Pumpkin Chocolate Chip Muffins
Moist, tender, and packed with real pumpkin, cozy spices, and melty chocolate, these vegan pumpkin chocolate chip muffins are the best on-the-go fall breakfast! They’re easy to make from scratch with just 10 minutes of prep.
Once fall rolls around, I find myself baking more and more. Lately, I’ve been obsessed with adding chocolate chips to my favorite vegan pumpkin muffins. These pumpkin chocolate chip muffins are light, fluffy, chocolatey, and only take 30 minutes to make from start to finish. They’re an easy fall treat filled with warm spices, cozy pumpkin, a hint of vanilla, and heaps of vegan chocolate chips!
About These Moist Pumpkin Chocolate Chip Muffins
- Quick and easy. These vegan muffins take 10 minutes to prep, and they’re ready to eat in 30 minutes, total. They’re my go-to treat when a craving for pumpkin and chocolate strikes!
- 100% vegan (but you’d never know it). These pumpkin chocolate chip muffins are the best I’ve tried. Flavorful, tender… Even non-vegans love them!
- Soft and moist. Made with coconut oil, non-dairy milk, and pumpkin puree, these muffins stay moist and soft. The combination of baking soda and baking powder ensures they bake up light and fluffy.
- Perfect for fall. This chocolate chip pumpkin muffins recipe is loaded with cozy, comforting fall flavors of cinnamon and pumpkin pie spice.
Notes on Ingredients
Here are all the ingredients you’ll need to make these moist vegan pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Dry ingredients – You’ll need all-purpose flour, baking powder, baking soda, and fine sea salt. To avoid overmeasuring, spoon the flour from the bag into the measuring cup. Then, level off the top with a knife. You can also use a kitchen scale.
- Cinnamon – I like to add extra cinnamon on top of the pumpkin pie spice in the recipe. You could also use nutmeg or simply use additional pumpkin spice instead.
- Pumpkin pie spice – You can use store-bought or homemade pumpkin pie spice.
- Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree, and NOT pumpkin pie filling!
- Cane sugar – You can also use coconut sugar or brown sugar.
- Coconut oil – Or whichever neutral-flavored vegetable oil you prefer.
- Non-dairy milk – Use the non-dairy milk of your choice, like oat, soy, or almond milk, but make sure it’s unsweetened and doesn’t have any added flavors.
- Vanilla extract – Make sure to use 100% pure extract or an equal amount of vanilla paste.
- Vegan chocolate chips – Toss the chocolate chips in flour to keep them from sinking in the batter.
How To Make Pumpkin Chocolate Chip Muffins
Here’s how to make these 30-minute vegan chocolate chip pumpkin muffins. The recipe couldn’t be easier. And if you love these, I’d highly recommend baking a batch of pumpkin banana muffins next. You’ll be completely stocked for fall!
- Mix the dry ingredients. First, whisk the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice in a mixing bowl.
- Mix the wet ingredients. Next, combine the pumpkin puree, coconut oil, and non-dairy milk in a separate bowl. Mix until well combined, about 2 minutes. Blend in the vanilla extract.
- Combine the ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until the ingredients are combined and slightly thick.
- Add chocolate. Lastly, fold in the vegan chocolate chips.
- Portion the batter. Scoop the pumpkin chocolate chip muffin batter into a greased and lined muffin pan, filling each muffin about ¾ full.
- Bake. Bake the muffins at 350ºF for 20-22 minutes. They should spring back when you touch them. Remove the muffins from the oven and transfer them to a wire rack to cool slightly, then serve.
Tips for the Best Chocolate Chip Pumpkin Muffins
- Make your own puree. I like to make my own pumpkin puree for recipes. Homemade pumpkin puree has a stronger pumpkin flavor, and it can really take your autumn baking to the next level. Plus, my homemade pumpkin puree is so easy to make.
- Don’t over-mix. It’s very important not to over-mix the pumpkin batter. Once the ingredients are all incorporated, stop mixing the batter. If you over-mix this recipe, the pumpkin chocolate chip muffins will be dense, heavy, and chewy.
- Make them gluten-free. If you want to make vegan and gluten-free pumpkin chocolate chip muffins, use your favorite 1:1 gluten-free flour substitute in place of the all-purpose flour in this recipe.
