Pumpkin Chocolate Chip Muffins

This Pumpkin Chocolate Chip Muffins recipe boasts tender, pumpkin-infused muffins loaded with chocolate chips! You’ll love the flavor of pumpkin combined with chocolate in these vegan chocolate chip pumpkin muffins. See post tips for making vegan gluten-free muffins as well.

Muffins come in all shapes and sizes. Some are more sturdy and healthy, like these vegan bran muffins. Others are soft and tender like these vegan chai muffins.

A muffin is cut in half showing chocolate chips in the middle and on top. There are more muffins behind it.

These pumpkin chocolate muffins are right in the middle — they’re soft and tender, of course. But thanks to the pumpkin we can refer to them as healthy pumpkin chocolate chip muffins too.

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Flour — I recommend all-purpose flour or you could use whole wheat pastry flour (which is different than whole wheat four).
  • Sugar
  • Cornstarch
  • Baking soda
  • Pumpkin pie spice — If you don’t have this, make your own pumpkin pie spice.
  • Salt
  • Apple cider vinegar
  • Pumpkin puree
  • Vegetable oil
  • Vanilla extract
  • Chocolate chips — Use my dairy-free chocolate chip guide as a resource for a brand that works for you.

How to Make Pumpkin Chocolate Chip Muffins

Let’s get down to the details with this pumpkin chocolate chip muffin recipe. Because the truth is, this is an easy recipe to make. If you haven’t noticed by now, I love easy vegan recipes!

  1. Mix dry ingredients. Leave your mixer behind, because this recipe is all done by hand. Simply whisk together the flour with the other dry ingredients, including the sugar! I use all-purpose flour for this recipe, but for added fiber, you could use whole wheat pastry flour. See more on the flour below.
  2. Stir together wet ingredients. In a separate bowl, stir together the water, pumpkin, and the remaining wet ingredients. I imagine you’re wondering why this recipe uses water. Shouldn’t some creamy plant-based milk make these vegan muffins better? Actually, water is just great here and creates a light, soft muffin.
  3. Make the Batter + Add Chocolate. Combine the wet and dry ingredients and stir them together. You want to stir until the flour lumps are mostly gone, but don’t overmix. I use a whisk and give it 5–10 good stirs and that usually works. Then, add the vegan chocolate chips and you’re ready to bake. I love reserving some chocolate chips to put on top of the muffins too. Call it a vanity thing, but we eat with our eyes so there’s no judgment for making your food look pretty!
Batter is in a glass bowl showing chocolate chips on top and a spatula for stirring.

Baking Chocolate Pumpkin Muffins

I like to use a cookie dough scooper to portion the batter in the muffin compartments. Not only does it help me keep the quantity of dough in each compartment consistent it also avoids making a mess.

I prefer to use papers to line my muffin compartments, but if you don’t have papers handy or you simply just don’t want to use them, just be sure to lightly oil each compartment. You can use vegetable cooking spray or even vegetable oil to do this.

Marly’s Tips

Use high-quality papers, otherwise you may need to spray them with vegetable spray to prevent the muffins from sticking to the papers.

Bake the muffins immediately after mixing the batter because two crucial ingredients are at play for making muffins rise: baking soda and vinegar. If you let the dough sit for too long, you will risk the chemical reaction that takes place from combining these two ingredients.

That’s one reason it’s important to have the oven preheated and the pan prepared before mixing together the wet and the dry ingredients.

A cookie scooper is pouring batter into an muffin compartment lined with a paper.

Once the muffin pans are filled with the batter, bake the muffins for roughly 20 minutes. You should be able to insert a tester in the center of one of the muffins and it should come out mostly clean. A few crumbs and maybe some melted chocolate is fine.

Other cues the muffins are done: The edges will be lightly brown and you can lightly press the top of the dome (avoiding the chocolate chips) and it should bounce back.

Pumpkin chocolate chip muffins are cooling on a wire rack.

Marly’s Tips

Use these tips to help make these easy pumpkin chocolate chip muffins perfect every time:

  • Feel free to add 1/4–1/2 cup of chopped walnuts or pecans.
  • Be sure not to overbake the muffins. You want them nice and golden on top, but soft and tender in the middle.
  • This recipe makes 24 regular sized muffins or 12 large, jumbo muffins. Bake jumbo muffins longer, around 28–30 minutes.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

A pumpkin muffin is cut in half with lots of chocolate chips inside and on top. There are several muffins behind it too.

My Amazon Picks for this Recipe

Storage Tips

Once the muffins are baked, remove them from the oven and leave them in the pan for a minute or two until they’re cool enough to handle. transfer them to a wire rack to cool completely.

