Moist, tender, and packed with your favorite fall flavors, these pumpkin chocolate chip muffins are a quick and easy treat. They’re loaded with hearty pumpkin and warm autumn spices and are completely vegan.

Four pumpkin chocolate chip muffins with a plate of muffins in the background, and a bowl of chocolate chips.

Once fall rolls around I find myself baking more and more. It’s just the perfect autumn activity. Lately I’ve been obsessed with these pumpkin chocolate chip muffins, which are light, healthy, and only take half an hour to make. 

These decadent and vegan chocolate chip pumpkin muffins have so many fall flavors, like cozy pumpkin pie spices, smooth vanilla, earthy pumpkin, and spicy cinnamon. The vegan chocolate chips add richness and make the muffins perfectly sweet, while non-dairy milk ensures that they’re moist and tender. This is a fall classic that you’ve got to try making! 

Why You’ll Love These Pumpkin Chocolate Chip Muffins 

These spiced pumpkin muffins are one of my go-to recipes for the fall and winter. Here’s why you’re going to love these rich and chocolatey muffins.

  • So easy. This is such a simple recipe to make. It only takes 30 minutes, and most of that time is spent with the muffins in the oven. The recipe is super straightforward and easy to follow, so you can make these decadent pumpkin muffins anytime you’re craving them.
  • Vegan. I’m always on the hunt for a good vegan baked treat, and this is one of the best recipes I’ve tried. There’s no dairy or egg in this recipe, so it’s perfect whether you’re a vegan or just trying to eat healthier. 
  • Light. A lot of vegan baked goods are dense and heavy, but not this recipe. It has a lot of coconut oil, non-dairy milk, and pumpkin puree, which helps the muffins stay moist and soft. And by using both baking soda and baking powder, the chocolate chip pumpkin muffins become light and fluffy instead of hard and chewy. 
  • Fall flavors. Food is my favorite thing about fall. Autumn flavors are cozy, comforting, spicy, and hearty, and I always look forward to them. This recipe is loaded with your favorite fall flavors. Not only does it have pumpkin pie spice, but it has additional cinnamon, tons of creamy and earthy pumpkin puree, and a lot of vanilla. It’s the perfect recipe for fall. 
Overhead view of the ingredients needed for pumpkin chocolate chip muffins: a bowl of flower, a can of pumpkin puree, a bowl of vegan milk, a bowl of chocolate chips, a bowl of sugar, a bowl of baking powder, a bowl of baking soda, a bowl of oil, a bowl of vanilla, a bowl of salt, a bowl of cinnamon, and a bowl of pumpkin pie spices.

What You’ll Need

Here are all the ingredients you’ll need to make these moist and healthy pumpkin chocolate chip muffins. Scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Cinnamon
  • Pumpkin pie spice
  • Pumpkin puree – Make sure to use unsweetened and unflavored pumpkin puree.
  • Cane sugar – You can also use coconut sugar or brown sugar.
  • Coconut oil
  • Non-dairy milk – Use the non-dairy milk of your choice, but make sure it’s unsweetened and doesn’t have any added flavors. 
  • Vanilla extract – Make sure to use 100% pure extract.
  • Vegan chocolate chips – The chocolate chips need to be tossed in flour. 

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!

  • Prep. Preheat your oven to 350F and grease a 12-muffin pan. 
  • Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice to a mixing bowl, and whisk until combined.
  • Mix the wet ingredients. Add the pumpkin puree, coconut oil, and non-dairy milk to a bowl, and mix until well combined, about 2 minutes.
  • Add vanilla. Pour the vanilla extract into the pumpkin mixture and stir to combine.
  • Combine the ingredients. Slowly add the dry ingredients to the wet ingredients while mixing over medium or low speed. Mix until the ingredients are combined and slightly thick. 
  • Add chocolate. Pour the vegan chocolate chips into the bowl and stir them into the batter.
  • Portion the batter. Scoop the pumpkin chocolate chip muffin batter into the greased muffin pan, filling each muffin about ¾ full. 
  • Bake. Put the muffins in the oven and bake for 20-22 minutes. They should spring back when you touch them.
  • Cool. 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 

Here are some of my favorite tricks to use when making these easy fall 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 Recipe is so easy to make.
  • Don’t over-mix. It’s very important to not 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 gluten-free. If you want to make this vegan pumpkin chocolate chip muffin recipe gluten-free, you easily can. You can use any 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. 
Close up of a pumpkin chocolate chip muffin with a bite taken out of it.

Serving Suggestions

My favorite way to eat pumpkin chocolate chip muffins is with a cozy and comforting drink. There’s nothing better than starting the day with a pumpkin muffin packed with fall flavors and a homemade beverage. Here are a few of my favorite drinks to enjoy with these moist and chocolatey muffins.

Proper Storage

Make sure to store your healthy 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. 

Can I Freeze These Healthy Chocolate Chip Pumpkin Muffins? 

Definitely! 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. 

Two chocolate chip pumpkin muffins stacked on top of each other, surrounded by chocolate chips, with a glass of milk in the background.

More Easy Muffin Recipes

Muffins are one of my favorite breakfast foods. They’re healthy but also indulgent, and they’re usually really easy to make. Here are a few of my favorite muffin recipes for you to try baking.

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Four pumpkin chocolate chip muffins with a plate of muffins in the background, and a bowl of chocolate chips.

Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are moist, tender, loaded with hearty pumpkin and warm pumpkin pie spices, and packed with your favorite fall flavors. They only take 30 minutes to make, and they're entirely vegan!
5 (from 6 ratings)

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
  • cup coconut oil, (66g) 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.
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Calories: 286kcal, Carbohydrates: 47g, Protein: 4g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.5g, Sodium: 256mg, Potassium: 94mg, Fiber: 2g, Sugar: 25g, Vitamin A: 3227IU, Vitamin C: 2mg, Calcium: 107mg, Iron: 3mg

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.