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Healthy Pumpkin Chocolate Chip Muffin Recipe

Vegan Pumpkin Chocolate Chip Muffins

These vegan pumpkin chocolate chip muffins use a blend of whole grain flours like oat, quinoa, and almond to wholesome and healthy breakfast treat.
Course Breakfast
Cuisine American
Keyword oatmeal muffins, pumpkin chocolate chip, vegan muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 293kcal


wet ingredients:

dry ingredients:


  • Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  • In a small bowl, beat together flax egg, pumpkin, milk, syrup, and vinegar.
  • Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. Fold in the chocolate chips.
  • Fill each cup 3/4 of the way full and let rest for 5 minutes before baking.
  • Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
  • Cool in the pan for 2 - 3 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.



Serving: 1muffin | Calories: 293kcal | Carbohydrates: 39g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 187mg | Potassium: 252mg | Fiber: 5g | Sugar: 9g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg