Double Chocolate Pumpkin Muffins

Fall dreams are made of these fudgy and perfectly spiced DOUBLE Chocolate Pumpkin Muffins. Naturally vegan, oil-free, no mixer required and there are even whole grain and gluten-free options!

Move over lemon muffins because fall dreams are made of pumpkin spice lattes in one hand and double chocolate pumpkin muffins or streusel topped pumpkin muffins in the other ...

If you happen to be a lover of my Vegan Chocolate Banana Muffins, which I know so many of you are, then this one's for you because it's an adaptation of that very recipe. We are simply switching the banana for pumpkin puree and adding a bit of pumpkin spice. Nothing complicated. Nothing fancy. But everything delicious.

Jump to:

• Ingredient & equipment notes
• How to make chocolate pumpkin muffins
• Success Tips
• Variations
• How to store & refresh
• How to freeze
• Recipe FAQs
• Hungry for more?
• 📖 Recipe
• Comments

Ingredient & equipment notes

Here’s the rundown on what’s going in these muffins and why:

1. Pumpkin - Pretty essential in a pumpkin muffin but you could use any squash-based puree instead or even sweet potato puree.
2. Flour - You can use all-purpose flour (plain flour in the UK), spelt flour or wholewheat flour in this recipe. Make your muffins wholegrain by using spelt or wholewheat flour. Spelt is an amazing flour when you want a light fluffy texture and the nutrients of a wholegrain flour. It gives a much better result than wholewheat.
3. Nut/seed butter - The source of fat in the recipe. Fat is necessary for a good texture and in this recipe it helps with the fudginess and richness. That's why I use it instead of oil or vegan butter. It also helps the muffins stay fresh longer (not that that will be much of an issue ;O)
4. Sugar & maple syrup - We are using a mix of both. Both sweeten, the sugar gives structure and the maple syrup adds more fudginess. You can use any sugar you like. White sugar, cane sugar, brown sugar, coconut sugar are all fine. Keep your muffins refined sugar-free by using coconut sugar.
5. Chocolate chips - I like to use semi-sweet chocolate chips in my baking. Most dark chocololate chips are naturally vegan but be sure to check the label when shopping just in case. You can also use the same amount of chopped up dairy-free free chocolate bar if you prefer but it will melt into the batter. Chocolate chips are designed not to melt and so will hold their form better.
6. Cocoa,baking powder and baking soda - Cocoa to make the muffins chocolate flavour and also to add acidity. Baking powder and baking soda are necessary to leaven the muffins. Baking powder as per usual in baked goods, and baking soda too because it reacts with the acidic cocoa creating extra bubbles and lift. This provides the extra leavening that eggs would in a non-vegan recipe.
7. Salt & vanilla - For flavour. Salt is just as important for enhancing flavours in sweet recipes as it is savoury. Use good quality sea salt and not table salt. Vanilla adds another flavour layer.
8. Pumpkin spice - It's fall so pumpkin spice is mandatory ;O)  And it works so well with the other flavours, bringing a lightly spiced warmth to the sponge (see recipe notes for an alternative).
9. Plant milk - Just a small amount to thin the batter a little. It will still be pretty thick though.

To make them all you need is a muffin pan and a bowl and spoon, although a food processor makes it all even quicker and easier. I am loving this muffin pan. I use no liners, just a little oil instead, and they release perfectly every single time.

How to make chocolate pumpkin muffins

These double chocolate pumpkin muffins are really easy to make in just a few steps. Here's how:

1. Combine the wet ingredients (by hand or in a food processor).
2. Add the dry ingredients and fold/pulse in until combined.
3. Add the chocolate chips and folden/pulse through.
4. Spoon into a greased/lined muffin pan and bake.

Success Tips

1. As with all of my baking recipes where precision is key to excellent results, I highly recommend using a kitchen scale to measure your ingredients, rather than using cup measurements. This one is cheap (under $20) and works brilliantly.
2. Don't add more or less pum[pkin than is called for. It will affect the texture of the batter/muffins.
3. Don't overmix your batter. This is so important. Overmixing will affect the texture and the rise of your muffins.
4. Sprinkle some extra chocolate chips on the top for decoration once the batter is in the muffin pan.
5. Bake the muffins on the center oven rack.
6. Don't skip my oven temperature hack! The trick to a perfectly domed muffin top is a good recipe and oven temperature. They need an initial, very hot blast, which creates steam that will raise those muffin tops right up from the inside out. Then you need to turn them down after 5 minutes so that the insides cook through more gently.
7. Don't overbake them. It's better for the muffins to be very slightly underbaked (hello extra fudginess!) than overbaked and risk them getting dry.

Follow my instructions and tips and you will be graced with perfectly fudgy Double Chocolate Pumpkin Muffins!

Variations

Enjoy these fudgy pumpkin muffins just as they are, or make them your own. Here are some ideas:

• Use any squash-based puree or sweet potato puree instead of the pumpkin.
• Add a few drops of orange extract or orange zest to the batter. It works so well with chocolate and pumpkin.
• Add a handful of nuts or seeds.
• Add a dollop of nut butter to the centre of each muffin. Simple fill the muffin well halfway, add the nut butter then put more batter over the top. It shouldn't alter the cooking time.
• Make a simple glaze with a cup of powdered sugar, a tablespoon of cocoa and a couple tablespoons of plant milk.
• Melt chocolate and drizzle over the top of each muffin.

How to store & refresh

You went to the trouble of baking your own muffins, and if you have leftovers it’s important you know how to store them for optimum freshness.

The most important thing is to let them cool completely on a wire rack before storing them. If there is any warmth in them at all, as soon as they go into a sealed container condensation will happen, and that means damp muffins.

Once they are completely cool, you will need an airtight container and some paper towels. As muffins age, the moisture inside them rises to the surface and can make them wet. By packing them up with some paper towels laid out underneath and another layer on top, you can avoid this. Just keep an eye on them and if the paper towels get a little moist, replace them with fresh.

If they do get a little damp or stale, you can refresh them in the oven on 350°F (175 °C) for about 6 minutes. They will come out good as new!

How to freeze

These muffins are really moist and keep really well for 3 or 4 days. If however, you need to store them longer than that, the freezer is your best option. Muffins freeze extremely well for up to 3 months. Pop them into a freezer bag or a freezer-safe container and place them carefully in the freezer. When you want them, remove them from the freezer and let them defrost for a couple of hours at room temperature. You can make them tasted newly baked by warming them gently in the oven on 350°F (175 °C) for about 6 minutes.

Recipe FAQs

Hungry for more?

If you're into this fall pumpkin baking type situation, then you might also enjoy my:

• Vegan Pumpkin Pie
• Vegan Pumpkin Bread
• Vegan Pumpkin Chocolate Chip Cookies
• Vegan Pumpkin Pancakes
• Pumpkin Oatmeal Bars

📖 Recipe

This recipe was originally published on November 14th, 2019. I've since updated the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!