Name: Vegan Double Chocolate Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Vegan
Ingredients: ½ cup (120g) pumpkin purée; ⅓ cup coconut sugar; ¾ cup (6 oz) unsweetened almond milk or other dairy-free milk; ¼ cup (64g) creamy almond butter (or other nut or seed butter); ¼ cup (50g) refined coconut oil, melted; 2 tablespoons flax meal; ½ teaspoon vanilla extract; ¾ cup (105g) Bob’s Red Mill cassava flour; 1 cup (96g) Bob’s Red Mill blanched almond flour; 3 tablespoons cocoa powder or cacao powder; 2 teaspoons pumpkin pie spice; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ¾ cup dairy-free chocolate chips

Jump to Recipe· 3.9 from 87 reviews

If you’re looking for a cozy, indulgent treat that perfectly balances rich chocolate flavors with the warm essence of fall, you must try this Vegan Double Chocolate Pumpkin Muffins Recipe. These muffins are incredibly moist with a tender crumb, thanks to the combination of wholesome pumpkin purée and two types of chocolate added in for a delightful double hit. Whether you’re vegan or simply craving something deliciously dairy-free and gluten-friendly, this recipe brings all the comforts of autumn baking with vibrant color, amazing texture, and a hint of pumpkin pie spice that makes every bite absolutely unforgettable.

Ingredients You’ll Need

The image shows seven clear glass bowls arranged on a white marbled surface. In the center is a bowl filled with bright orange mashed sweet potatoes. Surrounding it are six bowls: one with white flour mixed with something dark, one with white granulated sugar, one with light golden liquid, one with light brown oats, one with dark chocolate chips, and one with a small pile of salt and cinnamon powder. The bowls are grouped close together in a neat layout. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe is simple yet crucial, carefully chosen to contribute to the perfect texture, flavor depth, and that beautiful autumnal color. From the creamy almond butter that keeps the muffins moist, to the flax meal which acts as an egg substitute, each component plays a vital role in building the richness and softness you want in your Vegan Double Chocolate Pumpkin Muffins Recipe.

Pumpkin purée (½ cup / 120g): Provides natural moisture and that classic pumpkin flavor and vibrant orange hue.
Coconut sugar (⅓ cup): Adds gentle sweetness with a subtle caramel note that complements the pumpkin beautifully.
Unsweetened almond milk (¾ cup): Keeps the recipe dairy-free while ensuring a tender crumb.
Creamy almond butter (¼ cup): Brings richness and helps bind ingredients for perfect muffin structure.
Refined coconut oil (¼ cup, melted): Adds moisture without overpowering flavor, contributing to a tender bite.
Flax meal (2 tablespoons): Acts as a vegan egg replacer, giving these muffins their perfect rise.
Vanilla extract (½ teaspoon): Enhances the overall sweetness and layers of flavor.
Cassava flour (¾ cup): A gluten-free flour that adds lightness without a gritty texture.
Blanched almond flour (1 cup): Adds moisture and a subtle nutty flavor, aiding in the tender crumb.
Cocoa powder (3 tablespoons): The secret to those rich chocolate notes, balancing the pumpkin with deep chocolate flavor.
Pumpkin pie spice (2 teaspoons): Infuses the muffins with cozy warm spices typical of fall favorites.
Baking powder (1½ teaspoons): Helps give the muffins a light and fluffy rise.
Baking soda (½ teaspoon): Works with the acidic pumpkin to activate lift and tenderness.
Sea salt (½ teaspoon): Balances sweetness and enhances all the flavors.
Dairy-free chocolate chips (¾ cup): The double chocolate component that melts into pockets of pure joy with every bite.

How to Make Vegan Double Chocolate Pumpkin Muffins Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F. Line a muffin pan with paper liners or generously grease it with coconut oil to ensure your muffins release easily after baking. This little step avoids any heartbreak from sticking muffins later.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin purée, coconut sugar, almond milk, creamy almond butter, melted coconut oil, flax meal, and vanilla extract. Stir everything together until the mixture is smooth and fully blended. This creamy base will infuse your muffins with moisture and richness.

