These Vegan Double Chocolate Pumpkin Muffins are loaded with whole wheat flour, pumpkin purée, maple syrup, vegan dark chocolate chips, and cozy spices: cinnamon, nutmeg, ginger, and cloves! Perfect for breakfast or dessert. Freezer friendly!
It’s currently 60 degrees, sunny, and a little breezy . . .
. . . the most perfect fall day.
I’m currently enjoying said weather with a cup of coffee whilst bundled up in a cozy sweater <– this, honestly, would be enough, but I took it up a notch today, because #mondayblues, so I’m also currently munching on a couple vegan double chocolate pumpkin muffins . . .
. . . the most perfect way to celebrate the most perfect fall day.
These pumpkin muffins are light, yet perfectly chocolate-y, and loaded with all your favorite pumpkin pie spices.
They’re perfect with your morning cup of coffee, but also really good with an extra large scoop of your favorite non-dairy ice cream and a glass of red wine for dessert . . . not that I would know from experience or anything. 😉
Make these as a last minute addition to brunch or make them in advance and store them in the freezer for later.
You can’t go wrong.
Ingredients in vegan double chocolate pumpkin muffins:
- Almond milk
- White vinegar – you can’t taste it, but keeps these muffins super light and airy
- Whole wheat flour
- Cocoa powder
- Baking powder
- Baking soda
- Maple syrup
- Coconut oil
- Pumpkin purée
- Vegan dark chocolate chips
How to make easy chocolate pumpkin muffins:
- Whisk almond milk and vinegar together in a small bowl. Set aside for 10 minutes.
- In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, ginger, cloves.
- In another large bowl, whisk together maple syrup, coconut oil, vanilla, and pumpkin.
- Combine the wet and dry ingredients.
- Fold in the dark chocolate chips.
- Use a 1/4 cup measuring cup to scoop the muffins into a standard 12 slot non stick muffin tin.
Are these chocolate pumpkin muffins healthy?
I’d say these chocolate pumpkin muffins are healthy-ISH.
What do I mean by that . . .
Are these muffins health food?
BUT are these muffins loaded with whole wheat flour, healing spices, nutrient dense pumpkin, and reduced all natural sugar?
I’ll leave it at that. 😉
A healthier muffin that perfectly chocolate-y and pumpkin spice-y?
Do you want more vegan baked goods? Show Me the Yummy!
- 1/2 cup unsweetened almond milk room temperature
- 2 tablespoons distilled white vinegar
- 2 cups whole wheat flour spoon and leveled to measure
- 1/2 cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil melted and cooled slightly
- 1 tablespoon vanilla extract
- 1 (15 oz) can pure pumpkin puree not pumpkin pie filling
- 1 cup vegan dark chocolate chips
- Preheat oven to 425 degrees F and grease a standard non stick 12 slot muffin tin with cooking spray.
- In a small bowl, whisk together milk and vinegar. Set aside for 10 minutes while you prepare the rest of the recipe.
- In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In another large bowl, whisk together maple syrup, coconut oil, vanilla, pumpkin puree, and milk/vinegar mixture.
- Dump the dry ingredients into the wet ingredients.
- Gently fold the dry and wet ingredients together with a rubber spatula until *just* combined.
- Stir in the chocolate chips.
- Use a 1/4 cup measuring cup to evenly scoop the batter into the prepared muffin tin (you’ll have enough batter to make 18 muffins).
- Bake at 425 degrees F for 5 minutes.
- Leaving the muffins in the oven, decrease the heat to 375 degrees F and bake for an additional 8-10 minutes, or until an inserted toothpick comes out *almost clean*.
- Cool slightly then repeat with remaining batter.
*These will stay fresh in an airtight container at room temperature for a week.
**If you want to freeze, cool muffins completely before placing in an airtight container in the freezer.
**These reheat great in the microwave!
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