Vegan Pumpkin Muffins

Uh oh. It’s happening again. More pumpkin! I let the lid off last week with Pumpkin Granola, and I’m back today with these supremely moist, fantastically fluffy, and harvest spice-y Vegan Pumpkin Muffins with Chocolate Chips. I also have a chance for you to win a $100 Visa gift card! Details at the bottom of the post.

Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall! Recipe at

This recipe is sponsored by Almond Breeze.

In the cosmos of pumpkin recipes, it arguably doesn’t get more basic than a chocolate chip pumpkin muffin. Or more delicious.

I’m also willing to argue that these Vegan Pumpkin Muffins should be one of the first treats you bake this fall.

Even if you think you are set with your go-to pumpkin recipes.

Even if you aren’t actually vegan.

Even if you, like my crazy husband, don’t think chocolate chips and pumpkin belong together (WHAT?). Even if you leave the chocolate chips out, these Vegan Pumpkin Muffins still taste heavenly. That is how good they are.

Vegan Pumpkin Muffins – no sugar, egg free, and so easy to make! Kids love this healthy pumpkin muffin recipe. Recipe at

Requirements for the Best Vegan Pumpkin Muffin

As basic as a pumpkin muffin can be, they are also tricky to get right. If you’ve been reading my blog for a while, you know that I consider muffins Very Serious Business. Remember when I celebrated my 5-year blogiversary with Chocolate Zucchini Muffins instead of cake? THAT is how much I love a good muffin. And I’m a little, er, particular.

A good muffin must be sweet but not too sweet. Full of healthy ingredients without actually tasting like health food. And fluffy. They must be fluffy. (Example: Raspberry Muffins.)

The batter also needs to take no more than 15 minutes to prep. I’m not sure about you, but typically when I want a muffin, I wanted it five minutes ago.

The requirements are out, and the results are in: these Vegan Pumpkin Muffins are very, very good. They meet my every muffin requirement and may have even usurped my favorite Pumpkin Chocolate Chip Bread for my go-to pumpkin breakfast recipe!

The BEST soft and flavorful Vegan Pumpkin Muffins made with chocolate chips, coconut oil, and naturally sweetened with maple syrup, no sugar! Recipe at

If you’ve been looking for a healthy pumpkin muffin recipe that still tastes great, these Vegan Pumpkin Muffins are it. The recipe is 100% whole grain, contains no sugar (the refined kind—thank you maple syrup!), and for those with dietary restrictions, this is a recipe for pumpkin muffins without eggs or dairy.

In place of the egg, I used a flax egg, which is a trendy way of saying that I stirred together ground flaxseed and water, let the mix hang out for five minutes to thicken, then added it to the batter. This “flax egg” acts like a regular egg to bind the muffins and help them rise.

The flaxseed swap won’t work in every recipe (the pumpkin muffins only need 2 eggs, so it’s a small portion of the batter), but it was ultra successful in these now egg-free pumpkin muffins. Bonus: flax is filled with nutrients, so it gives the Vegan Pumpkin Muffins an extra healthy boost. If you don’t need the muffins to be vegan, you can certainly use a regular egg instead.

Egg free pumpkin muffins. Simple, vegan, and absolutely delicious! Recipe at

Keeping the muffins dairy free was easy-peasy, thanks to my healthy baking BFF Almond Breeze. I used the unsweetened original almondmilk in the muffins. It’s only 30 tiny cals per serving, but its creamy texture makes the pumpkin muffins taste rich, and its lightly nutty flavor is an ideal complement to the pumpkin flavor too. While I’m not dairy free (or vegan for that matter), Almond Breeze is still my choice for baking, topping my cereal, and smoothies. I’m totally hooked on its lovely texture and taste.

If you are in the market for easy breakfast recipes you can prep in advance for busy school mornings, work mornings, or, let’s be honest, life mornings (or in the unlikely event of leftovers), these Vegan Pumpkin Muffins are freezer friendly.

I like to wrap mine individually and store them in the freezer, then any time I need a quick boost, reheat one gently in the microwave. Overnight thawing is ideal, but when a lady needs her pumpkin muffin, a lady needs her pumpkin muffin. My fellow muffin lovers, I know you understand.

