Pumpkin Chocolate Chip Muffins

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Batch of vegan Pumpkin Chocolate Chip Muffins

Wowee. It’s fall you guys. And if there’s one thing I love about this time of year it’s that my body begins craving slightly heartier, soul-warming foods. You know like muffins! Pumpkin muffins even. Oops! I didn’t even realize these ones have chocolate chips. Oh well. Guess I’ll have to eat them all.

Stirring chocolate chips into vegan muffin batter

That’s a total lie. The minute I decided to make pumpkin muffins I new I was going to dump a ton of chocolate chips in there. As if I even had a choice…

Muffin tin with a batch of Pumpkin Chocolate Chip Muffins recipe

Muffin tin filled with freshly baked vegan Pumpkin Chocolate Chip Muffins

These muffins require just 1 bowl and about 30 minutes. The ingredients list is also really simple, with the basics being flour, brown sugar, pumpkin, cinnamon, almond milk, and chocolate chips.

If you’re not a big chocolate fan, you can just leave you could easily sub in oats or even apples!

Batch of our homemade vegan Pumpkin Chocolate Chip Muffins

Stack of Vegan Pumpkin Muffins made with chocolate chips

These muffins are UBER moist; as in uber. Some might even be like, “Wow, that’s a moist muffin.” But is that such a bad thing?

I will say, however, if you prefer a more crumbly muffin, simply add in a touch more flour and/or a handful of oats to absorb more of the moisture from the almond milk and pumpkin.

Chocolate Chip Pumpkin Muffins in muffin tin papers

Tender, sweet, moist, cinnamon-y (VEGAN!), and studded with melty chocolate chips. That’s what you can expect from these little guys.

Stack of three vegan Pumpkin Chocolate Chip Muffins

I’ve been enjoying mine at breakfast with coffee and in the afternoon with tea. They really are the perfect snack or item to bring to a gathering. Pumpkin season has officially arrived and I couldn’t be more stoked. Hooo-ray!

Revealing the soft inside of a Vegan Pumpkin Chocolate Chip Muffin

Paper towel with a Vegan Pumpkin Chocolate Muffin broken into two pieces

Pumpkin Chocolate Chip Muffins

Vegan pumpkin muffins studded with chocolate chips. Super moist, simple, and the perfect fall breakfast or snack.
Author Minimalist Baker
Print
Batch of Pumpkin Chocolate Chip Muffins in paper liners
4.7 from 55 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 11 (muffins)
Course Breakfast, Snack
Cuisine Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1/2 cup pumpkin puree
  • 1 cup almond milk (or sub buttermilk and omit lemon juice)
  • 1 Tbsp lemon juice
  • 1/2 cup brown sugar
  • 2 Tbsp olive or avocado oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/3 cup semisweet chocolate chips (non-dairy for vegan)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
  • Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 minutes.
  • Add pumpkin puree, almond milk, lemon juice, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
  • Carefully place flours into a sifter and sift over wet ingredients and stir.
  • Add chocolate chips and stir again lightly until just incorporated. If the batter appears too thick, add a splash of almond milk or orange juice. Otherwise, you're ready to bake!
  • Spoon into paper-lined muffin tins (should be 11-12 as original recipe is written) until each liner is filled almost completely full (about 7/8ths). Sprinkle a few more chocolate chips on top for presentation (optional).
  • Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
  • Let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Store in an air-tight container or bag. Freeze for long-term storage.

Notes

*These muffins are very moist. If you prefer a more crumbly muffin, simply add a touch more flour and/or a handful of oats to absorb more of the moisture from the almond milk and pumpkin puree.
*Right out of the oven, these can stick to the paper liner. I recommend letting them cool completely, covering them in a sealed container for a couple of hours and then trying again. They should come right loose!
*Nutrition information is a rough estimate.

Nutrition (1 of 11 servings)

Serving: 1 muffins Calories: 155 Carbohydrates: 25 g Protein: 2 g Fat: 5 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 131 mg Fiber: 1.6 g Sugar: 10 g

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  1. Samantha Gondy says

    Hi! Absolutely LOVED this recipe- not too sweet, but not bitter either! I definitely would stay stick to the amount of chocolate chips given here because it can quickly overpower the pumpkin. I made a substitution because I don’t eat white flour- I used 1.5 cup of sprouted spelt flour in place of 1.5 unbleached all-purpose flour and it was PERFECT!! Super moist and fluffy so definitely keeping this substitution for the next batch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Samantha. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Summer Stone says

    My whole family loves these!!! I use one egg, more pumpkin than the recipe calls for, clove, ginger and nutmeg, add hemp or flax seed and shredded coconut with flours. I’ve made this recipe so many times with similar alterations – pretty forgiving recipe and well loved around here. Thank you!!

