Vegan Chocolate Chip Pumpkin Muffins

November 5, 2018
These vegan banana chocolate chip pumpkin muffins may take a little time to make (especially if you're roasting your own pumpkins), but they're perfect for a mid-morning snack on a chilly day and make a wonderful treat to share with friends and family. Plus, with warming spices and fruit-sweetened goodness, they're arguably yummier (and healthier) than your average bakery fare. Right before whipping these up, I roasted two sugar pie pumpkins and puréed the roasted pumpkin (I've included the instructions for doing so). This gave me plenty of fresh pumpkin purée (for a few batches of muffins plus some pumpkin soup)--so if you love fresh pumpkin, plan on making a big batch of purée. It keeps for one week in the fridge and one month in the freezer (I divided my freezer purée into portions that I knew I would use in the future (3 cups for a soup, 1 cup for another batch of muffins, etc.). That said, canned pumpkin purée works, too! Just be sure to purchase plain, unsweetened pumpkin purée rather than pumpkin pie filling. (Note: your prep time will be much shorter.)
Vegan Banana Pumpkin Chocolate Chip Muffins

Vegan Chocolate Chip Pumpkin Muffins

Recipe Type: Breakfast Sweets
utensils YIELDS 12 muffins
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  • 1 sugar pie pumpkin, halved with seeds scooped out (or more pumpkins if you'd like plenty of leftover purée)
  • cooking oil of your choice
  • 2 tablespoons flax meal
  • 6 tablespoons warm water
  • 1 ripe banana, mashed (about 1/2 cup)
  • 2 tablespoons apple sauce or liquid sweetener
  • 1/3 cup vegan milk (I used unsweetened soy)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups whole wheat flour
  • 1/2 cup unbleached all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 1/2 tablespoons pumpkin spice blend
  • 3/4 cup stevia-sweetened vegan chocolate chips or chunks
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(Skip steps 1-4 if you already have pumpkin purée handy.) 1. Preheat oven to 350°F. Line a large baking sheet with parchment paper. 2. Halve sugar pie pumpkins. Scoop out seeds and discard (or reserve for roasting). Take a small dab of cooking oil, and using your fingers, and coat the pumpkin halves. Place fleshy part down on the parchment-lined baking sheet. 3. Roast for 45-50 minutes or until pumpkin is easily pierced with a fork. Remove from oven and allow to cool. 4. Once the halves are cool, scoop the flesh from the skins and place into a food processor or high-speed blender. Process until smooth and creamy. You may have to do this in batches depending on how many pumpkins you roast. If your processor gets stuck, dribble a spoonful of water in to help lubricate; scrape down the sides as needed. __ It's muffin time. 5. Preheat oven to 350°F if your oven has been off. 6. Line a muffin tin with parchment cups or grease with a dab of oil. 7. Combine flax meal and water in a small dish. Allow to sit for five minutes to create flax eggs. 8. In a large bowl, combine dry ingredients except for chocolate chips. 9. In a separate bowl, combine flax mixture and other wet ingredients plus 1 cup of pumpkin purée. 10. Add wet mixture to dry and stir until *just* combined. Fold in chocolate chips. 11. Scoop portions into muffin tins and press additional chips on top (optional). 12. Bake for 15 minutes or until the tops are golden brown and a toothpick comes out clean. Allow to cool on a wire rack. 13. Enjoy immediately or store in the fridge for up to one week.

Related: Vegan Pumpkin Apple Oatmeal 2 Ways

Vegan Dark Chocolate Chip Pumpkin Bread

Vegan Pumpkin Cheesecake Bars

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Photos: Mary Hood Luttrell

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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