These chocolate chip pumpkin muffins are so fast and easy! If you’re looking for soft, fluffy, pumpkin-packed muffins with chocolate in every bite, look no further. Being vegan is so easy.
Pumpkin desserts usually don’t make my top 10 list, you’ll never catch me eating a slice of pumpkin pie (I dare you to make one for me that I’ll love). These muffins…. THESE MUFFINS… will convert any pumpkin-hater. Not to mention non-vegans. I’ve had people shocked it’s vegan, which makes me wonder where they shop because vegan baking is easy and equally fantastic. It’s always a thrill to show people how good plant-based foods are.
Tips and tricks
- Get the pumpkin base right. Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling comes already sweetened and spiced.
- Mixing matters. Do not overmix your batter. It builds up the gluten and will make your muffins dense instead of light and fluffy.
- Get adventurous. Instead of chocolate chips you could try walnuts, pecans, cranberries or raisins.
- Leave room to rise. Don’t fill your muffin molds more than 2/3rds full so it doesn’t spill over as it rises during baking.
- Want to try them gluten-free. Use a 1:1 blend.
- Other sizes. Looking for a bite-sized delight? Try them in a mini tin. Or turn this into a bread and bake in a loaf pan. Baking times will vary, needing less time for smaller muffins and more time for a loaf . Use the toothpick test, if you insert the toothpick and it comes out clean, it’s done.
- Make this ahead. Short on time but want to serve them fresh out of the oven? You can mix up the batter and store it in an airtight container in the refrigerator a day ahead. Just note that the bake time might be a little extra since the batter will be chilled.
- Storage. Store them in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.
These chocolate chip pumpkin muffins are perfect for breakfast, dessert and as a sweet surprise for a friends day out. Pair them with citrus cranberry cookies, and ideal fall-themed companion treat.
Vegan Chocolate Chip Pumpkin Muffins
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 (15oz) can pumpkin puree
- 1/4 cup non-dairy milk (I used homemade cashew milk)
- 1/2 cup coconut oil (room temperature)
- 1 1/3 cup cane sugar
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees and lightly grease muffin tin with vegetable shortening or cooking spray. There is no need to use paper liners.
- In a small bowl mix the flour, baking soda, spices and salt.
- In a large bowl combine the pumpkin puree with sugar, non-dairy milks, oil and vanilla extract. Stir until smooth.
- Add the dry ingredients into the wet ingredients and gently stir just until mix, being careful not to over mix.
- Fold in the chocolate chips, if using.
- Fill each muffin 2/3 of the way full. Sprinkle a small amount of extra sugar on top of each.
- Bake for 20-22 minutes, just until a toothpick test comes out clean. Allow them to cool for 10 minutes before removing.