  3. Robin says

    Genuinely the best muffins I’ve ever made! These were sooo delicious and the perfect soft & fluffy texture I was hoping for. My one mistake was adding too many chocolate chips- I got a little overexcited and put in 1/2 cup. I’d recommend sticking to the 1/3 as stated in the recipe because the chocolate does easily overpower otherwise. I also used 3/4 cup oatmilk + 1/4 apple cider instead of almond milk and it seemed to work well! I’ll definitely make these again :)

  4. Mikayla says

    I’ve never made a recipe from here that I didn’t love, until now. I did substitute coconut sugar instead of brown sugar. I wonder how much of an impact that change made, because they were very bland. They won’t go to waste though- I’ll find a way to spice them up :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mikayla, so sorry to hear these didn’t turn out for you! It’s possible that the coconut sugar made a difference. But we also wonder if the brand of pumpkin you used may have been bland? We find Libby’s has a superior flavor to other brands.

  5. Jensen says

    Instructions were a bit hard to follow as adding the lemon juice and egg into mixture was omitted (I only realized I hadn’t added them at the end when I didn’t it listed). I added 1/4 tsp of nutmeg and cardamon and used coconut sugar. Really great flavour!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jensen, thanks for the feedback! The flax egg is made in the large mixing bowl and then the other ingredients are added to it. But it does look like the lemon juice is missing- we’ll fix that!

  6. Phoebe says

    Hey, tomorrow I’m making these for a party and just realize my friend is allergic to almonds. If I replace the almond milk with coconut milk, will that affect anything? And will the coconut be too overpowering? I can’t really have it affect the flavor because my friends are already weirded out enough that they are vegan. I’m worried because I don’t want to bail out of bringing these muffins to the party:/ Please help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Phoebe, another reader used coconut milk with success! But there may be a slight coconut flavor. You could try cashew milk, rice milk, or oat milk for a more mild flavor. Hope that helps!

  7. Sydney says

    I made this muffins and they are great! I ran out of all-purpose flour, so I subbed some oat flour and used that with the whole wheat as instructed. The muffins are super moist and tender, and not too sweet. I let them cool completely as noted (although that was the hardest part!) Thanks for a great recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Sydney! Thanks so much for the lovely review and for sharing your modifications!

  8. Molly says

    I don’t have regular whole wheat flour, but I do have both all purpose flour and whole wheat pastry flour. Would it work to substitute the regular whole wheat with the whole wheat pastry?

  9. NP says

    These turned out great! I used buttermilk and 1 1/4 tsp of your pumpkin pie spice instead of cinnamon, and didn’t use the chocolate. Made 11 muffins. They actually rose a lot more than in the pictures, which I was happy about. They did stick to the wrapper; next time I’ll lightly grease the wrappers. The pumpkin flavor was a little faint, do you think I could add more pumpkin puree next time – 3/4 cup? Overall these were really good. Thanks so much MB!

  10. Andrea says

    I’ve never made a recipe on this site that I didn’t love until these. They’re not bad but the flavor is really flat. There’s just not much flavor beyond the chocolate chips. I think they’d be better with more cinnamon and some ginger to give it a kick. These are also not particularly sweet, so maybe a little more sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, thank you for the feedback! Would you mind sharing the brand of pumpkin you used? We find that different brands can vary greatly, which would impact the sweetness and overall flavor! Our favorite is Libby’s.

  11. Evelien says

    I just made these for breakfast and loved them! Like stated in the recipe, these muffins are super moist. I added 1/4 rolled oats and they still came out great. Subbed whole wheat flower for oat flower. Will make again!

  12. LAUREN says

    I thought it tasted good the first day after I let it cool. The second day it was firmer and not the pumpkin-y flavor I was looking for ideally, but still good. The 3rd day I noticed mold growing on top & fluid leaking on the top. Not sure what went wrong here. I did a double batch, half as muffins & half as a loaf but before I could bring the muffins into work (day 3 early AM) they went bad. Any clue as to what the issue may be is appreciated!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, depending on whether they were completely cooled before storing at room temp, that may have been the issue. Otherwise, you can try throwing them in the fridge next time. Also, this new recipe seems to have a stronger pumpkkin flavor if you’re interested!

  13. Jill says

    I have made these muffins many times and figured it was high time I gave a review because they are AWESOME!! I nearly always double the recipe. I usually make them exactly as listed but today I used pumpkin pie spice instead of cinnamon and used sucanat sugar (less refined than regular sugar) and they turned out amazing! As usual, I doubled the batch because I plan to share them with a niece-in-law who has just had a baby and a nephew-in-law who just lost his father. They are my go-to muffins. Thank you for a great recipe!!

