Soft and fluffy whole-wheat chocolate chip pumpkin muffins. Perfect for a make-ahead breakfast, snack, or healthier dessert.

Whole-Wheat Chocolate Chip Pumpkin Muffins [Vegan]

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Cooking Time



  • 1 very ripe banana mashed
  • 2 tablespoons natural unsweetened peanut butter
  • 1/2 cup maple syrup
  • 3/4 cup unsweetened plant-based milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup chocolate chips or chopped walnuts


  1. Preheat the oven to 350°F.
  2. Line or grease a muffin tray.
  3. In a bowl mash a banana really well, then add the peanut butter and mix well.
  4. To the banana mixture add the maple syrup, milk, pumpkin puree, vanilla extract, and mix well.
  5. In a separate bowl whisk together the whole-wheat flour, baking powder, baking soda, cinnamon, salt, ground ginger, nutmeg, and allspice. Mix in the chocolate chips
  6. Add the wet ingredients to the dry ingredients and mix together. Careful to not over-mix.
  7. Fill 12 muffin cups and bake for 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean and the muffin tops bounce back when pressed.


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