Soft and moist vegan pumpkin chocolate chip muffins. Our favorite healthy muffin recipe! Recipe at

And now the $$$. Almond Breeze wants to hear from YOU, as in Well Plated readers specifically! They’ve put together this 30-second survey to learn a little more about you, your favorite ingredients, and what you do or don’t like about almondmilk. I took the survey just to test it out and was done in approximately 15 seconds. ALSO there’s moo-lah to be had: when you fill out the survey, you’ll be entered in a giveaway for a chance to win one (1) $100 VISA gift card

How to enter:

  • Click here to take the survey. Then leave a comment on this post below saying “I took the survey!” I’ll randomly select the winner from the comments on this post.
  • And…that’s it! Seriously. You could be $100 richer for 30 seconds of effort. Also, the odds are much, much better than Powerball. DO IT!

Survey/giveaway is open to US residents age 18 and older. Giveaway will close on Monday, September 4th at 11:59 PM CST, and I will contact the winner via the email address used to leave the blog commentThis giveaway has closed.

Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall! Recipe at
4.8 from 25 votes
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Vegan Pumpkin Muffins

Yield: 10 muffins
Prep Time:
10 mins
Cook Time:
27 mins
Total Time:
45 mins
Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!


  • 2 tablespoons  flaxseed meal
  • 1/2 cup pure maple syrup — plus 2 tablespoons
  • 1/4 cup melted cooled coconut oil
  • 1 cup canned pumpkin puree — not pumpkin pie filling
  • 1/4 cup Almond Breeze Almondmilk Original Unsweetened
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups white whole wheat flour — plus 2 tablespoons
  • 1 1/4 teaspoons pumpkin pie spice*
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup dark chocolate chips — mini or regular—I used mini; dairy free if you'd like the muffins to be vegan


  1. In a small bowl, stir the flaxseed meal together with 5 tablespoons water. Set aside for 5 minutes to thicken (this creates 2 “flax eggs.”) Preheat the oven to 325 degrees F and lightly coat 10 cups in a standard 12-cup muffin tin with nonstick spray.
  2. In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, combine the maple syrup and coconut oil until well blended. Add the thickened flaxseed mixture and beat until fully combined. On low speed, beat in the pumpkin puree, almondmilk, and vanilla.
  3. In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or spatula, just until the flour disappears. The batter will be very thick. Fold in the chocolate chips, reserving a few to sprinkle over the top if desired.
  4. Divide the batter evenly among the prepared muffin cups. For the tallest, fluffiest muffins, I like to use a scoop like this one, which ensures even portions and helps the muffins rise. Fill each cup almost to the top. (My pan yielded 10 muffins. Yours may be a little more or less.) Sprinkle the tops with the remaining chocolate chips. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean.
  5. Place the pan on a wire rack and let cool for 5 minutes. With a fork or dull knife, very gently remove the muffins from the pan and place them on a wire rack to finish cooling (do not let them sit in the pan for too long or the heat let off by the muffins expanding will be trapped in the pan and cause the edges to become soggy). Enjoy!

Recipe Notes

  • If you do not need the pumpkin muffins to be vegan, you can replace the flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water) with 2 large eggs at room temperature (omit the water).
  • No pumpkin pie spice? Use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground allspice.
  • If you’d like the muffins to be vegan, be sure to use dairy-free chocolate chips.
  • I haven't yet experimented with making these muffins gluten free. If you'd like to try, I would recommend starting with a 1:1 baking blend like this one.
  • Store muffins according to this guide for How to Store Muffins.
Course: Breakfast
Cuisine: American
Keyword: Healthy Muffin Recipe, Vegan Pumpkin Muffins

Nutrition Information

Amount per serving (1 (of 10)) — Calories: 255, Fat: 10g, Saturated Fat: 7g, Cholesterol: 1mg, Sodium: 135mg, Carbohydrates: 40g, Fiber: 5g, Sugar: 19g, Protein: 4g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Almond Breeze. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I couldn’t agree more – pumpkin season should definitely begin and end with pumpkin muffins! These look absolutely perfect! Definitely at the top of my list for pumpkin-ing this season!

  2. I took the survey! And am excited to make my first foray into pumpkin muffins soon! Thanks for the recipe!

  3. I took the survey! :)

  4. I took the survey

  5. Can’t wait to try to make these GF! Thanks, Erin!

    P.S. I took the survey :)

  6. I took the survey!

  7. I love pumpkin flavored anything, and these look and sound so yummy, I can’t wait to try them!

    I took the survey!

