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Vegan Pumpkin Tahini Chocolate Chip Muffins

Vegan Pumpkin Tahini Chocolate Chip Muffins

Nisha Vora
Tender and moist vegan pumpkin chocolate chip muffins made with wholesome ingredients like tahini and whole grain flour, these vegan muffins are the best of healthy indulgence.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine Baking
Servings 10


  • 1 cup unbleached cake flour
  • 3/4 cup whole spelt flour or whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon freshly grated, or ground nutmeg
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1 cup canned pumpkin purée
  • 1/4 cup coconut oil
  • 1/4 cup tahini
  • 1/2 cup pure maple syrup or coconut nectar
  • 1 teaspoon pure vanilla extract
  • 1 flax egg*
  • 1 cup vegan chocolate chips or dark chocolate chunks


  • Prepare the flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tbsp water, stir to combine and let sit for 15 minutes to thicken.
  • Preheat the oven to 375F or 190C. Line a 12-cup muffin pan with paper liners and lightly spray the liners with nonstick cooking spray or brush with melted coconut oil to prevent sticking.
  • Stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle.
  • In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.
  • In a large bowl, add the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla, and tahini and whisk until combined.
  • Mix the wet ingredients into the dry ingredients, mixing with a wooden spoon until just combined, taking care to not overmix. The batter should be lumpy, not smooth. Fold in the flax egg using a rubber spatula. Gently fold in 3/4 of the chocolate chips.
  • Spoon the batter into the lined muffin tins until they are filled almost to the top. Top the muffins with the remaining 1/4 of the chocolate chips.
  • Bake for 20-25 minutes or until the tops are lightly golden and a toothpick in the center comes out clean or with a few moist crumbs. Remove the muffin pan from the oven and let it rest for 10 minutes. Then remove the muffins from the the tin and cool completely on a wire rack.


To make one flax egg, mix 1 tablespoon of ground flax meal with 2 1/2 tablespoons of water. Stir and let sit for 15 minutes to thicken.
Keyword chocolate chip, muffins, nut-free, pumpkin, refined sugar free, tahini
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