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.
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.
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.
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!
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.
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.
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!
For a step-by-step of how to make these Vegan Pumpkin Muffins, watch this short recipe video:
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 comment. This giveaway has closed.
Vegan Pumpkin Muffins
Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!
Yield: 10 muffins
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 45 minutes
Ingredients:
- 2 tablespoons flaxseed meal
- 1/2 cup plus 2 tablespoons pure maple syrup
- 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 plus 2 tablespoons white whole wheat flour
- 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)
Directions:
- 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.
- 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.
- 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.
- 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.
- 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!
- 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.
Nutrition Information
Serving Size: 1 (of 10)
- Amount Per Serving:
- Calories: 255 Calories
- Total 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!
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…
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!
I took the survey! And am excited to make my first foray into pumpkin muffins soon! Thanks for the recipe!
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Can’t wait to try to make these GF! Thanks, Erin!
P.S. I took the survey :)
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I love pumpkin flavored anything, and these look and sound so yummy, I can’t wait to try them!
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Yum, gonna need to pick up a can of pumpkin :)
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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!
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Took the survey :) These look awesome! I’m soooo excited for fall + all the pumpkin foods!!
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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!! 😊
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Took the survey! Thanks for the recipe!
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!
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Done! And I can’t wait to bust out the pumpkin!! These muffins have me drooling. :)
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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 :)
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Can’t wait to make these !!
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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!
I took the survey! And I’m loving the pumpkin spirit already, hooray!
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!
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!
I love chocolate and pumpkin together- these look so delicious!
Bring on the pumpkin!!!
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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?
Thanks!
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.
I took the survey! Thank you!!
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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? :)
I took the survey! And I have no coconut oil. Can I substitute veggie oil?
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I took the survey. Easy peasy Almond Breezy! Looking forward to trying your delicious sounding recipe.
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Took the survey! Thank you for giving us this opportunity to win $100 Visa gift card.
Best wishes for all your upcoming post.
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Exited to try this when our heat wave cools off.
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I also can’t wait to make these muffins. They look so delicious!
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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!
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!
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!
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So happy to hear that Diana, thank you!
Took the survey and am grateful for the fall recipe..
Thank you Sue!
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!
<3 Thank you Michelle!!
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I took the survey! I do wish Almond Breeze would offer their almond milk without carrageenan and ensure that it is non gmo.
Survey taken! These muffins look DIVINE! :)
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Looks like another wonderful recipe! I love pumpkin-everything.
Thank you!
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I took the survey! Chocolate chips in Pumpkin Muffins or Pumpkin Bread is simply lovely! I look forward to trying your recipe.
I took the survey!” :) Can’t wait to make these!
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I took the survey. I would be interested in trying a gluten free version of this recipe.
I hope you love them, Kristen! See the Notes section below the recipe for my tips for a gluten free version!
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We are totally muffin twinning today! I can’t resist a good pumpkin muffin and these sound amazing!
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These muffins look so good!!
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!
I took the survey! By the way, I will never buy almond milk because I’m allergic to nuts.
I took the survey! Easy as pie, er pumpkin muffins! Thanks, Erin. Love your recipes!
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can i buy a ticket to visit you and eat muffins if i win?
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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!
Too soon!! Haha, just kidding – I love pumpkin bread with chocolate chips and these look delish!
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!
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It’s pumpkin season so time to make these muffins!
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.
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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’.
I took the survey. I will try cinnamon instead of chocolate chips.
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I took the survey
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!!
My favorite!
I took the survey!! :)
You want it five minutes ago, hahahaha! Also, Ben is cray. Chocolate and pumpkin ABSOLUTELY go together! These look amazing!
I took the survey!
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!
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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.
I took the survey! I am in love with everything pumpkin…thanks for these great recipes…looking forward to his weekend of baking 😋
I took the survey!
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!!😊
I took the survey!! Love pumpkin muffins.
If you didn’t eat pumpkin chocolate chip muffins, are you even doing fall all?! LOVE THESE!!
