These super-moist Pumpkin Banana Muffins are easy to make in less than 30 minutes for a delicious fall breakfast. Bonus, these are vegan pumpkin muffins made without eggs or dairy.
I love making muffins, like my Vegan Blueberry Muffins, Banana Carrot Muffins, or Oatmeal Vegan Muffins but when the fall season starts, I want to make something with pumpkin to get pumpkin pie flavors in my muffins.
If you’re also chasing anything pumpkin as soon as the days start to shorten, these muffins are for you!
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Pumpkin Banana Muffins
Ingredients
- 1 cup Mashed Banana - (note 1)
- 1 ¼ cup Pumpkin Puree - (note 2)
- ⅓ cup Mild-Flavor Olive Oil - (note 3)
- ½ cup Brown Sugar - (note 4)
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoon Pumpkin Spices - (note 5)
- 1 ½ cup All-Purpose Flour - (note 6)
- ¼ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Instructions
- Preheat oven to 350°F (180°C). Line a 12-hole muffins tray with a paper liner. Slightly oil the paper with cooking spray to prevent the muffins from sticking to the paper. Set aside.
- Peel the bananas, mash with a fork or potato mashed, and measure the amount called by the recipe.
- In a large mixing bowl, stir the mashed banana, pumpkin puree, vanilla extract, oil, and sugar. Stir well to combine evenly.
- In another bowl, whisk flour, salt, baking soda, baking powder, and pumpkin spices.
- Stir the dry ingredients into the wet ingredients until just combined – don't over mix, or the muffins could come out gummy.
- Transfer the batter evenly into the 12 muffin cases and bake at 180°C (350°F) for 25-35 minutes on the center rack of your oven until a toothpick inserted in the center of the muffin comes out clean
Storage
- Cool on a wire rack, then store in an airtight box for up to 4 days in the fridge, or freeze for later and thaw at room temperature.
Notes
Nutrition
Ingredients and Substitutions
- Mashed Ripe Bananas – you don’t have to use overripe bananas. Yellow bananas work very well in the recipe. But keep in mind that the muffins won’t be as sweet with yellow bananas. The riper, the sweeter!
- Canned Pumpkin Puree – this is not the same as pumpkin pie filling, make sure you use pure pumpkin puree, the ingredients listed on the can should be pumpkin only, no additives. Or use my homemade pumpkin puree recipe to make yours at home.
- Oil – any oil works. I prefer canola oil or light olive oil, but melted coconut oil works as well.
- Coconut Sugar or Brown Sugar. You can also use white sugar, but the pumpkin spice flavors come out way stronger with brown sugar.
- Vanilla Extract
- Pumpkin Spices it’s simply a combination of 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of allspice or nutmeg.
- Baking Soda and Baking Powder – for a fluffy texture.
- All-Purpose Flour or white wholewheat flour for a healthier alternative. For a gluten-free version, use my gluten-free conversion guide.
How To Make Pumpkin Banana Muffins
It’s super easy to make Pumpkin Banana muffins in less than 30 minutes and a great recipe to use overripe bananas.
- Before starting, preheat the oven to 350 °F (180 °C) and line a 12-hole muffin tin with muffin cups. I recommend spraying some cooking oil on the paper liner. This makes the muffins easier to release.
- First, peel and mash the bananas on a chopping board using a fork or potato masher. You want to mash them well to get a smooth mash banana texture. The fewer bites, the moister the muffins will be.
- Now, measure 1 cup of mashed banana in a measuring cup and transfer to a large mixing bowl.
- Next, stir in pumpkin puree, brown sugar, oil, and vanilla extract. Stir well to form a consistent batter.
- In another bowl, whisk all the dry ingredients together: flour, salt, baking powder, baking soda, and pumpkin spices.
- Finally, stir in the dry ingredients into the wet ingredients and stir until just combined. Don’t overdo the batter or your pumpkin banana muffins can turn out gummy.
- Bake the vegan pumpkin muffins in the center rack of the oven at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
- Let the muffins cool down on a wire rack until the baked muffins reach room temperature.
Flavors Ideas
You can play a lot with this recipe by adding some delicious nuts, and chocolate chips in the batter or serving the muffins with frosting. The best add-ons to the batter are 1/4 cup to 1/2 cup of:
- Chopped Pecan
- Chopped Walnuts
- Dark Mini Chocolate Chips
You can also serve the muffins with a drizzle of icing sugar combined with almond milk. Simply stir 1 cup of icing sugar with 2-3 tablespoons of plant-based milk you love until it forms a creamy, white frosting. Drizzle on top of the muffins and add a pinch of pumpkin pie spices on top for extract boost flavor!
Storage
These pumpkin muffins store very well in an airtight container in the fridge for up to 4 days. If the batch is too large for you to eat in that timeframe, you can freeze the banana pumpkin muffins in an airtight box. Thaw the muffins on a wire rack at room temperature overnight.
This recipe was easy. The muffins came out very moist & delicious! I share them with coworkers & everyone raved about them. Great with coffee ☕ or tea. I’ll make these again.
Thanks a lot!
Hi Carine! I have just made this and oh boy this recipe is just perfect! Moist and fluffy! My husband who is very fussy he thinks it’s the best! He said, if he will rate it from 1 – 10, he said it’s 15!!!! Thank you so much for sharing this easy to follow recipe! Btw, have you tried this without adding oil?
Thank you so so much for sharing this story, it makes me so happy. The problem if you remove oil in vegan baking, especially in recipes that already have lots of moist ingredients like pumpkin and banana, the result come out super dense and gummy. If you still want to try, the best go would be a nut butter like natural peanut butter, but again, expect some dense and packed texture.
These muffins were delicious, I used virgin olive oil as it was all I had in my pantry and it worked just fine. Will definitely make again.
Have you tried doing this with a mini muffin tin? If so, how long did you cook it for?
I don’t see why this wouldn’t work. It will probably bake faster I would say 25 minutes
Very tasty! I made my own pumpkin puree this time and used cinnamon and all spice! Yami! Thank you for another awesome recipe!
Sounds Yummy and Interesting
Could you add chocolate chips to this recipe instead of raisins? Or would that not taste as good?
I didn’t add any raisins in these pumpkin banana muffins but I am sure than 1/3 cup of chocolate chips will taste amazing.
These are FANTASTIC!!! I used some of your substitutions… melted coconut oil and brown sugar. These will be my new go to breakfast for prepping and freezing.
A tasty base recipe that I’ve made a few times! I replaced the coconut oil with melted vegan butter and they’re amazing.
I used a bit less sugar and did 24 mini muffins. They are light, fluffy, delicious!