  8. I took the survey!

  9. I took the survey! Can’t wait to make these muffins! They look awesome! 

  10. Yum, gonna need to pick up a can of pumpkin :)
    I took the survey!

  11. I took the survey! Love your recipes!! They are my weekly go-to!

  12. Took the survey. And I’m definitely putting these st the top of my baking list. I may sprinkle the tops with oats for texture (I love the texture of your chocolate chip pumpkin bread). I do not like any kind of bakery or store muffin at all (gummy, too sweet, weird aftertaste). But you’ve got me hooked on all your muffin recipes. Can’t wait to try these!

  13. Elizabeth Villanyi Reply

    I took the survey!

  14. Took the survey :) These look awesome! I’m soooo excited for fall + all the pumpkin foods!!

  15. I took the survey! These muffins look soooo good. I think they will be my first use of pumpkin for the season cause I am soooo ready for all things fall! Can’t wait to try them :)

  16. I took the survey!

  17. I took the survey! I got hooked on Almond Milk because of your recommendation (and also like that it’s dairy free bc of a sensitivity to dairy) and continue to buy it every week. Love it in all of my cereals too! These muffins look delicious and especially love that there’s chocolate in them!! Love the Fall and anything with pumpkin!! ?

  18. I took the survey!

  19. Took the survey! Thanks for the recipe!

  20. Took the survey! These muffins look fabulous – and I’m SO confused by the (unfounded) idea that pumpkin and chocolate don’t go together. The evidence is right in front of our eyes! 

  21. I took the survey! I’d also love to try out these delicious looking pumpkin muffins!

  22. You can never go wrong with pumpkin! ❤️ I took the survey ?

  23. Excited to try these muffins! And I took the survey ?

  24. I took the survey!

  25. I took the survey!

  26. I took the survey! Can’t wait to make these Pumpkin Muffins! 

  27. I took the survey!  Can’t wait to try these muffins. They look amazing! 

  28. I took the survey! And I’m definitely Addy g these ingredients to my shopping list. Fall here we come! 

  29. I took the survey! Also loving the pumpkin muffin recipe!

  30. I took the survey! These look so yummy :)

  31. I took the survey and I LOVE your recipes!! We try a new one each week! Thank you !

  32. Done! And I can’t wait to bust out the pumpkin!! These muffins have me drooling. :)

  33. I took the survey!

  34. I took the survey!

    Thanks for this recipe (and for the giveaway)! This actually fits a friend very well so I will add it to my list of things I can make for them :)

  35. I took the survey! :)

  36. Recipe looks so yummy can’t wait to try it! Completed the survey, too! Thanks! 

  37. I took the survey ?

  38. I took the SURVEY!!
    Can’t wait to make these !!

  39. I took the survey and I can’t wait to make these muffins!  

  40. Took the survey :)

  41. I took the survey! and these muffins look SO yummy

  42. Took the survey – the best recipe I used Almond Breeze in is your recipe for Chicken Pot Pie. It was SO creamy and smooth. It really convinced me that when you list this ingredient in the recipes, I definitely use it. I’ll be making this recipe but I’ll have to substitute the flax seed with the eggs – flax doesn’t agree with my husband. And I just love the mini chocolate chips – feels like you’re getting more (and I realize how dumb that sounds!) but it works for me!

  43. I took the survey! And I’m loving the pumpkin spirit already, hooray!

  44. I took the survey! Hi Erin! Love love your blog! I had a delima yesterday when I ran out of eggs for muffins I made. I don’t have flaxseed meal. What about using chia seeds instead of egg? I’m also fascinated with almond flour. Would this recipe work with that instead of whole wheat flour? Love all your autum recipes! Can’t wait for fall here especially in our 100+ CA weather we’re getting here! Thanks always for your amazing posts!

    • Hi! I haven’t tried this recipe using chia seeds as an egg replacement, so I can’t recommend that method. Almond flour behaves very differently from whole wheat flour, so that wouldn’t be a 1 to 1 swap. If you’re looking to replace the wheat flour, I’d recommend a 1:1 GF baking blend like this one!

  45. These muffins look delicious, and I’m looking forward to making them! I am loving your healthier takes on traditionally unhealthy foods, especially baked goods. 

    I took the survey!

  46. I love chocolate and pumpkin together- these look so delicious!

  47. Bring on the pumpkin!!!

  48. I took the survey! I love surveys, and your blog. I know every recipe will be delish! 

  49. This looks scrumptious! I took the survey!

  50. Elizabeth Hewitt Reply

    I took the survey! 

    Also, have you tried making these muffins gluten free? What tips would you have to make successful GF pumpkin chocolate cup muffins following this recipe? 


    • Hi Elizabeth, I haven’t yet experimented with making these muffins gluten free. If you’d like to try, I would recommend starting with a 1:1 baking blend like this one.

  51. I took the survey! Thank you!!

  52. I toke the survey! And this looks delicious! I can’t wait to make it this week! 

  53. I took the survey! These look delicious!!!

  54. I took the survey!

  55. Looks delicious – I took the survey :)

  56. Lexi @Lexi'scleankitchen Reply

    These look so delicious! Such a perfect egg-free breakfast idea!

  57. Took the survey! I’m a huge fan of both Almond Breeze and pumpkins – can it get any better than having both in one recipe? :)

  58. I took the survey!  And I have no coconut oil.  Can I substitute veggie oil?

  59. Sarah Jane Jennings Reply

    I took the survey! Yay for pumpkin!!!

  60. I took the survey. Easy peasy Almond Breezy! Looking forward to trying your delicious sounding recipe.  

  61. These look amazing. And I took the survey!

  62. Took the survey!

  63. I took the survey!

  64. I took the survey!

  65. Asma Misbahuddin Reply

    Omg I love ❤️ pumpkin and chocolate! And this recipe has both. Love it and can’t wait to try it. 
    Took the survey! Thank you for giving us this opportunity to win $100 Visa gift card. 
    Best wishes for all your upcoming post. 

  66. I took the survey!

  67. I took the survey!

  68. Michelle Henderson Reply

    I took the survey!

    Exited to try this when our heat wave cools off.

  69. I took the survey!! These muffins look yummy :)

  70. I took the survey.  Thank you.

  71. i took the survey

  72. Took the survey! Thank you!

  73. I took the survey!

  74. I took the survey

  75. I took the survey.

    I also can’t wait to make these muffins. They look so delicious!

  76. I took the survey! And I am SO ready for pumpkin season. :)

  77. Saralee Czajkowski Reply

    Took the survey! Now, onto making muffins!

  78. I took the survey!! So excited for all the fall things, and very excited to make these awesome muffins!!

  79. I took the survey!! :)

  80. I took the survey!!

    And I cannot wait to try this recipe out! I’m pretty sure 90% of my recipe box is Well Plated :-D


    These look AMAZING! I’ll have to give them a try! I use your recipes for nearly every baking endeavor I go on and everything is so yummy!!

    I took the survey as well!

  82. I took the survey! And thank you for making a banana free vegan muffin recipe. I have an allergy (still waiting to be tested), and they are hard to come by. Can’t wait to try!

  83. Love almond milk! Cant wait to try this recipe as I enjoy experimenting with vegan cuisine. I just completed the survey. Thanks for the post!

  84. Alexandra McDermott Reply

    I took the survey! Thank you for the delicious recipe!!!

  85. I took the survey. I love pumpkin and chocolate. I am excited to try this recipe.

  86. I took the survey. Anxious to try this recipe! I made your Quinoa Breakfast Bars yesterday. They turned out great!! Keep the awesome ideas coming!

  87. Took the survey and am grateful for the fall recipe..

  88. I took the survey!

    I am SO grateful for your website, your recipes hit every interest in regards to health, ethnic, flavor, and type of cooking/baking/grilling/smoothies – I look SO forward to your new posts! Thank you, Erin!

  89. Alejandra Carreno Reply

    I took the survey!

  90. I took the survey! I do wish Almond Breeze would offer their almond milk without carrageenan and ensure that it is non gmo. 

  91. Survey taken! These muffins look DIVINE! :) 

  92. Those muffins look so yummy, will definitely be on my recipe list to try in September.  I also took the survey:)

  93. I took the survey. I just happen to have all the ingredients for the muffins on hand, so I may have to do a bit of baking later this week!

  94. Took the survey! And pumped for pumpkin. :) 

  95. I took the survey!

  96. I took the survey! I love Almond Breeze almond milks, I’ve been buying them for years! Thanks for this Awesome recipe, I can’t wait to try it out. I am Crazy for all things pumpkin!

  97. I took the survey. Thanks for the recipes!

  98. I took the survey :)

  99. I took the survey! I can’t wait to make these! :)

  100. I took the survey! I also cannot WAIT to make these muffins! I will use the rest of the pumpkin pie can to make your pumpkin snickerdoodles…love those!

