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Best Pumpkin Banana Muffins Recipe (Vegan Option)

Best Pumpkin Banana Muffins Recipe (Vegan Option)

These Pumpkin Banana Muffins are the perfect blend of pumpkin and banana flavors, offering a moist, fluffy texture that’s bursting with warm fall spices. This easy recipe includes vegan and gluten-free options, making it versatile for any dietary needs. Made with simple ingredients like overripe bananas, pumpkin purée, and a hint of pumpkin pie spice, they’re a great way to enjoy a quick breakfast or snack. Whether you add chocolate chips or keep them classic, these muffins are sure to be a hit with the whole family. Store leftovers in an airtight container for up to 3 days.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 210 kcal

Equipment

  • Muffin tin or muffin pan
  • Muffin liners (or use parchment paper liners if you prefer)
  • Large mixing bowl and medium bowl
  • Potato masher (to mash those bananas)
  • Measuring cup and spoons
  • Wire rack (for cooling your muffins)
  • Cookie scoop (for even muffin portions)

Ingredients
  

  • 2 large overripe bananas mashed
  • 1 cup pumpkin purée
  • ⅓ cup coconut oil or melted butter
  • ⅓ cup maple syrup
  • ½ cup brown sugar or coconut sugar
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour or whole wheat flour for gluten-free: 1 ½ cups oat flour
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • Optional: ½ cup chocolate chips

Instructions
 

  • Preheat oven to 350°F (175°C). Line a muffin tin with muffin liners.
  • In a large bowl, mash the bananas. Add pumpkin purée, coconut oil, maple syrup, brown sugar, and vanilla extract.
  • In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
  • Slowly combine the wet and dry ingredients until just mixed. Add chocolate chips if desired.
  • Scoop the batter into the prepared muffin tin.
  • Bake for 18-22 minutes or until the tops of the muffins are golden brown and a toothpick comes out clean.
  • Cool on a wire rack and enjoy!

Notes

Vegan and Gluten-Free Variations
To make these Pumpkin Banana Muffins vegan, simply swap the melted butter for olive oil or avocado oil. If you want them gluten-free, use oat flour or a gluten-free blend like Bob’s Red Mill. Both options work beautifully and still give you the same moist, fluffy texture.

Nutrition

Calories: 210kcalCarbohydrates: 31gProtein: 3gFat: 8gFiber: 3gSugar: 12g
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