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 293 kcal


wet ingredients:

dry ingredients:


  1. Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  2. In a small bowl, beat together flax egg, pumpkin, milk, syrup, and vinegar.
  3. Add the dry ingredients directly into the bowl with the wet and stir to thoroughly combine. Fold in the chocolate chips.
  4. Fill each cup 3/4 of the way full and let rest for 5 minutes before baking.
  5. Bake on the center rack for 24 - 26 minutes until a cake tester inserted into the center comes out clean.
  6. 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.
Nutrition Facts
Vegan Pumpkin Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 293 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 187mg8%
Potassium 252mg7%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 9g10%
Protein 9g18%
Vitamin A 617IU12%
Vitamin C 1mg1%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.