  101. I took the survey!

  102. I took the survey, but more importantly, the muffins look amazing.

  103. I took the survey

  104. I took the survey. :)
    Looks like another wonderful recipe! I love pumpkin-everything.
    Thank you!

  105. I took the survey. I am definitely going to make these muffins, they look so yummy!

  106. Elizabeth Cardenas Reply

    I took the survey!

  107. I took the survey!!!!?

  108. I took the survey! LOVE your blog

  109. I took the survey! Also, I really need to experiment with baking with flax eggs more – these muffins look PERFECT!

  110. I took the survey!! I love your recipes Erin. Always get compliments when I make them. Keep ’em coming!!

  111. I took the survey! I’ll have to make this recipe this fall; I’m not vegan but my best friend is :)

  112. I took the survey! These look awesome!

  113. I took the survey!
    These muffins look delicious! I’m still not quite ready to give into the pumpkin, but will be saving these for when Fall is in full swing!

  114. I took the Survey! I love all things pumpkin, going to make these this week.

  115. I took the survey!

  116. I’ll definitely give these a try!!

    And…I took the survey!

  117. I took the survey. Love your recipes!

  118. I took the survey!

  119. I took the survey! Chocolate chips in Pumpkin Muffins or Pumpkin Bread is simply lovely! I look forward to trying your recipe.

  120. I took the survey!” :) Can’t wait to make these!

  121. I took the survey :)

  122. Patricia Scharhag Reply

    I took the survey and will be making these muffins soon!

  123. Kristen Van Buskirk Reply

    I took the survey. I would be interested in trying a gluten free version of this recipe.

  124. I took the survey! And I will TOTALLY be making these muffins even though I am not a vegan!

  125. I took the survey, & I love a good pumpkin muffin recipe! Planning to try this one. 

  126. Took it! (the survey). Looking forward to making this recipe.

  127. Took the survey! Excited to add another pumpkin muffin recipe to my collection!

  128. We are totally muffin twinning today! I can’t resist a good pumpkin muffin and these sound amazing!

  129. I took the survey! These look sooooo good. They’re absolutely going on my to-make list. Thanks Erin!

  130. I took the survey

  131. I took the survey!
    These muffins look so good!!

  132. I took the survey! Also, I plan on baking it up this weekend with some apples from our yard and will add these to the docket of things to make! Yumm!

  133. I took the survey! By the way, I will never buy almond milk because I’m allergic to nuts.

  134. I took the survey! Easy as pie, er pumpkin muffins! Thanks, Erin. Love your recipes!

  135. I too the survey! Thanks Erin! :)

  136. I took the survey! Easy as pie, er  pumpkin muffins!  Very excited to try this recipe. Love all your healthier versions, Erin. Thank you.

  137. I took the survey!

  138. I took the survey!  The muffin recipe looks good.

  139. I took the survey! And I cannot wait to make these muffins!

  140. I took the survey, and I am most definitely gonna make these muffins!  ?

  141. can i buy a ticket to visit you and eat muffins if i win?

  142. I took the survey! Use Almond Breeze daily.

  143. I took the survey! Love everything pumpkin, keep the pumpkin recipes flowing!

  144. I took the survey! 
    And these look delicious. I broken open my first can the other day to make some pumpkin oatmeal. I can’t wait to try these!

  145. Too soon!! Haha, just kidding – I love pumpkin bread with chocolate chips and these look delish!

  146. I took the survey!

    These muffins look wonderful! I intend to try this recipe tonight. The ingredients are staples in my household, so no extra shopping is necessary!

  147. Diane Maue Eagen Reply

    I took the survey.
    It’s pumpkin season so time to make these muffins!

  148. I took the survey.  I’ll bet these muffins are wonderful, but they would have to be a snack rather than breakfast – not enough protein.  I don’t do well on high carb low protein meals.   Your instructions for flax eggs are great.  I understand them better now.

  149. I took the survey!

  150. I took the survey! I’m looking forward to trying this recipe. Thanks! 

  151. I took the survey – and can’t wait to make these muffins!

  152. I took the survey. I can’t eat chocolate, but I will replace the chips with something yummy and try it!

  153. “I took the survey!”

  154. I took the survey and can’t wait to try this recipe! 

  155. I took the survey! And I’m so excited to try this recipe!

  156. I took the survey! Can’t wait to try ?

  157. I took the survey!
    Haven’t made the recipe yet but it’s on my list.

  158. I took the survey!

  159. I took the survey.

  160. I took the survey! Hope all is well!

  161. I took the survey!

  162. I took the survey! And these muffins look scrumptious. Will definitely be baking soon.

  163. I completed the survey.

  164. I cannot wait to try these! Love all things pumpkin! 

    I took the survey!

