Fluffy & moist Vegan Pumpkin Chocolate Chip Muffins that are easy and simple to make.
These Vegan Pumpkin Chocolate Chip Muffins are soft & fluffy on the inside, studded with rich dark chocolate chips, and flavored with pumpkin spice.
How to make Pumpkin Chocolate Chip Muffins:
- Preheat oven to 350°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together the non-dairy milk and vinegar. Let sit for 5 minutes. Whisk in pumpkin puree, sugars, vegetable oil, vanilla extract, baking soda, and baking powder until smooth. Add flour, oats, pumpkin spice, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms.
- Fill each muffin liner until almost full. (Optional): sprinkle over a few additional chocolate chips. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely.
Why you’ll love these Pumpkin Chocolate Chip Muffins:
- Moist, fluffy, and soft
- Filled with gooey dark chocolate chips
- Flavored with pumpkin spice
- Easy and simple to make
- 100% dairy and egg free!
If you’re looking for more delicious muffin recipes, you’ll also love these Vegan Double Chocolate Chip Muffins, these Banana Nut Muffins, and these Double Chocolate Zucchini Muffins.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Fluffy & moist Vegan Pumpkin Chocolate Chip Muffins that are easy and simple to make.
- ½ cup unsweetened, plain non-dairy milk
- 1 tbsp apple cider vinegar
- 1 ½ cups (410g) pumpkin puree
- ½ cup (108g) packed dark brown sugar
- ¼ cup (54g) granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 2 ½ cups (366g) all-purpose flour
- ¾ cup (76g) old-fashioned rolled oats
- 2 tsp pumpkin spice
- ½ tsp kosher salt
- ⅔ cup (105g) dark chocolate chips, plus more for topping
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Preheat oven to 350°F. Line a muffin tin with muffin liners.
-
In a large mixing bowl, whisk together the non-dairy milk and vinegar. Let sit for 5 minutes. Whisk in pumpkin puree, sugars, vegetable oil, vanilla extract, baking soda, and baking powder until smooth. Add flour, oats, pumpkin spice, and salt. Use a wooden spoon or spatula to combine until a smooth batter forms.
-
Fill each muffin liner until almost full. (Optional): sprinkle over a few additional chocolate chips. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely.
