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Best Vegan Pumpkin Banana Muffins – Easy 30-Minute Recipe

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These vegan pumpkin banana muffins are incredibly moist, tender, and full of cozy fall flavor. Made with simple pantry ingredients and ready in just 30 minutes, they’re a perfect breakfast or snack that everyone will love.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup mashed banana (about 1 large or 2 small very ripe bananas)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ⅓ cup melted coconut oil
  • ½ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts (optional)
  • 1 tablespoon coconut sugar (for topping, optional)
  • ½ teaspoon cinnamon (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.
  2. In a small bowl, mash the ripe banana with a fork until mostly smooth. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a separate medium bowl, combine the mashed banana, pumpkin puree, coconut sugar, maple syrup, melted coconut oil, almond milk, and vanilla extract. Whisk until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined. A few streaks of flour are okay. Do not overmix.
  6. If using walnuts, gently fold them into the batter with a few quick strokes.
  7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  8. In a small bowl, mix together the tablespoon of coconut sugar and the cinnamon. Sprinkle a pinch over each muffin.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Don’t overmix the batter to avoid dense muffins. Use very ripe bananas for best sweetness and moisture. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: vegan muffins, pumpkin banana muffins, fall breakfast, easy vegan recipe, dairy-free muffins, 30-minute recipe

Find it online: https://sizzlesprout.com/best-vegan-pumpkin-banana-muffins-easy-30-minute-recipe/