  14. Loz says

    Made this twice now! (Pumpkin is super cheap in Australia right now.) Used rice bran syrup instead of brown sugar. That’s usually far less sweet than sugar but I found it sweet enough. Also used cacao nibs and pecans instead of choc chips. First batch I found it didn’t taste pumpkiny enough, so I doubled it second time round. It’s a lot more moist but good. Also used all wholemeal flour and still found the texture to be good.

  15. Charlotte says

    These muffins turned out great! I used Vegan Egg instead of flax and pumpkin pie spice.
    Delicious!!!

    Any tips for less sticking to the papers?

    Thank you, I love your site/insta and books I can hold in my hands.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlotte! I’d recommend spraying them with nonstick cooking spray or brush with a little melted vegan butter.

      • Charlotte Kaye McQueen says

        Thanks so much,
        on day two they peeled out no problem, not a crumb left on the paper. There is a chance I didn’t let them cool completely before trying to eat one ;-)

  16. Stephanie says

    I’ll agree with what some others have said, they’re good but not great. I like them but I think I’ll look for another pumpkin chocolate chip muffin recipe to try next week. This is good, not “healthy” as some said to me. I found it to be the perfect amount of sweetness for me. But I agree the parts of muffin without chocolate don’t taste like much—shame, I really wanted a pumpkin-y muffin. I went a little extra on chocolate and used chocolate chunks rather than chips.

    I greased my pan with a bit of coconut oil, used no wrapper, and they only stuck the slightest bit. I usually use an avocado oil sprayer so I’ll try that if I do make these again.

    Thanks for the yummy treat!

  17. Julie says

    I made these gluten free and added cinnamon sugar on the top. Adjusted the recipe by substituting 3/4 c Bob’s gf 1:1 flour and 3/4 c Almond flour, 1/4 gf oats since I like my muffins less wet. I also reduced the sugar just slightly (part brown and part natural cane) and added a sprinkling of cinnamon sugar to the tops before baking. These turned out really yummy! Great flavor, not too strong of a pumpkin flavor, light, just the right amount of sweet. I think the cinnamon sugar on top works great on these. Thanks for the recipe Dana

  18. yulca says

    I was looking for a way to use up the unsweetened apple sauce sitting in my fridge, and this recipe was perfect! Working with what I had, I turned it into a summery version:

    flax egg => chia egg, pumpkin puree => apple sauce, lemon juice => apple cider vinegar, almond milk => oat milk, replaced whole wheat flour with unbleached all purpose flour, followed the recommendations and added 1/2 cup of fine rolled oats to get rid of excess moisture (great tip, will do that for pumpkin/zucchini bread in future, too) and left out the cinnamon (it being summer and all).

    Sooooo good and didn’t last long in an office full of omnivores. I love that your recipes are so easy going & that you can just work with what you have/works for you :).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your recipe changes, Yulca! We’re so glad you enjoyed them!

  19. Ann says

    These are delicious! A few changes:

    -I use 1-1/2 cups of whole wheat pastry flour instead of the all purpose / whole wheat mix. The muffins come out a bit lighter and higher.
    -I add fresh grated nutmeg (probably around 1/8 to 1/4 tsp.)
    -I grease the muffin tins with coconut oil and skip the paper liners. The muffins pop right out after cooling for ~5 minutes, and have a lovely golden crust all around.
    -I sprinkle just a bit of demerara sugar on top of each muffin before baking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Queenie! I think it would work fine! Just lower the heat by 10 degrees and cook for 10-15 minutes longer or until a toothpick comes out clean!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Someone has tried making this recipe, and used half gluten free flour (any all purpose brand) and half almond flour; it turned out really well.

  20. Sukhee says

    hello! could you substitute 3 tbsp aquafaba (like used in the almond butter chocolate chip cookies recipe) for the flax egg? So excited to make these!

  21. RunningPath says

    I had roasted butternut squash and didn’t feel like making soup, so I tried this recipe with the squash instead of pumpkin. I doubled the recipe and used 2 cups whole wheat and 1 cup all purpose flour, and I ended up adding fewer chocolate chips because I just used what I had left in the bag. I put walnuts on top of some of them for me, and left the others without for the kids. They’re really very good, and they freeze well for reheating in the morning. I see some people say there are bland or not sweet enough, but I disagree. Muffins aren’t supposed to be too sweet!

  22. Jess says

    Oops! The instructions do not include adding the flax egg in after you’ve set it aside. Luckily I caught it one minute after I put the muffins in the oven – phew!