To keep muffins nice and moist, store muffins in an airtight container and keep them at room temperature for up to 3 days. Alternatively, you can refrigerate them and they will keep up to 7 days. To freeze muffins, place on a try, and then place the tray in the freezer. Once muffins are frozen (around 30 minutes), transfer them to a freezer bag. They will keep up to 3 months in the freezer.

More Vegan Muffin Recipes

Serve your favorite muffins with some hot tea infused with this creamy pecan milk. It’s delicious!

Muffins are stacked on top of each other with more muffins behind them.
A muffin sits on a white counter. It has lots of chocolate chips on top.

Pumpkin Chocolate Chip Muffins

These moist and delicious Pumpkin Chocolate Chip Muffins are perfectly-spiced treats loaded with chocolate chips. That's why everyone says this the best pumpkin muffin recipe ever!
4.8 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 24 muffins
Calories: 231kcal
Author: Marly



  • Preheat oven to 400°F. Place liners in a regular sized muffin pan (or pans) to equal 24 muffins.
  • In a large bowl, whisk together the flour, sugar, cornstarch, baking soda, spices, and salt.
  • In a separate bowl, combine the water, vinegar, pumpkin, oil, and vanilla. Stir to combine. Pour into the bowl with the flour mixture. Stir until just combined. Do not overmix. Add a cup of chocolate chips and stir to combine (reserving a half cup to use as a topping for the muffins).
  • Use a cookie dough dispenser or ice cream scoop to dispense equal amounts of batter into prepared muffin pans. Top each muffin with a few from the remaining chocolate chips.
  • Bake for 18–20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean or with only a few crumbs. To keep the muffins moist, do not overbake. Cool muffins in the pan 10 minutes before removing to a wire rack to cool completely.
  • Store muffins in an airtight container. They're best when stored at room temperature where they will keep up to 4 days. They will keep in the fridge up to 7 days or they can be frozen where they will keep 2–3 months.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)


Spices. If you don’t have pumpkin pie spice , make your own by using 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon allspice.
Pans. I recommend baking these all at the same time (to take advantage of the baking soda interacting with the vinegar). That means using two 12-compartment muffin pans. Alternatively, you can halve this recipe and bake 12 muffins.
Flour. See post for tips on flour. You can use all-purpose flour or whole wheat pastry flour. However, if you want to use whole wheat flour, I recommend only using at most 50%.
Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving
Calories 231 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 1mg0%
Sodium 192mg8%
Potassium 124mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 17g19%
Protein 3g6%
Vitamin A 3183IU64%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

9 Responses to Pumpkin Chocolate Chip Muffins

  1. Avatar thumbnail image for MarlyMarly Reply

    As the author of this recipe, it has been taste tested by both vegans and non-vegans alike and loved by all! The combination of flavors and texture is delicious in this pumpkin chocolate chip muffins recipe!

  2. Avatar thumbnail image for MarlyKataryna Reply

    I followed all your instructions to a T but still ended up losing half the muffin to the paper cup. Did you happen to spray some oil so it wouldn’t stick?! Thanks a bunch!

    • Avatar thumbnail image for MarlyMarly

      Hi Kataryna. There are ways to prevent the muffins from sticking to the papers. It could be the papers causing the problem. But if you don’t want to buy new papers, then yes, you can spray with a little bit of vegetable cooking spray. Also, it helps to let the muffins cool completely. Finally, you can also try baking the muffins with a pan of water in the oven. The added moisture may help.

  3. Avatar thumbnail image for MarlyMel Reply

    Hoping to try these! Could i use white vinegar instead of apple cider vinegar? And any replacement ideas for cornstarch?

    • Avatar thumbnail image for MarlyMarly

      Hi Mel! Yes, you can substitute white vinegar for apple cider vinegar. The goal is to add an acid to react with the baking soda, so even lemon juice will work. Regarding cornstarch, you can use something like tapioca starch. But if you don’t have either, you can just leave it.

  4. Avatar thumbnail image for MarlyHolly Reply

    Do not use the cupcake liners it will stick just put it in the muffin tin.

  5. Avatar thumbnail image for MarlyMeredith Reply

    These were perfect! I used almond milk instead of water and melted plant butter instead of oil. They turned out really well. For people complaining about the paper cups sticking to the muffin, just spray them first. Will make again!

  6. Avatar thumbnail image for MarlyLaurie Reply

    My grandchildren just devoured these! I figured these would be perfect for the sunflower tin I picked up on clearance, and they were.

    • Avatar thumbnail image for MarlyMarly

      Hi Laurie. I’m so glad you liked these muffins. And your sunflower tins made them gorgeous! I love finding deals on clearance like that!

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