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Vegan Almond Flour Pumpkin Chocolate Chip Muffins

These Vegan Almond Flour Pumpkin Chocolate Chip Muffins are perfect for fall. This pumpkin muffin recipe is vegan, gluten free and dairy free. Loaded with chocolate chips and pumpkin spice flavors you are sure to love these pumpkin muffins. 

Vegan Almond Flour Pumpkin Chocolate Chip Muffins in a muffin pan next to a pink towel that says hello pumpkin

Ingredients

Not only are these muffins easy to make but they call for wholesome ingredients that are also pantry staples. That means you can make these delicious pumpkin muffins all fall long without a special trip to the grocery store. For this recipe you will need:

  • almond flour- find in the baking aisle near the flour.
  • coconut flour- find in the baking aisle near the flour. This type of flour is very absorbent so only use what is listed in the recipe. 
  • coconut sugar- find in the baking aisle near the sugar.
  • salt
  • baking soda
  • ground cinnamon 
  • ground cloves
  • ground nutmeg
  • ground flaxseed
  • water
  • pumpkin- not pumpkin pie filling, just plain pumpkin puree.  
  • vanilla extract
  • dairy free chocolate chips- we use semi sweet chocolate chips or dark chocolate chips 
  • pepitas or pumpkin seeds (optional) 

You will also need a muffin tin, muffin liners, a large bowl, a small bowl and spatula. I do like to use a large scoop to make my muffins but that is completely optional. See the recipe card at the bottom of this post for the full recipe including ingredient amounts and directions. 

How to Make

To start this recipe, preheat the oven to 350 degrees. Then, line your muffin pan with paper or silicone muffin liners. If you prefer no liners just spray with non-stick cooking spray. 

Next, prepare the flax eggs so they have time to sit. Combine the ground flax seed with the warm water and stir to combine. Let sit for 5 minutes for the flaxseed to absorb the water. 

Then, in a large mixing bowl, combine all of the dry ingredients: almond flour, coconut flour, coconut sugar, salt, baking soda, cinnamon, cloves and nutmeg. Also, you can substitute the cinnamon, cloves and nutmeg for pumpkin pie spice if you have that on hand. Stir the dry ingredients together. 

Vegan Almond Flour Pumpkin Chocolate Chip Muffins in a muffin pan

Next, add the wet ingredients: flax eggs, pumpkin and vanilla extract. Stir well to combine. Add the chocolate chips and give the batter another stir. It will be thick and that is okay! Divide the muffins mixture among the muffin cups and then sprinkle additional chocolate chips and pumpkin seeds if desired on the top of each muffin. 

Bake in preheated oven at 350 degrees for 18-20 minutes or until cooked through. A toothpick inserted into the middle of the muffin should come out clean. 

Let muffins cool at room temperature and then remove from the muffin pan. Store muffins either in an airtight container or wrapped in plastic wrap in the refrigerator. Muffins can be left at room temperature for 1-2 days but should be kept in the refrigerator to extend their shelf life. 

Frequently Asked Questions

Can I use pumpkin pie spice instead of the other spices?

Yes! You can substitute pumpkin pie spice for the cinnamon, cloves and nutmeg. All of that pumpkin spice goodness gives these muffins a delicious fall flavor that everyone associates with pumpkin. 

Are these muffins gluten free?

Gluten-free pumpkin muffins can be made with this recipe by making sure to use gluten free almond flour, coconut flour and baking soda. 

How do I store leftover muffins?

Store these muffins in the refrigerator if they are not eaten within 24 hours. Store them in an airtight container in the refrigerator for up to 5 days or wrap them individually and freeze them for up to 2 months. 

Can I use a different replacement for the eggs?

We only tested this recipe with flax eggs so I cannot guarantee how a different egg replacer would work. If you decide to try one please let us know in the comments how it turns out! 

Can I make mini muffins with this recipe?

Of course, simply use a mini muffin pan and adjust the time slightly to bake for less time since they are smaller muffins. 

How should I serve these muffins?

Add to a breakfast of fried or scrambled eggs and fruit or top this muffin with vegan butter or almond butter for a quick breakfast or snack.

Are these keto or paleo muffins?

This recipe was not written with paleo or keto diet restrictions in mind. Due to the chocolate chips and added sugar (coconut sugar) I do not think these would be considered paleo or keto almond flour pumpkin muffins. 

Vegan Almond Flour Pumpkin Chocolate Chip Muffins

For a behind the scenes look at Return to the Kitchen, be sure to follow us on InstagramFacebookYouTubeTikTok and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!

For more delicious vegan recipes try our Vegan Baked Spaghetti, Vegan Gluten-Free Chocolate Dipped Shortbread, Homemade Vegan Salted Hot Chocolate, Vegan Chocolate Truffles, 50+ Lazy Vegan Lunch Ideas and Vegan Gluten Free Oatmeal Cream Pies. If you like almond flour muffins be sure to try our Almond Flour Blackberry Muffins

Vegan Almond Flour Pumpkin Chocolate Chip Muffins in a muffin pan

Vegan Almond Flour Pumpkin Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Vegan Almond Flour Pumpkin Chocolate Chip Muffins are perfect for fall. These muffins are vegan, gluten free and dairy free. Loaded with chocolate chips and cinnamon you are sure to love these healthy pumpkin muffins. 

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons ground flaxseed
  • 6 tablespoons warm water
  • 1 cup pumpkin (not pumpkin pie filling, just plain pumpkin puree)
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy free chocolate chips
  • 2 tablespoons pepitas or pumpkin seeds, optional

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line the muffin pan with paper or silicone muffin liners. If you prefer no liners just spray with non-stick cooking spray. 
  3. Prepare the flax eggs so they have time to sit: Combine the ground flax seed with the warm water and stir to combine. Let sit for 5 minutes for the flaxseed to absorb the water. 
  4. In a large mixing bowl, combine all of the dry ingredients: almond flour, coconut flour, coconut sugar, salt, baking soda, cinnamon, cloves and nutmeg. Stir to combine.
  5. Add the wet ingredients to the dry ingredients: flax eggs, pumpkin and vanilla extract. Stir well to combine.
  6. Add the chocolate chips and give the batter another stir. It will be thick and that is okay!
  7. Divide the muffins mixture among the muffin cups and then sprinkle additional chocolate chips and pumpkin seeds if desired on the top of each muffin. 
  8. Bake in preheated oven at 350 degrees for 18-20 minutes or until cooked through. A toothpick inserted into the middle of the muffin should come out clean. 
  9. Let muffins cool at room temperature and then remove from the muffin pan.

Notes

Substitute pumpkin pie spice for the cinnamon, cloves and nutmeg if desired.

Make mini muffins by using a mini muffin pan and lower the baking time.

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 230Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 175mgCarbohydrates: 23gFiber: 6gSugar: 14gProtein: 7g

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