    Might want to update the recipe instructions. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Actually, you add all the ingredients TO the flax egg, which is mixed in a large mixing bowl. Hope that wasn’t confusing!

  23. Anna says

    I made these last night, and wow they are amazing!!! I replaced the enriched flour with Bob Mills 1 to 1 Gluten Free flour and instead of unsweetened almond milk I used vanilla almond milk. I’m so happy with the results, so fluffy and fresh. I plan on trying a few more baked sweets from your recipes. Think next on the list is the banana bread cinnamon rolls!

  24. Macy Leach says

    I just made these and they turned it great! Just wanted to share something I learned from another muffin recipe. I baked at 425 for 5 min then turned the oven down to 375 for the remaining time and it made them nice and tall!!

  25. Kristin says

    I made these tonight and although I found them to be tasty, I agree with many of the other reviewers who stated they’re a bit bland. I tend to have an fairly bland palate but even I thought these could have used a little more spice. I disagree that they aren’t sweet enough though, since they’re intended to me a muffin, not a cupcake. My biggest disappointment, however, was how difficult they were to remove from the muffin liners. I waited until they were completely cool as the recipe states but removing the liners still pulled off the entire bottom half of the muffin. Did I do something wrong?

  26. Katie Lu says

    I LOVE these muffins- and my co-workers beg me to bring them in all the time! No one believes that they’re vegan. But the best part is that they’re super easy, incredibly moist, and the chocolate chips add just enough sweetness! I make these for every occasion because they always impress a crowd :)

  27. Tina says

    I made these last month, making my own puree with a pumpkin from our garden, and they turned out great! It was also my first time experimenting with a flax egg, so thanks for including the link to those instructions too. I used spelt flour only, and I think it worked very well with this. :) Thanks!

  28. Bernardo says

    I love this website, is my source to do everything in my vegan life. But It makes my computer SO slow I have to copy and paste the recipe on my word processor and then work on it. I wish I could do everything without that :(

  29. Dana says

    Same results as some of the other reviewers. I followed the recipe save for using all whole wheat flour, and these turned out merely alright. They aren’t bad, but they are very “healthy” tasting like a bran muffin. I probably won’t make this recipe again, but if I did I would make sure to have white flour and add more cinnamon. They didn’t really taste like pumpkin either, they’re more like healthy chocolate chip bran muffins. Also, they were alsmot over cooked at 22 minutes, even though I checked the remperature of my oven with a thermometer. I would recommend checking them at 20 minutes for doneness!

  30. isa says

    oops, menat to leave that comment on the berry muffins, i am actually making the pumpkin chocolate too! I made them last week and it was a huge hit.

  31. isa says

    I just made these! OMG! The fluffiest, moistest perfectly sweet muffins. I submitted the berries for cubed banana.

  32. Lisa says

    Great recipe I couldn’t wait to try since finding your web site a few weeks ago! I am glad I looked at some of the comments below the recipe as it helped because I had no all purpose flour and used whole wheat pastry flour in its place. I did add some additional spice too but will try someone’s suggestion next time to add a few spices including nutmeg. One problem I did run into however, is I made some regular sized muffins & made a tray of mini muffins too. The mini muffins will NOT come out of the paper sadly. They will mostly be a waste because the paper does not peel away nor taste so good. Not sure what happened as they were in the frig over night. Then I tried to take one out of the paper. No go! I cook with propane so not sure if the higher heat point caused the issue or if I cooked them too long perhaps? What I did taste, did taste yummy! Thanks for sharing the recipe. I will try it again. I may just spray my mini muffin tin and not use the paper next time or skip the mini muffins and make full size.

  33. Elizabeth says

    I love these muffins! I’ve probably made them 10 times at this point, and have the recipe mostly memorized (except this most recent time when I used a tablespoon of vanilla instead of a teaspoon-still good). I have a friend with an egg allergy, and the were apparently a life changing experience for him. :)

  34. Kelli says

    I’m pretty disappointed in these muffins since the reviews were so great and I love all your other recipes! I followed this recipe exactly but these are not sweet at all and I can’t taste any cinnamon. Besides the chocolate these are very bland. I’m going to make a frosting to go on top so I can eat these :(

  35. Greta says

    I made these twice, once for my housemates and another time for my church potluck. Both a huge hit! Can’t believe this muffin is so delightfully fluffy and delicious, plus, is so good for you! Thanks <3

  36. Reya says

    I just started on a vegan diet and came across this recipe today and thought, “Why the hell not.” I made the first batch, and while it was pretty tasty, I felt there needed to be more. Granted I don’t have whole wheat flour and just stuck to normal all-purpose bleached flour. In both batches I added a dash of pumpkin pie spice. In the second batch I made a few tweaks before placing the batch in the oven. I added more pumpkin puree (about 2 tbs) since I added more lemon juice by accident. I also added a substantial wad of brown sugar to the mixture and a little bit of maple syrup to compliment some of the flavors. I replaced the chocolate chip toppings with rolled oats, as well. We will see how this comes out :P

  37. Lorena says

    I loooove this recipe… even when I changed the flour and the purée, the cupcakes came out perfect!!!!

