Pumpkin Chocolate Chip Muffins are a delicious snack or dessert for fall. They’re easy and simple to make, and this recipe is both vegan and gluten-free. It has all the tasty flavors of the season … a bit of pumpkin, some walnuts and pecans, and cranberries. Chocolate, of course, is yummy year-round!
Pumpkin Chocolate Muffins: A Vegan Recipe for Fall
It’s super easy to get these muffins mixed up and in the oven and then in your belly. Just mix up the ingredients until well incorporated. This photo is a little bit misleading. It has all the ingredients but it’s better to cream together the wet ingredients separately and then sift together the dry ingredients and then mix the two together.
I used canned pumpkin here and it worked out great, If you’re super ambitious you can also cook your own pumpkin. Just bake it whole until very soft (it takes about an hour at 350 degrees F for a small pumpkin) and then scoop out the seeds and then scoop the flesh and puree it before adding to this recipe.
Once the batter is mixed, fold in the nuts, cranberries, and finally the chocolate chips. Doing the chips last ensures they’ll stay whole and not get smushed around and overmixed.
Just scoop a very scant 1/4 cup into a muffin pan. A medium ice cream scoop is just about the perfect size.
Sprinkle some oats on the top, or chopped nuts, to make them even prettier, if you like.
Then bake at 350 degrees F for about 25 minutes. Here’s where GF baking requires a little more finesse to get it done just right. After baking for 25 minutes, reduce the heat to 300 degrees F and bake for 5-12 minutes longer, until the center has firmed up and is not squishy. Check it by lightly patting the tops. If the middle of the muffin doesn’t give much and is firm, they’re ready.
Gluten-free flours tend to take longer to cook/bake and reducing the heat helps the insides get done while protecting the outsides from burning. When they’re done they’ll smell incredible, be firm to the touch, and also be slightly browned.
These cook up to perfection with a nice moist but not at all gummy inside.
- 1/2 cup pumpkin
- 1/4 cup applesauce
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup vegan butter, room temperature
- 1/4 cup oil
- 1 tablespoon vanilla
- 1 cup oat flour
- 1 tablespoon finely ground flaxseed
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegan chocolate chips
- 1/2 cup chopped pecans and/or walnuts
- 1/2 cup dried cranberries (or raisins)
- Chopped or whole nuts and/or oats
- Preheat oven to 350 degrees F.
- Cream together the wet ingredients until smooth and a little fluffy.
- Sift together the dry ingredients and stir into the wet ingredients until evenly incorporated.
- Gently fold in the nuts and cranberries or raisins.
- Gently fold in the chocolate chips last.
- Scoop into 12 regular-sized muffin tins. These can be nonstick or lined with paper liners.
- Bake at 350 degrees F for 25 minutes. Lower the temperature to 300 and bake an additional 5-12 minutes until the centers are done. Test this by touch the tops of the muffins, they should be firm and springy, not too soft.
- Let cool and enjoy!
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Chicago Metallic Professional 6-Cup Non-Stick Muffin Pan, 14-Inch-by-10.25-Inch
SHARDOR Electric Coffee Bean Grinder, Spice Grinder, 1 Removable Bowl with Stainless Steel Blade, Silver
Premium Gold Organic Ground Flax Seed | High Fiber Food | Omega 3 | 4 pounds
Frontier Co-op Organic Pumpkin Pie Spice 1lb
HQOExpress | Organic Ground Cinnamon | 17 oz. Chef Jar
Amazon Brand – Happy Belly Organic 100% Pumpkin, 15 Ounces (Pack of 12)
Serving Size:1 muffin
Amount Per Serving: Calories: 210
I hope you’re enjoying the cooler temps and abundance of produce!!
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.