  165. I took the survey! I’m not sure I have the willpower to have ten tasty muffins on hand…I’m going to halve the recipe for my first foray into baking with ‘flax eggs’.

  166. I took the survey. I will try cinnamon instead of chocolate chips.

  167. I took the survey. :) Almond Breeze is so delicious. I put it in my cereal and smoothies. Love the unsweetened vanilla.

  168. I took the survey! And I’m making these muffins first thing tomorrow morning. Maybe it’ll bring a bit of fall our way. :-)

  169. I took the survey! And I am definitely trying the pumpkin muffins. You can never have too many pumpkin recipes!

  170. I took the survey

  171. Fastest. Survey. EVAAAR. 
    Can’t wait to make these muffins and experiment with making them gf. This little lactose intolerant gluten free pumpkin loving girl appreciates your recipes!!

  172. I took the survey!! :)

  173. You want it five minutes ago, hahahaha!  Also, Ben is cray.  Chocolate and pumpkin ABSOLUTELY go together!  These look amazing!

  174. I took the survey!

  175. I took the survey! My kids love your blueberry oatmeal muffins, and they’re a huge fan of the apple cinnamon overnight oats. Thanks for being my back-to-school-breakfast-rush hero!

  176. patricia caradonna Reply

    I took the survey. I can’t wait to make these muffins. My family will love them.

  177. I took the survey

  178. I took the survey.  I love following your,blog.  Your recipes are easy to follow and everything I’ve tried so far has been delicious. 

  179. I took the survey! I am in love with everything pumpkin…thanks for these great recipes…looking forward to his weekend of baking ?

  180. I took the survey!

  181. I took the survey!  People are always bringing “goodies” to 
    work that a co-worker can never have because she is vegan
    Can’t wait to make these for her!!?

  182. I took the survey!! Love pumpkin muffins.

  183. If you didn’t eat pumpkin chocolate chip muffins, are you even doing fall all?! LOVE THESE!!

  184. I took the survey!!! And this recipe looks divine – never too early for pumpkin!

  185. I took the survey.

  186. Can I use butter or oil instead of  coconut oil?

  187. I took the survey!
    Also -this is my first time commenting on a post, but I am OBSESSED with your blog. You inspire me to eat delicious and healthy food every day. Thank you for providing us with your amazing recipes, thoughts, and food photos.

  188. Completed the survey! So excited for these pumpkin muffins!!!!

  189. I took the survey and will be making these.  Do they just need one egg if not Maki g vegan?

    • Hi Gayle, in the recipe notes below the instructions you’ll see guidelines for using eggs! You’ll want to use 2 eggs.

  190. I took the survey. I ate a pumpkin muffin at a friend’s house yesterday and was thinking…. it’s time for pumpkin oh yes!

  191. I took the survey!

  192. These muffins look delicious and that color! Perfect treat!

  193. I took the survey!

  194. SO EXCITED about pumpkin season! I wish I knew where to find mini dark chocolate chips! I can usually only find big honkers, so I just chop them up a bit! I might even add some pepitas :) 
    Took the survey!!

  195. I took the survey!!

  196. Jennifer Chorazy Reply

    I took the survey :)
    And I can’t wait to try these! I’m transitioning my family to a plant based diet, so these will definitely be something I will make for them! Thank you for the recipe 

  197. I took the survey, thanks! Also, this recipe comes at the perfect time. Was looking for more snack options and here it is! 

  198. I took the survey!

  199. I took the survey. Thanks!

  200. I took the survey! By the way, chocolate chips go well in just about all baked goods!

  201. I took the survey! And I will be making these muffins very soon!

  202. I took the survey!

    Also, I love all of your muffins and am excited to make these to share with a vegan friend!

  203. I took the survey. Love me some pumpkin!!

  204. Can I just say I’m in love with you — I mean your recipes!
    I totally agree that these pumpkin muffins are the bomb! Pumpkin is my favorite flavor for desserts, so I’m really enjoying these healthier muffins, especially because I don’t do cane sugar. Speaking of pumpkin, my 88-year-old mother still makes me my usual pumpkin pie for my birthday every year. I have loved every pumpkin recipe you have shared. Thanks for making this one a tad more healthy. The flax egg was great and good to know in the future. And, yes, these healthy muffins drserve the chocolate chips!

