Vegan Pumpkin Chocolate Chip Muffins

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

Why I love this recipe

I created this recipe because my picky toddler was refusing 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 pair healthy ingredients, like pumpkin, flax meal, soy milk, and whole wheat flour, with chocolate chips in a tasty muffin.

So I tried out several variations of this muffin and found the recipe that works! I have it memorized at this point because I make these so often. These muffins are moist and dense, but they are 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 will love this healthier version of pumpkin muffins with their subtly sweet and spiced taste and their hint of chocolate.

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

Ingredients

This recipe has some simple vegan ingredients that you probably have in the pantry. If you like the recipe, stock up on canned pumpkin. It’s a non-perishable canned food that isn’t always easy to find in the supermarket (unless it’s fall).

Here are the ingredients you’ll need:

• Pumpkin: Unsweetened canned pumpkin puree is all over the supermarket shelves in the fall, but it’s harder to find in other seasons. Keep a few cans in your pantry to make these muffins whenever you want. The pumpkin is the base of this recipe and adds sweetness and moistness to the muffins.
• Flaxseed meal: This recipe calls for two flax eggs– aka flax meal soaked in warm water. Not only is flaxseed meal is ground flax seeds that offer omega-3 healthy fats, protein and fiber. When soak in water, flaxseed meal becomes gelatinous and serves as an egg replacement in vegan baked goods.
• Whole wheat flour and all-purpose flour: These vegan pumpkin chocolate chip muffins use a combination of whole wheat flour and all-purpose flour. The whole wheat flour is more dense and has more protein and fiber than all-purpose flour.
• Oats: You cannot taste of see the oats in this recipe, but they are there to add more bulk and staying power to these muffins. You can feel good about getting an extra dose of fiber from the 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. The vegetable oil helps keep these muffins moist.
• Flavoring (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 the breakfast treat.
• Dark chocolate chips: As I tell my two-year old, the chocolate chips are the last and most important ingredient (especially if you love chocolate as much as we do!). Vegan dark chocolate chips aren’t overly sweet and add a nice rich flavor to the muffin.

Step-by-step instructions

Step 1: Preheat the oven to 350 F.

Step 2: In a small bowl, combine the flaxseed meal and warm water. Stir and let it sit for 5 minutes, or until it thickens. 

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

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

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

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

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

Storage instructions

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

Substitution options

These muffins are perfect as they are, but you can absolutely add or swap ingredients, as needed. Here are a few ways to alter the ingredients:

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

Vegan pumpkin chocolate chip muffins

These healthy pumpkin chocolate chip muffins are the perfect fall treat, and they are loaded with good-for-you ingredients, like pumpkin (obviously), flaxseed meal, soy milk, oats and whole wheat flour.

Print

Course Breakfast, Snack

Cuisine American

Keyword pumpkin muffin

Prep Time 10 minutes

Cook Time 20 minutes

Servings 3 servings

Calories 249 kcal

Ingredients

• 2 tablespoons flax meal
• 1/4 cup water
• 1 cup pumpkin puree
• 1/2 cup soy milk
• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup old fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350 F.
2. In a small bowl, combine the flaxseed meal and warm water. Stir and let it sit for 5 minutes, or until it thickens.
3. In a large bowl, combine the flax seed meal mixture, pumpkin puree, soy milk, maple syrup, oil and vanilla extract. Whisk until combined.
4. In a separate large bowl, combine the whole wheat flour, all-purpose flour, oats, cinnamon, pumpkin pie spice and baking powder. Stir well.
5. Fold the wet ingredients into the dry ingredients and mix well.
6. Add the chocolate chips and stir again.
7. Spray a muffin tin with cooking spray or line with muffin papers. Place about 1/4 cup of muffin mixture into each well and bake for 20 minutes.

Recipe Notes

(Makes 12 muffins)

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

Nutrition Facts

Vegan pumpkin chocolate chip muffins

Amount Per Serving (2 muffins)

Calories 249 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 0.4g

Cholesterol 0.1mg0%

Sodium 94mg4%

Potassium 307mg9%

Carbohydrates 47g16%

Fiber 5g21%

Sugar 15g17%

Protein 6g12%

Vitamin A 6436IU129%

Vitamin C 3mg4%

Calcium 141mg14%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.