These vegan pumpkin chocolate muffins are what autumn baking is all about! Spiced pumpkin swirls around layers of moist chocolate for the ultimate autumn treat.

Pumpkin Chocolate Muffins [Vegan]



Cooking Time




  • 1 3/4 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin puree
  • 3/4 cup caster sugar
  • 1/4 cup light brown sugar
  • 1/2 cup plant-based yogurt
  • 1/2 cup vegan butter melted
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder


  1. Preheat the oven to 350°F. Grease a muffin tin or line with muffin liners.
  2. Sift together flour, baking powder, spices, and salt. Set Aside.
  3. Combine pumpkin puree with caster sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until everything is well combined.
  4. Add the dry ingredients and mix until just combined. Do not overmix.
  5. Tip half of the batter into a second bowl and add the cocoa powder.
  6. Spoon the pumpkin and cocoa batters into the muffin tin, alternating between batters until the cups are ¾ full.
  7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Lift onto a wire rack and allow to cool completely.