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plate of pumpkin muffins with chocolate chip and pepitas.

Vegan Pumpkin Muffins

This small batch muffin recipe makes 6 perfectly fluffy & moist vegan pumpkin chocolate chip muffins!
5 from 2 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 large muffins


  • ½ cup soy milk or any plant-based milk
  • 1 Tablespoon apple cider vinegar
  • ½ cup pumpkin puree not pumpkin pie filling
  • 3 Tablespoons olive oil
  • ¼ cup sugar
  • 3 Tablespoons brown sugar
  • 1 teaspoon vanilla bean paste
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegan chocolate chips
  • 2 Tablespoons pepitas optional
  • 2 Tablespoons turbinado sugar optional


  • In a large mixing bowl, whisk together the soy milk and apple cider vinegar. Let sit for about 1 minute until the milk begins to curdle and separate to create the vegan buttermilk.
  • Next, add in the pumpkin puree, olive oil, cane sugar, brown sugar, and vanilla. Whisk with the vegan buttermilk until smooth.
  • Once the wet ingredients are mixed, add the dry ingredients to the mixing bowl starting with the flour and adding the pumpkin pie spice, baking powder, baking soda, and salt on top. Then, use a whisk or spatula to GENTLY mix the batter just until all streaks of flour are gone. A lumpy batter is okay at this point!
  • Finally, add ¼ cup of the chocolate chips to the bowl and use a spatula to gently fold them into the pumpkin spice batter.
  • Fill a muffin tin with 6 cupcake liners. Use a cookie scoop to add the batter to the 6 muffin liners until each is almost completely full with batter, but not overflowing.
  • Next, sprinkle the remaining ¼ cup of chocolate chips, pepitas, and optional turbinado sugar on top of the muffins. Then, preheat the oven to 350F and let the batter rest in the muffin tins for at least 5-10 minutes (this resting time helps form higher muffin tops!).
  • Once the oven has preheated, add the tray of muffins to the oven and bake for 20-22 minutes until fluffy and cooked through.
  • Remove the tray from the oven and immediately remove the muffins from the muffin tin. Then, place them onto a wire cooling rack. Do not let the muffins cool in the tin or they risk getting soggy on the bottom.
  • Once the muffins have slightly cooled, serve warm and enjoy!


  • If you prefer muffins without chocolate chips, just omit them! It shouldn't affect the end result.
  • Muffins can be stored in a closed container at room temperature for 24-28 hours. They can also be stored in a closed container in the freezer for up to 1 month. Just let them defrost at room temperature before enjoying!
  • I don't recommend making these muffins refined sugar-free as the brown sugar interacts with the baking soda to give these muffins high muffin tops.


Serving: 1large muffin with toppings | Calories: 324kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 237mg | Potassium: 133mg | Fiber: 2g | Sugar: 27g | Vitamin A: 3256IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!