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Easy Vegan Pumpkin Muffins

Chocolate Pumpkin Muffins with Pumpkin Cream Cheese Frosting (vegan + gluten-free)

  • Author: Elaine Gordon
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Diet: Vegan


These rich and decadent chocolate muffins are made with pumpkin for the perfect fall snack. Chocolate Pumpkin Muffins are topped with a vegan Pumpkin Cream Cheese Frosting for a bakery-level treat that’s almost too good to be true!



For the muffins

  • 1 3/4 cups oats (gluten-free if desired) [or sub 1.5 cups oat flour]
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup pumpkin puree
  • 3/4 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • optional: 1/3 cup vegan mini chocolate chips

For the pumpkin cream cheese frosting

  • 6 ounces plain vegan cream cheese (I love Kite Hill brand)
  • 1/2 cup pumpkin puree
  • 1/2 cup maple sugar (or coconut sugar)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 425 degrees Fahrenheit.  Line a 12-cup muffin tin with silicone baking cups or parchment paper baking cups.
  2. In a high-speed, completely dry blender, add oats and blend on the highest speed until a finely ground oat flour forms.  No oat bits should remain.  If you do not have a high speed blender you can substitute with 1.5 cups store-bought oat flour.
  3. In a large mixing bowl, whisk together oat flour, cocoa powder, pumpkin pie spice, baking soda and salt.  
  4. Add pumpkin puree, maple syrup, melted coconut oil and vanilla extract to the dry ingredients.  Use a hand mixer to fully incorporate until not clumps remain. 
  5. Stir in chocolate chips if using.  
  6. Transfer the batter to the lined muffin tin so each cup is 7/8ths full.  Bake for 10 minutes at 425 degrees Fahrenheit on the middle rack.  Without opening the oven door, lower the oven temperature to 350 degrees and bake another 10 minutes.  Remove the muffins from the oven and allow them to cool in the muffin tin for 15-20 minutes.  
  7. Transfer the muffins (in their liners) to a wire cooling rack to cool completely to room temperature.  
  8. While the muffins cool, make the pumpkin cream cheese frosting.  Add vegan cream cheese, pumpkin puree, maple sugar and vanilla to a medium-sized mixing bowl.  Use a hand mixer to mix together well until no clumps remain.  Taste and add more sugar if a sweet cream cheese frosting is desired.  This recipe is meant to be a muffin breakfast option but you can certainly sweeten it more if desired! 
  9. Place the bowl of frosting in the refrigerator until ready to use.  
  10. Once the muffins have fully cooled to room temperature, frost each with the pumpkin cream cheese frosting.  Enjoy!  
  11. If you are making in advance you can store the muffins and frosting separately.  Store each in an airtight container in the refrigerator for up to one week. 


Freezing Muffins: Unfrosted muffins can be frozen for up to three months.  Transfer to the refrigerator to thaw overnight before enjoying.  If desired, warm the muffins slightly in the microwave for 30 seconds or the oven for 5 minutes at 300 degrees Fahrenheit.  

  • Category: Breakfast or Snack

Keywords: vegan gluten-free chocolate pumpkin muffins

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