    And it was My first time making muffins so….

    Thanks so much for the recipe, amazing!!!

  38. KESILIHA says

    I just wanted to share how much my family and I enjoyed this recipe! As a new vegan, I loved being able to indulge in a delicious dessert. Thank you and LOVED the moisture. I actually shared a few pictures of how mine turned out on my blog if any of y’all care to see! Thanks again so much. You’ve opened my world in the kitchen as a new vegan.

    XOXO.KESILIHA

  39. K.E. says

    I just made these for a bunch of toddlers. I can easily say kid approved! These kids were going back for seconds and thirds. Out of Twelve of these muffins, I only have three remaining. Hands down a wonderful recipe and great muffins.

  40. Stefeni says

    These muffins turned out really tasty! I used only whole wheat flour and no lemon juice since that’s what I had. The muffins rose beautifully which isn’t always so simple at high altitude. There was only enough batter to make eight muffins. Thanks for sharing this recipe.

  41. Signe says

    Outstanding. My 1st grader, brings them for school. Super moist, definitely a keeper. I just greased the pan, nothing stuck.

  42. Nicola says

    Hi Dana,

    I’m just wondering how you would substitute with buckwheat flour, what would you add to keep the batter moist?

    Once again, great recipe. I am constantly impressed with each of your new posts and I am yet to find anything on your website that I dislike!

    Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Nicola! I haven’t used buckwheat flour much, but would add it into a gluten free flour blend if I were you, as opposed to subbing it 100% for the all purpose..I’ve found it can make the final product a little too dense and nutty for my liking. Let me know if you do any experimenting!

  43. Katie says

    These are the best pumpkin muffins I’ve ever made. I’m pretty new to dairy and egg free baking, most of what I’ve tried hasn’t turned out great but these are AMAZING. Thank you! My kids loved them too, especially my 9 year old who loves pumpkin and my 1 year old who cried when his was gone. He’s the one with food allergies, and it made me so happy to be able to make him a treat that is delicious enough for everyone and not some weird “special” treat that isn’t actually all that good. I used coconut milk and coconut oil but otherwise followed the recipe exactly. I’ll be making these again, probably tomorrow!

  44. Sarah says

    To make these gluten free, I used half gluten free flour (any all purpose brand) and half almond flour; it turned out really well. FYI

  45. Kare says

    I would love to know if these can be made into mini muffins and if so what is the cooking time and temp? I would love to make these for snack time for my daughters pre-school as we are part of a co-op homeschool preschool and my daughter is allergic to dairy. I really am excited to try this especially since we host the week of thanksgiving! What a great snack this would make! I am really looking forward to making this for a bunch of hungry two-year-olds!

  46. Charity says

    I am currently following AIP diet and am wondering if I skip the flax egg, will this still turn out? I am going to try subbing cassava flour so they will be gluten free too. Just curious if the “egg” is even necessary? Thanks!

  47. Paula says

    So good! Just made my first batch. Recipe was followed almost exactly. Sub egg for flax egg and used mini chocolate chips. Delicious and adorable! This is going to be a staple in our house, I can tell. Ty! Xo

  48. Heather says

    So I had some leftover butternut squash and was in search of a muffin recipe to use it in and I subsituted it here with your recipe. I had twice as much so I doubled the recipe. We are not vegan so I used real egg, milk mixed with a little whipping cream cuz it was in the fridge. I blended the flours and did add the small handful oats. I generally just doubled the recipe. I used 3/4 coconut sugar and 1/4 cup evap cane sugar. Added a sprinkle of grnd ginger, allspice, clove and cardamom to round out the cinnamon. They look amazing and I am looking forward to tasting them. I usually forget to come back to comment so I did today while the computer was still open. Thanks for the recipe!

  49. Jan says

    I have plain canned pumpkin and organic pumpkin pie mix in the cubbard. Which do I use or do I need to go to the store?

      • Elle says

        If the canned pumpkin doesn’t say pumpkin pie mix, is it the same as pumpkin puree or will it at least work in place of pumpkin puree?
        Also have you tried making these as mini muffins? If so what cooking time and temperature should I cook them at? I would love to make these small for younger kids.

