Swiss Chocolate Pumpkin Muffins

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

Earlier in the week I made Pumpkin Spice Muffins using a boxed cake mix and canned pumpkin. I had some pumpkin left so I put it in the freezer. Tonight I was in the mood for something sweet again so I took out a box of swiss chocolate cake mix and went to work. You can't taste the pumpkin in here by the way!

When you make cupcakes with pureed fruit or vegetables, the texture is not the same as cupcakes made with eggs and oil. It's hard to describe. They're very moist and they're not fluffy. I guess you'll just have to make some to find out for yourself!

Swiss Chocolate Pumpkin Muffins
Makes 12 Servings

Ingredients

1/2 a box Swiss chocolate cake mix
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 cup strong coffee
1/3 cup white chocolate chips, melted

Directions

Preheat the oven to 350F and line 12 muffin cups with paper liners.
Combine all ingredients except chocolate well with a fork and divide among the muffin cups.
Bake for 15 minutes or until a tester comes out clean.
Allow the cupcakes to cool, then drizzle with melted white chocolate and add a few sprinkles if your heart desires.