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  • Ready In:
  • Makes 12 muffins

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

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 (68)

(4.85 from 34 votes)
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Elaine7 days ago
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I didn’t have a fresh ripe banana but I had a frozen one so I mashed that. I increased the maple syrup to 1/3 cup, and stuck a pecan into the top of each muffin straight out of the oven. They came out perfect, moist and delicious. A keeper! Thank you.

Sharon1 week ago
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One of the best recipes ever. I double the recipe do halp with chocolate chips and the other half pecans and raisins/cranberries. These are always devoured in minutes!

Rochelle2 weeks ago
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Please give suggests to make it less dense and wet. The flavors are great, but it is like eating a dense brownie. More flour? Less flour? Less banana/applesauce or pumpkin puree? Bake longer? Suggestions would be greatly appreciated?

Linda2 weeks ago
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These were AMAZING!!!

Cloudy Rockwell3 weeks ago
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These were too wet and a reminder to me that I shouldn’t use bananas to sweeten my baking. This would have made at least 15-18 muffins—as it was, they are mushy and a bit chewy. I think I prefer a caliber muffin, and should stick to simpler and fewer indgredients. The chocolate chips were too much, my husband & I ate one each, critiqued them, and I threw out the rest.

Amanda4 weeks ago
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They taste yummy but turned out wet for me. I even used a can with 398ml (less than 15 oz) of pumpkin bc that is the norm in Canada. I will try again to tweek it. I used bought oat flour…would that make a difference?

Linda Sandifer1 month ago
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One of my favorite fall recipes. I do add 1/2 cup of walnuts.

Darlene1 month ago
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These are sooo good. I used 1 cup of oat flour, 1/2 millet flour, 1/2 sorghum flour. Added some candied ginger with the chocolate chips. Very tasty. Will make again….and again.

Erica1 month ago
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This recipe is a KEEPER. I had half a can of pumpkin I needed to use up, so I made a half batch of this recipe. I subbed applesauce for the banana and skipped the cinnamon and other spices (I just used vanilla). They turned out great, I will definitely be making these again!

Kelly3 weeks ago
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I was thinking of subbing in applesauce because I have a kid with a serious banana aversion, thanks for posting that it worked!

Susan1 month ago
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I just made these but replaced the chocolate chips with walnuts. They were very good and plenty sweet without the chocolate. Next time I’m going to add shredded carrot and coconut as well for a no-oil, low-sugar “Morning Glory” muffin!

Colleen1 month ago
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I’d love to comment on the texture and flavor of these muffins, but this is my second batch that my kids have gobbled right up. Perfect breakfast or after school snack. I love how simple and how few ingredients there are. I made as the recipe called for with no subs.

Phala Bowles1 month ago
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If we really want people to go Vegan we’ve got to do better than this ..

Linda Sandifer1 month ago
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These are amazing!! I’m sorry they didn’t turn out for you.

Phala Bowles1 month ago
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Didn’t rise, wasn’t sweet, bitter and dense.

Sarah1 month ago
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Maybe it’s the baker and not the recipe? These muffins are wonderful!

Martha2 months ago
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These are wonderful! I used 1/2 cup chocolate chips and 180 grams of oat flour. Mixed only until combined and they came out light and fluffy.

Denise2 months ago
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I thought these were very good. quite moist and dense to give an extra sense of fullness. I used Sorghum flour ( 1 cup) and 1 cup of rolled oats. I used date syrup instead of maple syrup. I think I would like them better without the chocolate chips…..maybe raisins or nuts ( although I can’t have nuts).

Kriss2 months ago
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Nice muffins. Added some walnuts for some crunch.
Would be nice to have the nutritional breakdown of the baking recipes.
Thank you

Rhonda1 month ago
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My husband and I just love this recipe. The muffins are delicious! I have to buy silicone cupcake trays. I only had regular cupcake trays and paper cupcake holders so it stuck to the paper more than I would have preferred.

Aida2 months ago
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Great recipe. Muffins were a little dense, haven’t risen enough. But so delicious. Also – I got 23 muffins! All together super delicious!

Linda2 months ago
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These were the absolute best muffins!! Very easy recipe and so delish!!! Packed with a tons of flavor …

c p sowell2 months ago
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You neglect to give the yield of this recipe. Please do so, and for all your recipes. We need to know in case we need to modify the amounts.

Kimberly2 months ago
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Says it makes 12 muffins under the picture and title.

