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Super moist pumpkin banana nut muffins with sweet chocolate chips. Perfect for fall! Dairy-free, egg-free, soy-free and vegan.

Pumpkin Banana Nut Muffins with Chocolate Chips

Super moist pumpkin banana nut muffins with sweet chocolate chips. Vegan!
Course Breakfast, Dessert, Snack
Cuisine Dairy-free, Egg-free, Plant-based, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Author Jackie Sobon of Vegan Yack Attack


  • 6 tablespoons hot water
  • 2 tablespoons ground flaxseed
  • 1 1/2 cup Whole Wheat Flour
  • 1 cup organic sugar
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 15 oz. can pure pumpkin puree
  • 1/2 cup banana mashed
  • 1/4 cup coconut oil slightly melted
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans chopped
  • 1/2 cup vegan chocolate chips


  • Preheat the oven to 350F and line a 12-count cupcake pan.
  • Whisk together the hot water and ground flaxseed and set aside for 5 minutes. Sift together the flour, sugar, pumpkin pie spice, baking soda and salt in a large mixing bowl.
  • Whisk the flaxseed egg, pumpkin, banana, coconut oil, molasses and vanilla extract together until mostly smooth. Add the wet mixture to the dry and stir until there are no dry spots. Fold in the pecans and chocolate chips until combined.
  • Divide the dough between 12 cupcake liners, they will be slightly higher than the liners. Bake for 28-30 minutes or until an inserted toothpick draws clean. Place the muffins on a cooling rack and cool for 5-10 minutes before eating.