut butter and applesauce. Together these take the place of oil, adding richness and moisture. Any nut or seed butter can replace the peanut butter, or you can use an equal amount of extra applesauce for a lighter muffin.
• Dairy-free chocolate chips. Many regular chocolate chips contain milk, so check the label or pick a brand made to be vegan, like these dairy-free semi-sweet chips. A chopped dark chocolate bar works too.
• Plant-based milk and apple cider vinegar. Stirred together, they make a quick vegan "buttermilk" that reacts with the baking soda to help the muffins rise. Oat, almond, or soy milk all work well.

Making the Vegan Pumpkin Muffins (Step by Step)

It really is unbelievably easy. First, stir the ground flaxseed and water together in a small bowl and set it aside for 10 to 15 minutes to thicken into "flax eggs." Meanwhile, preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius, and lightly grease a 12-cup muffin tin.

If you want to keep this recipe completely oil-free and still prevent sticking, use silicone muffin cups or parchment muffin liners instead of greasing the tin.

Add the dry ingredients (oat flour, self-raising flour, baking soda, cinnamon and coconut sugar) to a large mixing bowl. Mix together well.

Now add the plant-based milk, apple cider vinegar, pumpkin puree, flax eggs, peanut butter and applesauce.

Mix together once again, then finally fold in the dairy-free chocolate chips and flaked almonds.

Divide the batter evenly across the muffin tray, filling the cups almost all the way to the top (or around ¾ full if using liners).

Bake in the preheated oven for around 18-20 minutes, until golden brown and a toothpick comes out clean from the center.

Allow the pumpkin muffins to cool for around 10 minutes before removing from the muffin tray and serving.

Homemade Pumpkin Puree

You can, of course, use canned pumpkin for this recipe. But in an effort to keep things as natural as possible, I do like to make my own.

Simply peel and chop a sweet pumpkin variety, spread across a sheet of parchment paper on a baking tray and bake at 400 degrees F for 20-25 minutes, until soft and golden brown. You can then mash the pumpkin with a potato masher, or add it to a blender or food processor to make a smooth puree.

Helpful Tips

How to make them gluten-free. Only the two flours contain gluten, so swap them for gluten-free versions: use certified gluten-free oat flour (regular oats are often cross-contaminated with wheat) and gluten-free self-raising flour. If you can only find a gluten-free all-purpose blend, use the same amount and add ½ teaspoon more baking soda to replace the leavening in self-raising flour. Everything else is naturally gluten-free, but check that your vegan chocolate chips are labelled gluten-free.

Adjust the leavening if needed. The recipe relies on self-raising flour for part of its lift. If you're using plain all-purpose flour instead, add ½ teaspoon more baking soda so the muffins still rise and dome nicely.

Don't overmix the batter. Stir just until no dry flour remains. Overmixing develops the flour and knocks out the air created by the baking soda and vinegar, which leaves you with dense, tough muffins instead of fluffy ones.

Give the flax eggs time to gel. Letting the flaxseed and water sit for the full 10 to 15 minutes makes a thicker, more effective binder, so the muffins hold together when you pull them out of the tin.

Watch the bake time. Coconut sugar browns quickly, so these can go from golden to overdone fast. Start checking at the 18-minute mark; the muffins firm up a bit more as they cool.

Let them cool in the tin first. Warm muffins are fragile. Ten minutes in the tin lets them set up so they lift out cleanly, especially if you skipped the liners.

Variations

• Blueberry pumpkin muffins. Swap the chocolate chips for fresh or frozen blueberries. If using frozen, don't thaw them first, and toss them in a spoonful of flour so they don't sink.
• Pecan or pumpkin seed topping. Replace the flaked almonds with chopped pecans, walnuts, or pumpkin seeds, or use sunflower seeds to make the muffins nut-free (along with sunflower seed butter).
• Pumpkin spice. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon for a warmer, more fall-forward flavor.
• Double chocolate. Replace ¼ cup of the oat flour with cocoa powder for rich chocolate pumpkin muffins.
• Streusel top. Rub together oat flour, coconut sugar, cinnamon and a little coconut oil, then sprinkle it over the batter before baking for a bakery-style crumb topping.
• Mini muffins. Bake the batter in a mini muffin tin for about 10 to 12 minutes for bite-size snacks and lunchbox treats.

Serving Ideas

These muffins are an easy grab-and-go breakfast on their own, but they're even better warm with a smear of peanut butter or vegan butter. For a cozy fall morning, pair one with a mug of homemade vegan pumpkin spice latte.

For a weekend brunch spread, set them out alongside vegan chocolate pumpkin pancakes, a bowl of apples and cinnamon chia pudding, and fresh fruit. They also make a great afternoon snack with a cup of tea, or a simple dessert served warm with a scoop of dairy-free vanilla ice cream.

Storing & Freezing

Let the muffins cool completely, then keep them in the fridge, covered or in an airtight container, for 5-6 days. Because they're so moist, they keep better chilled than on the counter, where they're best eaten within a day or two. Warm them briefly in the microwave or oven before serving if you like them soft.

They are also freezer-friendly. Freeze them in a freezer-safe container or bag for up to around 2 months. Thaw fully in the fridge or on the counter before serving, or reheat a frozen muffin in the microwave for 30 to 45 seconds.

More Vegan Muffins & Pumpkin Treats

If you love these vegan pumpkin muffins, be sure to try these other delicious treats:

• Vegan Blueberry Muffins
• Healthy Carrot Muffins
• Pumpkin Protein Balls
• Vegan Pumpkin Waffles
• Vegan Pumpkin Pie

Recipe