Fluffy yet moist vegan muffins made with pumpkin or squash. Dotted with chocolate chips for extra-deliciousness! My favourite way to use leftover pumpkin purée.
Another recipe for leftover Halloween pumpkins! Anyone else still got lots to get through?
If so, I highly recommend you make these vegan chocolate chip pumpkin muffins ASAP.
They’re so super fluffy and the subtle sweetness from the pumpkin makes them extra delicious.
Just look at the texture:
So spongey. The muffins are moist yet fluffy, and the combination of the sweet, creamy pumpkin with the dark, bitter chocolate chips is truly divine. I can’t get enough of them!
They’re also quick and easy to make for a sweet, comforting treat – perfect for this time of year.
More Vegan Pumpkin Baking:
- 320 g / 2.5 cups self-raising white flour, (or plain flour with 2 tsp baking powder)
- 1 ½ tsp ground cinnamon
- ½ tsp pumpkin spice mix, (or mixed spice)
- A small pinch of salt
- 240 ml / 1 cup dairy-free milk
- 8 tbsp / ½ cup pumpkin puree
- 1 tsp vanilla extract
- 160 ml / ⅔ cup maple syrup, or agave nectar
- 4 tbsp vegetable oil, such as sunflower or other mild-flavoured oil
- 2 tbsp apple cider vinegar, *
- 80 g / ½ cup dark chocolate chips (dairy-free)
- Heat the oven to 180C / 350F. Line a muffin tin with 12 liners.
- Mix the dry ingredients in a large mixing bowl. Stir in the wet ingredients until well combined and the texture is smooth.
- Fold in the chocolate chips.
- Divide the mixture evenly between the 12 muffin cases and bake for 25 minutes until well-risen and golden brown.
- Leave to cool completely before eating, and enjoy!
*the vinegar interacts with the baking soda to help these muffins rise. It makes them super fluffy!
Nutrition InformationYield 12 Serving Size muffin
Amount Per Serving Calories 222Saturated Fat 5gSodium 19mgCarbohydrates 34gFiber 1gSugar 11gProtein 4g