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+ servings
Half eaten pumpkin chocolate muffin more muffins in the background

Vegan chocolate pumpkin muffins

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.
Course Appetizer, Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 277kcal


  • 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!


  1. Both homemade and store-bought pumpkin puree can be used.
  2. If buying from store, make sure to buy pumpkin puree, not pumpkin pie filling.


Calories: 277kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 239mg | Potassium: 112mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4766IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg