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
