Vegan Pumpkin Spice Muffins

Three vegan pumpkin muffins stacked with chocolate chips scattered around

These vegan pumpkin spice muffins are ready in under 30 minutes and made in one bowl! No mixer required and freezer friendly too!

Course Breakfast, Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 7

Bake 20

Total Time 27

Servings muffins

Calories 207kcal

Author Gabby

Equipment

Ingredients

⅓ cup vegan butter, melted
¾ cup granulated sugar
¼ cup light brown sugar
1½ cup pumpkin puree
⅓ cup vegan milk of choice
½ teaspoon vanilla extract
1¾ cup all-purpose flour (or white whole wheat flour) (SEE NOTES)
1 Tablespoon pumpkin pie spice (SEE NOTES)
½ teaspoon salt
1 teaspoon baking soda
⅓-½ cup vegan semisweet chocolate chips or dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375°F and line a muffin tin with 12 liners or spray with cooking spray.
Whisk butter, sugar, and brown sugar together. Add in pumpkin puree, vanilla extract, and vegan milk then whisk again.
Add in flour, baking soda, spices, and salt then mix until fully combined, scraping down the sides and bottom of the bowl. Stir in chocolate chips.
Fill each liner almost the the top with muffin batter, then bake for 17-24 minutes or until a toothpick inserted in the middle comes out clean.
Let muffins cool for 5 minutes, then transfer to a cooling rack. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Either measure your flour using a kitchen scale or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then even it out with the back of a knife.

Pumpkin Pie Spice: If you don't have pumpkin pie spice, use the following combination of spices: ½ tablespoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.

Optional Streusel Crumble: To add streusel crumble, add the crumble recipe from my blackberry muffins before baking.

Storage and Freezing: Store the cooled muffins at room temperature in an airtight container for up to 3 days. You can freeze the muffins in a freezer bag for up to 3 months. When ready to eat, just let them thaw or you can microwave them for 20-30 seconds.

Nutrition