Step 3: Add the Dry Ingredients

Now it’s time to bring in the flours, cocoa powder, pumpkin pie spice, baking soda, baking powder, and sea salt. Stir these dry ingredients into the wet mix until just combined, careful not to overmix — you want tender muffins, not tough ones. Then gently fold in the dairy-free chocolate chips, saving some for topping if you like an extra chocolatey punch on top.

Step 4: Bake to Perfection

Divide the batter evenly among the 12 muffin cups. Slide them into your preheated oven and bake for 20 to 22 minutes. You’ll know they’re done when the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This step ensures they bake through while maintaining that soft texture.

Step 5: Cool Then Enjoy

Once baked, transfer the muffins onto a wire rack and let them cool entirely. This is key for their flavors to develop fully and for the texture to set into that perfect moistness you’ve been aiming for with this Vegan Double Chocolate Pumpkin Muffins Recipe.

How to Serve Vegan Double Chocolate Pumpkin Muffins Recipe

The image shows three chocolate muffins close together on a white plate with brown speckles. Each muffin has a rough, dark brown top with smooth, shiny chocolate chips scattered on the surface, some slightly melted. The muffins are wrapped in light beige paper liners with ruffled edges. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your muffins by dusting a little powdered sugar over the top for an elegant, snow-kissed look or drizzle melted dairy-free chocolate on each muffin for an extra special touch. A sprinkle of chopped nuts or a few pumpkin seeds add lovely crunch and contrast to the soft muffin.

Side Dishes

These muffins pair beautifully with a warm cup of coffee or a cozy chai latte for a delightful breakfast or snack. For a more substantial brunch, serve them alongside fresh fruit or a dairy-free yogurt for a balance of textures and flavors.

Creative Ways to Present

For parties, arrange the muffins on a wooden board with a selection of vegan spreads like almond butter, pumpkin seed butter, or jelly. You can even hollow out a few and fill them with whipped coconut cream for a fun twist that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store these Vegan Double Chocolate Pumpkin Muffins Recipe creations in an airtight container at room temperature for up to three days. Keeping them covered is important to maintain their moist texture.

Freezing

Want to prepare ahead? These muffins freeze wonderfully. Wrap them individually or place them in a freezer-safe bag or container, and they keep fresh for up to six months. Perfect for quick grab-and-go breakfasts or snacks any day of the week.

Reheating

To enjoy again, simply thaw at room temperature or warm them gently in the microwave or toaster oven. This reheating brings back the cozy softness and melts the chocolate just right – like fresh from the oven all over again.

FAQs

Can I use a different type of pumpkin puree?

Absolutely! Homemade, canned, or even store-bought pure pumpkin all work well. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices that could alter the flavor balance.

What if I don’t have cassava flour?

You can substitute cassava flour with an equal amount of gluten-free all-purpose flour blend, but the texture might be slightly denser. Cassava flour helps keep these muffins light and tender, so when possible, give it a try.

Can I use a different nut butter?

Yes, almond butter is recommended for its mild flavor, but peanut butter, cashew butter, or sunflower seed butter are all great alternatives if you want to switch things up or need a nut-free option.

Are these muffins really vegan and dairy-free?

Yes! Every ingredient is plant-based, which means they’re perfectly vegan and dairy-free. Using non-dairy milk and dairy-free chocolate chips assures everyone can enjoy these without worry.

How do I know when the muffins are done baking?

A toothpick test is the best way to check. If the toothpick comes out clean or with only a few moist crumbs, your muffins are ready. Also, they should spring back lightly when you press the tops with your fingertip.

Final Thoughts

There’s something truly special about baking your own Vegan Double Chocolate Pumpkin Muffins Recipe at home — the aroma alone will have you feeling cozy and content. These muffins strike the perfect balance between indulgent and wholesome, making them a guaranteed hit for any occasion from breakfast to dessert. I encourage you to give them a try and enjoy every fudgy, spiced bite!