Deliciously Easy Vegan Pumpkin Chocolate Chip Muffins: Your Perfect Fall Treat
Embrace the cozy comforts of autumn with these incredibly moist, tender, and flavor-packed vegan pumpkin chocolate chip muffins. This recipe delivers a delightful blend of hearty pumpkin, aromatic fall spices, and rich chocolate, all in a convenient, plant-based package. Perfect for a quick breakfast, a comforting snack, or a sweet dessert, these muffins are surprisingly simple to make and completely irresistible.
As the leaves begin to turn and the air grows crisp, my kitchen invariably becomes a hub of activity. Fall baking, for me, is more than just a hobby; it’s a cherished ritual. And lately, these plant-based pumpkin chocolate chip muffins have risen to the top of my must-bake list. They are wonderfully light, decadent, and require only about half an hour from start to finish, making them ideal for busy mornings or impromptu gatherings. Loaded with the earthy notes of pumpkin puree, infused with the warmth of classic pumpkin pie spices and cinnamon, and brightened by a hint of vanilla, these muffins truly capture the essence of autumn. The melty vegan chocolate chips provide a luxurious sweetness and rich texture, perfectly complementing the robust fall flavors, while non-dairy milk ensures every bite is incredibly moist and tender. This is a seasonal classic that promises to become a beloved staple in your home.
Why These Vegan Pumpkin Chocolate Chip Muffins Are a Must-Try
These spiced pumpkin muffins aren’t just a recipe; they’re a celebration of autumn flavors and simple baking. Here’s a deeper look into why you’re going to fall in love with these rich and chocolatey treats:
- Effortlessly Easy: Don’t let their gourmet taste fool you – this recipe is incredibly straightforward. With a total preparation and baking time of just 30 minutes, most of which is hands-off as the muffins bake to perfection, it’s ideal for bakers of all skill levels. The steps are intuitive and simple to follow, allowing you to whip up a batch of these indulgent pumpkin muffins whenever a craving strikes, without any fuss or complicated techniques.
- Pure Vegan Delight: For those seeking delicious plant-based baked goods, your search ends here. These muffins are completely vegan, yet they boast a rich flavor and perfect texture that will impress even the most discerning palates. Many people won’t even realize they’re vegan, making them a fantastic option for sharing with everyone, regardless of dietary preferences. This recipe proves that vegan treats can be just as, if not more, satisfying than their traditional counterparts.
- Remarkably Light and Fluffy: A common misconception about vegan baked goods is that they tend to be dense and heavy. These pumpkin chocolate chip muffins defy that expectation. Thanks to a generous amount of coconut oil and non-dairy milk, combined with the natural moisture from pumpkin puree, the muffins remain incredibly soft and moist. The careful balance of both baking soda and baking powder works synergistically to create a light, airy crumb that melts in your mouth, far from any hard or chewy texture.
- Bursting with Autumnal Flavors: For many, fall is synonymous with comforting food, and this recipe delivers on all fronts. These muffins are a symphony of your favorite fall flavors. Beyond the foundational pumpkin pie spice blend, we enhance the profile with extra cinnamon for a spicy kick, abundant creamy and earthy pumpkin puree for deep seasonal taste, and a generous splash of vanilla extract for a smooth, aromatic finish. Each bite is a warm hug, making them the quintessential autumn treat.
Essential Ingredients for Your Vegan Pumpkin Muffins
Gathering your ingredients is the first step to creating these wonderfully moist pumpkin chocolate chip muffins. Here’s a comprehensive list of what you’ll need, along with a few helpful notes. For the precise measurements of each ingredient, please refer to the detailed recipe card at the very bottom of this page.
- All-purpose flour: The foundational dry ingredient, providing structure to our muffins. For best results, spoon and level your flour rather than scooping directly from the bag.
- Baking powder: A leavening agent that helps the muffins rise and become fluffy.
- Baking soda: Another leavening agent that reacts with the acidic pumpkin puree to create a light texture.
- Fine sea salt: Enhances all the other flavors, balancing the sweetness and making the spices pop.
