Vegan pumpkin chocolate chip muffins are a classic fall treat. Whether made with fresh sugar pumpkin, canned pumpkin, or even butternut squash, watch them disappear quickly. It’s a vegan chocolate chip muffin recipe that’s easy to make and has a lot going for it.
Truth be told, if I had to choose between pumpkin and butternut squash for baked goods, I almost always opt for the latter. They’re both a bit of a pain to deal with, but butternut is just a little less so, in my opinion, and more widely available. But yes, sugar pumpkin is more than fine!
See our tips on prepping and baking winter squashes so that your don’t lose your mind or ruin your knives.
If you prefer to make things easy by using canned pumpkin, by all means! Organic canned pumpkin has a bit more flavor than conventional, but either kind will make the orange-y color of these muffins more intense.
Though these muffin use very little oil (it works out to 1/2 teaspoon per muffin, if my math is correct), they’re delectably moist. That’s thanks not only to the pureed pumpkin or squash, but to a small amount of applesauce, my favorite binder/fat replacer in vegan baked goods.
These muffins are so easy to make! Everything gets thrown together in one bowl.
- 2 cups light spelt, einkorn, whole wheat pastry, or gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup natural granulated sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 cup applesauce
- 1 cup well-pureed pumpkin (fresh or canned) or butternut squash
- 2 tablespoons safflower or other neutral oil
- 1/3 cup orange juice, or as needed
- 1 cup vegan chocolate chips
- 1/2 cup raisins, dried cranberries, or finely chopped apricots
- 1/3 cup chopped walnuts or pecans, optional
- Preheat the oven to 350º F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir until completely combined.
- Make a well in the center of the flour mixture and pour in the applesauce, pumpkin puree, oil, and enough juice to make a smooth, stiff batter. Stir together until thoroughly combined.
- Stir in the chocolate chips, dried fruit, and optional nuts, then divide the batter among 12 foil-lined muffin tins.
- Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a knife inserted into the center of one tests clean. When cool enough to handle, transfer the muffins to a plate or rack to cool. Serve warm or at room temperature.
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See lots more plant-based recipes for desserts & sweets.