    • Nicola says

      I’ve found with most of the minimalist baker recipes it is super easy to substitute for gluten free foods. Buckwheat, Rice flour and Almond meal are the best I’ve tried :)

  50. Zina says

    Hi Dana,

    I’m super excited to make these this Thanksgiving, but I was wondering if you think I would be able to substitute the brown sugar with date sugar, or another sugar substitute?? Thanks so much!

  51. Carly says

    Really good recipe! The only thing I changed was that I used 1c white whole wheat flour and 1/2c AP flour. I think next time I’ll try it with all WWW flour. I baked for about 30 minutes and they were still a little too moist (I did the toothpick test and it came out clean) so I might add some oats or more flour next time.

  52. Sara says

    My husband and I are relatively new to the vegan world and this is our first baking attempt being vegan. These muffins were phenomenal! My 7 year old son said they were the best muffins he ever tasted?

  53. Beth says

    Hi Dana,
    The manager of the bulk department at my local Whole Foods told me about your blog. Love your recipes. I have lots of food sensitivities so I am always in search of great wheat, gluten, oat, and dairy free recipes. Many of yours fit into that bubble. I haven’t had a muffin in months and love them in the fall and winter for snacks. Have you had luck substituting whole wheat and regular flour for Arrowhead Mills gluten free all purpose baking mix in this muffin recipe as well as some of your others?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah yay! Love Whole Foods. So glad you found us! I haven’t tried making this recipe GF, but I have a similar one coming up in which I will! Stay tuned, Beth!

  54. Tanya says

    These look absolutely amazing! I was wondering how spelt flour would work in the place of the whole wheat? I have some that I’ve been wanting to use up, and it seemed like it might provide a nice texture.

  55. Jena says

    Made a double batch of this recipe earlier in the week and couldn’t figure out why they were so overly moist, then realized I doubled everything except the flour…(Only I would be that forgetful, haha). Made a double batch today with the correct proportions today, except I subbed vanilla soy milk and added nutmeg, and they turned out beautifully. Moist and not dense while still being rich in flavor. So excited to make these in the upcoming fall and winter season. Thank you!

  56. Cyndi says

    Hi, Dana. I have visited this blog many times and have recreated several of your recipes (all wonderful, btw). I wanted to share with you – and anyone to whom it might make a difference – that I just made a gluten free version of these by swapping the two flours in the recipe with an equal amount of oat flour (made by grinding rolled oats until they form a fine powder). Since I am not vegan, I opted to use a chicken egg instead of a flax egg, and I also used a tsp of homemade pumpkin pie spice instead of just cinnamon. The end result was tender, moist, and totally scrumptious muffins that I would be proud to share with anyone. Thanks for all your inspirational and delectable posts. :)

  57. Minh Nguyen says

    I made these today but they didn’t come out as good as yours. They were wet, not fluffy and very disappointing. I don’t know the reason why. Maybe I added too much water

  58. Yanic says

    I could have sat there with a spoon and eaten the whole bowl of batter. So yummy! We used hemp seed oil (we were out of our usual baking oil) and it turned out so rich. Also, we didn’t have enough vegan chocolate chips so did a kind of trail mix thing adding walnuts and raisins to the mix. Just fantastic!!!

  59. Heather says

    I just made these. The batter turned into gelatinous mess, it was hard to incorporate the chips in.
    What did I do wrong? Over mix it?
    The final product is a little dense but delicious never less

  60. Heather says

    I just made these.
    The mix turned out very glutinous , like I was baking bread. It was difficult to incorporate the chips into it.
    What did I do wrong? Overmix the batter?
    That bein

  61. Leigh says

    Hi! I just made these muffins for a girls Halloween and pumpkin beer party tomorrow they are delicious and I think will be a huge hit. Thanks for there recipe and step by step easy instructions :)

  62. Elizabeth says

    I made these and would really recommend against using paper liners–no matter what they stick! I would just spray the pan and forgo the liners.

  63. Bryanna Duca says

    My sister and I just stumbled upon your website and we’re obsessed!! We’re picking one of your recipes to try every week and this week it was these babies!!

    We did a little subbing, like 1 cup of sprouted wheat flour + 1/2 cup coconut flour, coconut oil, 2 tablespoons of organic maple syrup, and additional spices like nutmeg, ginger, allspice, and clove. They are AMAZING! And we folded in vegan choco chips into half the batter…literally amazeballs.

    Thank you so much for posting this one and please keep posting in the future! Your recipes are awesome and my sister and I had a blast baking these together.

  64. Julia Stamm says

    Will this work well as a loaf? I want to make sure it will cook all the way through and not burn on the sides.

