Chocolate Chip Pumpkin Muffins {Recipe}

This spicy, fudgy bread will tantalize your taste buds. A mix between a pudding and a cake, it’s the perfect item to bring parties…or just keep to yourself at home!

Yield:    1 (9×5-inch) loaf                                 

Prep time:  15 minutes                       

Cook time: 1 hour


1 cup Date Paste

½ tsp. baking soda

1 (15-oz.) can pumpkin purée

½ tsp. salt

3 TB. flax eggs

1 tsp. ground cinnamon

½ cup pure maple syrup

¼ tsp. ground cloves

1 TB. alcohol-free vanilla extract

¼ tsp. ground nutmeg

1 ½ cups oat flour

¼ tsp. ground ginger

½ tsp. aluminum-free baking powder

1 ½ cups grain-sweetened chocolate chips


1.       Preheat the oven to 350˚F.

2.       In a large bowl, combine Date Paste, pumpkin purée, flax eggs, maple syrup, and vanilla extract until smooth.

3.       Gently stir in oat flour, aluminum-free baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger. Mix until no lumps remain. Add chocolate chips, and evenly distribute throughout.

4.       Pour batter into 9×5-inch loaf pan, and bake for 1 hour. Allow bread to cool before cutting and serving.

(Recipe courtesy of  Julieanna Hever, M.S., R.D., C.P.T., also known as “The Plant-Based Dietitian,”. She is the author of the best-selling book The Complete Idiot’s Guide to Plant-Based Nutrition and  host of upcoming series What Would Julieanna Do? on the healthy living TV network Veria Living.)