These chocolate chip vegan pumpkins muffins are moist, fluffy, and perfectly sweet. They are healthy, vegan, and super easy to make too! Perfect for breakfast, dessert, or a midday snack.
Just the perfect chili weather for these vegan pumpkin Muffins.
There’s a chill in the air which means it’s time for pumpkin everything!
I’ve been working a lot with pumpkin lately and I just can’t get enough.
A few of my all time favorite healthy pumpkin dessert recipes:
These vegan chocolate chip pumpkin muffins are perfect for a healthy breakfast or snack this season.
Additionally, they can be dressed up for a healthy dessert option as well.
What Makes these Whole wheat vegan Pumpkin muffins Healthy?
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Refined sugar-free, oil free, nut free, and vegan
These chocolate chip pumpkin muffins are sweetened using only coconut sugar.
It is naturally vegan friendly as well.
Can be made Gluten-Free
If you are looking to make this recipe gluten-free, you can substitute the whole wheat flour with a 1:1 ratio of gluten-free flour instead.
Whole Wheat Flour
Using the whole wheat provides a higher amount of fiber, vitamins, antioxidants, and other nutrients that have multiple health benefits.
Health Benefits of Pumpkin
Additionally, there are plenty of health benefits associated with delicious pumpkin.
Pumpkin is rich in vitamins, minerals and antioxidants.
It also may boost immunity, skin health, eye sight and heart health. Read more Here.
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Ingredients Needed for Pumpkin Chocolate Chip Muffins
Pumpkin puree
Not to be confused with pumpkin pie filing.
Pumpkin puree should only contain pumpkin/squash on the ingredient label.
No other added sugar or spices should be on the label.
You can also make homemade pumpkin puree using my recipe in this post.
Apple cider vinegar
It helps baked goods to rise.
Milk of choice
Some of my favorites include oat milk (nut-free), coconut milk (not canned), and almond or cashew milk.
Whole wheat flour
Higher fiber content than white flour along with antioxidant, vitamins and minerals.
Coconut sugar
Less processed than white sugar so it doesn’t raise blood sugar as quickly.
Pumpkin spice
It consists of spices including cinnamon, nutmeg, ginger, cloves and sometimes all spice.
How to Make Healthy Pumpkin Chocolate Chip Muffins
I made these healthy chocolate chip pumpkin muffins very similar to the way I made these sweet potato muffins, minus the sweet potato of course.
First, combine the pumpkin puree, apple cider vinegar and milk. Set aside.
Then, in a separate bowl, mix together whole wheat flour, coconut sugar, and pumpkin spice.
Gradually add wet ingredients to dry and thoroughly combine.
Next, Fold in chocolate chips.
Scoop the muffin batter into muffin tin, filling almost to the top.
Sprinkle more chocolate chips (optional) across the top of muffins and bake for 20-25 minutes until a toothpick can be inserted in the center and comes out clean, or until the internal temperature reaches 200 F.
Optional toppings to spice up your Vegan pumpkin muffins:
Besides chocolate chips, you can also add other mix-ins and toppings to spice up these pumpkin muffins.
Some of my favorites:
- Pecans (for non-nut-free version)
- Raisins
- Coconut sugar + cinnamon
How to Serve Vegan Pumpkin Chocolate Chip Muffins
I love to throw a dollop of plant-based or full fat yogurt on top of these muffins for a little protein boost.
Additionally, it adds a creamy texture that pairs well with the density of the muffin.
Topping with nut butter is another great option that adds health benefits as well.
Nut butter is a great source of healthy fat and plant protein and can make these muffins more substantial to keep hunger at bay longer.
Last but not least, warming the muffins up a bit and then adding butter or ghee makes a great breakfast to go along with your morning coffee!
Hea-ven!
Tom has already requested me making these Pumpkin muffins more often.
How to Store Whole wheat Pumpkin Muffins
The best way to store these delicious pumpkin muffins are in an air tight container for up to 5 days.
However they can be frozen if you need them to last longer or you want to make a larger batch for meal prepping.
To reheat, let it thaw in room temperature for a few hours.
You can also microwave it 20 – 30 seconds at a time. Add more time if needed to make sure not to over-heat them.
Tips for Best Vegan Pumpkin Muffins
Here are a few tips and tricks to take your chocolate chip pumpkin muffin up a notch.
Sift dry ingredients.
Sifting dry ingredients helps to get rid of any clumps and ensure thorough mixing of ingredients.
Mix by hand.
Mixing by hand can help to prevent over mixing which can lead to a rubbery muffin. Nobody wants that!
Use a variety of toppings.
Switch up your muffins and keep a variety on hand by adding different toppings to the muffins before baking.
What’s your favorite kind of pumpkin muffin? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
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You may also love these Healthy Fall Recipes:
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1. Vegan Sweet Potato Muffins
2. Chewy and Soft Gingerbread Cookies (Paleo)
3. Pumpkin Spice Chocolate Truffle (Paleo, Vegan)
Vegan Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup pumpkin puree
- 2/3 cup milk of choice
- 1 tbsp apple cider vinegar
- 3/4 cup whole wheat flour packed
- 1/3 cup brown sugar
- 1 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 F.
- In a mixing bowl, blend together all the wet ingredients with a hand mixier -pumpkin puree, milk, and apple cider vinegar.
- In a large bowl, mix together all the dry ingredients (except for chocolate chips) – whole wheat flour, brown sugar, baking soda, powder, and pumpkin spice
- Pour the wet ingredients mixture in the dry ingredients. Gently combine with a spatula. Fold in 2/3 of the chocoalte chips. Save the rest to add on top.
- Line and grease a muffin pan. Use a medium cookie dough scooper to fill up each muffin cups close to the top.
- Sprinkle the rest of the chocolate chips on top.
- Bake 20 – 23 minutes or until a toothpick comes out clean after inserting in the middle of the muffin. If using a food thermometer, the internal temperature should reach around 200F.
- Let it cool for 10 minutes on a cooling rack. Enjoy!
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Nutrition
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Hi Shuang,
Can I use oatmeal flour and if so do I have to add more flour or should I use the same measurement?
Hi Myrna,
Unfortunately, have not tested this recipe with oatmeal flour.
Shuang
Hi there,
I made your delicious muffins but instead of whole wheat flour, I used All Purpose Flour. I baked the muffins for the 23 mins but felt like they needed to cook a while longer so I left them in there for an additional 10 minutes. Is it normal for them to have a moist almost Mushy consistency, I assume this is due to the pumpkin. I cooked till I didn’t get any residue but there was still a slight residue on some angles.
What would you suggest?
Hi Liz,
It should be moist and a bit chewy but not mushy. Did you pack the flour in when you measure? One reason that could potentially cause it would be there isn’t enough flour. Or the oven temperature isn’t high enough (I use an oven thermometer to make sure my oven doesn’t lie to me haha). Let me know if you have any further questions. Hope this helps.
Shuang
These muffins are just so simple to make and so delicious! Definitely a recipe I will make a lot
Hi Katelyn,
Yayy! That makes me so happy! I am so glad you love it so much 🙂
Shuang
This were super simple and yummy! I couldn’t find pumpkin puree in the stores around here (as it is peak pumpkin spice baking season) but I used purees butternut squash instead and it was very good! May have just been a little more wet because the butternut puree was very smooth. Overall great taste, which they held together a bit better.
Hi Brianna,
Aw yayy! Yeah, pumpkin puree is really hard to find lately. But I’m glad you are able to sub it with similar ingredients! Glad you like it 🙂
Shuang