Vegan Pumpkin Chocolate Chip Muffins
These warm and gooey vegan pumpkin chocolate chip muffins are the perfect easy and delicious treat to make when you’re craving something sweet.
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Vegan Pumpkin Chocolate Chip Muffins
These vegan pumpkin chocolate chip muffins are gooey, moist, and incredibly delicious. They have a strong pumpkin flavor and are super sweet. This is the perfect dessert recipe to make year round when you’re craving something with pumpkin and chocolate.
Although pumpkin is traditionally a fall flavor, I love making pumpkin recipes year round. A few pumpkin recipes I’ve made so far on my blog include pumpkin bread, creamy pumpkin chocolate stovetop oats, and a single-serving pumpkin pie mug cake. Feel free to check those recipes out as well.
Like most of my recipes, this pumpkin muffin recipe is easy to make and calls for few ingredients. For this recipe you need rolled oats, baking powder cinnamon, pumpkin pie spice, coconut sugar, dark chocolate chips, canned pumpkin, unsweetened applesauce, nut milk (I used unsweetened vanilla almond milk), maple syrup, and creamy almond butter.
Ingredients
- Rolled Oats: The first ingredient you need is 1 1/4 cup of rolled oats. I blended the rolled oats in a blender to form an oat flour, but you can use pre-made oat flour as well. I typically make my own oat flour because it’s cheaper and really easy to make. All you need is rolled or instant oats and a blender, and blend until you have a flour-like consistency.
- Baking Powder: You also need 1 tsp of baking powder. Baking powder acts as a leavening agent and make the muffins fluffy.
- Cinnamon: You also need 1 tsp of cinnamon. Whenever I’m making a pumpkin recipe, I always use cinnamon. Cinnamon is a flavorful spice and is perfect in pumpkin muffins.
- Pumpkin Pie Spice: Next is pumpkin pie spice. It’s an essential spice when making pumpkin desserts. I used 1 tsp of pumpkin pie spice and it added the perfect hint of pumpkin.
- Coconut Sugar: For a sweetener, I used 2 tbsp of coconut sugar. Coconut sugar is incredibly sweet and adds the perfect amount of sweetness to these pumpkin muffins.
- Vegan Dark Chocolate Chips: You also need 2 tbsp of vegan dark chocolate chips. I folded the chocolate chips into the muffin batter and sprinkled a few more on top before popping them in the oven. I absolutely love pumpkin and chocolate together, and it adds additional sweetness as well. The chocolate melts and creates the perfect delectable treat.
- Canned Pumpkin: The next ingredient you need is canned pumpkin. Canned pumpkin isn’t very sweet on its own, but it has a strong pumpkin flavor and makes the muffins nice and moist.
- Unsweetened Applesauce: You also need 1/4 cup of unsweetened applesauce. Applesauce helps make the muffins moist and adds additional sweetness. Applesauce is super sweet on its own and is a great natural sweetener to use in dessert recipes.
- Nut Milk: I used unsweetened vanilla almond milk for this recipe, but you can use any plant-based milk that you want. I like using a nut milk because it adds creaminess, but water can be used as well.
- Maple Syrup: You also need 2 tbsp of pure maple syrup. Maple syrup is my go-to sweetener whenever I’m making a dessert recipe. It makes the muffins even sweeter and is a great natural sweetener.
- Creamy Almond Butter: Lastly, you need 2 tbsp of creamy almond butter. I like adding a nut butter to my muffin batter because it helps with the texture of the muffins and makes them moist.
Vegan Pumpkin Chocolate Chip Muffins
Ingredients
- 1 1/4 cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tbsp coconut sugar
- 2 tbsp vegan dark chocolate chips
- 3/4 cup canned pumpkin
- 1/4 cup unsweetened applesauce
- 1/4 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 2 tbsp maple syrup
- 2 tbsp creamy almond butter
Instructions
- Preheat your oven to 350°
- Blend 1 1/4 cup rolled oats in a blender or NutriBullet to form a flour-like consistency
- Combine your dry ingredients to a large mixing bowl: oat flour, baking powder, cinnamon, pumpkin pie spice & coconut sugar
- Whisk together your wet ingredients in a separate mixing bowl: canned pumpkin, unsweetened applesauce, nut milk & maple syrup
- Add your vegan dark chocolate chips to your wet ingredients
- Slowly fold your wet ingredients to your dry ingredients
- Add your pumpkin batter to a muffin pan to form six muffins
- Sprinkle additional vegan dark chocolate chips on top
- Bake in the oven at 350° for 25 minutes
- Let cool and enjoy!
Notes
Pumpkin recipes are some of my favorite recipes to make, and I can’t wait to share even more delicious vegan recipes. I have so many new recipes in store for the next few months, so stay tuned.
Recent Recipes
- Vegan Peanut Butter Banana Brownies
- Easy Vegan Apple Pie Stovetop Oats
- Easy Baked Vegan Pumpkin Bread
