Dessert

Vegan Pumpkin Tahini Chocolate Chip Muffins Recipe

ByHarper Ellington December 7, 2025December 7, 2025

Introduction

These Vegan Pumpkin Tahini Chocolate Chip Muffins are moist, flavorful, and perfect for fall or any time you crave a wholesome treat. Made with warm spices, pumpkin purée, and a hint of tahini, they offer a delicious twist on traditional pumpkin muffins.

The image shows a close-up view of nine small round muffins arranged on a metal cooling rack. Each muffin is golden brown and topped with a thick layer of glossy dark brown chocolate chips that cover most of the muffin tops. The muffins have a soft texture with a few slightly uneven edges. The cooling rack has a square grid pattern and sits on a surface with a white marbled texture. The overall visual focuses on the rich chocolate toppings and the warm color of the muffins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 tablespoon flaxseed meal mixed with 2.5 tablespoons water)
1 cup vegan chocolate chips or dark chocolate chunks

Instructions

Step 1: Prepare the flax egg by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons water. Stir to combine and let sit for 15 minutes to thicken.
Step 2: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and lightly spray or brush them with melted coconut oil to prevent sticking.
Step 3: Stir together the soy milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
Step 4: In a medium bowl, whisk together the cake flour, whole spelt or whole wheat flour, cinnamon, ginger, nutmeg, baking powder, and salt.
Step 5: In a large bowl, combine the soy milk mixture, maple syrup, pumpkin purée, coconut oil, vanilla extract, and tahini. Whisk until well blended.
Step 6: Add the dry ingredients to the wet ingredients and stir gently with a wooden spoon until just combined. The batter should be lumpy, not smooth. Fold in the flax egg using a rubber spatula, then fold in 3/4 of the chocolate chips.
Step 7: Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the remaining chocolate chips evenly over the muffins.
Step 8: Bake for 20-25 minutes, or until the muffins turn lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the muffins rest in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a nut-free option, substitute tahini with sunflower seed butter.
Feel free to use almond milk or oat milk instead of soy milk.
Adding a handful of chopped nuts like walnuts or pecans can add extra texture.
Ensure not to overmix the batter to keep the muffins tender and light.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm muffins, reheat in the microwave for 15-20 seconds or in a toaster oven for a few minutes.

How to Serve

A white metal muffin tray holds 11 baked chocolate chip cookie dough cups and one compartment filled with loose chocolate chips. Each cookie dough cup is golden brown with a slightly cracked surface and generously topped with a thick layer of dark brown chocolate chips, creating a textured look. The cookie dough has risen to fill most of the depth of the muffin cups, with some chips scattered around the tray. The tray is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake and spelt flour?

Yes, you can replace the flour blend with all-purpose flour, but the texture may be slightly different—slightly denser but still delicious.

What is a flax egg and why is it used?

A flax egg is a vegan alternative to a chicken egg made by mixing flaxseed meal with water. It helps bind ingredients and adds moisture to the muffins.