Vegan Pumpkin Chocolate Chip Muffins Recipe
Introduction
These vegan pumpkin chocolate chip muffins are a cozy and delicious treat perfect for fall or any time you crave something sweet and spiced. Moist, tender, and studded with dairy-free chocolate chips, they’re easy to make and sure to please everyone.
Ingredients
- 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 – 1 1/4 cups (200g-250g) packed light brown sugar (to taste)
- 1/2 cup (110g) neutral flavored oil
- 3/4 cup (170g) dairy-free milk
- 2 teaspoons apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract (optional)
- 2 1/2 cups (315g) all-purpose plain flour (spooned and leveled)
- 3 teaspoons pumpkin pie spice
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
- 1 cup (170g) dairy-free chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners. If using paper liners, spray or brush them lightly with oil to prevent sticking.
- Step 2: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, oil, dairy-free milk, apple cider vinegar (or lemon juice), and vanilla extract until fully combined.
- Step 3: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients. Mix gently until just combined and no streaks of pumpkin remain. Avoid overmixing to keep muffins tender.
- Step 4: Fold in the dairy-free chocolate chips carefully.
- Step 5: Use an ice cream scoop or spoon to fill each muffin cup with a heaping mound of batter.
- Step 6: Sprinkle extra chocolate chips on top of each muffin for a gooey finish.
- Step 7: Bake in the preheated oven for 24-27 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Step 8: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 9: Enjoy the muffins warm or at room temperature, plain or spread with vegan butter.
Tips & Variations
- For extra flavor, add a handful of chopped nuts or swap half the flour for whole wheat flour for a nuttier texture.
- If you like your muffins less sweet, reduce the brown sugar amount slightly to taste.
- You can substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves if you prefer homemade spices.
Storage
Store leftover muffins in an airtight container at room temperature for 3-4 days or refrigerate for up to 5 days. To freeze, place muffins spaced apart on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat gently in a microwave or oven before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree works well. Just roast or steam pumpkin chunks and blend until smooth. Make sure it’s not too watery for best results.
Are these muffins gluten-free?
No, this recipe uses all-purpose flour which contains gluten. To make gluten-free muffins, substitute with a gluten-free flour blend designed for baking.
Print
Vegan Pumpkin Chocolate Chip Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Delicious and moist vegan pumpkin chocolate chip muffins, perfect for fall or anytime you crave a plant-based sweet treat. Made with pumpkin puree, dairy-free milk, and chocolate chips, these muffins combine seasonal flavors with a tender crumb, all without any animal products.
Ingredients
Scale
Wet Ingredients
- 15 ounces (425g) pumpkin puree (canned or homemade, not pumpkin pie filling)
- 1 – 1 1/4 cups (200g-250g) packed light brown sugar (to taste)
- 1/2 cup (110g) neutral flavored oil
- 3/4 cup (170g) dairy-free milk
- 2 teaspoons apple cider vinegar (or lemon juice, optional)
- 1 teaspoon vanilla extract (optional)
Dry Ingredients
- 2 1/2 cups (315g) all-purpose plain flour (spoon and leveled)
- 3 teaspoons pumpkin pie spice (see note 3 for homemade blend)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- Pinch of salt (optional)
Add-ins
- 1 cup (170g) dairy-free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners. If using paper liners, spray or brush them lightly with oil to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, oil, dairy-free milk, apple cider vinegar or lemon juice if using, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt if using. Then add these dry ingredients to the wet pumpkin mixture and gently mix until just combined and no streaks of pumpkin remain. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold the dairy-free chocolate chips into the batter carefully, ensuring even distribution without overworking the batter.
- Fill Muffin Pan: Use an ice cream scoop or spoon to divide the thick batter evenly into the prepared muffin cups. The batter should be thick enough to create a heaped mound in each cup. Optionally, sprinkle extra chocolate chips on top of each muffin for added texture and flavor.
- Bake Muffins: Place the muffin pan in the oven and bake for 24-27 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out mostly clean with a few moist crumbs but no wet batter.
- Cool Muffins: Let the muffins cool in the pan for about 10 minutes or until they are cool enough to handle. Remove them from the pan and transfer to a wire rack to cool completely.
- Serve: Enjoy the muffins warm or at room temperature. They are delicious on their own or with a spread of vegan butter.
- Storage: Store leftover muffins in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 5 days, or freeze for up to one month. For freezing, place muffins spaced apart initially to prevent sticking.
Notes
- You can adjust the amount of brown sugar based on your desired sweetness level.
- Ensure to use pumpkin puree, not canned pumpkin pie filling, as the latter contains spices and sweeteners that will alter the recipe.
- Homemade Pumpkin Pie Spice blend: 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 1/2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons ground cloves.
- Using an ice cream scoop helps create evenly sized muffins and makes portioning easier.
- Do not overmix the batter to maintain muffin tenderness and avoid toughness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin muffins, pumpkin chocolate chip muffins, dairy-free muffins, vegan baking, fall recipes, plant-based muffins
