These vegan pumpkin chocolate muffins are what autumn baking is all about! Spiced pumpkin swirls around layers of moist chocolate for the ultimate autumn treat.
Autumn is my favorite season! The weather is beginning to get a bit cooler and the nights are closing in. Leaves are starting to fall and baking anything with pumpkin in it feels like a warm hug.
These cozy pumpkin muffins will fill your house with the smell of pumpkin pie, that yummy smell of autumn. And they’re a cinch to make, only taking about 15 minutes hands-on time. Enjoy them with a cup of coffee or tea in the morning, or add one to your packed lunch.
Grab a bowl and a whisk. We’re going to make a batch of perfect vegan pumpkin chocolate muffins! I promise you’ll love them!
How To Make Vegan Pumpkin Chocolate Muffins:
- First, preheat your oven to 180 degrees C (350 F), grease your muffin tin, or use muffin liners.
- Sift the flour, baking soda, spices and salt together in a small bowl. Set aside. If you’re translating between cups and grams, use my cups to grams converter cheat sheet.
- In a larger bowl, whisk together your pumpkin puree with both the sugars, plant based yogurt, vegan butter and vanilla.
- Now, tip the dry ingredients into the bowl with the wet ingredients and mix gently. Be careful not to overmix! A few lumps of flour are fine; they’ll disappear when the muffins go in the oven.
- Divide the mixture in half, and split between two bowls. Add the cocoa powder to one of the bowls and mix until everything is well combined.
- Now, layer the mixture into the muffin tin, beginning with the chocolate mixture. You should layer the two mixtures until the muffin liners are 3/4 full.
- Bake your vegan pumpkin chocolate muffins for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the muffins to cool for 10 minutes before lifting them to a cooling rack to finish cooling completely. Tuck in and enjoy your vegan muffins!
**The full recipe with instructions can be found below.
All Your Questions Answered:
Absolutely! You can freeze them in an airtight container or a reusable freezer bag for up to three months.
Yes, you can. You’ll need to replace the vegan butter with additional yogurt in a 1:1 ratio,
I haven’t tested it, but I think substituting gluten free flour should work.
You can put the remainder of the pumpkin puree in an ice cube tray. Once it has frozen, simply pop the cubes out and store in a reusable freezer bag for up to three months.
If You Liked These Pumpkin Muffins, You Might Also Like:
Pumpkin Chocolate Muffins
- 225 grams (1 ¾ cups) all purpose flour
- 1½ tsp baking soda
- ½ tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 200 grams (¾ cup) pumpkin puree
- 170 grams (¾ cup) caster sugar
- 50 grams (¼ cup) light brown sugar
- 125 grams (½ cup) plant based yogurt
- 125 grams (½ cup) vegan butter melted
- 1 tsp vanilla extract
- 25 grams (¼ cup) cocoa powder
- Preheat the oven to 180 degrees Celsius (350 F). Grease a muffin tin or line with muffin liners.
- Sift together flour, baking powder, spices and salt. Set Aside.
- Combine pumpkin puree with caster sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until everything is well combined.
- Add the the dry ingredients and mix until just combined. Do not overmix.
- Tip half of the batter into a second bowl and add the cocoa powder.
- Spoon the pumpkin and cocoa batters into the muffin tin, alternating between batters until the cups are ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Lift onto a wire rack and allow to cool completely.