    And of course I took the survey!

  205. Can’t wait to try these muffins!!! I Took the survey

  206. I took the survey! Looking forward to more fall recipes!

  207. I took the survey! I love using almond milk in various recipes!

  208. I took the survey!

  209. I took the survey :)

  210. took the survey…thanks for the chance

  211. I took the survey and am looking forward to trying a new pumpkin recipe!

  212. took the survey! these muffins look delish!

  213. I took the survey! I discovered Almond Breeze when looking for a milk substitute for my vegan son. I am hooked on it now too! Looking forward to baking these pumpkin beauties! I love following your recipes since they are mouthwatering and healthy!

  214. MM Ferguson-Robertson Reply

    I took the survey; love baking w almond milk, and use in in smoothies as well.

  215. I just took the survey. It was painless and suited to me because I always use almond milk as I believe dairy isn’t good for us. Lol
    Erin, you have the same name as my daughter and when I see it reminds me of her. <3
    Thanks for another wonderful recipe!

  216. I took the survey. Thanks for the chance. We love Almond Breeze almond milk.

  217. I took the survey and can’t wait to make these muffins! Yuuummm!

  218. I took the survey. Thanks for the amazing recipes on well plated!!!!!

  219. I took the survey(!!) and love the idea of pumpkin muffins :-)

  220. I took the survey. Love your recipes. Thanks for the giveaway.

  221. Erin, can’t wait to try this! But have nut allergy in the house so what can the almond breeze be swapped for and still dairy free??? Thanks!

  222. Hello Erin, I took the survey, and I put Almond Milk on my grocery list. I am going to make these pumpkin muffins tomorrow.

  223. I took the survey!

  224. I took the survey!! And have tried MANY of your recipes!! I need to purchase almond milk so I can make these pumpkin muffins! Can’t wait to try them!

  225. I took the survey! Can’t wait to try the recipe!

  226. I took the survey!

  227. I took the survey- and look forward to trying these muffins! I’m not vegan either but honestly love using flax eggs and have done so in your whole wheat blender waffles- and it worked and tasted great! Thank you for all of the wonderful healthy recipes!

  228. “I took the survey!”

  229. I took the survey! I’m going to try this recipe and see how my family likes it since my 6 year old likes chocolate.

  230. I took the survey!

  231. Michelle Cavanna Reply

    Pumpkin season is in full swing at my house. These muffins look tasty.

  232. Yummerty-yummers! Thank you for making ingredients like flax seed and almond milk seem more, well…normal. My husband loves them (and LOOOOOVES pumpkin muffins) so I’m getting on the bandwagon too! I took the survey, thanks Erin!

  233. I took the survey and pinned this recipe! Yum!!

  234. I can’t wait to try this recipe! Oh and I took the survey. Now I know what I am baking this afternoon.

  235. I took the survey! I cant wait to try these muffins!

  236. I took the survey! :) Great recipe, I love almond milk!

  237. I took the survey!

  238. I took the survey! I love fall and fall Baking but can’t stand pumpkin flavors. I hope brands add more caramel apple or maple flavors this year

  239. Just made these and they’re awesome! Thanks for the recipe!

  240. I took the survey!

  241. I took the survey! These look delish!

  242. This will be my second year starting the season off with Erin’s pumpkin feature! Always the best ideas, thanks. I gladly took the survey!

  243. I took the survey! I can’t believe it’s pumpkin season already! Yikes! These look like they’ll have to make an appearance in my kitchen soon. Yum!

  244. I took the survey!

  245. I took the survey!!

    …and I can’t WAIT to make these muffins!! I love pumpkin!!

  246. In the oven as I type and based on the looks and the ridiculous smells coming from the kitchen I know they’re gonna be awesome. Thanks for the recipe

  247. So grateful for your blog and healthy recipes, girl. Love BD too! :)

  248. I took the survey!

    These muffins are in the oven right now. Every recipe I make from your blog is amazing so I’m sure this won’t be any exception.

  249. I took the survey!

  250. I took the survey!

  251. I filled out the survey 

  252. Took the survey!

    Now to make the muffins!

