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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: dairy free muffins, eggless muffins, one bowl muffins, pumpkin muffins
Servings: 12 - 14 muffins
Calories: 134kcal
Author: Audrey Dunham

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

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.

Notes

  • 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

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g