Chocolate Chip Pumpkin Muffins

We are in the season of all things pumpkin. I have friends who are rebelling and refuse to buy into the hype. Haters gonna hate. But as for me, I dive in headfirst! There is a reason everyone loves pumpkins! But unfortunately, it’s not for the autumnal gourds themselves, but for the spices that usually accompany them! 

Last year on NPR’s Morning Edition, they spoke with Jason Fischer, a psychological and brain sciences professor at Johns Hopkins University. His team has been researching the science behind pumpkin spice’s appeal and found that it has a lot to do with how we associate smells and flavors with fall.

“Those associations, they form year after year. They also give us this sense of familiarity,” Fischer said. “And when you start to smell the pumpkin spice things in the stores again, it gives you a little feeling of nostalgia.”

Whatever the case, the smell of these muffins baking in the oven will evoke warm fuzzies! They are gluten-free, too! I used a 1:1 Gluten Free Flour mix and had excellent results. Just be sure it has xanthan gum, which helps bind the muffins, taking the place of gluten in the flour. 

I also used brown sugar instead of white sugar and a pumpkin spice mix that I made myself. If you have ripe bananas, you can use them instead of egg substitutes. I did not have any on hand, so I used 1/2 cup of Just Egg, and it worked perfectly. You can also use 2 flax eggs if you prefer. 

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Chocolate Chip Pumpkin Muffins

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 muffins 1x
  • Diet: Vegan


Who doesn’t love chocolate pumpkin muffins?  These light and tasty treats are perfect for breakfast, or for an after school snack!


  • 2 cups gluten free all purpose flour (I use Bob’s Red Mill GF All Purpose flour)
  • 1 1/2 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 cup brown sugar (makes them moist and less dense)
  • 1/3 cup coconut oil
  • 2 super ripe bananas, or 1/2 cup Just Egg* ( See note)
  • 2/3 cup organic canned pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup dairy free vegan chocolate chips (I use Enjoy Life)


  1. Preheat the oven to 350°F (177° C)
  2. Lightly grease your muffin tins or use muffin liners.
  3. In a bowl, mix the flour, baking soda, salt and pumpkin pie spice.
  4. In a separate bowl, mix the sugar and the oil.  Add the mashed banana or Just Egg to the sugar mixture. Add canned pumpkin, and vanilla. When mixed well, fold in the chocolate chips.
  5. Finally, add the flour, and mix everything well.
  6. Evenly pour the batter into the muffin tins. Place in the oven for about 18-20 minutes if using GF flour.  If using regular all-purpose flour, test at 20 minutes.  Muffins are done when a toothpick comes out clean. If needed add more time ( 2-3 minutes at a time).


You can also use 2 flax eggs.

Keywords: Chocolate chip pumpkin muffins

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