- Cinnamon: Adds a quintessential warm, spicy aroma that perfectly complements pumpkin.
- Pumpkin pie spice: A classic blend of warm spices like cinnamon, nutmeg, ginger, and cloves, delivering that iconic fall flavor.
- Pumpkin puree: The star ingredient! Ensure you use unsweetened, unflavored 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Cane sugar: Provides sweetness. You can also successfully substitute with coconut sugar for a slightly deeper flavor or brown sugar for extra moisture.
- Coconut oil: When melted, it adds richness and moisture to the muffins, contributing to their tender crumb. Any neutral-flavored oil can be substituted.
- Non-dairy milk: Use your favorite unsweetened, unflavored variety, such as almond milk, soy milk, or oat milk. This adds necessary liquid and helps achieve a tender texture.
- Vanilla extract: Essential for adding a depth of flavor and a lovely aromatic quality. Always opt for 100% pure vanilla extract for the best taste.
- Vegan chocolate chips: Choose a high-quality vegan brand. Tossing them lightly in a tablespoon or two of flour before adding to the batter helps prevent them from sinking to the bottom of the muffins during baking.
Crafting Your Vegan Pumpkin Chocolate Chip Muffins: A Simple Guide
Get ready to create these delightful 30-minute vegan pumpkin chocolate chip muffins. The process is incredibly straightforward, ensuring a stress-free baking experience!
- Prepare Your Baking Station: Start by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature when your batter is ready, promoting even baking. Lightly grease a standard 12-cup muffin pan, or line it with paper liners for easy removal.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, cane sugar, cinnamon, and pumpkin pie spice. Whisk thoroughly for about 30 seconds to ensure all ingredients are evenly distributed, which is crucial for uniform rising.
- Mix the Wet Ingredients: In a separate medium-sized bowl, combine the pumpkin puree, melted coconut oil, and non-dairy milk. Whisk these ingredients together until they are fully incorporated and smooth, typically about 2 minutes. This ensures a consistent base for the batter.
- Introduce Vanilla: Pour the vanilla extract into your pumpkin mixture and give it another quick stir to fully combine. Vanilla adds an essential layer of flavor that enhances the overall profile of the muffins.
- Gently Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on medium or low speed. Mix until the ingredients are just combined and the batter starts to look slightly thick. Be careful not to over-mix, as this can lead to dense, tough muffins. A few lumps are perfectly fine!
- Fold in the Chocolate Chips: Carefully pour the flour-tossed vegan chocolate chips into the batter. Using a spatula, gently fold them in until they are evenly distributed. Tossing them in flour beforehand helps prevent them from sinking to the bottom of the muffins during baking.
- Fill the Muffin Cups: Using an ice cream scoop or a spoon, portion the pumpkin chocolate chip muffin batter into the prepared muffin pan. Fill each cup about ¾ full. This allows ample space for the muffins to rise beautifully without overflowing.
- Bake to Perfection: Place the muffin pan into the preheated oven and bake for 20-22 minutes. You’ll know they’re done when they are golden brown and spring back lightly when gently touched in the center.
- Cool and Serve: Once baked, remove the muffins from the oven. Let them cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Serving them slightly warm is absolutely divine!
Expert Tips for Unforgettable Vegan Pumpkin Chocolate Chip Muffins
Achieving bakery-quality muffins at home is easier than you think with these expert tips and tricks:
- Craft Your Own Pumpkin Puree: While canned pumpkin puree is convenient, making your own can elevate the flavor significantly. Homemade pumpkin puree often boasts a more intense, authentic pumpkin flavor that truly shines in baked goods. Plus, it’s surprisingly simple to prepare. My Homemade Pumpkin Puree Recipe is an easy guide to get you started!
- Avoid Over-Mixing at All Costs: This is perhaps the most crucial tip for light and tender muffins. Once the wet and dry ingredients are just combined and no streaks of flour remain, stop mixing. Over-mixing develops the gluten in the flour, resulting in a tough, dense, and chewy muffin rather than the desired light and fluffy texture. A few small lumps in the batter are perfectly acceptable!