  253. I took the survey! ?

  254. I took the survey!

  255. I took the survey!

    Thanks for sharing yummy recipes and giving us the opportunity to participate in giveaways. :)

  256. I took the survey!

  257. took survey, thank you!
    jslbrown2009 at aol dot com

  258. I took the survey. These look delish :)

  259. What a perfect little treat for fall!

  260. I took the survey – thanks!

  261. I completed the survey!

  262. I had book marked the recipe and  am making 
    the recipe in a few minutes.  Then I took the survey.  Have made many of your recipes and love them.  Thank you.

  263. I just took the suvey and I cannot wait to try these!!  I get so excited  when September is here because the cooler air brings lots of delicious pumpkin recipes to try!  :)

  264. I took the survey. These look so yummy!

  265. I took the survey!! And made the muffins….yummmmmmm:)

  266. I took the survey! :)

  267. I took the survey!  

  268. I took the survey!

  269. I made these today. They are moist and delicious. The only thing I did different is added more chocolate chips. I probably added 3/4 cup instead of 1/2 cup. Will definitely make these again. Simple, quick, and delicious. 

    • Sharon, your batch sounds delicious and extra chocolatey! Thanks so much for giving the recipe a try and taking the time to report back.

  270. Took the survey! Made these muffins tonight, can’t wait to try one tomorrow morning!!!

  271. I took the survey and am excited to make these muffins. I love pumpkin muffins! 

  272. I took the survey! And I can’t wait to make these–they look delicious.

  273. Looking forward to making these but minus the chips. Sorry I side with your husband. I like chocolate and pumpkin but not together. I will use pecans or pepitas.

  274. I took the survey.

  275. I took the survey!

  276. These muffins are just delicious. So soft and pumpkin-y with a lovely light texture. I used chocolate/peanut butter chips as I had them on hand.  Wonderful  fall breakfast treat, yum yum… although it was 91 here today!! It was a toss up between this and your chocolate chip pumpkin bread. That may be next!! ?

    • HOORAY Patricia, I’m so happy to hear you loved the muffins! Thanks so much for giving them a try and reporting back. :)

  277. Can’t wait to test this recipe. Thanks for the inspiration. And yes, I love almond milk and I took the survey. I will be looking for more baking recipes that include Almond Milk now, as I am a professional baker. Thank you again.

  278. I’ve made these muffins three times for family and co-workers and everyone has told me the same thing, that they are delicious. These muffins are one of my favourite to bake and eat. They don’t take long to put together and I don’t find them to be a very heavy muffin (which I like). These muffins are awesome!

    • WOOHOO! I truly appreciate your taking the time to leave a review on the recipes you’ve made! I’m happy to hear these were enjoyed by all!

  279. Took the survey and am looking forward to trying this recipe. It sounds wonderful. 

  280. I just made these muffins and they came out as gorgeous as yours! That never happens!!! Even my husband said they look yummy. I used eggs and milk instead of the flax eggs and almond milk. I can’t wait to eat one for dessert tonight. And another for breakfast tomorrow morning. :)

    • Jessica, HOORAY! I’m so glad you enjoyed the muffins. Thanks for taking the time to give them a try and share how it went!

  281. I took the survey – not sure if it’s too late to be entered into the drawing.
    I was looking for a pumpkin pie alternative for vegan friends coming for Thanksgiving tomorrow, and this looks perfect, plus I use to LOVE the pumpkin chocolate chip muffins my teacher made int he 7th grade. I look forward to trying this out!

  282. I made these muffins subbing ripe banana for half the coconut oil and sprinkled with pumpkin seeds and dried cranberries instead of chocolate chips on top, and they are possibly the best tasting muffins I’ve ever made. Very fluffy, and a perfect combination of pumpkin and chocolate. Thank you for the recipe!

  283. Hi Erin,

    I made this to share at work where a co-worker is vegan. It was a tremendous hit! Even non-vegan co-workers said they couldn’t believe the muffins were vegan; the muffins were so very moist! I followed your recipe exactly except for adding a little more spice. The batter I had made a dozen muffins and there were no leftovers. Thank you so much! I plan to explore more of your recipes.

  284. Oil sub? I’m a whole food plant based person, and thus no oils of any kind.

  285. These muffins turned out pretty well. They weren’t quite as sweet as I was expecting but they were still tasty. I served mine warm with peanut butter (I skipped the chocolate chips). I can even see serving the muffins with a fall soup since they are quite hearty and not as dessert-like as other muffins. Thank you for the recipe! :)

  286. Fantastically delicious, thank you! I made them vegan organic with sprouted whole wheat flour and Costco Almond milk and made my own pumpkin spice mixture. I made 3.5 times the recipe for a gathering.

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