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These one bowl vegan pumpkin muffins are the perfect fall treat! They are super moist, easy to make, and absolutely crave-worthy.
Why This Recipe Works
- One-bowl recipes are the best for whipping up muffins in a flash. Just combine a handful of wet ingredients and handful of dry ingredients, fill a muffin pan, and pop it into the oven. The pumpkin treats bake up in less than 25 minutes.
- These handy muffins are great to grab-and-go as you head out the door to work, school, or to run errands.
- In this recipe, I use canned pureed pumpkin, pumpkin pie spice, and cinnamon. So every bite is filled with that delicious fall flavor you crave all year!
- Chocolate chips! They make these muffins seem a bit extra special. But the good news is, they taste fantastically even if the chocolate is left out.
- All of the ingredients in this vegan recipe are dairy-free and egg-free! I show you how to quickly make a plant-based “buttermilk” replacement so the muffins are moist and flavorful.
- Need gluten free muffins? No problem – simply swap the all-purpose flour for gluten free all-purpose flour.
How to Make Vegan Pumpkin Chocolate Chip Muffins
- Pre-heat your oven to 350 F degrees. Then, line a cupcake tin with 12 non-stick or parchment cupcake liners.
- In your mixing bowl, combine the milk and vinegar and allow it to sit for at least 3 minutes. The mixture will curdle and that’s what you want… This mimics the taste and creates the same fluffy muffin texture regular buttermilk would.
- Add the remaining wet ingredients and stir until mostly combined.
- Add the dry ingredients in the order they are listed with the exception of the chocolate chips. Stir until just combined, do not over mix. There may be some remaining lumps here and there and that’s ok.
- Fold in the chocolate chips.
- Add batter to the lined muffin tin just until each spot is only 1/2-2/3 full, as the muffins will rise quite a bit.
- Add 3-5 more chocolate chips to the surface of each muffin.
- Bake in your pre-heated oven for 19-22 minutes, or until the surfaces of the muffins spring back after lightly touched – they should not leave a finger mark. Be cautious as you do this as the muffins will be hot. If you’re still unsure the muffins are baked through, insert a toothpick down the center of what appears to be the tallest/largest muffin. If the toothpick comes out batter-free, they are done!
- Allow muffins to cool in the tin for 10 minutes before transferring to a cooling rack.
Tips For Making The Best One-Bowl Muffins
- Do not over mix the pumpkin muffin batter, or they may not turn out as light and fluffy. You want to just combine the wet and dry ingredients, and it’s ok if there are some lumps.
- My favorite vegan chocolate chips are these Dairy-Free Semi-Sweet Chocolate Chips. They have the best overall taste and consistency for baking, in my opinion.
- Feeling nutty? Fold in 1/3 cup of chopped nuts along with the chocolate chips for some great crunch and flavor. Chopped pecans and walnuts are two of my favorites!
- If you leave out the chocolate chips, consider sprinkling each muffin top with a hefty pinch of granulated sugar before baking instead. This will add a fun added texture and sweetness to the muffins.
- These muffins are best if served the same day they are baked. However, if you need to bake the night before serving, do not store the muffins in an airtight container or gallon ziplock. Instead, once muffins are completely cooled, it’s best to set them in a single layer in a large casserole dish and cover with a thin, clean dish towel. If the paper starts to separate from the muffins, simply remove the paper liners and serve them without.
Looking For More Easy Vegan Breakfast Recipes? Then You Have To Try My:
- Banana Chocolate Chip Muffins
- Lemon Blueberry Muffins
- Chocolate Chip Whole Grain Blender Pancakes
- Peach Raspberry Breakfast Pies
- Cinnamon Orange French Toast
What Is The Best Way To Store Muffins?
Homemade pumpkin muffins tend to taste best the same day they are baked. But they will still be super yummy for several days!
If you are baking the night before to serve to company the next day, it’s best to set the muffins in a single layer in a large casserole dish and cover with a thin, clean dish towel. Be sure the muffins are completely cooled before doing this. Alternatively, they can be placed in a storage container with the lid placed on top but slightly off-center to allow a small amount of air in. If the next day the paper starts to separate from the muffins, simply remove the paper liners and serve them without.
