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Batch of Pumpkin Chocolate Chip Muffins in paper liners
4.74 from 49 votes

Pumpkin Chocolate Chip Muffins

Vegan pumpkin muffins studded with chocolate chips. Super moist, simple, and the perfect fall breakfast or snack.
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 11 (muffins)
Category: 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

  1. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
  2. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 minutes.
  3. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and stir. Then add salt, baking soda and powder, and cinnamon and whisk.
  4. Carefully place flours into a sifter and sift over wet ingredients and stir.
  5. 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!
  6. 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).

  7. Bake for 22-28 minutes or until fluffy, golden brown and a toothpick inserted into the center comes out clean.
  8. 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 Per Serving (1 of 11 muffins)