Vegan Pumpkin + Chocolate Chunk Muffins

Vegan Pumpkin + Chocolate Chunk Muffins

Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Yields: 12-15 muffins

This recipe is very near and dear to our hearts, largely because it was one of the very first vegan recipes we created back when we first transitioned to a plant-based diet! It’s also one of the desserts I made to show my family that vegan food can be delicious, and while they still aren’t too sure about veganism, they absolutely love these muffins! Ever since then, whipping up a batch of these easy and delicious muffins has become a seasonal tradition we look forward to each fall. The combination of cinnamon, cloves, nutmeg, and ginger mixed with rich dark chocolate chunks and savory pumpkin in these muffins is perfect for the season - and even better, they are extremely easy to mix together and pop in the oven! We love making a big batch on Sunday so we have plenty on hand to grab and go each morning before work! In fact, you can often catch us running out of our apartment to catch the train with one of these delicious muffins in hand! Whether you are making them ahead for a delicious grab-and-go breakfast or just whipping up a batch as a flavorful fall snack, we guarantee you won’t be able to get enough of these Vegan Pumpkin + Chocolate Chunk Muffins!

Ingredients:

  • 1 (15 oz) can pumpkin puree

  • 1 cup cane sugar

  • 2/3 cup vegetable oil

  • 1/2 cup unsweetened almond milk

  • 2 tsp vanilla

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground ginger

  • 1 tsp salt

  • 2 1/2 cups all purpose flour

  • 1 cup vegan chocolate chunks

Instructions:

  1. Preheat oven to 375° F (190° C). Line muffin tin with liners and spray liners with canola oil.

  2. Combine the pumpkin puree, cane sugar, vegetable oil, unsweetened almond milk, and vanilla in a large mixing bowl. In a smaller bowl, whisk together the dry ingredients - baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, salt, and flour.

  3. Incorporate the dry mixture into the wet mixture about a cup at a time. Once the wet and dry ingredients are thoroughly incorporated, fold in the chocolate chunks.

  4. Fill the muffin tins until they are about three-quarters full. Bake for 25 minutes or until a toothpick comes out of the center clean.

  5. Enjoy!

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