These easy to make Vegan pumpkin banana muffins are a real family favourite. Loaded with pumpkin spice flavor, they are fluffy, moist and have an optional crunchy topping.
These easy pumpkin banana muffins are a family favorite at our house. Using both pumpkin puree and mashed banana makes these muffins moist and fluffy. The ripe banana also makes them sweet without adding a lot of sugar.
Another one of my favourite fall muffins to make are these Vegan apple cinnamon muffins or these Sweet Potato Oatmeal Muffins.
For some pumpkin spice recipes, check out my pumpkin spice granola or this healthy pumpkin smoothie.
Ingredients
The ingredient needed to make these pumpkin and banana muffins are listed below. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Pumpkin purée, from a can or homemade.
- Very ripe bananas, mashed
- Greek style yoghurt, unsweetened and thick consistency
- Coconut oil, melted, or other neutral oil like avocado oil
- Brown sugar, packed
- Vanilla extract, or vanilla bean paste.
- All purpose flour
- Baking powder and baking soda
- Pumkin spice or cinnamon
- Salt
- Turbinado sugar, or sanding sugar, optional for topping
See recipe card for quantities.
Instructions
Making these pumpkin banana muffins is easy and fast. Just follow the step-by-step photos below.
For the full written instructions see the recipe card at the bottom.
Step 1: Mash the very ripe banana in a mixing bowl.
Step 2: Add the pumpkin purée, coconut oil, greek style yoghurt, vanilla and sugar. Stir well to combine.
Step 3: In a small bowl, stir together the flour, pumpkin spice, baking powder and baking soda.
Step 4: Add the flour mixture to the mixing bowl with the wet ingredients.
Step 5: Gently stir until the batter just comes together, do not over mix.
Step 6: Fill the prepared greased muffin liners.
Step 7: Top with a little turbinado sugar if desired.
Step 8: Let the muffins cool down slightly in the muffin pan for about 10 minutes before removing and placing on a cooling rack to cool completely.
Hint: Don’t forget to coat the muffin liners with a little oil, vegan butter or cooking spray. These Healthy pumpkin banana muffins are low in added fat and can easily stick to the paper otherwise.
Another great recipe to try is this Vegan pumpkin banana bread.
Substitutions
- Pumpkin puree – instead of pumpkin puree, you can use sweet potato puree.
- Banana – The mashed banana can also be replaced with apple sauce or pumpkin puree.
- Oil – any neutral oil like avocado oil or sunflower oil works well instead of the coconut oil.
- Vegan – to ensure this pumpkin spice banana muffins are vegan, use a plant-based milk like almond or soy milk.
- Sugar – For a refined sugar free muffins, substitute the brown sugar for coconut sugar. They will be a little less sweet then when using the brown sugar so make sure to use very ripe bananas for their natural sweetness.
For some savoy pumpkin recipes, try this Pumpkin and sweet potato soup or this Quinoa salad with pumpkin.
Flavor Variations
These easy pumpkin banana muffins are super moist and lightly spiced. Here are some suggestions for additional ingredients that can be mixed into the batter.
- Chocolate chips, or some chopped chocolate tastes great mined into the batter. To ensure these healthy pumpkin banana muffins are vegan, use plant-based chocolate.
- Chopped nuts like walnuts or pecans adds crunch and great flavor. The pumpkin banana muffins can also be topped with some chopped nuts mixed with the sugar.
- Pumpkin seeds, mix in about ¼ cup pumpkin seeds and add a little in the topping as well for great crunch and flavor.
- Dried fruit, like raisins, cranberries or chopped apricots.
Another great recipe to try is my One Bowl Banana Oat Muffins. For more pumpkin recipes, see this Pumpkin spice baked oats recipe.
Storage
If you have leftover Pumpkin and banana muffins, this is the best way to store them and keep them fresh for longer.
First, they have to be completely cooled down to room temperature. Place the muffins in an airtight container on top of a pice of paper towel. They can also be stored in a ziplock bag. Place the muffins in one layer on top of a paper towel then seal the bag tightly. The paper towel will help to absorb any excess moisture that could turn the muffins soggy.
Store these Pumpkin banana muffins in room temperature for up to 4 days or frozen for longer.
To freeze these muffins, place them in an airtight container or ziplock bag made for the freezer. I like to wrap the muffins individually in plastic wrap, that way they don’t stick together when frozen.
They can be frozen for about 2 months. Let the pumpkin and banana muffins defrost fully in room temperature and enjoy!
Top tip
These banana and pumpkin muffins are on the healthier side and uses less sugar and oil then other recipes. This is why it is important to use really ripe bananas for their sweetness and creamy texture. Make sure they have black spots and the inside is soft and sweet for the tastiest muffins.
Also don’t forget to lightly grease the muffin papers with a little oil or cooking spray.
Muffins
Looking for other muffin recipes? Try these:
Pumpkin recipes
Here are some of my favourite pumpkin recipes:
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These easy to make Vegan pumpkin banana muffins are a real family favourite. Loaded with pumpkin spice flavor, they are fluffy, moist and have an optional crunchy topping.
- 1 cup pumpkin puree
- ½ cup very ripe banana, mashed (about 1 large banana)
- ½ cup brown sugar
- ½ cup greek style yoghurt
- 3 tablespoon coconut oil, melted
- 1 teaspoon vanilla extract
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon pumkin spice or cinnamon
- ¼ teaspoon salt
- ¼ cup turbinado sugar (or sanding sugar) optional for topping
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Preheat the oven to 175C (350F) Line a muffin pan with paper liners, optional to coat them with cooking spray or a little oil.
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In a bowl, mash the banana and add the pumpkin purée, coconut oil, greek style yoghurt, vanilla and sugar. Stir well to combine.
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In a small bowl, stir together the flour, pumpkin spice, baking powder and baking soda.
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Add the flour mixture to the mixing bowl and gently stir to combine. Fill the prepared muffin liners and top with one teaspoon each of turbinado sugar, if desired.
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Bake the muffins for about 17-20 minutes, remember all ovens are different, so start checking your muffins after 17 minutes. Let the muffins cool down slightly in the muffin pan for about 10 minutes before removing and placing on a cooling rack to cool completely.
Store in an airtight container for about 4 days.
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