Wholesome pumpkin banana muffins are moist, sweet, and perfect for breakfast or a guilt-free dessert. One-bowl simplicity, no added oil, and packed with hidden nutrients for a truly delightful and healthy snack.
This recipe was originally published in September 2018. It has been updated for content and photos.
Even though pumpkin dishes are usually reserved for autumn, these muffins taste amazing and should be enjoyed all year long.
Like my zucchini muffins and spinach banana muffins, these pumpkin banana muffins are made using wholesome ingredients that you can feel great about.
It’s like a cross between banana bread and a pumpkin spice muffin.
Enjoy these with a spread of peanut or almond butter for a wholesome breakfast.
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Why you’ll love these
- They’re simple to make with common ingredients and one bowl. No mixer or other fancy tools are needed.
- Healthier than most muffins with wholesome ingredients like bananas, pumpkin, chia seeds, and oats to bump up the nutritional value. (But no one will notice!)
- Since the banana and pumpkin do an incredible job keeping these muffins moist, there is no oil required, keeping these low in fat.
- The warming spices make these perfect for a cool morning with a hot mug of your favourite pumpkin spice latte.
- These are suitable for all kinds of eaters! They’re low in sugar, dairy-free, no eggs, nut-free, and gluten-free. Just make sure to use certified gluten-free oat flour, or grind up your own gluten-free oats if needed.
Ingredients + Substitutions
Here’s everything you’ll need to make these tasty pumpkin banana muffins.
- Pumpkin: Use PURE pumpkin, not pumpkin pie filling. I use canned pumpkin puree, but homemade pumpkin puree works great too.
- Banana: Choose overly ripe bananas with brown skins for the most natural sweetness.
- Milk: Soy milk, or another non-dairy milk works just as well.
- Oat flour: Use certified gluten-free if needed. You can also make your own by grinding oats in a blender. Or you may use whole wheat all-purpose flour with similar results.
- Chia seeds: Add protein and nutrients to the muffins.
- Coconut sugar: Or you may use brown sugar if you prefer.
- Spices: Cinnamon, nutmeg, and ground ginger add warming flavour, but you may use a premixed pumpkin pie spice if that’s what you have on hand.
- Baking powder: Make sure your baking powder is fresh and ACTIVE. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Chocolate chips: Choose your favourite kind. There are also sugar-free and oil-free chocolate chip options if preferred. Or omit and/or sub with fresh blueberries, chopped pecans, walnuts, macadamia nuts, dried fruit, or a fill-in of your choice.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Mash your bananas and add the pumpkin and milk to a medium bowl. (photo 1)
Whisk well until completely combined. (photo 2)
Add the dry ingredients to the same bowl. (photo 3)
Mix until combined without overmixing. (photo 4)
Optional: Fold in the chocolate chips, if using them. (photo 5)
Divide the mixture among your 12 muffin liners and bake. (photo 6)
NOTE: Gently tap the muffin tray on a hard surface to close up any gaps in the batter before baking.
Once baked, remove from the oven and let the banana pumpkin muffins cool for at least 10 minutes before carefully transferring them to a wire rack.
Enjoy warm, or at room temperature.
Storage
Your muffins will keep at room temperature for 2-3 days in a sealed container. Or refrigerate them for up to 4 days.
To freeze, make sure the muffins are completely cooled to room temperature first. Then use a freezer-safe airtight container and keep frozen for up to 3 months.
Expert Tips
- Use overly ripe bananas with lots of brown spots on the peel for extra sweetness. You may also use frozen bananas, just let them come to room temperature before mashing them.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Don’t overmix. The texture of the muffins comes out best when folded together until just combined.
- Gently tap the muffin tray on a hard surface to close up any gaps in the batter before baking.
- Let your muffins rest for 10 minutes after baking. This short cool-down time will allow your muffins to completely set, and prevent them from breaking when removing them from the pan.
More delicious healthy vegan muffin recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- ¾ cup very ripe mashed banana approx. 2 large bananas
- 1 cup pumpkin puree NOT pumpkin pie filling
- ¾ cup unsweetened soy milk or non-dairy milk of your choice
Dry Ingredients
- 180 grams oat flour approx. 2 cups
- ¼ cup chia seeds
- ¼ cup unrefined coconut sugar
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 teaspoon baking powder
Optional
- ½ cup vegan chocolate chips
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners OR grease the tins.
- Mash the bananas into a large bowl, and add the pumpkin puree and milk. Mix well.
- Then add all the dry ingredients, and stir until combined without overmixing. Lastly, fold in the chocolate chips, if using them.
- Divide the mixture between your 12 muffin tins, filling them almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake them for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the muffin pan from the oven and let them rest for at least 10 minutes before transferring them to a cooling rack. Enjoy warm or let them cool to room temperature.
Notes
- Use overly ripe bananas with lots of brown spots on the peel for extra sweetness. You may also use frozen bananas, just let them come to room temperature before mashing them.
- Don’t overmix. The texture of the muffins comes out best when folded together until just combined.
- Let your muffins rest for 10 minutes after baking. This short cool-down time will allow your muffins to completely set, and prevent them from breaking when removing them from the pan.
- If you don’t have oat flour on hand, you can make some by grinding oats in a high-speed blender. Weigh the oats first and then blend them. You may also use whole wheat flour if a gluten-free option is not needed.
- You may omit the optional chocolate chips OR use chopped nuts, raisins, dried cranberries, fresh blueberries, etc.
- Pumpkin pie spice works if you don’t have the individual spices. Use three teaspoons of the mix to replace the cinnamon, nutmeg, and ginger.
- For soy-free, use almond milk, cashew milk, or another non-dairy milk of your choice.
Aman says
Can I use maple syrup instead of sugar?
Could I use regular milk instead of a non dairy one?
Rosa says
The milk should be no problem, however, swapping a liquid ingredient to replace the granulated sugar might alter the texture of the muffins. If you give it a try, please let us know.