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    You are in: Home / Recipes / Chocolate Chip Pumpkin Muffins (Vegan) Recipe
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    Chocolate Chip Pumpkin Muffins (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    QueenQT26's Note:

    This is my own modification of a recipe from bhg.com. I made it vegan, and just a little healthier overall. It's called "double-flavored muffins" on that site.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease eighteen 2-1/2-inch muffin cups or line the muffin cups with paper bake cups and set aside.
    2. 2
      In a medium mixing bowl, combine flour, sugar, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Make a well in the center of the flour mixture and set aside.
    3. 3
      In another medium bowl, combine the eggs/egg sub, pumpkin, and applesauce.
    4. 4
      Add the pumpkin mixture all at once to the flour mixture.
    5. 5
      Stir until just moistened (batter should be lumpy). Fold in the chocolate pieces.
    6. 6
      Spoon batter into prepared muffin cups, filling each two-thirds full.
    7. 7
      Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into centers of the muffins comes out clean.
    8. 8
      Don't overbake.
    9. 9
      Remove from muffin cups; serve warm.
    10. 10
      For Vegan do not use egg or egg based subs.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on October 22, 2013

      55

      These were very good! I used unbleached all purpose flour, and tofu for my egg replacer. Everybody liked them a lot! Keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2011

      55

      These came out great- fluffy, just the right amount of spice, and perfectly sweet. I added about 1/4 C chopped walnuts for texture. I used 1/4 cup Splenda blend brown sugar and omitted the white sugar. I only had one egg so I also added 1 T flax seed meal dissolved in 3 T water, and I also cut down on chocolate chips by using 1/3 C mini chips, which was the perfect amount for me. My new go to pumpkin muffin recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2009

      55

      These are really, really great. I used "regular" sugar, EnerG Egg replacer, and one cup real pumpkin puree (not the canned stuff). Because the batter was dry due to the pumpkin puree, I added a small amount of hemp milk. The result - delicious, nutritious, and a huge hit.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chocolate Chip Pumpkin Muffins (Vegan)

    Serving Size: 1 (56 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 144.1
     
    Calories from Fat 37
    25%
    Total Fat 4.1 g
    6%
    Saturated Fat 2.2 g
    11%
    Cholesterol 21.0 mg
    7%
    Sodium 189.5 mg
    7%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 2.6 g
    10%
    Sugars 13.0 g
    52%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    turbinado sugar

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