Vegan Pumpkin Chocolate Chip Muffins

One-bowl vegan pumpkin chocolate chip muffins that use a whole can of pumpkin puree! These muffins are soft, moist and loaded with chocolate chips.

Cuisine American, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings large muffins

Calories 374

Author Anthea

Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners. If you're using paper liners, spray or brush them with oil.

Add the wet ingredients to a large mixing bowl and whisk until combined. Add the dry ingredients (except the chocolate chips) to the wet batter and mix until just combined and there are no more streaks of pumpkin puree. Add the chocolate chips and fold until combined. Make sure you don't overmix the batter.
Use an ice cream scoop or a spoon to divide the batter in your muffin pan (note 4). The batter should be thick enough for you to create a 'heaped mound' in each muffin cup (check the reference images above).
Sprinkle additional chocolate chips on top of the muffins.

Bake the muffins for 24-27 minutes or until you can insert a toothpick in a muffin and it comes out mostly clean with no wet batter (a few moist crumbs on your toothpick are fine).
Allow the muffins to cool in the muffin pan for 10 minutes (or until they aren't too hot to handle). Remove the muffins and allow them to cool on a wire rack.
Enjoy the muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
Store leftover muffins in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 5 days. You can also freeze the muffins for up to 1 month but I recommend initially freezing them spaced apart so they don't stick together.

Use more sugar if you prefer sweeter muffins or less sugar if you prefer muffins that aren't too sweet. Granulated and coconut sugar will also work instead of light brown sugar.
Measuring your flour: If you're using measuring cups, I strongly recommend using the spoon and level method. First, use a fork to fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as too much flour will result in dry and dense muffins. Alternatively, use the grams measurements.
Gluten-free version: These muffins work well with King Arthur's measure for measure flour without any other changes. You may need to bake the muffins for an extra 1-2 minutes.
For homemade pumpkin spice, use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger and a pinch of ground cloves.
For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tin. Spacing the muffins apart allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.