Store muffins at room temperature for up to 3 days, or in the refrigerator for up to 6 days. If not serving to company, they can be stored in an airtight container or gallon ziplock.
Can You Freeze Pumpkin Muffins?
Yes, these muffins freeze very well! After cooling, wrap each individual vegan pumpkin chocolate chip muffin in plastic wrap. Place them all together in a plastic zipper bag, squeeze out any excess air, and seal tightly. Keep them in the freezer for up to 3 months. You can thaw the muffins in the refrigerator overnight, on the counter for an hour, or rewarm for a few seconds in a microwave or toaster oven.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
One-Bowl Vegan Pumpkin Chocolate Chips Muffins
These vegan pumpkin chocolate chip muffins are the perfect fall treat! They are super tender, moist, and delicious – and are easy to make with just one bowl in only about 30 minutes.
Servings: – 14 muffins
Ingredients
Wet Ingredients
- 1/2 c. dairy-free milk such as almond, cashew or soy (avoid oat milk as it usually contains added oils and excess starch)
- 2 tsp. apple cider vinegar, white distilled vinegar, or rice vinegar
- 2/3 cup canned pumpkin (I used 365 brand for this recipe)
- 1/4 cup oil
- 1 1/2 tsp. vanilla extract
Dry Ingredients
- 1 cup all-purpose flour (OR your favorite Gluten free all purpose flour for a gluten free version)
- 2/3 cup granulated sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp. baking soda
- 1/3 cup dairy-free chocolate chips + more for topping (optional – they are still great without them!) I used Guittard 46% semi sweet chocolate chips this time
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Pre-heat oven to 350 degrees. Then, line a cupcake tin with 12 non-stick or parchment cupcake liners.
- In your mixing bowl, combine the milk and vinegar and allow to sit for at least 3 minutes. The mixture will curdle and that’s what you want.
- Add the remaining wet ingredients and stir until mostly combined.
- Add the dry ingredients in the order they are listed with the exception of the chocolate chips. Stir until just combined, do not over mix. There may be some remaining lumps here and there and that’s ok.
- Fold in the chocolate chips, if using.
- Add batter to the lined muffin tin just until each spot is only 1/2-2/3 full, as the muffins will rise quite a bit.
- Add 3-5 more chocolate chips to the surface of each muffin.
- Bake in your pre-heated oven for 19-22 minutes, or until the surfaces of the muffins spring back after lightly touched – they should not leave a finger mark. Be cautious as you do this as the muffins will be hot. If still unsure if they are baked through, insert a toothpick down the center of what appears to be the tallest/largest muffin. If the toothpick comes out batter-free, they are done!
- Allow muffins to cool in the tin for 10 minutes before transferring to a cooling rack.
Pro Tips From Audrey
- Do not over mix the pumpkin muffin batter, or they may not turn out as light and fluffy. You want to just combine the wet and dry ingredients, and it’s ok if there are some lumps.
- My favorite vegan chocolate chips are these Dairy-Free Semi-Sweet Chocolate Chips. They have the best overall taste and consistency for baking, in my opinion.
- Feeling nutty? Fold in 1/3 cup of chopped nuts along with the chocolate chips for some great crunch and flavor. Chopped pecans and walnuts are two of my favorites!
- If you leave out the chocolate chips, consider sprinkling each muffin top with a hefty pinch of granulated sugar before baking instead. This will add a fun added texture and sweetness to the muffins.
- These muffins are best if served the same day they are baked. However, if you need to bake the night before serving, do not store the muffins in an airtight container or gallon ziplock. Instead, once muffins are completely cooled, it’s best to set them in a single layer in a large casserole dish and cover with a thin, clean dish towel.
- If the paper starts to separate from the muffins, simply remove the paper liners and serve them without.
Nutrition Information
Serving: 1muffin, Calories: 134kcal (7%), Carbohydrates: 22g (7%), Protein: 2g (4%), Fat: 5g (8%)
This post may contain affiliate links. Please read our disclosure policy.