Marbled Vegan Pumpkin Chocolate Muffins

A head-on shot shows a marbled vegan pumpkin chocolate muffin with other muffins in the background. They are all on top of a cooling rack.

Learn how to make these vegan pumpkin chocolate muffins with about 10 ingredients in 45 minutes. This recipe uses one full can of pumpkin purée, so there’s no pesky leftovers! We bake them in the oven at two different temperatures to get those nicely domed tops. Made from light spelt flour, maple syrup, oil, non-dairy milk, pumpkin pie spice, pumpkin purée, cocoa powder, and chocolate chips, these wholesome muffins are just sweet enough–totally appropriate for breakfast! Perfect with a hot coffee, these treats ate tender, so pretty with the marbled batter, and just perfect for Fall.

An overhead shot shows a plate of vegan pumpkin chocolate muffins, a glass pumpkin decoration, a lit candle, a cup of coffee, and a halved muffin on a plate, showing marbled chocolate and pumpkin batters.
An overhead shot shows ingredients used for some vegan muffins: oil, cocoa powder, light spelt flour, pumpkin purée, maple syrup, spices, baking powder, baking soda, fine salt, vanilla, chocolate chips, and non-dairy milk.

It’s kind of fun to make the two different batters at the same time for these vegan pumpkin chocolate muffins! Then you spoon them into tins for a marble effect, so cute. This recipe is a little more involved than my vegan carrot muffins or vegan sweet potato muffins, but it is a fun way to celebrate pumpkin season.

These muffins come out fluffy but satisfying at the same time. I love the rich dots of chocolate chips in the chocolate batter. I made my own pumpkin pie spice to flavour both batters. Store bought is definitely easier and just as great though. For those that are interested, my homemade pumpkin pie spice formula is: 2 parts cinnamon, 1 part nutmeg, ½ part cloves, and ½ part ground ginger.

Some tips and notes:

  • This is not a super sweet muffin! For me personally, it has just the right amount of sweetness from the maple syrup and chocolate chips.
  • All purpose flour can substitute for sifted spelt flour with no other adjustments.
  • I only add chocolate chips to the chocolate batter. If you like, you could add ⅓ cup chocolate chips to the pumpkin batter too 🙂
  • I prefer mini chocolate chips in this recipe.
  • Don’t forget to lower the oven temperature from 425°F to 350°F after 5 minutes! I learned this trick from Sally’s Baking Recipes and it really does help to puff up and dome the muffin tops.

I hope that you give these a go sometime soon! They are a fun and easy weekend bake. I keep the muffins in a lidded tin on the counter for a few days after. Using the tin seems to help with retaining the moisture without sogginess.

A 3/4 angle shot shows freshly baked marbled vegan pumpkin chocolate muffins in a muffin tin. The domes are puffed up nice and high and studded with chocolate chips.
An overhead shot shows. batch of pumpkin chocolate muffins with a marbled appearance on a cooling rack.
A 3/4 angle shot shows a plate of vegan pumpkin chocolate muffins, a glass pumpkin decoration, a lit candle, a cup of coffee, and a halved muffin on a plate, showing marbled chocolate and pumpkin batters.

Marbled Vegan Pumpkin Chocolate Muffins

Nicely spiced and tender, these vegan pumpkin chocolate muffins have just the right amount of sweetness from maple syrup. The marbled appearance is so fun to create! This recipe also uses up one full can of pumpkin purée 🙂