Home / Recipes / How to Make Chocolaty Vegan Pumpkin Muffins [Video]
Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini

How to Make Chocolaty Vegan Pumpkin Muffins [Video]

Healthy, delicious and easy vegan chocolaty pumpkin muffins recipe with zucchini that’s ready in no time and makes an excellent go-to snack.

I’d say muffins are my thing, because this vegan pumpkin muffins recipe is the 23rd muffin recipe on my blog! So, you might also call it a muffin blog 🙂 Just kidding!

Watch tutorial video further down!

I’m so into muffins, because they make an excellent go-to snack that are easily made in big batches and then frozen to be conveniently grabbed whenever needed.

Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini

Last year, when I started vegan Candida diet, I created the first pumpkin muffins recipe suitable for Candida menu plan. Needless to say, they turned out super yummy! However, this time I wanted my pumpkin muffins to have chocolaty flavour. Therefore, I added carob and cocoa for comforting and hearty chocolate taste without compromising with wholesomeness.

I still remember the times when I thought of muffins as something you could only eat very rarely and feeling guilty afterwards. Instead, when using wholesome ingredients, muffins can actually be healthy food to be enjoyed every day. Thus, my vegan pumpkin muffins recipe uses whole grains instead of refined ones and pumpkin puree instead of oil or butter.

Furthermore, the recipe doesn’t include refined sugar, but birch xylitol, which can also be substituted with other natural sweeteners. I only use xylitol or stevia not to risk with getting Candida overgrowth again.

Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini

To sum it up, my chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).

Please tag me in social media whenever you try one of my recipes or leave me a comment if you have any questions! I’d love to see your creations! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub

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Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini

Chocolaty Vegan Pumpkin Muffins Recipe

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  • Author: Nele Liivlaid
  • Total Time: 45 minutes
  • Yield: 68 muffins 1x
  • Diet: Vegan


My chocolaty pumpkin muffins recipe is vegan, plant-based, gluten-free, oil-free, low-fat, refined sugar free and Candida diet friendly (not for those on the cleanse though).




  1. In a bowl whisk together all dry ingredients.
  2. Next, add pumpkin puree and plant milk. Mix until well incorporated.
  3. Then, stir in grated zucchini. Finally, divide batter between 6-8 muffin moulds and garnish with dark chocolate chips or chopped dark chocolate (optional).
  4. Bake at 175°C for 33-35 minutes (6 muffins) or 30-33 minutes (8 muffins).


One cooke (⅛ of the recipe) of recipe has 8.2 GL points.

Nutritional info (⅙ of the recipe): 132 kcal, 17.8g carbohydrates (81.7% of calories), 2.77g fats (18.9% of calories), 5.62g protein (17% of calories), 6.79g fibre and 10.9 GL (glycemic load) points.

The below nutritional info is calculated with oat milk and date sugar.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Baking


  • Serving Size: ⅛ of the recipe
  • Calories: 117 kcal
  • Sodium: 82.8mg
  • Fat: 2.1g
  • Saturated Fat: 0.4g
  • Carbohydrates: 19.4g
  • Fiber: 4.6g
  • Protein: 4.4g

How to make homemade pumpkin puree

  • First, cut pumpkin into smaller cubes and pour them into a pot or saucepan.
  • Next, add a bit of water and simmer covered until the pumpkin is cooked (10-15 minutes). Add water if necessary.
  • Finally, puree with immerse blender.
  • In the end, should there be any leftovers, transfer it into jars and store in refrigerator.

Tips on my pumpkin muffins recipe:

  • First, you can use more (or less) xylitol, depending on how sweet your pumpkin is and which plant milk you have.
  • Alternatively, use any sweetener you like (if not on Candida diet) – date paste, coconut nectar/sugar, maple or agave syrup etc.
  • Next, use any winter squash you like or have in hand. I prefer butternut squash for its sweetness and thick texture.
  • Finally, remember that you’d most probably need to add more of the sweetener, if you use naturally NOT sweet plant milks (almond, hazelnut, soy, quinoa, millet, hemp).

