Sunday, September 22, 2013

Pumpkin Chocolate Chip Muffins

I based this recipe on the one I found at Skinnytaste -- making these vegan was pretty easy by replacing the egg whites with an overripe banana and using vegan chocolate chips. These were kid friendly and very moist and delicious.
  • 1/2 cup whole wheat flour
  • 3/4 cups unbleached all purpose flour
  • 3/4 cup turbinado sugar
  • 3/4 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 can pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons coconut oil
  • 1 medium overripe banana
  • 2 teaspoons vanilla extract
  • cooking spray 
  • 2/3 cup vegan chocolate chips

Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. My recipe made 31 mini muffins or if you use a regular size muffin you'll get half as many.

In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix pumpkin puree, oil, banana and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. 

Fold in chocolate chips.

Using a small cookie scoop, put one scoop of  batter into prepared muffin tin.

Bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.


  1. Thank you for sharing!
    My boyfriend loves pumpkin and his birthday is this Thursday so these look like a perfect birthday idea. :)

    1. Adi,
      Thanks for stopping by my kitchen. I hope you'll enjoy them, and Happy Birthday boyfriend!

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