Vegan Pumpkin Chocolate Chip Muffins

Vegan Pumpkin Chocolate Chip Muffins

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 18 Min
  • Total Time: 28 minutes
  • Yield: 12 Muffins 1x
  • Category: Snack, Dessert, Breakfast
  • Method: Baked
  • Cuisine: American, Vegan


These one-bowl vegan pumpkin chocolate chip muffins are a quintessential recipe for fall. Naturally sweetened with maple syrup, these muffins are great for a healthyish snack on-the-go!


  • 2 tablespoons ground flax seed
  • 6 tablespoons warm water
  • 1 cup canned unsweetened pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup vegetable oil
  • 1/2 cup non-dairy milk (I used Califia unsweetened coconut almond milk blend – my fave!)
  • 1 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup vegan semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or grease well with oil.
  2. In a large mixing bowl, whisk together the ground flax and water. Let sit for 5 minutes or until flax forms a gel. 
  3. Add pumpkin, maple syrup, oil, and milk to bowl with the flax and stir well. 
  4. Add the flour, baking soda, and salt to bowl and stir just until mixed. 
  5. Stir in chocolate chips. 
  6. Divide dough evenly between 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted into muffin comes out clean. 
  7. Allow to cool 5-10 minutes before removing from muffin tin and placing on rack to cool completely.


Store these muffins in an airtight container on the counter for up to 3 days. These muffins do freeze well so you can prep them ahead and freeze in an airtight container or ziplock. Just reheat 30 seconds in the microwave when ready to eat. 


  • Serving Size: 1 Muffin
  • Calories: 160 kcals
  • Sugar: 10 g
  • Sodium: 211 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2.5 g
  • Protein: 3 g
  • Cholesterol: 0 mg