Pumpkin Banana Muffins

4.99 from 227 votes

An easy Pumpkin Banana Muffin recipe with an ultra-moist crumb and full of pumpkin spice flavors to celebrate the Fall season.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Keyword: healthy vegan banana muffins, Pumpkin Banana muffins, pumpkin muffin recipe, vegan pumpkin muffin, vegan pumpkin recipes

Servings: muffins

Calories: 160.1kcal

1 cup Mashed Ripe Banana equivalent to 3 large bananas or 4 medium bananas
1 ¼ cup Pumpkin Puree use canned pumpkin puree or homemade pumpkin puree
⅓ cup Avocado oil or light olive oil or melted coconut oil
½ cup Coconut Sugar or brown sugar
1 teaspoon Vanilla Extract
1 ½ teaspoon Pumpkin Spices 1 teaspoon cinnamon + 1/4 teaspoon Ginger + 1/4 teaspoon all spices or nutmeg
1 ½ cup All-Purpose Flour or white whole-wheat flour or white spelt flour
¼ teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder

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

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.