Celebrate fall with these perfect vegan pumpkin muffins. They're soft and chewy and easy to make, and they are the quintessential fall treat. Enjoy them for breakfast, brunch, dessert, or bring them to a Thanksgiving gathering or Halloween party. Yum!
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Hey, gourd-geous! We know how much you love all things pumpkin, so we’ve created these vegan pumpkin muffins just for you. Once you carve out some time to try this well-rounded recipe and take your first tantalizing taste, it’ll give you pumpkin to talk about!
Celebrate the beginning of autumn (or really anytime) with a tempting tray of these super scrumptious and sweetly spiced snacks. Squash any fears you have about baking these babies. All you need to do is stir, spoon, and set into the oven.
Pumped to get started? We hope you are––we can’t do muffin without you!
This vegan pumpkin muffin recipe is based on our vegan chocolate chip muffins but it’s full of warm fall flavors and perfectly sweet bites of chocolate. The muffins are super moist and fluffy, thanks to the pumpkin puree and applesauce. Plus, it’s an easy recipe with simple ingredients, making it a go-to treat for any occasion!
Easy to Make. This recipe is simple and quick to whip up. You only need a few basic ingredients and one bowl, making it a go-to for busy mornings or last-minute treats.
Moist and Flavorful. Pumpkin adds incredible moisture to these muffins, making every bite soft and tender. The warm spices and pumpkin flavor create the perfect fall treat!
Rich Chocolatey Goodness. The dairy-free chocolate chips add a delicious contrast to the spiced pumpkin. Each bite gives you the perfect balance of rich chocolate and sweet pumpkin.
Great for Breakfast, Snack, or Dessert. Whether you enjoy them with a cup of coffee (with vegan coffee creamer) in the morning or as a sweet snack later in the day, these muffins fit the bill. They’re versatile and satisfy those pumpkin cravings any time!
Perfect for Sharing. This recipe makes a batch big enough to share with friends and family. The muffins are a crowd-pleaser, and everyone will love the cozy pumpkin flavor mixed with melty chocolate! Also perfect for fall gatherings, Thanksgiving, or vegan Halloween parties!
Key Ingredients and Substitutions
This pumpkin chocolate chip muffin recipe is packed with cozy fall flavors and just the right amount of sweetness. Each ingredient plays an important role in making the muffins soft, moist, and full of flavor, with options for simple substitutions to fit your needs. Whether you’re looking to switch up the spices or swap out the oil, these tips will help you create delicious muffins every time!
Pumpkin Puree – Pumpkin enriches the muffins with moisture and a rich pumpkin flavor. It also adds natural sweetness, which helps balance the spices. If you don’t have pumpkin puree, you can use sweet potato or butternut squash puree for a similar texture and taste.
Pumpkin Pie Spice – Gives the muffins that classic fall flavor. It enhances the pumpkin and adds warmth to each bite. You can make your own blend by combining cinnamon, nutmeg, ginger, and cloves. If you’re out of these spices, just use cinnamon for a simpler flavor.
Applesauce – Acts as a natural sweetener and also keeps the muffins moist without needing too much oil or fat. If you don’t have applesauce, mashed bananas or dairy-free yogurt can be used to add moisture and sweetness.If you use homemade applesauce, even better!
Vegan Chocolate Chips – Add sweetness and texture, making each bite more exciting with bursts of rich flavor. They complement the pumpkin and spices well. You can use dairy-free chocolate chips, dried fruit like cranberries, or even nuts (like these candied walnuts or candied pecans) for a crunchier texture if you want to skip the vegan chocolate.
Canola Oil – Helps keep the muffins tender and moist. It also ensures that the muffins have a soft texture, without making them greasy. You can swap canola oil with melted coconut oil, vegetable oil, or even olive oil for a slightly different flavor.
How to Make This Chocolate Chip Muffin Recipe
Making this chocolate chip pumpkin muffin recipe is simple and fun, with just a few easy steps. You’ll mix the dry and wet ingredients separately, then fold them together to create a soft, flavorful batter. In no time, you’ll have warm, delicious muffins packed with fall spices and gooey chocolate chips!
Step 1: Preheat the Oven – Preheat your oven to 375°F and line a 12-cup muffin tin with liners.
Step 2: Mix Dry Ingredients – In a large bowl, combine the flour, both sugars, pumpkin pie spice, baking soda, salt, and chocolate chips.
Then, Step 3: Mix Wet Ingredients – In a separate bowl, whisk together the pumpkin puree, applesauce, canola oil, and vanilla extract.
Finally, Step 4: Combine and Bake – Gently fold the wet ingredients into the dry mixture until just combined, then scoop the batter into the liners. Bake for 22-25 minutes, or until a toothpick comes out clean.
