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These vegan chocolate chip pumpkin muffins are great for a crowd and so delicious. Pumpkin puree and mashed banana add enough natural sweetness that you only need a little bit of added sweetener (maple syrup) and vegan chocolate chips to make a truly decadent-tasting muffin.

Recipe adapted from Julieanna Hever’s Blueberry Oat Breakfast Muffins in Forks Over Knives: The Plant-Based Way to Health, edited by Gene Stone

Chocolate Chip Pumpkin muffins

Ingredients

  • 1 medium banana, mashed 
  • 1 (15-ounce) can pumpkin puree 
  • ¼ cup pure maple syrup 
  • 1 teaspoon vanilla extract 
  • 2 cups whole oat flour 
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder 
  • ½ teaspoon salt 
  • 1 teaspoon ground cinnamon 
  • ½ teaspoon ground nutmeg 
  • ¼ teaspoon ground ginger 
  • 1 cup grain-sweetened dairy-free chocolate chips

Instructions

  1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla.
  2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
  3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

Comments (11)

(4.86 from 7 votes)
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Sam5 days ago
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Could I substitute with almond flour? If so, would it be a 1:1 substitution? I’ve never used oat flour before. Thanks!

Pamela Mattingly3 weeks ago
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Always amazing ❤️

Maggie Landes3 weeks ago
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very easy and good! Love that they are oil free.

Lori Stegall3 weeks ago
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Really easy recipe, great fall taste! Even my 16 year old son ate them!

Jessamyn A Kennedy3 weeks ago
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Hi! Will this be added to the meal planner app? Tried to add it to this coming weeks plan with no success. Thanks!

Anita Murphy3 weeks ago
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Fantastic and easy recipe. Healthy and moist.

Michon Roth3 weeks ago
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Can you sub whole wheat and/or spelt flour?

Anne1 month ago
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These look so good! What brand of choc chips do you like?

Angye Jones4 months ago
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These were tasty, but if using mini chocolate chips, I recommend cutting it down to 1/2 cup. The batter was rather thick so you need to spread it out in the muffin pan to make a nice top.

Brandi3 months ago
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These are so good! I love that they’re not too crumbly and not too dense. I used dark chocolate chips.

AJ4 months ago
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Just made these for my kids. The only change I made was to sub 1/2 the chocolate chips for raisins, just to cut down on add’l fats. There wasn’t much liquid to mix in but they turned out great! They didn’t rise much. I love that there’s only a bit of sweetener, although you could add more maple syrup without guilt. My kids loved them!

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about the author

Julieanna Hever

Julieanna Hever, R.D., is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine and a special consultant to Forks Over Knives. Julieanna is also a nationally sought-out speaker and was recently featured on The Dr. Oz Show. Visit PlantBasedDietitian.com for updates from Julieanna.

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