These Vegan Pumpkin Banana Muffins come together beautifully, with the perfect hint of sweetness and just the right touch of pumpkin in every bite. They are plant-based, ridiculously soft and moist, delicious, and a great way to use those overripe bananas sitting on the kitchen counter.
I admit, I am not a huge fan of pumpkin spice lattes these days; however, once fall arrives, I am in desperate want of all the things pumpkin flavored! This pumpkin banana muffin recipe is a variation of our Delicious Chocolate Chip Banana Muffins recipe and it is sure to satisfy any pumpkin craving.
Pair one (or two) with a hot cup of coffee in the morning for a delicious breakfast, or toss one in your bag for a healthy snack on-the-go. Our recipe yields 24 muffins, meaning we are that confident you and your family will love these as much as we do! Not to mention, they are freezer friendly, so you can snack prep for the week ahead, if they make it that long.
Vegan Pumpkin Banana Muffin Ingredients
This tasty homemade pumpkin muffin recipe is super quick and easy to make! They are plant-based, incredibly moist, loaded with flavor, and nutritious too.
All you need are a handful of ingredients to get started:
- Pumpkin – One cup of canned pumpkin puree makes these muffins perfectly soft and moist with just the right touch of pumpkin in every bite. Make sure to use pure pumpkin puree in this recipe and not pumpkin pie filling. We love the rich flavor of Farmers Market Organic Pumpkin Puree in this recipe.
- Ripe bananas – The riper the banana, the better. You will need approximately 2 large bananas for this recipe to give them that deliciously sweet banana flavor.
- Whole wheat pastry and all-purpose flour – The perfect blend to keep your muffins light and fluffy.
- Flax seed – For an added boost of nutrition. If you do not have ground flax seed, replace with more all-purpose flour.
- Non-dairy milk – Any plant milk will work for this recipe, but we love almond milk here.
- Pure Maple Syrup – For deliciously moist and naturally sweetened muffins.
- Unsweetened applesauce – A healthy alternative to oil for the perfect amount of moisture and hint of sweetness.
- Baking powder and baking soda – To give our muffins that beautiful lift.
- Cinnamon, nutmeg and vanilla – For a rich, warm depth of flavor, perfect for fall.
- Vegan chocolate chips – (Optional) Our go to chocolate chips are Enjoy Life dark chocolate morsels, but feel free to use your favorite.
Keep scrolling for the full recipe below with measurements.
How To Make Vegan Pumpkin Banana Muffins
This tasty homemade pumpkin muffin recipe is super quick and easy to make!
First things first, combine dry ingredients in a large bowl and set aside.
Then, mash ripe bananas and combine with pumpkin puree, and remaining wet ingredients.
Next, create a well in the dry ingredients and add your wet ingredients, folding batter until just combined.
A note for the chocolate lovers: If using these tasty morsels, fold wet and dry ingredients until just combined, stopping short to add in chocolate chips. Finish stirring until well combined, being careful not to overmix.
Lastly, fill muffin liners two-thirds of the way and bake for 16 to 18 minutes, until the top is golden and a toothpick comes out clean. Remove muffins from the oven, let cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely.
Decide to make a double batch or couldn’t devour them all in one day? No problem! Store leftover muffins in the refrigerator for 3 days or in the freezer for up to 1 month. Simply, thaw one (or two) at room temperature or toss in the microwave for 30 seconds and enjoy!
Simple Variations
We make these pumpkin banana muffins all year long, not just during fall. We absolutely love them as is; but don’t hesitate to switch things up!
Check out a few simple Vegan Pumpkin Banana Muffin swaps below.
- Easy flour swaps – Whole wheat pastry flour adds a nice boost of nutrition and pairs with all-purpose flour for the perfect combination. However, replacing it with all-purpose flour will also give you a deliciously moist and fluffy muffin as well.
- Gluten-free – Oat flour is a fantastic swap in this recipe, and I personally love the texture. Make your own by adding certified gluten-free oats to a food processor and blending to a fine flour.
- Oil – Not into unsweetened applesauce? Melted coconut oil will work wonderfully in this recipe, and provides the perfect amount of moisture to these muffins. If using, replace using a 1:1 ratio.
- Spice it up – We love playing around with spices. Swap ½ teaspoon of nutmeg for pumpkin pie spice to kick this recipe up a notch. It is the perfect fall swap.
- Optional add-ins – Drop a half cup of chocolate chips, or chopped nuts to the batter to take these muffins to the next level of greatness! Personally, we opt for our favorite chocolate chips every time.
Decide to change it up? Let us know how it turns out in the comments below. Getting creative in the kitchen is what we live for!
More Delicious Muffin Recipes
If you love our Vegan Pumpkin Banana Muffins as much as we do, then try one of these delicious plant-based muffin recipes next:
Vegan Pumpkin Banana Muffins
Our Pumpkin Banana Muffins are super easy to make! They are incredibly moist, flavorful, and the perfect fall snack for the entire family!
Ingredients
- Dry Ingredients:
- 2 cups whole wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1/2 cup ground flax seed
- 4 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- Wet Ingredients:
- 1 cup mashed overripe banana (approximately 2 medium/large bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup unsweetened non-dairy milk
- ⅓ cup pure maple syrup
- ⅓ cup unsweetened applesauce
- 2 tsp vanilla extract
- ½ cup vegan chocolate chips (optional)
Directions
- Step 1 Preheat oven to 350°F and line muffin tin with silicone or paper liners.
- Step 2 In a large bowl, whisk together the flours, ground flax seed, baking powder, baking soda, cinnamon, ground nutmeg and salt. Set aside.
- Step 3 In a small bowl, whisk together mashed overripe bananas, pumpkin puree, unsweetened non-dairy milk, maple syrup, applesauce, and vanilla extract.
- Step 4 Create a well in the center of dry ingredients and fold the wet mixture into the dry, stopping short to add in chocolate chips, if using. Finish stirring until well combined, being careful not to overmix.
- Step 5 Fill muffin liners two-thirds of the way and bake for 16 to 18 minutes, until the top is golden and a toothpick comes out clean. Oven times may vary.
- Step 6 Remove muffins from the oven, let cool in the pan for 5 minutes, then transfer muffins to a cooling rack to cool completely.
- Step 7 Store leftover muffins in the refrigerator for 3 days or in the freezer for up to 1 month.
