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stacked pumpkin muffins with chocolate chips
How to Make...

Vegan Pumpkin Muffins with Chocolate Chips

Healthy Pumpkin Muffins made with whole grain flour, sweetened with maple syrup and coconut sugar, studded with chocolate chips. Vegan friendly using flaxseed meal – recipe can be adapted to incorporate eggs too!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 12 muffins 1x
  • Scale:

Ingredients

  • 1 cup canned pumpkin
  • 1/4 cup pure maple syrup
  • 1/3 cup coconut sugar*
  • 1 TBSP flaxseed meal + 3 TBSP water
  • 3/4 cup non-dairy milk (oat, cashew, etc.) + 1 TBS apple cider vinegar
  • 2 tsp vanilla extract
  • 1 3/4 cups whole wheat white flour***
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 TBS pumpkin pie spice**** (or 2 tsp ground cinnamon if you want less “spicy”)
  • 1/2 cup mini dairy-free chocolate chips

Instructions

  1. Preheat oven to 425ºF. Line a 12 cup muffin pan with silicone liners. (Or you may grease pan.)
  2. In a measuring cup add 3/4 cup of milk +1 TBS of apple cider vinegar, set aside for about 5 minutes.
  3. In a large bowl add canned pumpkin, maple syrup, and coconut sugar. Whisk until evenly combined then add flaxseed “egg” and vanilla. Whisk until evenly combined. Pour in milk and gently stir to combine.
  4. Add in whole wheat white flour, and sprinkle in baking powder, baking soda, salt, and pumpkin pie spice evenly over ingredients in bowl (you can also combine all dry ingredients in separate bowl, then add to wet). Using large spatula, gently combine until all dry ingredients are almost incorporated (some dry flour spots okay), then fold in mini chocolate chips. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
  5. Evenly distribute batter into prepared muffin pan, filling 3/4 full (I use my cookie scoop, and it’s about 1.5 scoops). Bake muffins at 425ºF for 5 minutes, then reduce oven temperature to 350ºF and continue baking for an additional 12-15 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for 10-15 minutes before gently removing.
  6. TIP: if greasing pan, I use a butter knife to remove from pan. Transfer to wire rack and allow muffins to cool completely before storing. Muffins are best enjoyed within 3 days, but can be wrapped and frozen for 1-2 months.

Recipes Notes:

**If not vegan or egg-free, just substitute flaxseed meal for 1 large egg.

***All whole wheat pastry flour, OR half whole wheat/half all-purpose may be subbed 

To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves

TO MAKE MINI MUFFINS: Grease or line mini muffin pan and fill cavities almost full. Bake at 350ºF for 10-15 minutes; tops may rise over slightly. Insert toothpick in middle, toothpick should come out clean when done

Approx. nutrition info based on regular-sized (12) muffins

Nutrition Information:

  • Serving Size: 1 muffin
  • Calories: 127
  • Sugar: 11
  • Sodium: 192
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 27
  • Fiber: 1
  • Protein: 3
  • Cholesterol: 0