- Mix your own pumpkin pie spice. The spices in these chocolate chip pumpkin muffins are what really make the recipe shine. If you don’t have pumpkin pie spice in your pantry, then don’t worry: you can easily make some yourself. Just replace the teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg.
Serving Suggestions
There’s nothing better than starting the day with a pumpkin chocolate chip muffin packed with fall flavors and a cozy and comforting matcha latte or vegan hot chocolate. These muffins are also great for making ahead and taking on the go, either for breakfast or as a snack, with a green smoothie or a strawberry coconut smoothie.
Proper Storage
- Store these muffins airtight. Make sure to store your chocolate chip pumpkin muffins in an airtight container. They’ll last at room temperature for at least 4 days, or in the fridge for at least a week. If the muffins get at all dry, just toss them in a toaster oven or the microwave for a few seconds.
- Freeze. Make sure the muffins have cooled completely, then store them in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
More Vegan Muffin Recipes
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 ⅓ cups all purpose flour, or 10 ounces (284g)
- 1 tablespoon baking powder, (14g)
- ½ teaspoon baking soda, (3g)
- ½ teaspoon fine sea salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice, or ½ teaspoon cinnamon, ¼ teaspoon cardamom and ¼ teaspoon nutmeg
- 1 cup pumpkin puree, (244g)
- 1 cup cane sugar, (200g) or coconut sugar or brown sugar
- ⅓ cup coconut oil, (80g) melted (or any oil)
- ½ cup + 2 tablespoons non-dairy milk, (150mL) such as soy milk or coconut milk
- 2 teaspoons vanilla extract
- 1 cup vegan chocolate chips, tossed in 2 tablespoons flour
Instructions
- Preheat oven to 350℉/180℃ and grease or line a 12-muffin pan.
- Add the flour, baking powder, baking soda, salt, sugar, and spices to a mixing bowl, and mix to combine.
- Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl and mix until combined, about 2 minutes. Then add in the vanilla extract.
- Add the dry ingredients to the wet ingredients one cup at a time, mixing on medium-to-low speed until just combined. Make sure not to over-mix. The mixture will be pretty thick.
- Stir in the chocolate chips with a spatula.
- Scoop the batter batter into each muffin pan until about ¾ full. The muffins will rise as they bake, so don't fill the tins completely.
- Bake for 20-22 minutes, until the muffins spring back when touched.
- Remove the muffins from the pan and cool on a wire rack, then serve.
Notes
- Store leftovers in an airtight container on the counter for 4 days, in the fridge for a week, or in the freezer for 3 months. If the muffins get dry, heat them for a few seconds in the microwave or toasted oven.
- You can replace the all-purpose flour with the gluten-free flour of your choice to make this a gluten-free muffin recipe.
If you try these Vegan Pumpkin Chocolate Chip Muffins please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
and muffins are very good. they’re very moist not too sweet and they raised up nicely in the oven. I left out the chocolate chips and put streusel and pecans on top. again thank you.
Thanks so much for sharing Constance! SO happy to hear this!! You’re so welcome!
These are amazing. I made a batch to share with our bread club and really love the taste and texture. I did follow your directions precisely to ensure nothing came out too heavy. I was using a hand mixer and it became too sticky for it by the end of mixing, so I had to finish by hand, but no big deal. I also noted that they tasted better the next morning after they were completely cooled.
Thanks so much for sharing Beth!! So happy to hear this!!
Jessica thank you for this delicious chocolate chip pumpkin muffin recipe. I was craving a chocolate chip muffin earlier today and found yours with pumpkin, oh my! The perfect fall (year round if you ask me) treat. Not only are they moist and filled with flavor, the ingredients were ones I had on hand with the exception of vanilla, and sugar cane (I ended up using maple syrup, and coconut sugar). I promise I will make these again as per the recipe. I could not wait for them to cool, so I ate one a few minutes out of the oven. Delish! I can’t wait for my chocolate loving husband to try the muffins.
So happy you enjoyed these so much Adriana, thanks for sharing!!
Made those using gluten-free flour yesterday! They are very good, will probably make again.
I had to bake it for 10 more minutes in the oven due to the GF flour (for anyone wondering)!