I took the survey!!! And this recipe looks divine – never too early for pumpkin!
I took the survey.
Can I use butter or oil instead of coconut oil?
Hi Alla, yes, you could use melted butter or oil instead!
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.
Completed the survey! So excited for these pumpkin muffins!!!!
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.
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!
I took the survey!
These muffins look delicious and that color! Perfect treat!
I took the survey!
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!!
I took the survey!!
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
I took the survey, thanks! Also, this recipe comes at the perfect time. Was looking for more snack options and here it is!
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I took the survey. Thanks!
I took the survey! By the way, chocolate chips go well in just about all baked goods!
I took the survey! And I will be making these muffins very soon!
I took the survey!
Also, I love all of your muffins and am excited to make these to share with a vegan friend!
I took the survey. Love me some pumpkin!!
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!
Can’t wait to try these muffins!!! I Took the survey
I took the survey! Looking forward to more fall recipes!
I took the survey! I love using almond milk in various recipes!
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I took the survey :)
took the survey…thanks for the chance
I took the survey and am looking forward to trying a new pumpkin recipe!
took the survey! these muffins look delish!
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!
I took the survey; love baking w almond milk, and use in in smoothies as well.
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!
Gina
I took the survey. Thanks for the chance. We love Almond Breeze almond milk.
I took the survey and can’t wait to make these muffins! Yuuummm!
I took the survey. Thanks for the amazing recipes on well plated!!!!!
I took the survey(!!) and love the idea of pumpkin muffins :-)
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I took the survey. Love your recipes. Thanks for the giveaway.
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!
Hi Laney, you could try another favorite nondairy milk like coconut or soy. I hope you enjoy the muffins!
Hello Erin, I took the survey, and I put Almond Milk on my grocery list. I am going to make these pumpkin muffins tomorrow.
I took the survey!
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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!
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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!
“I took the survey!”
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.
I took the survey!
Pumpkin season is in full swing at my house. These muffins look tasty.
I also to the survey 😊
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!
I took the survey and pinned this recipe! Yum!!
I can’t wait to try this recipe! Oh and I took the survey. Now I know what I am baking this afternoon.
I took the survey! I cant wait to try these muffins!
I took the survey! :) Great recipe, I love almond milk!
I took the survey!
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
Just made these and they’re awesome! Thanks for the recipe!
I’m so glad to hear you enjoyed them, Julia! Thanks for reporting back!
I took the survey!
I took the survey! These look delish!
Pumpkin+chocolate=❤️
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!
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!
I took the survey!
I took the survey!!
…and I can’t WAIT to make these muffins!! I love pumpkin!!
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
So grateful for your blog and healthy recipes, girl. Love BD too! :)
And I took the survey!
Took the survey! :D
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.
I took the survey!
I took the survey!
I filled out the survey
Took the survey!
Now to make the muffins!
I took the survey! 😊
I took the survey!
Thank you Heather!
I took the survey!
Thanks for sharing yummy recipes and giving us the opportunity to participate in giveaways. :)
I took the survey!
took survey, thank you!
jslbrown2009 at aol dot com
I took the survey. These look delish :)
What a perfect little treat for fall!
I took the survey – thanks!
I completed the survey!
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.
I hope you enjoy the recipe, Sara! Thank you!
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! :)
I took the survey. These look so yummy!
I took the survey!! And made the muffins….yummmmmmm:)
Teresa, I’m so glad to hear you enjoyed the muffins! Thanks so much for taking the time to report back. :)
I took the survey! :)
I took the survey!
I took the survey!
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.
Took the survey! Made these muffins tonight, can’t wait to try one tomorrow morning!!!
I took the survey and am excited to make these muffins. I love pumpkin muffins!
I took the survey! And I can’t wait to make these–they look delicious.
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.
That version also sounds delicious. I hope you enjoy the muffins, Maria!
I took the survey.
I took the survey!
Bring it on!!
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. :)