Easy pumpkin banana muffins -- healthy vegan recipe that's toddler or kid friendly! These are the best pumpkin banana muffins and one of the best pumpkin banana recipes -- so moist and no egg required!
If you like these moist pumpkin banana muffins, try my Banana Blueberry Oatmeal Muffins, my Banana Carrot Muffins, and my Vegan Pumpkin Smoothie!
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Easy Pumpkin Banana Muffins
The delicious combination of pumpkin and banana in these muffins is simply divine. The pumpkin purée adds a moist texture, while the banana adds a natural sweetness that perfectly balances the flavors.
Plus, we're adding pumpkin pie spice to give these muffins so much amazing autumn flavor and brings out the pumpkin flavor even more! You'll have a hit on your hands with these pumpkin banana muffins. Toddler and kid friendly too!
Pumpkin Banana Muffins - Healthy Vegan Recipe
These muffins are one of the best pumpkin banana recipes -- they're a great choice for anyone looking to follow a vegan or plant-based lifestyle. They are made without any eggs or dairy products, and the use of olive oil makes them a good source of healthy fats.
Additionally, pumpkin puree is a great source of vitamins A and C, as well as fiber, while bananas are a good source of potassium. This makes pumpkin banana recipes not only delicious but also a nutritious treat. Nutrition Disclaimer
Check the recipe card below for the full measurements, you'll only need a few simple ingredients for these easy pumpkin banana muffins - no egg needed, but you can make use of those bananas going brown on the counter!
- whole wheat flour - I used white whole wheat flour. Make sure to measure your dry ingredients like flour correctly (preferably by weight using a kitchen scale instead of a measuring cup) for best results -- too much flour can lead to dry or dense muffins. You can also use all-purpose flour if that's what you have on hand.
- baking powder and baking soda - adding both baking powder and baking soda helps to give these easy pumpkin banana muffins a nice lift!
- pumpkin pie spice - I love adding warm spices to pumpkin banana recipes! In this recipe, pumpkin pie spice is the perfect complement for the pumpkin and banana flavors. See below for a substitute if you don't have pumpkin spice!
- salt - adding a little salt enhances the flavor of the other ingredients.
- overripe bananas - add natural sweetness and moisture to the muffins. Your bananas should have lots of dark or black splotches. The riper they are, the more sweetness and banana flavor they bring.
- olive oil - I used extra-virgin olive oil in these moist pumpkin banana muffins, but feel free to use coconut oil, avocado oil, or the vegetable oil of your choice.
- coconut sugar - I like how coconut sugar provides sweetness but isn't a refined sweetener. It has a caramelized flavor similar to brown sugar. You can also use organic granulated sugar. As written, this recipe is not overly sweet, but if you have a sweet tooth you can sprinkle cinnamon sugar on top before baking, or drizzle maple syrup on top after baking!
- pure vanilla extract - I recommend using a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- pumpkin purée - you'll want to use canned pumpkin purée, not pumpkin pie filling.
- non-dairy Greek yogurt substitute - adds protein and creaminess to the batter, and reacts to the baking soda to create a lift. I like Kite Hill's plant-based Greek-style plain yogurt.
Making these healthy pumpkin banana muffins is a breeze with the right equipment. All you need is a muffin pan, muffin liners, and a large mixing bowl. You can also use a hand mixer or a stand mixer to make the mixing process easier, but it is not necessary. The muffins can be baked in a regular oven, and they will be ready in less than 30 minutes.
You can see the full instructions in the recipe card below, but here are the basic steps to make the best pumpkin banana muffins!
Combine dry ingredients in a medium mixing bowl and set aside.
In a large bowl, mash banana with a potato masher or a fork.
Add pumpkin purée and whisk to combine.
Add coconut sugar, oil, vanilla, and nondairy Greek yogurt, whisking after each addition.
Gradually fold flour mixture into the wet ingredients until just combined.
Scoop batter into lined muffin cups and bake your banana pumpkin muffins!
Hint: Fill your muffin cups almost to the top for a nice domed top! As you'll see in the recipe card below, we're starting the muffins at a higher temp and then lowering it to help give the tops of our muffins some lift.
Healthy Pumpkin Banana Oatmeal Muffins
If you like the texture of oatmeal in muffins and pumpkin banana recipes, you can add a twist to these muffins by replacing ½ cup of the flour with old fashioned oats!
Easy Pumpkin Banana Muffins - Chocolate Chip Version
It's so easy to make these muffins even better with fun bursts of chocolate flavor! Just fold in ¾ cup of vegan chocolate chips into the batter once it's all mixed together. You can also top the muffin cups with a few more chocolate chips just before baking!
These easy pumpkin banana muffins store and freeze very well! Just keep your muffins in an airtight container at room temperature for up to 4 days, or wrap them individually in plastic and freeze them in a freezer bag for up to 2 months.
Frequently Asked Questions
Just combine some warm spices to make your own! You can use apple pie spice, or just add ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cloves, and a pinch of nutmeg. If all else fails, you can just use cinnamon and these muffins will still be delicious!
You'll want to make sure that you don't overmix your batter. Once you add in your dry ingredients, you want to gently fold the batter until it's just combined.
I would recommend filling the paper liners in your muffin tin just under the very top of the cup -- see the image above of how they look before baking! Because of the dual oven temperature method we're using (see recipe card below), the extra batter will rise very well to give you that domed top! You may have a couple of tablespoons of extra muffin batter once the muffin cups are just about full.
Be sure to follow the time and temperature instructions in the recipe card below -- starting the muffins at a higher temperature and then lowering the temperature (without opening the oven door) is the best way to get a lifted, domed top for your muffins!
Looking for other banana and pumpkin recipes like these muffins? Try these:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
Equipment you may need
- cooking spray
- 2 cups (240 g) whole wheat flour - for best results, make sure that your flour is measured correctly using a kitchen scale
- 1 ½ teaspoons (6 g) baking powder
- 1 teaspoon (4 g) baking soda
- 1 teaspoon (2 g) pumpkin pie spice
- ½ teaspoon (3 g) salt
- 2 medium overripe bananas
- ½ cup (118 ml) olive oil - or vegetable oil of your choice
- 1 ½ cup (240 g) coconut sugar
- 2 teaspoon (10 ml) pure vanilla extract
- 1 cup (245 g) canned pumpkin purée
- ½ cup (100 g) non-dairy Greek yogurt substitute - room temperature
- Preheat to 425°F. Line a 12-cup muffin pan with cupcake liners and spray lightly with cooking spray.cooking spray
- In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined and set aside.2 cups whole wheat flour, 1 ½ teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking soda
- In a large bowl, mash bananas thoroughly with a fork or potato masher.2 medium overripe bananas
- Add in coconut sugar, vanilla, oil, nondairy Greek yogurt, and pumpkin purée, whisking well to combine after each addition.1 ½ cup coconut sugar
- Gradually fold in dry ingredients with a rubber spatula until just combined.½ cup olive oil, 2 teaspoon pure vanilla extract, 1 cup canned pumpkin purée, ½ cup non-dairy Greek yogurt substitute
- Scoop batter into prepared muffin pan almost to the top.
- Bake in preheated oven for 8 minutes, then reduce heat to 350°F (without opening oven door).
- Continue to bake at 350°F for another 15-17 minutes, or until a toothpick entered into the center of muffins comes out clean.
- Let cool at least 10 minutes in pan, then enjoy warm or transfer to a wire rack to cool completely.
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