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Decadent, Rich Pumpkin Chocolate Chip Muffins, 1-bowl - vegan

1-Bowl Pumpkin Chocolate Chip Muffins

  • Author: Tracey Gene
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x
  • Diet: Vegan


These 1-bowl Pumpkin Chocolate Chip Muffins are rich, moist, and decadent; aka, the perfect chocolatey treat for breakfast or dessert!


  • 1 flax egg (1 tablespoon flaxseed + 2 tablespoons water)
  • 1/4 cup coconut oil (melted (not hot))
  • 3/4 cup cane sugar (turbinado)
  • 1/2 cup pumpkin purée
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup cacao powder
  • 1/4 tsp baking powder
  • 1/2 cup unbleached white flour
  • 1/2 cup chocolate chips (vegan: Lilys)


  1. Preheat oven to 375 degrees Fahrenheit and mix 1 tablespoon of flaxseed with two tablespoons of water in a bowl; sit for 5 minutes until thick like paste.
  2. To the same bowl, mix in the sugar, pumpkin purée, melted coconut oil, and the vanilla extract using a whisk.
  3. Sift in the cacao powder and flour to remove any lumps. Next, add the baking powder, cinnamon, salt, and pumpkin pie spice. Mix by using a spatula until incorporated. Stir in the chocolate chips and divide the batter into the muffin tins, filling closely to the top.
  4. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for a couple of minutes in the muffin tins before removing to cool on a rack.


Keep muffins covered at room temperature for 3-4 days.

** double recipe to make 12 muffins **