Vegan Pumpkin Chocolate Chip Muffins
Healthy Pumpkin Muffins with Chocolate Chips & Pepitas
Fall is here, and so is pumpkin season! 🎃 I made my own homemade pumpkin purée for the first time—and wow, what a difference. These healthy pumpkin muffins are soft, decadent, and super easy to make.
The recipe yields 12 muffins and takes just 35 minutes from start to finish. Customize with your favorite add-ins—I used pepita seeds and chocolate chips. Perfect for a cozy treat, sharing with neighbors, or gifting during the holidays.
Give them a try and tag me on Instagram with your batch!
Vegan Pumpkin Chocolate Chip Muffins
Prep time: 10 mins
Serves: 12
Cook Time: 20 mins
Total Time: 30 mins
INGREDIENTS
2 cups all purpose flour or whole wheat flour
1 1/2 cup homemade pumpkin puree
2/3 coconut sugar
3 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1/3 cup unsweetened apple sauce or walnut oil
1/3 cup plant milk
pinch of salt
1/2 cup Hu chocolate baking gems, chopped
2 tablespoons pepita seeds or pecans
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with coconut oil spray .
In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the chocolate gems, pumpkin puree, applesauce, vanilla and non-dairy milk, mix well.
Add batter by the large spoonful to muffin tin, filling to the rim. Sprinkle with the optional pepitas or nuts or choice.
Place on the center rake in the oven and bake for 20 – 25 minutes. Let muffins cool a few minutes before devouring!
Store: Keep leftovers muffins on the counter in a covered container for up to 3 – 4 days. Keep longer in the refrigerator for 6 – 7 days.
