Everyone's favorite fall flavor has made its way into your new go-to breakfast item. These vegan chocolate chip pumpkin muffins are packed with a whole can of pumpkin and studded with chocolate chips. The best part of these muffins (besides the cozy pumpkin spice) is that they're vegan! The butter and egg that is normally in muffin recipes is replaced with vegan butter and a flaxseed egg. With this substitute, you still keep the moist deliciousness, and you can't even taste the flax. My taste-testers (aka my friends) can attest to it!

These vegan chocolate chip pumpkin muffins are perfect warm out the oven as an after-class snack, a grab-and-go breakfast when you're late to class, or a between-class snack to hold you over until lunch.

Vegan Chocolate Chip Pumpkin Muffins

  • Prep Time:15 mins
  • Cook Time:20 mins
  • Total Time:35 mins
  • Servings:13
  • Easy


  • 1 1/3 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 tbsp flaxseed meal
  • 5 tbsp water
  • 6 tbsp unsalted vegan butter
  • 1 1/3 cup brown sugar
  • 1 tsp vanilla
  • 1 15 oz canned pumpkin puree
  • 1 cup vegan chocolate chips
Rachel Jacobson
  • Step 1

    Preheat the oven to 350°F.

    Rachel Jacobson
  • Step 2

    Add the flour, baking powder, pumpkin pie spice, and salt to a medium bowl and mix. Set aside for later.

    Rachel Jacobson
  • Step 3

    To substitute for eggs in this recipe, I made a flaxseed egg. Combine the flaxseed meal and the water with a fork and set aside for 5 minutes. The mixture should become viscous and resemble the texture of a raw egg. Pretty cool I think. Just for future reference in your vegan baking adventures: 1 regular egg = 2.5 tbsp water + 1 tbsp flaxseed meal.

    Rachel Jacobson
  • Step 4

    Meanwhile, cream together the vegan butter and brown sugar in a large bowl with a hand mixer (or whisk, but it will take some elbow grease). Vegan butter tastes so legit, your dairy-eating friends won't know the difference.

    Rachel Jacobson
  • Step 5

    Follow with the flaxseed egg, adding only half at a time until incorporated.

    Rachel Jacobson
  • Step 6

    Lastly, mix in the pumpkin puree and vanilla until combined.

    Rachel Jacobson
  • Step 7

    Begin to add the flour a 1/3 at a time until all the dry mixture is fully incorporated into the wet mixture. Be careful not to over mix, so it stays light and slightly airy.

    Rachel Jacobson
  • Step 8

    Switch to a rubber spatula and stir in the chocolate chips. Don't forget to offer your taste-testers the mixing spoon when your finished. The batter tastes even better before you bake it according to one of my friends, but that's up for debate.

    Rachel Jacobson
  • Step 9

    Line 2 12-cup cupcake tins with liners or grease well with an oil or vegan butter of your choice. Spoon the batter into the tins almost to the tops. My batter made 13 muffins, but I've been able to stretch 15 before.

    Rachel Jacobson
  • Step 10

    Bake for 20 minutes or until a toothpick pierced into the middle of a muffin comes out clean.

    Rachel Jacobson
  • Step 11

    Let the muffins cool for 5 minutes. The tops will deflate as they cool. Enjoy fresh out the oven as a pre-homework power-up or bake on Sunday as a fast breakfast option for the rest of the week.

    Rachel Jacobson