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    Home » Dessert

    The Best Vegan Pumpkin Chocolate Muffins

    Published:May 23, 2021· Modified: Oct 20, 2021 by Keri Bevan

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    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.

    pumpkin chocolate muffins
    Jump to:
    • How To Make Vegan Pumpkin Chocolate Muffins:
    • All Your Questions Answered:
    • Recipe

    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:

    • making pumpkin muffins
    • making pumpkin muffins
    • vegan pumpkin chocolate muffins
    1. First, preheat your oven to 180 degrees C (350 F), grease your muffin tin, or use muffin liners.
    2. 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.
    3. In a larger bowl, whisk together your pumpkin puree with both the sugars, plant based yogurt, vegan butter and vanilla.
    4. 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.
    5. 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.
    6. Now, layer the mixture into the muffin tin, beginning with the chocolate mixture. You should layer the two mixtures until the muffin liners are ¾ full.
    7. Bake your vegan pumpkin chocolate muffins for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.
    8. 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.

    vegan pumpkin chocolate muffins

    All Your Questions Answered:

    Can I freeze vegan pumpkin chocolate muffins?

    Absolutely! You can freeze them in an airtight container or a reusable freezer bag for up to three months.

    Can I omit the vegan butter?

    Yes, you can. You'll need to replace the vegan butter with additional yogurt in a 1:1 ratio,

    Can I make these muffins gluten free?

    I haven't tested it, but I think substituting gluten free flour should work.

    What can I do with the rest of the pumpkin puree?

    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.

    pumpkin muffins

    If You Liked These Pumpkin Muffins, You Might Also Like:

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    Roasted Pumpkin and Cauliflower Salad

    Vegan Chocolate Chip Muffins

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    Recipe

    vegan pumpkin chocolate muffins

    Pumpkin Chocolate Muffins

    Keri Bevan
    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.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Breakfast, Dessert, Snack
    Cuisine American, vegan
    Servings 12 muffins
    Calories 139 kcal

    Ingredients
     
     

    • 1¾ cups all purpose flour
    • 1½ teaspoons baking soda
    • ½ tablespoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • ¼ teaspoon salt
    • ¾ cup pumpkin puree
    • ¾ cup caster sugar
    • ¼ cup light brown sugar
    • ½ cup plant based yogurt
    • ½ cup vegan butter melted
    • 1 teaspoon vanilla extract
    • ¼ cup cocoa powder

    Instructions
     

    • Preheat the oven to 350° F degrees Celsius (180° C). 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.

    Nutrition

    Calories: 139kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 250mgPotassium: 71mgFiber: 1gSugar: 18gVitamin A: 2744IUVitamin C: 2mgCalcium: 26mgIron: 1mg
    Keyword christmas side dishes, pumpkin chocolate muffins, pumpkin muffins, vegan breakfast
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Claire

      June 17, 2021 at 4:04 am

      5 stars
      I love muffins! Trying it in this flavor is very new to me but I definitely want to try this soon!

      Reply
      • Keri Bevan

        June 17, 2021 at 8:52 am

        Hi Claire, I hope you like them. They're super easy to make and very tasty!

        Reply
    2. Beth Sachs

      June 14, 2021 at 12:53 pm

      5 stars
      Delicious fluffy muffins! The pumpkin goes great with the chocolate!

      Reply
      • Keri Bevan

        June 14, 2021 at 2:44 pm

        Thank you! So pleased you liked them.:)

        Reply
    3. Kate

      June 14, 2021 at 12:47 pm

      5 stars
      Delicious! All the spices are such a perfect match for the pumpkin, and the chocolate swirl is gorgeous. A great vegan bake, thank you!

      Reply
    4. Natalie

      June 14, 2021 at 12:07 pm

      5 stars
      These muffins were delicious. Easy to make and quite flavorful. I will make them again, for sure.

      Reply
    5. Danielle Wolter

      June 14, 2021 at 11:38 am

      5 stars
      These sound delicious - really loving the ginger and nutmeg in these. Can't wait to try them!

      Reply
      • Keri Bevan

        June 14, 2021 at 2:45 pm

        Thanks Danielle! Hope you like them!

        Reply

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    Welcome to my vegan kitchen! I hope you enjoy my collection of simple, flavorful vegan recipes.

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    Welcome!

    I'm Keri.

    I'm the food photographer and recipe developer behind Daily Dish. I have a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London . Learn More

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