Pumpkin Banana Muffins

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Try these pumpkin banana muffins for an incredible combination of two classic desserts — pumpkin muffins and banana bread. Each bite is soft, tender, and full of warming spices. Made from scratch, this vegan treat is guaranteed to impress!

🧡 Why you’ll love this recipe

• Soft and fluffy: Much like our vegan banana bread, these pumpkin banana muffins have a tender, soft, and fluffy texture that’s completely irresistible.
• Quick: From start to finish, this recipe is ready in under an hour. 
• Kid-friendly: Made with naturally sweet ingredients, kids love these muffins and can even join in on the baking process!
• Plant-based and diet-friendly: This recipe features egg and dairy-free ingredients for a treat nearly everyone can enjoy.

If you love pumpkin banana muffins, you should really check out our vegan pumpkin bread, banana almond flour muffins, and vegan chocolate muffins.

🎃 What are pumpkin banana muffins?

These pumpkin banana muffins are a fall-inspired treat with a healthy twist. Featuring fresh fruit and vegetables, they’re a great make-ahead option for easy breakfasts and snacks.

When creating this recipe, our goal was to make a flavorful muffin that still retained some health benefits. That means less added sugar and more natural sweetness from mashed bananas!

All that’s required are a few pantry staples and seasonal ingredients. Once they’re baked, you’ll be left with perfectly moist muffins that can easily be taken on the go.

The only hard part is not eating them all at once! 

🧑‍⚕️ Are pumpkin banana muffins healthy?

Thanks to the use of fresh bananas, unsweetened pumpkin purée, and avocado oil, these pumpkin banana muffins are loaded with vitamins, nutrients, fiber, and healthy fats.

As a result, they’re much healthier than standard muffin recipes that are packed with refined sugars, eggs, bleached flour, and other additives.

🌱 Are pumpkin banana muffins vegan?

Generally speaking, muffins contain non-vegan ingredients like milk, butter, and eggs. However, with a few simple swaps, it couldn’t be easier to make vegan muffins! They taste so similar to traditional recipes, even the pickiest of eaters will be impressed!

To make these healthy pumpkin banana muffins, we swapped out dairy-based buttermilk and butter with our homemade vegan buttermilk and plant-based butter. The end result is just as delicious and completely dairy-free!

🛒 Ingredients & substitutions

• Flour: We use all-purpose flour in this recipe as the gluten helps bind the ingredients together. However, a 1:1 all-purpose gluten-free flour alternative will work, too. 
• Pumpkin pie spice: To create the warm pumpkin spice flavor we all love. To save time, opt for a store-bought blend. You can also make your own with 2 tablespoons of cinnamon, 1 teaspoon each of cloves and allspice, and 2 teaspoons each of nutmeg and ginger.  
• Sugar: We use organic brown sugar to create extra moist muffins and cane sugar to create a sweet streusel topping. If needed, coconut sugar can be used in place of brown sugar. 
• Pumpkin purée: To add plenty of pumpkin flavor, fiber, and vitamin A. Look for pure unsweetened pumpkin purée and not pumpkin pie filling.
• Banana: Used to reduce the amount of oil, butter, and sugar needed. For the best results, use extra ripe bananas with lots of spots. 
• Oil: This mimics the richness created with egg yolk. We like avocado oil, but any neutral oil like canola, safflower, or sunflower oil will work, too. 
• Vanilla extract: To enhance the flavor of the rest of the ingredients. 
• Butter: We use chilled dairy-free butter to create a crumbly streusel. Look for brands like Miyoko’s, Melt, or Earth Balance for the best results. 

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 Instructions

Step 1: Preheat the oven

To start, preheat your oven to 350 degrees F. Then, line or grease a 12-cup muffin tin. Or, double the recipe, and line two! 

Step 2: Sift the dry ingredients

In a medium-sized mixing bowl, sift the flour, baking soda, pumpkin pie spice, and salt together. Set that aside for now. 

Step 3: Mix the wet ingredients

In a second larger bowl, add the brown sugar, pumpkin purée, and banana. Beat the ingredients together until smooth. Then, add in the vanilla, buttermilk, and oil, and mix again.

