Vegan Pumpkin Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 14
A tasty and healthy vegan pumpkin chocolate chip muffin. It's made of whole wheat flour and contains no refined sugar.
  • ⅓ cup coconut oil (melted)
  • ½ cup date puree (which is dates blended with a few tablespoons of water, but you can sub for honey)
  • 2 Tbsp chia seeds mixed with 6 Tbsp water
  • 2½ large ripe bananas
  • ¼ cup almond milk
  • 1 cup pumpkin puree (be sure to measure carefully)
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1¾ cups white whole wheat flour
  • ½ cup dark chocolate chips
  1. Preheat the oven to 425 degrees Fahrenheit
  2. Make the chia seeds and let them sit for about a minute.
  3. Line two 12 cup muffin pans (I used cupcake pans) with liners or grease them.
  4. In a bowl, mash the bananas. In another large bowl, mix the coconut oil, date puree, and chia seeds. Mix in almond milk, pumpkin puree, bananas, pumpkin pie spice, baking soda, vanilla extract, and salt . Make sure everything has been evenly combined and then add the flour. Mix until it is combined and then fold in the chocolate chips.
  5. Spoon the batter into the liners (fill them about ¾ of the way up)
  6. Bake one pan at a time. Bake the muffins for 5 minutes at 425 degrees Fahrenheit and then reduce the oven to 350 degrees Fahrenheit and bake them for another 20 minutes or until a toothpick inserted into them comes out clean. Do the same thing for the second pan.
  7. Place the muffins on a cooling rack and then enjoy!
Recipe by Health Nut Hayley at