Michelle2 months ago
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These are excellent! I replaced just over a half cup walnuts instead of chocolate chips! Will make these again! Thanks for the recipe!

Rebekah Welch2 months ago
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Delicious! We liked these a lot. I’ll definitely make these again. I grounded up whole oats in my Vitamix for the whole oat flour.

FR2 months ago
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Has anyone made this into a loaf instead of muffins? If so, what changes did you make if any? Thanks

Tanya2 months ago
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Could these be made as cookies instead?

Rena Hadas2 months ago
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Added 1/4 c. Walnuts. LOVE this recipe!

Laura Selby2 months ago
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Very easy to make. May make mini ones next time. Delicious batter too

Tami Furlong2 months ago
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I just saw this today on Facebook and had to make them. Wow! These are so good! I will be making these very often!

Janet2 months ago
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What is calorie count on this recipe, please?

john hannam2 months ago
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How would this work with almond, spwlt, coconut, ir xhickpea flour…

Love this feed..buy your magazine often..thanks!

Sherry2 months ago
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Is there a calorie, carb and sugar content anywhere?

Kat2 months ago
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I found the batter too dense, maybe using weight to measure the flour would have helped.

KH2 months ago
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Good question. King Arthur says 1 c oat flour weighs 92g, Bob’s Red Mill says 120 per cup. Big difference. I wonder the same about the volume/weight of the banana…

Angela2 months ago
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Thant would be really nice to have that info since vegan gluten-free baking can be a bit tricky and measuring by weight can help.

Terisa Clawson2 months ago
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What can I use instead of banana?

Erica1 month ago
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I used applesauce, too! I just eyeballed it. About “one banana’s worth” haha.

Roberta aDowney2 months ago
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I’m betting a mashed avocado would work.

Jean2 months ago
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@Gayle, how much applesauce did you use?

Gayle2 months ago
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I used unsweetened applesauce.

Julian2 months ago
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Could you make these with sweet potato instead?

Donna2 months ago
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These are soo good!!!

Jen9 months ago
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I literally NEVER leave reviews but have to leave one for THIS one. This is the best muffin recipe you will try. I am addicted and have made this several times! Try this- you won’t be sorry!

Bill10 months ago
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These are so delicious and clean! Great there’s no oil or vegan butter, which seems to be mentioned in so many vegan recipes. Even my family loves them and they are not big pumpkin fans!! Thanks for the recipe!

Kathy Gudenau11 months ago
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My friend said these were great

Melinda L Sanz11 months ago
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Can protein oats (the Kodiak brand) be used to make these muffins? It’s basically rolled oats with added pea and whey protein.

Martha Waltien2 months ago
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No dairy in any F O K recipes.

JC9 months ago
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You’re missing the point of Forks Over Knives. A whole foods plant-based diet does NOT include dairy. Whey is dairy protein and very bad for you.

Mikaela1 year ago
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Super yummy muffins. The whole family enjoys them. Thanks

TERESA COLMENERO11 months ago
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These muffins are amazingly delicious!! Just made a double batch of them. This is my second time baking these and I’ll continue to bake them during the cold season:)

Nay1 year ago
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Oh my gosh these are so so good!

Nay1 year ago
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Oh my gosh, these are so so good.

Karen1 year ago
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These are delicious! I’ve been making them for a few years now. One of my seasonal favorites I always make.

Sam1 year 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!

Lynette Bodell1 year ago
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I prefer these muffins with 1/2 oat flour and 1/2 almond flour.
You can make oat flour by simply blending your oats in a blender

Pamela Mattingly1 year ago
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Always amazing ❤️

Maggie Landes1 year ago
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very easy and good! Love that they are oil free.

Lori Stegall1 year ago
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Really easy recipe, great fall taste! Even my 16 year old son ate them!

Jessamyn A Kennedy1 year 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 Murphy1 year ago
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Fantastic and easy recipe. Healthy and moist.

Michon Roth1 year ago
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Can you sub whole wheat and/or spelt flour?

Claude R1 year ago
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I have the same question

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

Angye Jones1 year 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.

Brandi1 year 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.

AJ1 year 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 is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine, and a special consultant to Forks Over Knives. Hever is also a nationally sought-out speaker and was featured on The Dr. Oz Show. For updates from Hever, visit PlantBasedDietitian.com and follow her on Facebook and Instagram.

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