Moist and fluffy, these vegan chocolate chip pumpkin muffins flavored with warm spices are delicious. A must-try vegan fall recipe loved by everyone. They are very easy to make and will turn out perfect every time.
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If you don’t like pumpkin then please don’t judge this recipe just by seeing the name pumpkin in it. Pumpkin is not one of my favorite things to eat too. However, these pumpkin muffins are very tasty and you will never be able to taste pumpkin in it.
Unlike me, pumpkin is my father’s favorite vegetable and he makes the most delicious Indian-style pumpkin which even the pumpkin haters relish. Growing up pumpkin was my least favorite vegetable but I loved having it if it was cooked by him.
So pumpkins always remind me of my father.
Today, I am not sharing his recipe but another very tasty pumpkin recipe – Vegan chocolate chip pumpkin muffins.
Like all my other vegan baking recipes this too is very easy to make and perfect for beginners.
Just serve these pumpkin muffins with a cup of tea, coffee, or any other favorite hot beverage of your choice and enjoy a perfect fall evening.
Ingredients required and substitute suggestions
The following ingredients are required to make vegan pumpkin muffins. I am also sharing substitute suggestions for some of the ingredients.
- All-purpose flour: You can also make it with whole wheat flour but those muffins will be denser. A combination of whole wheat flour and all-purpose flour can be used too.
- Pumpkin puree: Home-made or store-bought both are fine. If buying from store make sure to buy pumpkin puree, not pumpkin pie filling.
- Brown sugar: Both light and dark brown sugar can be used. Granulated white sugar is fine too.
- Plant-based milk: Any plant-based milk is fine. Non-vegans may use normal dairy milk.
- Apple sauce: Instead of apple sauce, an equal amount of any neutral flavored oil or mashed ripe banana can be used. However, there will be a strong taste of banana in the muffins if you use mashed banana.
- Apple cider vinegar
- Vanilla extract
- Dairy-free chocolate chips: Roughly chopped dairy-free chocolate can be used too.
- Baking powder
- Baking soda
- Pumpkin pie spice: Home-made/ store-bought
- Canola oil/ any other neutral-flavored oil
Which type of pumpkin to use
Both homemade pumpkin puree and canned can be used in this recipe.
If you are making the puree at home to use in these vegan chocolate pumpkin muffins, pick the pumpkin you prefer to make pumpkin pie. Something that’s sweet and has a non-fibrous smooth, creamy flesh.
You can also use butternut squash in this recipe.
How to make pumpkin puree at home
Making pumpkin puree at home is very easy. I prefer using homemade things over canned ingredients in my cooking so I make pumpkin puree at home.
Making it is a very easy process. Just cut some slices of pumpkin. Spread them over a baking tray sprinkle a pinch of salt. Keep the flesh side down and bake in a pre-heated oven at 200°C for around 50 minutes or until the pumpkin flesh is nicely roasted and turns very soft.
The baking time may vary depending upon how big the pumpkin pieces are. I don’t cut very large pieces to reduce the baking time.
Once baked, allow the pumpkin to reach room temperature then scoop out the flesh. Put the flesh in a food processor and make a very smooth and creamy puree. Use this puree in your desserts.
How to make pumpkin pie spice at home
Pumpkin spice is easily available everywhere these days but if you want you can make your own by blending a few spices together.
To make pumpkin spice at home mix the following spices:
- Cinnamon powder: 4 teaspoons
- Ginger powder: 2 teaspoons
- Cloves powder: 1 teaspoon
- Nutmeg powder: 1/2 teaspoon
- Ground allspice mix: 1/2 teaspoon
This will yield around 2.5 tablespoons of pumpkin spice mix. You can increase the quantity of spices in the given proportion if you want to make it in a larger quantity. Save in an airtight container and use them to season your fall recipes.
More easy vegan fall recipes
Looking for more comforting vegan fall recipe ideas? Don’t miss to check the following recipes:
More easy vegan muffins
If you new to baking or new to vegan baking then the following fail-proof vegan muffin recipes are for you:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
Vegan chocolate pumpkin muffins
- 2 cups all purpose flour
- 3/4 cup brown sugar adjust as per taste
- 1 cup dairy-free chocolate chips
- 1 tbsp pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 cups pumpkin puree home-made/ ready-made
- 1/3 cup apple sauce
- 1/3 cup unsweetened almond milk/ any other plant-based milk
- 1/3 cup canola oil/ any other neutral-flavored oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- Put the pumpkin puree in a large bowl. Add brown sugar, oil, apple sauce, vanilla extract, milk, and apple cider vinegar. Mix.
- Put all the dry ingredients in another bowl and whisk together.
- Add the dry ingredients to wet ingredients and mix until everything gets combined together. Don't over mix.
- Add chocolate chips and gently fold into the batter.
- Put an equal portion of batter into all the muffin cups. Bake in a pre-heated oven at 200°C for around 20 minutes or until the muffins clear the toothpick test.
- Once done take out the muffin tin from the oven and put on a cooling rack. Allow to reach room temperature and enjoy!
- Both homemade and store-bought pumpkin puree can be used.
- If buying from store, make sure to buy pumpkin puree, not pumpkin pie filling.