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Vegan pumpkin muffins with chocolate chip and banana in a muffin tin.

Fluffy Vegan Pumpkin Muffins With Chocolate Chips

Easy pumpkin chocolate chip muffins are the perfect vegan fall or winter breakfast or snack! Comforting, delicious, fluffy.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Video

Ingredients
  

  • 1 c. canned pumpkin
  • 2 brown or browning bananas mashed
  • 1 ¾ c. all-purpose flour
  • 1 c. sugar
  • 1 c. vegan chocolate chips or substitute walnuts
  • 1/2 c. vegetable oil
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 2 1/2 tsp. pumpkin pie spice
  • 1 tsp. ground ginger
  • pinch of salt

Equipment

  • 12-muffin baking tin

Method
 

  1. Preheat oven to 400°F. Grease a 12-muffin tin.
  2. Mix dry ingredients in a large bowl until fully combined.
  3. In a separate, smaller bowl, mash banana. Add the rest of your wet ingredients and mix until fully combined.
  4. Make a well in the dry ingredients, add wet ingredients and stir gently until fully combined. Pour batter into loaf pan. Be careful not to overmix; this could make your loaf a little too dense.
  5. Bake for approx. 20 minutes, or until fork comes out clean. Allow to fully cool before serving.
    Vegan pumpkin muffins with chocolate chip and banana in a hand.

Video