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By: Christi On: |Updated: |Jump to Recipe
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These delicious Vegan Chocolate Chip Pumpkin Muffins are quick and easy to make, only requiring one bowl. Made with simple ingredients that just happen to be egg-free and dairy-free, these vegan muffins are every bit as delicious as any regular pumpkin chocolate chip muffin you’ll find!
First things first.
I’m not vegan. My family is not vegan.
But these pumpkin chocolate chip muffins are.
And we all LOVE them.
My daughter is currently eating dairy free, so I’ve been adapting her favorite recipes.
I figured if I was going to make a dairy-free pumpkin muffin recipe, I might as well make it an egg-free pumpkin muffin recipe as well. And thus I present vegan pumpkin muffins. These can be made with or without the chocolate chips.
They are shockingly delicious, and that comes from someone who uses dairy, butter and eggs on a daily basis.
How Do You Make Vegan Pumpkin Muffins?
This vegan pumpkin muffin recipe is incredibly easy to make. It’s based off my Vegan Pumpkin Bread recipe. It’s just one of the many pumpkin recipes you’ll find here on Love From The Oven!
Ingredients
The ingredients are simple, ones you quite likely already have in your pantry. For this recipe you need:
- Pumpkin Puree
- Brown Sugar
- Oil (I used canola, but coconut oil would be great)
- Maple Syrup (Agave can also be used)
- Apple Juice (Water can also be used)
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Chocolate Chips (Optional)
Chocolate chips are optional in this recipe. My family LOVES pumpkin and chocolate together, so they love the combo in these.
I’m a bit more of a pumpkin purist if you will, so I prefer mine without.
If you do make these as pumpkin chocolate chip muffins, I recommend using the mini-chips. They give a nice bit of chocolate in every bite. Enjoy Life is my favorite brand for chocolate chips as they are both vegan and very allergy friendly.
Due to allergies we can’t use nuts in ours, but these would be fantastic with walnuts or pecans. Please use them for me and enjoy!
Directions:
Aside from the great flavor, one of my favorite things about this recipe is that it’s a one-bowl pumpkin muffin recipe. Less cleanup!
Wet ingredients are combined, then dry ingredients are added, and they are all mixed together until just combined.
After that it’s just a matter of scooping the batter into a prepared muffin pan, and baking.
Easy peasy!
Looking for more delicious (non-vegan) pumpkin recipes? Check these out!
- Pumpkin Chocolate Chip Bread
- Pumpkin Blondies
- Pumpkin Brownies
- Pumpkin Snickerdoodles
- Pumpkin Pancakes
- Easy Pumpkin Pie
- Chocolate Chip Pumpkin Muffins
Vegan pumpkin recipes more your thing? Here you go!
- Vegan Pumpkin Bread
- Vegan Pumpkin Coffee Cake
- Vegan Pumpkin Bars
- Vegan Pumpkin Cake
Vegan Chocolate Chip Pumpkin Muffins Recipe
5 from 23 votes
Author Christi Johnstone
Course Breakfast, Snack
Cuisine American
An easy, one-bowl vegan chocolate chip pumpkin muffin recipe that you can make in minutes. Egg-free and dairy-free, but every bit as delicious as any chocolate chip pumpkin muffin you've ever tried!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 12 muffins
Equipment
Muffin Pan
Ingredients
- 1 cup pumpkin puree (make sure not to use pumpkin pie FILLING)
- 1 cup brown sugar, light or dark, firmly packed
- 1/2 cup oil canola or vegetable oil work well
- 3 tbsp maple syrup (agave syrup can also be used)
- 3 tbsp apple juice (water or apple cider can also be used)
- 1 3/4 cups all-purpose flour (white whole wheat flour can also be used)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice (individual spices can also be used)
- 1 cup mini-chocolate chips
Instructions
Preheat oven to 400 degrees F. Prepare a muffin pan with 12 paper liners.
In a large bowl, combine pumpkin, brown sugar, oil, syurp and apple juice. Mix well to combine.
Add flour, baking powder, baking soda, salt, pumpkin pie spice and chocolate chips to wet ingrediens, and mix until just combined. Do not over mix.
Scoop batter into prepared muffin cups and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from oven and allow to cool on a wire rack in muffin pan for approximately 10 minutes. Then carefully remove muffins from pan.
Store any remaining muffins tightly covered.
Notes
These muffins freeze well.
Muffins stay fresh up to a week in the refrigerator. We heat in the microwave for a few seconds to remove the chill when serving.
Nutrition
Calories: 242kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 143mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3177IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Lindsey says
I’ve made these 4 times in less than a month. 😊 So easy to make and absolutely delicious!Reply
Christi Johnstone says
So glad you enjoy them!
Reply
May says
My family requests these twice a week (I don’t mind – they whip up quickly). Moist but hold together well. Great flavor!Reply
Kara says
Ohhhh boy these are the best muffins. I have been sending baked stuff weekly to a friend who works shift work, to help with her kids’ lunches. These are the recipe the kids requested I make again. Thank-you so much for sharing this recipe 😊❤Reply
Shelley Dowe says
Your ingredients include oil but the directions don’t. Muffins are in the oil without oil. Here’s hoping. I had the ingredients all together and followed directions and had them in the oven before I noticed the missing oil.
Reply
Ashley Montanez says
Thank you for sharing this recipe. My daughter is actually severely allergic to milk and eggs. So I was trying to find a dessert to make for her birthday that everyone will enjoy.
Reply
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5 from 23 votes (5 ratings without comment)
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