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WFPB Pumpkin Breakfast Muffins

These Pumpkin Breakfast Muffins are vegan, gluten free, refined sugar free, oil free and whole-foods, plant-based compliant! They are also easy to make and delicious.
Prep Time10 mins
Cook Time20 mins


  • 1 banana mashed
  • 2 cups pureed pumpkin
  • 3 tbsp maple syrup
  • 2 cups oat flour
  • 1 tbsp baking powder
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • ¼ tsp ground ginger
  • 1 cup organic vegan chocolate chips


  • Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, and maple syrup.
    2. In a small bowl, combine oat flour, baking powder, salt, cinnamon, and ginger. Combine the wet and dry ingredients. Fold in chocolate chips.
    3. Spoon batter into lined muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes.
    4. Store muffins in an airtight container.