Disclaimer: the recipe contains links to products that I recommend and that meet my requirements.

Chocolaty Vegan Pumpkin Muffins Recipe with Zucchini


  1. Hi Nele, love your recipes and your site. You have the best muffin recipes. I did make these muffins and they are great but I just want a pumpkin muffins recipe without chocolate and could not find one on your site even though you mention one. Could I just leave the carob and cocoa powders out and proceed or would I need to match it possibly and add more buckwheat flour or other to make up for that subtraction of a dry ingredient do you think?

    Same with the beet-carrot chocolate muffins. They look wonderful but I just do not want chocolate in them. Could I just leave the carob and cacao powders out of it also or do I need to add more oat bran or buckwheat grouts to take its place to soak up the liquids since I will be minus that dry ingredient? I am doubling both recipes so I have 12 muffins at least so that would mean 6 Tbsps of dry ingredients I am taking out of both recipes is why I ask.


    • Nele Liivlaid

      Hi Pam!

      Thank you so much! I’m so glad to hear you’re benefiting from my recipes 🙂
      I see you already found my other pumpkin muffin recipe without carob or cocoa!

      Yes, you could leave the carob and cocoa out and add 2 tbsps. (4 tbsps. in case of a double batch) more buckwheat flour. I wouldn’t add the same amount as flour absorbs much more liquid than the powders.
      Is carob also out of the question? I’m asking because it’s totally different from cocoa — only the colour is similar 🙂

      Also, my earlier muffin recipes all use bananas, persimmon, dates or figs instead of xylitol. It was when I was on on Candida diet 🙂
      I have one beet muffin recipe that does not contain carob or cocoa — https://www.nutriplanet.org/2017/05/vegan-blueberry-beet-muffins-gluten-free/

      Find all my muffins here — https://www.nutriplanet.org/?s=muffins
      As of June 8, 2016 (and backwards) there is no xylitol 🙂

      Ask away, if you have any further questions!

      All the best!

  2. Hi thanks for your response. Actually I have not found your pumpkin muffin recipe without carob or cocoa. I did a search on your site and never found it if there is one as you mentioned in this recipe. I just meant I saw you mention there is one but I could not find it so I was asking if I could just leave out the carob and cocoa from the chocolate pumpkin recipe and leave them out of the chocolate beet muffin recipe or if I would have to change other things to do so also or whether you had a pumpkin and beet one without chocolate.

    Do you have a link to your pumpkin muffins without chocolate? The only one I have is the butternut squash muffin recipe not the pumpkin muffin recipe without chocolate. I will look at your link for the non-chocolate beet recipe butreally wantto make pumpkin muffins also without chocolate if you have a link to it.


  3. Oops missed part of your post. I just wanted a non-chocolate pumpkin muffin and the beet-carrot sounds good but didn’t want any chocolate in it either for now. I wanted to let the pumpkin shine through (same with the chocolate beet recipe) so I figured that meant leaving the carob and cocoa/cacao out altogether for both. And you mentioned a nonchocolate pumpkin re pie that I couldn’t find as I mentioned. If there isn’t one I could try leaving both out which is 6Tbsps total and adding 4 Tbsps of buckwheat flour.

  4. Hi again, one last comment and than I will be set. If I use at least 6 medjool dates would that possibly be a replacement volume wise for the removal of the carob and cocoa or would you still advise adding 4 Tbsp of buckwheat flour for a doubled recipe? Thanks again for all your help.

    • Nele Liivlaid

      Dates don’t absorb liquids like flour or powders do. However, they add some substance, so I think I’d add a little bit less than 4 tbsps. of flour. You can always add more to the next batch if they turn out too moist.

  5. Hi Nele. Well those other muffins are shaped like pumpkins but I would not call them pumpkin muffins because they contain no pumpkin. You call them butternut squash muffins. I want a recipe that actually contains pumpkin but no chocolate. I will adjust this recipe. Thanks

Let me know your thoughts