  65. Hermione says

    Holy molly these are soooooooo good! I have to say, this is the best vegan muffin recipe that I have made to date. Really moist and just the right amount of sweet.

  66. Dana Leal says

    Hello Dana!
    I am planning to make these muffins tomorrow but would like to incorporate oat bran into them as well. I know that requires me to mix oat bran with buttermilk, but I was wondering if you had an idea of how much of those ingredients I should use. Buttermilk (which is a substitution for almond milk) is already needed in the recipe so I am guessing I would add more but only use it to mix it with the oat bran and let it sit. If you could let me know if you have an answer or not I would really appreciate it! I love all your recipes. Thank you so much for your time!!

  67. Alex says

    I always come back to this recipe when I need something easy and unfailingly delicious. SO amazing! My muffins fluff up more than the ones in your picture, and they take 18-20 mins max. I don’t know if that’s my oven or the fact that I use Ener-G egg replacer instead of flax eggs. But people ALWAYS beg for the recipe.

  68. Poli says

    Hi there.

    I made this last week and it came out so yummy. I sub the whole wheat flour for spelt flour and white flour for oats flour, because I didn’t have all ingredients at home. I love your recipes. Everything I made so far, came out incredible tasty.

    Thanks!

  69. Crystal says

    Hello! thanks so much for kickin’ down great vegan recipes! I have these babies in the oven now! :) Question for you: Unless I’m missing it, which is very possible, I didn’t see where the flax egg gets incorporated into the batter. Am I missing it? :) Thanks again!

    • Vanessa says

      The flax egg is mixed in a large bowl and then the ingredients are added to that same bowl. So it’s basically the first ingredient. Hope that helps!

  70. louisiana_iris says

    Can’t wait to try this recipe, although I might have to substitute mini cinnamon chip for the chocolate chips in one batch. I love pumpkin and chocolate but pumpkin with cinnamon chips is even better!

  71. Shelley says

    I made these this morning. I substituted soy milk for almond milk and since I didn’t have any lemon juice is used 1 Tsbp of cider vinegar instead. I also added a dash of ginger, nutmeg and all spice and they turned out delicious! My only problem is that the paper stuck to the muffin so when I removed the paper a decent amount of muffin stuck to it. Do you know how I could avoid this in the future? I didn’t try to remove the paper until they were completely cool and I still had this issue. Thanks for any tips!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Tip! If you let them cool completely and then cover them for an hour or two, the paper should peel right off!

      • Lindsay says

        Hi! When you say to cover them do you mean with a dish towel or something! These muffins were amazing but I had the same issue!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hi Lindsay! I just mean the first few hours out of the oven they can stick. So I usually hold off if possible, let them cool completely and then cover them in a plastic bag or a covered tupperware. Let them sit a few hours and they should come off easier. Overnight rest and they’ll peel right off!

  72. Kelli says

    I had a can of pumpkin puree leftover from the fall I’d been looking to use up when I just happened to find your blog via NutritionStripped.

    Holy. Moly. These are fantastic!! Like, ” I made a double batch fantastic”!! I used soy milk and “chia egg” instead of flax egg and they turned soooo most and delicious!

    Great recipe!

  73. frederika says

    This recipe is outstanding. I also love all the comments. I will definitely be incorporating the cloves, nutmeg next time. I don’t have regular flour at my house so I used: 1/2 cup of wheat germ, 1/2 oatmeal and 1/2 kosher corn flour. i think next time i will use almond meal. these things are delicious! i also added apples and almonds. Thank You!

  74. Dilek says

    These look AMAZING! I’m going to make them tomorrow for a baby shower. Do you think there’s any way I could make them gluten free? Sub the flour for a gluten free mix?? I’m also planning on using Trader Joe’s pumpkin butter instead of the puree. I’ll let you know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Dilek, I haven’t tried these gluten free but I suppose it’s worth a shot! If possible, use your gluten free blend of choice (though I wouldn’t bob’s red mill’s blend as it’s heavy on garbanzo bean flour). Also, if you can use a chicken egg instead of the flax egg it will likely help the consistency. Hope that helps! Good luck :D

      • Stargirl says

        I’m about to make these, GF style. This is the third time I’ve made them, I think. I just sub in GF flour (Pamela’s Artisan Flour Mix, in a blue bag; NOT the pancake mix because that has leavening in it already). They are different than the originals, I am sure, but still delicious. I also add cloves, nutmeg and ginger for more flavor.

  75. anjali nayar says

    hey i want to make these tomorrow and i was wondering if i could substitute earth balance butter for the canola oil and i dont have flax seed egg.. is there a substitute i could use?

