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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

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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!
Course Desserts
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 286
Author Jessica Hylton

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.
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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.

 

Nutrition

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