How to Serve Up Your Vegan Pumpkin Muffins
It’s always so much more interesting to find new ways of serving up our vegan recipes, especially vegan autumn desserts like this one. With muffins, it’s even more fun to discover new ways to devour these sweet little baked breads. Here are our most scrumptious suggestions:
Bulk Up Your Breakfast – No matter what you decide to have for breakfast, you can always manage to add in a single muffin. If you’re enjoying something cold like a carrot juice or jack-o-lantern smoothie, having a warm, toasty muffin on the side can add more fiber and also be very comforting.
Sweeten Up Snack Time – When you’re not in the mood for nuts and you’re trying to keep away from the junk food, having a delicious vegan pumpkin muffin on hand will do the trick. Pop one in the microwave or toaster and then top with a little bit of vegan butter and sweet strawberry jam. Delightful!
Get Friendly With Frosting – For those of you with a sweet tooth, this suggestion is for you! Whip up a beautiful batch of vegan buttercream frosting and frost to your heart’s content. Sprinkle with a little bit of pumpkin spice or sweet cinnamon on top for a heavenly treat.
Nosh With Nice Cream – So easy and so delicious. Slice a muffin in half vertically and place in a toaster oven until golden brown. Slather each side with a little bit of vegan butter (or nut butter) and serve alongside a luscious scoop of banana nice cream. A truly dreamy dessert!
Baking FAQs
Can you these vegan pumpkin muffins gluten-free?
Sure! If you substitute a gluten-free baking flour for the all-purpose flour, it should be okay. We haven’t tested it with a gluten-free flour, so the baking time or texture might vary. If that’s okay with you, then feel free to make the swap.
Are you able to freeze a batch of muffins ahead of time?
Definitely! Once the muffins come to room temperature, just wrap them in either freezer paper or foil and pop them into a freezer safe bag or container. They can be frozen for up to 3 months. To thaw, either bring to room temperature or re-heat using a microwave (unwrapped on a microwave safe plate for 30-60 minutes, depending on the power) or a conventional oven (foil wrapped at 350 degrees for 10-15 minutes).
How long will the muffins keep fresh?
Homemade muffins will be good for about 2 days at room temperature (wrapped in foil or plastic wrap and placed in a sealed container) and will last up to a week if stored similarly in the refrigerator.
What if I don’t like pumpkin puree?
No problem. You can swap out the pumpkin puree for mashed banana, sweet potato, butternut squash, or even a nut butter (though this will raise the fat content dramatically). All of these options would work, depending on your taste preference.
More Mouthwatering Vegan Muffins & Baked Goods to Try
These truly are the best vegan pumpkin muffins! They are perfect for any fall event, Halloween party, breakfast, brunch, or dessert. This recipe is so simple to make, you've got to try it!
115-ounce canpure pumpkin puree (with no added seasonings)
½cupapplesauce
½cupcanola oil
2teaspoonsvanilla extract
Instructions
Preheat oven to 375 degrees F and line a cupcake tin with 12 cupcake liners.
In a large mixing bowl, add the flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, salt, and vegan chocolate chips, and mix until well combined.
In a medium mixing bowl, add the pumpkin puree, applesauce, canola oil, and vanilla extract, and mix well.
Add the wet mixture to the dry mixture and fold together, just until combined.
Scoop the batter into the cupcake liners until all 12 are evenly filled.
Bake at 375 degrees for 22-25 minutes until a toothpick inserted into the center of the muffins comes out clean.
Want to make mini muffins? This recipe will make 36 mini muffins. Reduce the bake time to 15-18 minutes for mini pumpkin muffins.
Storing Suggestions: These homemade muffins will be good for about 2 days at room temperature (wrapped in foil or plastic wrap and placed in a sealed container) and will last up to a week if stored similarly in the refrigerator.
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Made these along with my 9 year old grandson while FaceTiming. They were such a hit with his friends he called so we could make another batch the next day! (My friends were asking for more as well ) Thanks for a delicious recipe that helped make fun memories!
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I recommend using less oil turned out so much better not as heavy, oily.
This is the one. Well done!
Love this recipe, very moist and delicious!
The muffins came out great! I really loved the pumpkin and chocolate chips combo!
It’s true I love all things pumpkin. Can’t wait to try these muffins now. And the chocolate chips make them even more inviting.
This recipe is SO amazing! I made these for a Halloween party and they were gobbled up in NO time.
wow these vegan pumpkin muffins are so moist! perfect for this autumn weather!
YASSS! A healthy option for an unhealthy holiday! thank you!
Made these along with my 9 year old grandson while FaceTiming. They were such a hit with his friends he called so we could make another batch the next day! (My friends were asking for more as well ) Thanks for a delicious recipe that helped make fun memories!
Five stars ⭐️⭐️⭐️⭐️⭐️ These are so so good! I can’t wait to share them.
Tried and tested! Amazing muffins 😀
These muffins are making my heart flutter! Love the combination of pumpkin and chocolate chips. YUM!
These look so good! going to try them for halloween
Perfect for my meal prepping!!
These are some of my favorite vegan muffins ever… I’m going to make them AGAIN tonight!!
The perfect breakfast recipe and perfect for fall. Love it!
These are totally on my to-bake list for the fall! YUMMM!