Fluffy Vegan Pumpkin Muffins + Chocolate Chips
Easy pumpkin chocolate chip muffins are the perfect vegan fall or winter breakfast or snack! Comforting, delicious, fluffy.
You won’t believe how easy and fast these extra-fluffy spiced vegan pumpkin muffins are!
The warmth of pumpkin pie spice and ground ginger feels like a warm hug this time of year. And when those melty chocolate chips hit your taste buds… Heavenly. They get a little natural sweetness and stay moist thanks to the use of bananas — no eggs here.
You can also substitute chocolate chips for walnuts, or leave them out altogether. As you can see from the photos, I did half-and-half plain vegan pumpkin muffins, and half with chocolate chips.
In my opinion, the only way that you can improve upon a warm slice of spiced pumpkin bread is by turning it into a MUFFIN and therefore opening a world of transportation possibilities.Jump to Recipe
Stash one in your purse or pocket for a mid-afternoon snack? Sure. Pre-portioned breakfast? Check. These vegan pumpkin muffins are also great to bring to potlucks or brunch parties since you don’t have to fuss with slicing or serving them.
This recipe requires 10 ingredients (plus salt), and I bet you’ve got most of them in your pantry.
Watch Me Make This
Can’t see the video below? Watch it here.
For the muffins:
- Canned pumpkin
- Overripe bananas (ripe bananas are OK too)
- All-purpose flour
- White sugar
- Vegetable oil
- Baking soda
- Baking powder
- Pumpkin pie spice
- Chocolate chips (vegan)
Making Pumpkin Chocolate Chip Muffins With No Eggs
In this recipe, we’ll use bananas in place of eggs.
These muffins are sort of like a cross between pumpkin and banana bread in the best way possible. The addition of spices gives them more of a pumpkin muffin vibe though IMO.
How ripe should your bananas be? I like to use bananas that are as overripe (brown) as possible. Like, a few days away from leaking onto the counter. BUT you definitely don’t have to wait that long. The more overripe the better, but I have used ripe bananas with good results in this vegan pumpkin muffin recipe.
No bananas? Here’s one other solution you might try…
Make Vegan Pumpkin Muffins With Applesauce
One banana can be substitute for a half-cup of applesauce, according to Happy Herbivore. This recipe calls for two bananas, which means you would need one cup of applesauce.
As Happy Herbivore cautions, be careful not to add too much applesauce. This can make your vegan pumpkin muffins come out dense.
Convert This Recipe To Vegan Pumpkin Chocolate Chip Bread
Feeling like making a classic pumpkin loaf? Or maybe you want to double the recipe and use half for vegan pumpkin muffins and half for pumpkin bread?
Try my recipe for vegan pumpkin bread — you can add chocolate chips or walnuts!
The recipe is essentially the same, and you can read all about it at my recipe post for vegan pumpkin banana bread.
Here’s the big difference: You cook muffins at a higher temperature for fewer minutes. It’s the opposite for a loaf.
Fluffy Vegan Pumpkin Muffins With Chocolate Chips
- 12-muffin baking tin
- 1 c. canned pumpkin
- 2 brown or browning bananas mashed
- 1 ¾ c. all-purpose flour
- 1 c. sugar
- 1 c. vegan chocolate chips or substitute walnuts
- 1/2 c. vegetable oil
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. vanilla
- 2 1/2 tsp. pumpkin pie spice
- 1 tsp. ground ginger
- pinch of salt
- Preheat oven to 400°F. Grease a 12-muffin tin.
- Mix dry ingredients in a large bowl until fully combined.
- In a separate, smaller bowl, mash banana. Add the rest of your wet ingredients and mix until fully combined.
- Make a well in the dry ingredients, add wet ingredients and stir gently until fully combined. Pour batter into loaf pan. Be careful not to overmix; this could make your loaf a little too dense.
- Bake for approx. 20 minutes, or until fork comes out clean. Allow to fully cool before serving.
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