Vegan Pumpkin Banana Muffins are a moist and fluffy treat that's perfect for fall baking. This easy recipe is great for using leftover pumpkin puree and 1 ripe banana, making a tasty pumpkin banana bread muffin filled with warm cinnamon spice - great for breakfast or a sweet dessert.
For another delicious option, check out my pumpkin banana chocolate chip cookies or banana pumpkin loaf recipe.
Fall is in full swing, and my kitchen is filled with the cozy aroma of the season. Sweet potato pumpkin soup, pumpkin protein balls, and even pumpkin overnight oats-it's all happening!
This year, I've added a new recipe to my fall baking repertoire: vegan pumpkin banana muffins.
These muffins are the perfect blend of soft, moist texture and warm spices. I love to enjoy them with a smear of peanut butter or cashew butter for a satisfying breakfast, and my cat Mogre is always eager to steal a bite.
And the best part? They store incredibly well, so you can make a double batch and enjoy them throughout the week as a quick grab-and-go snack.
If you have ripe bananas on hand, my chocolate chunk banana muffins are a delicious way to use them up.
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Why You'll Love This Recipe
- Vegan, dairy-free, no egg muffins: Perfect for a plant-based diet, these muffins are also kid-friendly and great for the whole family.
- Quick & easy: Ready in just 30 minutes, this recipe is perfect for busy mornings or last-minute snacks. No special equipment is needed.
- Great for using ripe bananas & pumpkin puree: A great way to use up that ripe banana and leftover pumpkin puree for a portable meal-prep-friendly snack.
Ingredients and Substitutions
- Pumpkin puree: You can use homemade or canned pumpkin puree. Don't use pumpkin pie filling, as it contains added sugars and spices.
- Ripe bananas: Use ripe bananas with brown spots for the best natural sweetness and moisture.
- All-purpose flour: You can substitute with whole wheat flour for a healthier option or use a gluten-free blend for a gluten-free version.
- Sugar: Brown sugar, cane sugar, or granulated sugar can all be used for this recipe.
- Vegetable oil: I used sunflower oil, but you can substitute it with any neutral vegetable oil, such as canola, grapeseed, or melted coconut oil.
- Dairy-free milk: I used almond milk, but you can substitute soy, coconut, or oat milk.
- Spices: I used ground cinnamon and nutmeg for warmth and a cozy flavor. You can substitute allspice or pumpkin pie spice.
- Vanilla: Adds depth and enhances the sweetness.
- Baking soda + vinegar: Act as leavening agents, helping the muffins rise and become light and fluffy.
- Baking powder: An additional leavening agent that also helps the muffins rise.
- Salt: Salt enhances all the flavors in the muffins.
As always, the full recipe, including a list of ingredients and measurements, is included in a printable recipe card at the end of this post.
How To Make Vegan Pumpkin Banana Muffins
Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with silicone or paper liners. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder, and salt.
In another bowl, combine the pumpkin puree, mashed banana, almond milk, oil, vanilla, and vinegar until well blended.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared muffin tins and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Variations
- Pumpkin banana chocolate chip muffins: Stir in ½ cup of dairy-free chocolate chips into the batter for a sweet chocolatey twist.
- Nutty pumpkin muffins: Add ½ cup of chopped nuts, such as walnuts or pecans, for added crunch and flavor.
- Oatmeal muffins: Substitute ½ cup of all-purpose flour with oat flour for a heartier texture. You can also top the muffins with a sprinkle of oats before baking.
Storage
Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, place muffins in an airtight container in the refrigerator and they will keep for 6-7 days.
Freeze: Freeze the muffins in a freezer-friendly container for up to 2 months. Just thaw them at room temperature or reheat them in the microwave when you're ready to enjoy them.
Marinela's Tips
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results.
- Don't overmix: Overmixing the batter can lead to dense and tough muffins. Mix just until the ingredients are combined.
- Measure flour correctly: To avoid dense muffins, spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag.
Frequently Asked Questions (FAQ's)
Yes, to make these muffins gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend made for baking.
Yes, you can use the batter to make pumpkin banana bread. Simply pour it into a loaf pan and adjust the baking time to about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
To prevent sticky muffins, let them cool on a wire rack after baking and avoid storing them in airtight containers until they are completely cool.
More Vegan Muffins
- Dairy-free blackberry muffins
- Eggless banana chocolate chip muffins
- Green smoothie muffins
- Pineapple and carrot muffins
- Cranberry orange juice muffins
- Banana buckwheat muffins
📖 Recipe
Vegan Pumpkin Banana Muffins (Moist & Fluffy)
Equipment
- 2 Mixing bowls
- 1 12-cup muffin pan lined with silicone or paper liners
Ingredients
Dry ingredients
- 1 + ¾ cup all-purpose flour
- ¾ cup brown cane sugar or garnulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
Wet ingredients
- ½ cup pumpkin puree
- ½ cup ripe banana mashed
- ½ cup almond milk or any plant-based milk
- ⅓ cup sunflower oil or any neutral vegetable oil
- 1 teaspoon white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with silicone or paper liners. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder, and salt.1 + ¾ cup all-purpose flour, ¾ cup brown cane sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon salt
- In another bowl, combine the pumpkin puree, mashed banana, almond milk, oil, vanilla, and vinegar until well blended.½ cup pumpkin puree, ½ cup ripe banana, ½ cup almond milk, ⅓ cup sunflower oil, 1 teaspoon white vinegar, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin tins and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Refrigerator: For longer storage, place muffins in an airtight container in the refrigerator and they will keep for 6-7 days. Freeze: Freeze the muffins in a freezer-friendly container for up to 2 months. Just thaw them at room temperature or reheat them in the microwave when you're ready to enjoy them.
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots for the best results.
- Don't overmix: Overmixing the batter can lead to dense and tough muffins. Mix just until the ingredients are combined.
- Measure flour correctly: To avoid dense muffins, spoon the flour into your measuring cup and level it off with a knife instead of scooping it directly from the bag.
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See the post above for more variations and substitution ideas.
Nutrition
If you try this vegan banana and pumpkin muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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