These scrumptious, Vegan Pumpkin Chocolate Chip Muffins are totally delicious and packed with nutrition! They are also oil-free, low-fat, sugar-free, low-calorie, and gluten-free optional. The perfect healthy, vegan breakfast recipe!
It's pumpkin season!!!I LOVE pumpkin season. I think it's my favorite time of year.
The weather is cooling down, the smell of fall is in the air, and Thanksgiving is right around the corner!
I LOVE Thanksgiving. So much food, family, and relaxing - 3 of my favorite things.
And then it's my birthday. I LOVE birthdays too!! Am I too old for that yet?
Ok so these Vegan Pumpkin Chocolate Chip Muffins are absolutely delicious. The perfect combination of pumpkin and chocolate all mixed and packaged into one, beautiful, perfect little muffin!
I used protein powder in these to add a little "oomph" to the recipe. I've been loving adding protein powder to baking recently - such a great way to sneak in some extra protein.
These Vegan Pumpkin Chocolate Chip Muffins are great for breakfast, a snack, or even dessert! So yummy. And vegan, gluten-free, oil-free, and sugar-free. Woohoo!
This post was sponsored by Nature's Food Organic Protein Powder.
Cost per serving: $0.53
Calories per serving: 99
Equipment you'll need: small mixing bowl, large mixing bowl, muffin tin
Ingredients: makes 12 muffins
1 Tbsp ground chia or flax + 3 Tbsp water
1 1/2 cup white whole wheat flour (or gluten-free all purpose baking flour)
2 scoops (54 grams) Nature's Food Organic Protein Powder (or other protein powder of choice)
1/2 cup Lakanto granulated sweetener* (use coupon code ANNIE for 20% off!)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 cup pumpkin puree
1 cup almond milk
1 Tbsp lemon juice
2 Tbsp applesauce
1 tsp vanilla extract
1 tsp liquid stevia extract
3 Tbsp sugar-free vegan chocolate chips*Or other granulated sweetener of choice
Method:
- Preheat oven to 375F, line muffin tin with non-stick paper liners or spray muffin tin with non-stick spray, and set aside.
- Combine chia or flax with water in a small mixing bowl, mix, and set aside.
- In a large mixing bowl, whisk together all dry ingredients except chocolate chips.
- Add in remaining ingredients (including chia or flax and water mixture), and stir to mix well.
- Lastly, add in chocolate chips, and stir.
- Spoon mixture into muffin tins, and bake for 22-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Vegan Pumpkin Chocolate Chip Muffins
Ingredients
- 1 Tbsp ground chia (or ground flax)
- 3 Tbsp water
- 1 1/2 cup white whole wheat flour (or gluten-free all purpose baking flour)
- 2 scoops Nature's Food Organic Protein Powder* (54 grams)
- 1/2 cup Lakanto granulated sweetener** use coupon code "ANNIE" for 20% off!
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1 cup almond milk
- 1 Tbsp lemon juice
- 2 Tbsp applesauce
- 1 tsp vanilla extract
- 1 tsp liquid stevia
- 3 Tbsp sugar-free vegan chocolate chips
Instructions
- 1. Preheat oven to 375F, line muffin tin with non-stick paper liners or spray muffin tin with non-stick spray, and set aside.
- Combine chia or flax with water in a small mixing bowl, mix, and set aside.
- In a large mixing bowl, whisk together all dry ingredients except chocolate chips.
- Add in remaining ingredients (including chia or flax and water mixture), and stir to mix well.
- Lastly, add in chocolate chips, and stir.
- Spoon mixture into muffin tins, and bake for 22-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
Idk how you are calling these gluten free....
Wow thank you so much for catching that!!! I need to update this recipe! I so apologize for that - just sub in gluten-free all purpose flour for the whole wheat 🙂