Chocolate Chip Pumpkin Muffins (Vegan) Recipe

Name: Chocolate Chip Pumpkin Muffins (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups whole wheat flour; ½ cup turbinado sugar; ½ cup brown sugar; 1 ½ teaspoons ground cinnamon; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon baking powder; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; 2 eggs (egg substitute equal to 2 eggs); 1 cup canned pumpkin; ½ cup applesauce; 1 cup semisweet chocolate pieces (6 ounces) or 1 cup carob chips

Servings: persons

1 ⅔ cups whole wheat flour
½ cup turbinado sugar
½ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 eggs (egg substitute equal to 2 eggs)
1 cup canned pumpkin
½ cup applesauce
1 cup semisweet chocolate pieces (6 ounces) or 1 cup carob chips

1
Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
2
In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves.
3
Make a well in the center of the flour mixture and set aside.
4
In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
5
Add the pumpkin mixture all at once to the flour mixture.
6
Stir until just moistened (batter should be lumpy).
7
Fold in the chocolate pieces.
8
Spoon batter into prepared muffin cups, filling each two-thirds full.
9
Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
10
Don't overbake.
11
Remove from muffin cups; serve warm.
12
For Vegan do not use egg or egg based subs.

791

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ⅔ cups whole wheat flour, ½ cup turbinado sugar, ½ cup brown sugar, 1 ½ teaspoons ground cinnamon, and more.

Yes, Chocolate Chip Pumpkin Muffins (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Pumpkin Muffins (Vegan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions