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Vegan Pumpkin Spice Muffins

These vegan pumpkin spice muffins are fluffy and rich, combining pumpkin, warm spices, and chocolate for a delightful autumn treat.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 170
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup vegan butter, melted Provides moisture and richness.
  • 1/2 cup granulated sugar Sweetens the muffins.
  • 1/4 cup light brown sugar Adds caramel flavor and moisture.
  • 1 cup pumpkin puree The star ingredient.
  • 1/3 cup vegan milk of choice Adds moisture.
  • 1 tsp vanilla extract Enhances overall flavor.
Dry Ingredients
  • 2 cups all-purpose flour Forms the structure of the muffins.
  • 1 tsp baking soda Leavening agent.
  • 2 tsp pumpkin pie spice Warm spice blend.
  • 1/2 tsp salt Balances sweetness.
Add-ins
  • 1/2 cup vegan semisweet chocolate chips Adds sweetness and richness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a muffin tin with 12 liners.
  2. In a bowl, whisk together the melted vegan butter, granulated sugar, and light brown sugar until combined.
  3. Stir in the pumpkin puree, vanilla extract, and vegan milk, whisking until well integrated.
Cooking
  1. In another bowl, stir together the flour, baking soda, pumpkin pie spice, and salt until blended.
  2. Gently fold the dry ingredients into the wet mixture until fully combined.
  3. Carefully fold in the vegan semisweet chocolate chips.
  4. Fill each muffin liner almost to the top with the batter.
  5. Bake the muffins for 17-24 minutes, or until a toothpick inserted comes out clean.
  6. Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack.

Notes

These muffins can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for 2-3 months.