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.

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

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 wellplated.com

How to Make the Best Vegan Pumpkin Muffins

As basic as a pumpkin muffin can be, they are also tricky to get right. If you’ve been reading my blog for awhile, 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. (It took me multiple tries to get these Healthy Pumpkin Muffins exactly right, and it was SO worth it.)

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: Almond Flour Pumpkin Muffins and 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 wellplated.com

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!

Keeping the muffins dairy free was easy-peasy, thanks to my healthy baking BFF Almond Breeze. I used the unsweetened original almond milk 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.

How to Store and Freeze These Muffins

  • To Store. Store muffins according to this guide for How to Store Muffins.
  • To Freeze. I like to wrap mine individually and store them in the freezer for up to 3 months, 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!

More Pumpkin Treats

 

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

Vegan Pumpkin Muffins

4.89 from 43 votes
Ultra soft and flavorful Vegan Pumpkin Muffins with Chocolate Chips. Easy, healthy, and filled with all the best flavors of fall!

Prep: 10 mins
Cook: 27 mins
Total: 45 mins

Servings: 10 muffins

Ingredients
  

  • 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

Instructions
 

  • 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!

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.

Nutrition

Serving: 1(of 10)Calories: 255kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 7gCholesterol: 1mgSodium: 135mgFiber: 5gSugar: 19g

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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!

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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368 Comments

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  1. This recipe is a taste from heaven! I used 2 of those 6 muffin XL pans and doubled all the ingredients! Used gluten-free flour (I think from Bob’s), and used Ripple Unflavored “milk”. I subbed the chocolate chips with chunky semi-sweet chocolate chunks and added walnuts! I cooked for it for 31 minutes or so (checking the batch with a toothpick) and let it sit for 20 minutes once the toothpick came out doughless ? . Oh my goodness, your recipe…SOOO MOIST. SO YUMMY, and all of it gluten-free AND vegan? You have blessed my family’s Thanksgiving! Thank you so much!5 stars

    1. This MADE my day! I’m so happy to hear that this recipe was a hit, Dee! Thank you for taking the time to share this kind review!

  2. I just made these muffins. They are very moist and delicious and they rose beautifully.

    I made three small changes – I used stevia instead of maple syrup; for the oil, I used a combination of yogurt and olive oil; also, I used walnuts instead of chocolate chips (family members have dietary restrictions). Great recipe.
    Thanks.5 stars

    1. I’m so happy to hear that this recipe was a hit, Fareeda! Thank you for taking the time to share this kind review!

  3. I love anything pumpkin so I was looking for an easy and yummy pumpkin muffin recipe, and gave this one a shot. They are SO good!! So pumpkiny and moist. I did try using 1:1 gluten free flour with this recipe and had no issues! I used the same ratio of flour as your recipe listed. 5 stars

  4. I just made these, but no matter how long I cooked them, they came out really mushy, and seem raw. Is there too much pumpkin purée? Also I used a GF flour instead, could that have been the problem? 

    1. Hi Paige, I’m sorry to hear that you had trouble with these muffins. It’s so hard to say what might’ve happened without being in the kitchen with you. I haven’t tested these with gluten free flour myself, but it should work fine. I hope you were still able to enjoy them!

  5. I just doubled this muffin recipe and wow! These are absolutely delicious. Thank you so very much for sharing, my family and I are really enjoying these! 5 stars

  6. These are fantastic! They rose beautifully and have a perfect muffin texture. The flavor is also great. Will definitely make these again! Thank you!5 stars

  7. Boy are these delicious- wonderful flavor, wonderful texture! I used raisins instead of the chips, because my mom used to make pumpkin raisin muffins when I was little. Dare I say these were better than hers? I’m allergic the coconut, so I subbed in vegetable oil, and that worked perfectly!5 stars

  8. These were delicious! They quickly disappeared in our house, with not only my vegan child eating them but the whole family enjoying them! Will make again.5 stars

  9. Followed the recipe exactly. The muffins never cooked inside. They were gooey in the inside. No matter how long I cooked them. They even started to crust hard on the outside but remained uncooked inside. Very disappointed. I was looking to serve these in the morning but for now they will serve the trash. I’ve never had this happen before.

    1. I’m sorry to hear that the muffins didn’t turn out perfectly for you, Zara. It’s so hard to say what might’ve happened without being in the kitchen with you. I (and other readers) have really enjoyed these, so I wish they would’ve been a hit for you too!

  10. Hi Erin,

    I’ve started making these muffins and I will leave a rating after I have actually made them and tasted them. I’m looking at comments for helpful tips and bummed out that many people have left 5 star ratings without even making them. That’s not helpful, and kind of defeats the point of the rating system. People can be encouraging that a recipe looks good without rating it. Just had to crab about that for a minute. I know it isn’t your fault.

    1. I hope you enjoy the muffins, Kelly! Many people who made them have left reviews as well (and loved them!), so I hope those can be helpful for you.

  11. These were very good! Made them as the recipe called for, except I subbed a few tablespoons of oil for a few tablespoons of mashed bananas. Thanks for the yummy recipe.5 stars

  12. These are the best vegan muffins I’ve made in a long time! I didn’t have flax, used chia instead; also decreased the maple syrup amount. They turned out delicious, and my daughter agrees. Perfect muffins, and I love that this recipe calls for a full cup of pumpkin. Thank You!5 stars

    1. I’ve made these two more times, and used a mix of GF + buckwheat flours; this time I used a combination of maple syrup + blackstrap molasses to total 1/3 c sweetener. Still my favorite muffin recipe, and an appreciated treat for my daughter. Fantastic to have with a bit of oatmeal for breakfast. Thanks again! (^_^)5 stars

    1. I’m sorry to hear that these muffins weren’t a hit for you, Amber. I (and many other readers) have enjoyed them, so I truly wish you would’ve too!

  13. I’ve made these muffins like 5 times in the past 4 months (quarantine baking!) I love them so much. My family was a little weary of the idea of flax eggs, but these muffins sold them.5 stars

  14. Really delicious. I was surprised at how moist they were. Whole wheat flour muffins have a tendency to be dense, but these were really good! I almost felt like I was cheating on my healthy diet and the smell in my kitchen was amazing.5 stars

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