- Effortless Gluten-Free Adaptation: Transforming this vegan pumpkin chocolate chip muffin recipe into a gluten-free delight is incredibly simple. You can seamlessly swap the all-purpose flour for your favorite gluten-free all-purpose flour blend. Look for blends that specifically mention “for baking” or “cup-for-cup” for the best results, ensuring a texture that closely mirrors the original.
- Custom-Blend Your Pumpkin Pie Spice: If your pantry is missing pumpkin pie spice, there’s no need to run to the store. You can easily create your own blend at home using individual spices. Simply replace the 1 teaspoon of pumpkin pie spice in the recipe with ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cardamom, and ¼ teaspoon of ground nutmeg. For an extra kick, a pinch of ground ginger or cloves can also be added.
- Measure Flour Correctly: For consistent results, always spoon your flour into the measuring cup and then level it off with the back of a knife. Scooping directly with the measuring cup can pack too much flour, leading to dry muffins.
- Bring Ingredients to Room Temperature: For a smoother, more uniform batter, aim to have your non-dairy milk and pumpkin puree at room temperature. This helps them combine more easily with the melted coconut oil, preventing the oil from solidifying and ensuring an even emulsion.
- Experiment with Add-ins: While chocolate chips are classic, feel free to get creative! Walnuts, pecans, dried cranberries, or even a swirl of vegan cream cheese can add wonderful variations to these pumpkin muffins.
Delightful Serving Pairings
There’s something truly special about enjoying a warm, freshly baked pumpkin chocolate chip muffin with a comforting beverage. Starting your day with these fall-flavored muffins and a homemade drink is a small luxury that can make any morning feel extraordinary. Here are some of my favorite drinks that perfectly complement these moist and chocolatey muffins:
- Whipped Coffee: The creamy, rich texture of whipped coffee provides a delightful contrast to the muffin’s soft crumb.
- Pumpkin Spice Golden Milk: Double down on the fall flavors with this soothing, spiced golden milk, enhancing the pumpkin notes in the muffins.
- Strawberry Coconut Smoothie: For a lighter, refreshing pairing, the fruity and tropical notes of this smoothie offer a bright counterpoint to the rich muffins.
- Hot Matcha Latte: The earthy, slightly bitter notes of a hot matcha latte create a sophisticated balance with the sweetness of the chocolate chips.
- Vegan Hot Chocolate: Indulge in ultimate comfort with a rich, creamy vegan hot chocolate – a perfect match for the chocolatey muffins.
- Pumpkin Spice Matcha Latte: Combine two fall favorites for a uniquely spiced and energizing beverage that pairs wonderfully with your pumpkin muffins.
Storing Your Vegan Pumpkin Chocolate Chip Muffins
To keep your delicious chocolate chip pumpkin muffins fresh and moist for as long as possible, proper storage is key. Store them in an airtight container at room temperature for up to 4 days. If you prefer to extend their freshness, they can be stored in the refrigerator for up to a week. Should your muffins start to lose a bit of their moisture, a quick refresh in a toaster oven or microwave for a few seconds will bring back their tender texture and warmth.
Can I Freeze These Vegan Chocolate Chip Pumpkin Muffins?
Absolutely! These muffins are excellent for freezing, making them perfect for meal prep or having a quick treat on hand. Ensure the muffins have cooled completely to room temperature before freezing. Once cool, place them in an airtight freezer-safe container or a heavy-duty freezer bag. They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator, or gently reheat them from frozen in the microwave or oven until warmed through.
Discover More Easy Vegan Muffin Recipes
If you loved these pumpkin chocolate chip muffins, you’re in for a treat! Explore my collection of other simple and delicious vegan muffin recipes, perfect for any time of year:
- Zesty Vegan Lemon Poppyseed Muffins
- Decadent Double Chocolate Banana Muffins
- Hearty Vegan Cornbread Muffins
- The Best Fluffy Vegan Blueberry Muffins
- Spiced Vegan Carrot Cake Muffins
- Moist Vegan Zucchini Muffins
Vegan Pumpkin Chocolate Chip Muffins
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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.
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