Pumpkin Chocolate Chip Muffins

"These easy, vegan, and gluten-free muffins are perfect for a fall morning!"
-- @thenaturallivingblog
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  • Recipe Card
Prep time 15mins
Cook time 17mins
Serves or Makes: 6

Recipe Card


  • 3/4 cups gluten free muffin mix
  • 1/4 cups coconut sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 pinch Himalayan sea salt
  • 3 tablespoons nut butter
  • 1/4 cups plus 2 tablespoons pumpkin puree
  • 3 tablespoons melted coconut oil
  • 1/4 cups nondairy yogurt
  • 1/2 teaspoon vanilla
  • 1 pinch giant cinnamon
  • 1 pinch giant nutmeg
  • 1 pinch giant pumpkin pie spice
  • 1/4 cup vegan dark chocolate chips


  • Step 1

    Preheat oven to 375 degree F. Line a muffin tin with liners. If you make this recipe as is, you will only need six. If you double, you will need all 12. I used a 6-cup muffin tin to make it easier.

  • Step 2

    Whisk the muffin mix, coconut sugar, baking powder, baking soda, and salt together in a small bowl.

  • Step 3

    Whisk the nut butter, pumpkin, coconut oil, yogurt, vanilla, and spices together in a separate large bowl until smooth. This may take a bit of effort because of the nut butter. If you are using chilled nut butter, warm it up first.

  • Step 4

    Stir the flour mixture into the pumpkin mixture until smooth.

  • Step 5

    Fold in the chocolate chips.

  • Step 6

    Fill the cupcake liners with muffin batter. Try to keep them as even as possible.

  • Step 7

    Bake muffins until a toothpick inserted in the middle comes out clean, about 17-19 minutes.

  • Step 8

    Cool muffins on top of a cooling rack for five minutes before taking them out of the pan and cooling them on the rack until completely cooled (unless you like to eat them warm, like I do. Just be prepared for them to fall apart!)

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