Pumpkin Chocolate Chip Muffins

So… these look amazing but I’m not exactly vegan. is a flax egg the equivalent of 1 regular egg.

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

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

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!!!

Can I make these with coconut flour? I need it to be gluten free!

Hi, my Son is allergic to almonds…what are your thoughts about substituting regular milk in this recipe? Thanks!

Normally I love your recipes but this one was super dense and lacked flavor. :(

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

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.

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.

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

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 :)

would you consider these healthy?

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!

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

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!

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!

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

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!

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?

I would love to see some gluten free vegan baking options <3

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!

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.

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?

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!

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.

I made these and they were very moist, but i didn’t taste pumpkin. Did i do something wrong?

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!

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. :)

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

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!!!

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

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

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 :)

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.

Whoops! I see it now. Oh well…I’m sure they’ll be fine.

You never mention when to add the flax egg?! Unfortunately I realized this AFTER I put them in the oven.

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.

How could you make this gf with a blend that already contains xanthum gum?

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.

Made these tonight! So delicious! Thanks for the recipe.

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.

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!!

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.

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!

These look AWESOME! I’d love to try it as a bread though, how could I possibly adapt it? Thanks!

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!

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!

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!

Just made this. Sooooooooooo goooood! Kids love it, too!

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!

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!

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!

Yum. Best muffin recipe ever. Sooo good. I added walnuts too.

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?

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

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:)

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?

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. =]

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!!!

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!

How do u make the pumpkin purée??

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.

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

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

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

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

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! :)

You cannot go wrong with pumpkin and chocolate, and the recipe keeping the muffins moist is a plus.

How would I make this recipe non-vegan? It looks great, can’t wait to try it out.

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?

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?

These look yummy…I am going to make them tomorrow. Pumpkin and chocolate, fabulous!

Gorgeous pictures Dana! I need these in my life!

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

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! :)

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!

I want these in my body….liiiiiike now.

Pumpkin and chocolate is always a delicious combination for this season!

Hoooo-ray indeed!

Could I sub in whole wheat pastry flour for the unbleached all purpose flour? These look AMAZING!!!

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.

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

I’m totally okay with you dumping a bunch of chocolate chips in the batter! Mmm, sounds delicious.

Oh my word. These look FANTASTIC. Definitely doing this soon!!

These look scrummy. And like whos not a fan of chocolate? Everybody loves chocolate

I don’t know how a moist muffin could be a bad thing! Delicious!

So much yum going on. When it comes to muffins, the more moist the better! Pinned!

love the vegan recipes–keep ’em comin’!

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!

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

I love anything chocolate chip and pumpkin! I can’t wait to try these muffins!