Vegan Pumpkin Banana Muffins (Soft & Fluffy)

Name: Vegan Pumpkin Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cups all purpose flour (use gluten free flour, if needed); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/4 teaspoon salt; 2 ripe bananas; 1/2 cup pumpkin puree; 1/2 cup brown sugar; 1/4 cup melted refined coconut oil (use other oil or vegan butter, if needed); 1 tablespoon dairy free milk

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Learn how to make the best vegan pumpkin banana muffins without eggs or dairy! These muffins are moist, soft, light, and fluffy.

These bakery style muffins are a variation of last year’s pumpkin banana bread. Since sharing that recipe, I’ve had several recipe requests for quick and simple egg free and dairy free pumpkin muffins using bananas.

So here we are, welcome the fall season with these banana pumpkin muffins. They pair perfectly with a PSL or pumpkin spice cold brew for a grab-and-go breakfast!

Why you'll love this recipe

Quick and easy to make: Bakes in 30 minutes.
Soft and fluffy muffins: The pumpkin and coconut oil makes these treats ultra moist and bouncy.
Uses pantry-friendly ingredients: I made sure to use common ingredients.
No mixer needed: Just a couple mixing bowls and a spatula.
Kid friendly: Both kids and adults will love these!

Equipment

Muffin pan: This easy clean non-stick muffin tin for 12 muffins is perfect for this recipe.

Ingredients

Mashed banana: Ripe, brown bananas work best!
Pumpkin puree: Make sure to use real pumpkin puree and not pumpkin pie filling. I get the canned ones either from Libby's or Trader Joe's.
Dairy free milk: Any non dairy milk will work here! I tend to use almond milk, oat milk, or soy milk.
Coconut oil: Use refined coconut oil, as it has a neutral taste.
Flour: Use all purpose flour.
Baking powder: Helps muffins rise in the oven.
Baking soda: Acts as the leavener.
Brown sugar: For a sweet, rich flavor.
Pumpkin pie spice: This cozy and comforting spice blend is made up of ground cinnamon, ground ginger, nutmeg, ground allspice, and ground cloves.

Substitutions

To make vegan gluten free pumpkin muffins: Use this same recipe but swap out all purpose flour for your favorite gluten free 1-to-1 baking flour.
If you don't have coconut oil: Simply use vegetable oil, another neutral tasting oil, or plant based butter instead.

How to make vegan pumpkin muffins

Whether you're out of eggs or cut them out of your diet, you won't miss them in this autumn treat!

Simply combine dry ingredients in a mixing bowl and set aside. Mash a couple ripe bananas, stir in pumpkin, brown sugar, oil, and vegan friendly milk.

Fold dry ingredients into bowl with wet ingredients, bake for about 20 minutes, then let cool before serving.

The combination of mashed bananas, pumpkin puree, and melted coconut oil makes these muffins incredibly soft and fluffy!

Recipe Tips and Tricks

Measure flour correctly: To measure flour accurately, spoon the flour into a measuring cup. Use a knife to level the flour across the measuring cup rather than packing it down or scooping straight from the bag.
Don’t overmix! The longer you stir, the more the gluten develops and can cause tough, chewy muffins.
Use very ripe bananas: To add natural sweetness, try and wait until your bananas have brown streaks and spots on the outside.
Fill muffin tin about ⅔rds the way full: This ensures your muffins rise nicely but won't spill over the edge.
Let muffins cool: Before flipping cooked muffins out on a wire rack, let sit in the muffin tin for a couple minutes.

Variations

Make it a loaf of pumpkin bread: Cook in a loaf pan and increase the cooking time to about 50 minutes.

Tasty toppings: Looking to add a little extra curb appeal to your muffins? Try a streusel topping. Or wait for the muffins to cool completely, then melt about ¼ cup unsalted vegan butter, and whisk together about ½ cup granulated sugar with 2-3 teaspoons ground cinnamon. Dip the tops of each muffin into the melted butter then roll in the cinnamon sugar!

Frequently asked questions

How do you store banana pumpkin muffins?

Muffins should be stored in an airtight container. Store cooked muffins at room temp for 3-5 days, up to 1 week in the fridge, or up to 2-3 months in the freezer.

What can I do with leftover pumpkin puree?

Use as an egg replacer in donuts, pasta sauce, pancakes, and more.

What is the best way to serve these muffins?

I prefer these muffins served at room temp or slightly warmed up in the microwave with a small pat of plant-based butter.

Can I add chocolate chips to my pumpkin muffins?

Heck yes! I recommend these vegan mini chips.

Related recipes

Want more vegan pumpkin recipes? Try these next:

I hope you enjoy pumpkin muffins recipe as much as we do! They're the ultimate simple snack or healthy dessert to enjoy all throughout the fall season.