The best Pumpkin Chocolate Chip Muffins recipes boast 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.
I’m always on the hunt for the perfect muffins recipe. Muffins come in all sorts of shapes and sizes. Some are more sturdy and healthy, like these vegan bran muffins. Others are soft and tender like these vegan chai muffins.
However, 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.
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!
- 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 flour below.
- Stir together wet ingredients. In a separate bowl, stir together the water, pumpkin and the remaining wet ingredients. I imagine you’re wonder why this recipe uses water. Shouldn’t some creamy plant-based milk make these vegan muffins better? Actually, water works just great here and creates a light, soft muffin.
- 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 judgement for making your food look pretty!
Baking Chocolate Pumpkin Muffins
I like to use a cookie dough scooper to portion out the batter in all the muffin compartments. Not only does it help me keep the quantity of dough in each compartment consistent, it also avoids making a mess on my pan.
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.
You should bake 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.
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 are fine.
Other cues the muffins are done? The edges will become lightly brown and you can lightly press the top of the dome (avoiding the chocolate chips) and it should bounce back.
A Note on Flour
I am calling for all-purpose flour for these pumpkin choc chip muffins, however there are some alternatives. Let’s discuss them:
- All-purpose Flour creates nice, light muffins but it is not as healthy as others because, well, it’s white flour.
- Whole Wheat Pastry Flour is a wonderful alternative to consider for muffins. It has more fiber than all-purpose flour, but is not as heavy as whole wheat flour.
- Whole Wheat White Flour and/or White Whole Wheat Flour can be used for this recipe too, but because of the density whole wheat flours create in baked goods, I only recommend using half whole wheat four. So, you would use half whole wheat flour and half all-purpose flour.
- Gluten-Free Flour. To make gluten-free pumpkin chocolate chip muffins, simply use a 1:1 gluten free baking flour mix. There are several on the market and the work wonderfully for recipes like muffins.
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
- Do not mix together the wet and dry ingredients until you are ready to bake
- I used regular dairy-free chocolate chips in the batter, and topped the muffins with Enjoy Life Mini Chocolate Chips.
- Pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. These are the perfect spices for these tasty choc pumpkin muffins!
- 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.
- 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.
How to Store Muffins
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, I prefer storing them at room temperature. Simply, transfer the muffins to an airtight container and keep 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 to a freezer bag. They will keep up to 3 months in the freezer.
Easy Vegan Muffins
Do you love vegan muffins? Be sure to check these amazing recipes out:
- These Vegan Banana Muffins are like banana bread in muffin form
- If you like peanut butter cookies, these Peanut Butter Muffins are like a PB cookie in muffin form
- Let’s do more pumpkin, with these Vegan Pumpkin Muffins, complete with an oatmeal pecan crumb topping
- You can’t go wrong with Vegan Blueberry Muffins!
- These Peanut Butter Muffins are so tender and delicious!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Pumpkin Chocolate Chip Muffins
- 3 cups all purpose flour
- 1 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons apple cider vinegar
- 2 cups pumpkin puree
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups dairy free semi sweet chocolate chips
- 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.