Go Back
+ servings
aquafaba chocolate pumpkin muffins

Easy Aquafaba Chocolate Pumpkin Muffins

Easy Aquafaba Chocolate Pumpkin Muffins
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 6
Author Cookie Madness


  • 1/4 cup coconut oil softened, not completely melted
  • 1/2 cup Brown Sugar Swerve can use less if you prefer**
  • 1/4 cup aquafaba liquid from can of chickpeas
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin puree
  • 3/4 cup all-purpose flour 100 grams
  • 2 tablespoons unsweetened cocoa powder high quality Dutch
  • 1/2 baking soda
  • 1/2 baking powder
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips


  • Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners or grease with extra coconut oil.
  • In a mixing bowl, stir together the coconut oil, pumpkin, aquafaba and vanilla.
  • In a second bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Add the Swerve (or sugar) and stir until uniformly blended.
  • Add flour mixture to the pumpkin mixture and stir until blended. Stir in the chocolate chips. Batter will be thick.
  • Divide the batter among muffin tins. It should be thick enough so that you are actually piling it.
  • Put in the 400 degree oven and bake for 10 minutes. After first 10 minutes, reduce heat to 350 and bake for another 8 to 10 minutes (18-20 minutes total).
  • Let the muffins cool for about 10 minutes, then carefully loosen from pan.


I'm not so sure Swerve is vegan, so if you need them to be vegan you can use a different sweetener, but the Swerve worked perfectly.