  76. Lisa Still says

    Have made these and LOVE them… sub-ed real milk for Almond milk because I didn’t have any Almond milk and they were still DELICIOUS

  77. Deena says

    These muffins are so delicious! I have made them twice in a week. I used all whole wheat flour and 1/4 brown sugar 1/4 maple syrup like someone suggested.
    So glad I found your blog! Made your Miso soup last night too and really enjoyed:)

  78. Anne says

    I’m really excited to try these, but I don’t have the flax seed, only regular eggs. Is it a 1:1 substitution? Am I safe using only 1 egg or is 2 a better option?

  79. Courtney says

    My husband and I made these for breakfast this morning, subbing a bit of cocoa powder in place of chocolate chips – no vegan chips in the house right now; need to go to local food co-op soon! We love how moist these muffins are, and that we trust every ingredient included. We love experimenting with your recipes on our vegan/vegetarian journey! And we especially love this pumpkin season. =]

  80. Katie says

    Made these this morning, turned out great. I had to make adjustments to what I had and just plain preferred. So, I didn’t have a full 1/2 cup of pumpkin so I had to fill the rest with home made pear butter. Used almond milk and refined coconut oil. I try to limit out intake of white flour so I used a round cup of white wheat and a round cup of oat flour. Batter was thin compared to most of my muffin recipes but I cooked them anyway. I used mini muffin pans and cooked for 18 min. They turned out soft but not overly moist raw feeling. Not crumbly or tough. I think the perfect consistency. 4 yr old approved! Thank you for yet again a winner recipe! Keep the vegan ones coming!! I’d love to see some simple vegan dinner recipes!!!

  81. Kori says

    I bought a giant can of pumpkin puree for some Halloween thing I never made and this make me feel way less guilty about it! Going to make them right now!

  82. Deborah says

    Do you think it will make a difference if I use soy milk instead of almond? My daughter is allergic to nuts and dairy. They look so yummy! thanks.

  83. Priscila Saturday says

    oh my goodness! these look absolutely delicious, definitely have to make these soon, so convinced that pumpkin season= yummyness season.

  84. Marianne says

    I just made these and they didn’t turn out great :( They were a little tough, so I may have overmixed the batter.

  85. Debbie W says

    I hope this isn’t a stupid questions, but I found your shop a week ago and I am dying to try EVERY RECIPE! Here it is: What is the flax egg? Is it a substitute for an actual egg? Or does the concoction end up looking egg like? I just want to be sure I know what to look for once I start making all your beautiful recipes. I see you mix the flaxseed meal with water, would it look somewhat like chia water by any chance?
    I’m no cook/baker but I like to try =] I just don’t want to screw up the recipe

  86. Julia says

    Would love to make this into a bread instead. Might you know the baking time if I decided to make it into a bread?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I think at the same temperature maybe 10-15 minutes longer? Just check at the 30 minute mark to test doneness. Then check every 5-10 minutes there after until golden brown and it looks pretty firm in the middle. Hope that helps!

  87. Izy says

    errrmm who the heck would a) NOT put the chocolate chips in (that should be a sin) or b) not want moistness!?

    They look A++++, lady! :)

  88. Galit says

    Can’t stop drooling over these beuties. I am totally going to make them as soon as I get my hands on a pumpkin!
    A little question, though: Can I add frosting on top and make it into a cupcake?

  89. Abby says

    I love a moist muffin (and I’m not afraid to use the m-word)! Have you tried these by mixing the flax in with the dry ingredients instead of making a true “flax egg”? I usually have more success with vegan baking that way?

  90. Abbie @ Needs Salt says

    These muffins look so delicious! I think I might have to make them for my chocolate-loving sister. haha! they look awesome.
    pinning!

  91. Sharon says

    OMG! These looks so good! Perfect fall breakfast – I need to grab a pumpkin asap! By the way, the new look of your site is awesome! Love it! :)

  92. holly ; the hobbit kitchen says

    ohhh my gosh these look delicious! i’ve really gotta get my hands on some pumpkin puree – all these pumpkin recipes everywhere are making me crave it badly!

  93. Billy says

    OHMYGOOOOOOD these look so good!! I hate to say it but who the hell hates a moist muffin? Probably the person that hates chocolate. GET OUT.

  94. Rebecca @ Fieldhouse Kitchen says

    Wow, these look delicious! What could be better than pumpkin and chocolate together? Yum. Looking forward to trying this recipe. Cheers and happy autumn, Rebecca

  95. Ali Maffucci says

    Your pictures are absolutely stunning! I bought your eBook tutorial from Blogger U and I’m so excited to use it to create my first eBook!

  96. Kathryn says

    I think I’m pretty much incapable of making a muffin that doesn’t involve chocolate chips – these are so getting made.