Step 4: Combine everything

Transfer the dry ingredients into the bowl with the wet ingredients, and mix by hand until the batter is smooth. Be careful not to overmix it, or your muffins will turn out more dense.

Step 5: Fill the muffin tin

Using an ice cream scoop, divide the batter evenly into the prepared muffin tin. 

Step 6: Make the streusel

Prepare a quick streusel topping by whisking the flour and cane sugar together in a small bowl. Cut the chilled vegan butter in with a fork or a pastry cutter.

Step 7: Bake the muffins

Divide the streusel topping over each muffin. Bake them for 15-20 minutes, or until a toothpick comes out clean from the center of the muffins.

Step 8: Cool the muffins

Remove the muffins from the oven, and let them cool in the pan for 5 minutes before transferring them to a wire rack. Happy eating!

If you have questions about making vegan pumpkin banana muffins, check out our FAQs or leave a comment down below!

🫖 What to serve with pumpkin banana muffins

For a satisfying snack, serve pumpkin banana muffins alongside a tasty drink like one of these: 

• Atole de arroz: A sweet Mexican recipe made with rice, cinnamon, and milk.
• Oolong milk tea: An easy and flavorful drink made with a base of oolong tea.
• Champurrado: A rich, comforting, and masa-thickened Mexican chocolate beverage.
• Chocomil: A foamy dairy and egg-free chocolate milk.

🌡️ Storage & reheating

If you end up with leftover pumpkin banana muffins, follow these storage tips to keep them fresh:

• Fridge: It’s best to store leftover muffins in an airtight container in the fridge for up to 2-3 days.
• Freezer: For a simple meal prep option, make a double batch. Store them in an airtight container or sealable bag in the freezer for up to 3 months.
• Reheating: These muffins are perfectly tasty served cold or at room temperature. However, if you want to heat them up, the best option is to cover them with foil and warm them in the oven at 325 degrees F. Or, pop them in the microwave for 30 seconds at a time until your desired temperature is reached.

♻️ Variations

• Streusel: Top your muffins with the optional streusel mixture. It adds a completely new dimension of flavor and texture!
• Frosting: For more dessert-like pumpkin banana muffins, add a layer of vanilla or cream cheese frosting on top.
• Nuts: Boost the healthy fat content and add a little extra crunch with your favorite chopped nuts. Walnuts and pecans are both great choices!
• Chocolate: Everything tastes better with chocolate, right?! Fold in your favorite dairy-free chocolate chips (like Enjoy Life mini chips) to the batter.

🧑‍🍳 Top tips

• Don’t overmix: Stop mixing the batter as soon as there are no flour streaks left. Continuing to mix will develop the gluten and create tough, gummy muffins.
• Avoid overfilling the muffin tin: You want to fill each cup ¾ of the way full. This allows enough room for the batter to expand without overflowing onto the pan.
• Use overripe bananas: The older the bananas, the better! Not only are super-ripe bananas easier to mash and mix, but their starch has been broken down. This means they have more sugar and will create sweeter muffins.
• Chill the butter: If including the streusel topping, make sure the butter is chilled. Then, cut it into the topping until it resembles pea-sized chunks. The butter will melt as the muffins bake, creating a sweet, slightly browned streusel that’s decadent and crisp.
• Weigh ingredients: In baking, it’s always best to weigh your ingredients with a kitchen scale. This will yield the most consistent results.

💬 FAQ

🍴 More dessert recipes

If you enjoyed these pumpkin banana muffins, be sure to check out some more sweet snacks like the following:

• Vegan double chocolate muffins: The richest muffins you’ll ever taste.
• Blueberry donuts: Sweet, tender, and perfect to pair with coffee or tea.
• Palanqueta: Sweet and crunchy peanut brittle made with piloncillo syrup, peanuts, and amaranth.
• Churros: A popular Mexican dessert made egg and dairy-free and served with a side of chocolate sauce.
• Buñuelos: Light and airy cinnamon-sugar fritters that are perfect for the holidays.