Vegan Chocolate Pumpkin Muffins

These muffins are a breakfast staple in my house for my vegan husband and 2 year old, and I enjoy them before a morning run! These healthy pumpkin chocolate chip muffins are packed with good-for-you ingredients like pumpkin (obviously), flax, soy milk, and whole wheat flour.

Because I love this recipe

I created this recipe because my picky toddler refused to eat fruits and vegetables. I thought to myself, “How can I hide some good-for-you ingredients in an appetizing package?” The answer was these two healthy ingredients, including pumpkin, flax, soy milk and whole wheat flour, with chocolate chips in a delicious muffin.

So I tried several variations of this muffin and found the recipe that works! I have it memorized at this point because I make them so often. These muffins are moist and dense, but they’re also good for you. My toddler eats two every morning, paired with some protein (like a yogurt), and I feel good about serving them to him!

And it’s not just my kids – my 2 and 5 year old nephews love them too! But even if you don’t have kids, I promise you’ll love this healthier version of pumpkin muffins with their subtly sweet and tangy flavor and hint of chocolate.

The best part is that these muffins stay great in the freezer, so you can make a double batch and have a morning treat all week long. Simply microwave them for 20-30 seconds out of the fridge or 45-60 seconds out of the freezer.

Ingredients

This recipe has some simple vegan ingredients that you probably already have in your pantry. If you like the recipe, stock up on canned pumpkin. It is a non-perishable canned food that is not always easy to find in the supermarket (unless it is autumn).

Here are the ingredients you will need:

Pumpkin: Sugar-free canned pumpkin puree hits all supermarket shelves in the fall, but is harder to find in other seasons. Keep a few cans in your pantry to make these muffins whenever you want. Pumpkin is the base of this recipe and adds sweetness and moisture to the muffins.
Flaxseed meal: This recipe calls for two flax eggs – also known as flax meal soaked in hot water. Not only flaxseed is ground flaxseed that offers omega-3 healthy fats, protein and fiber. When soaked in water, flaxseed becomes gelatinous and serves as an egg substitute in vegan baked goods.
Whole wheat flour and all-purpose flour: These vegan pumpkin chocolate chip muffins use a combination of whole wheat and all-purpose flour. Whole wheat flour is denser and has more protein and fiber than all-purpose flour.
Oats: You can’t try to see the oats in this recipe, but they are there to add more bulk and staying power to these muffins. You can feel good when you get an extra dose of fiber from healthy oats.
Soy milk and vegetable oil: Use any type of plant-based milk you have on hand, but I prefer soy milk because it has more protein, which contributes to satiety. Vegetable oil helps keep these muffins moist.
Flavorings (maple syrup, spices, vanilla): For these healthy pumpkin muffins, you’ll need maple syrup, cinnamon, pumpkin pie spice, vanilla extract, and baking powder. These simple spices add flavor and subtle sweetness to breakfast.
Dark chocolate chips: As I tell my two-year-old, chocolate chips come last and the most important ingredient (especially if you love chocolate as much as we do!). The vegan dark chocolate chips aren’t overly sweet and add a nice rich flavor to the muffin.

Step by step instructions

Step 1: Preheat oven to 350F.

Step 2: In a small bowl, combine the flaxseed and warm water. Mix and leave it for 5 minutes or until it thickens.

Step 3: In a large bowl, combine the flaxseed mixture, pumpkin puree, soy milk, maple syrup, oil, and vanilla extract. Beat until combined.

Pumpkin Chocolate Chip Muffins liquid ingredients

Step 4: In a separate large bowl, combine the whole wheat flour, all-purpose flour, oats, cinnamon, pumpkin pie spice, and baking powder. Mix well.

Step 5: Fold the wet ingredients into the dry ingredients and mix well.

Step 6: Add the chocolate chips to the bowl and mix again.

Step 7: Spray a muffin tin with cooking spray or line with muffin papers. Place about 1/4 cup of muffin mix in each well and bake for 20 minutes.

Vegan Pumpkin Chocolate Chip Muffin mix in a can

Storage instructions

These muffins are naturally moist, so they are best refrigerated for 5-7 days. Pop them in the microwave for 20-30 seconds to soften and warm before eating.

If you want to make a double batch or save them for later, store them in the freezer for up to two months. When you’re ready to eat, microwave for 60 seconds and enjoy!

Replacement options

These muffins are perfect as is, but feel free to add or swap out ingredients as needed. Here are a few ways to change the ingredients:

Instead of a flax egg, feel free to use a real egg
Use any type of milk in place of soy milk
Add white chocolate chips or cranberries for a different flavor
To really switch things up, use mashed sweet potatoes instead of pumpkin puree
If you don’t have whole wheat flour, use 2 cups of all-purpose flour