Pumpkin Banana Muffins

If you couldn’t tell from the fact that I have vegan pumpkin muffins, pumpkin chocolate chip muffins, and pumpkin cream cheese swirl muffins here on Jessica in the Kitchen, these vegan pumpkin banana muffins should make it clear: I love making muffins with pumpkin. 

It’s not just the lovely glow pumpkin muffins have, or the cozy flavour. Pumpkin muffins have a moist, tender crumb that makes them absolutely irresistible. This pumpkin banana muffin recipe is no exception. Plus, they have a buttery brown sugar glaze that you’ll want to eat by the spoonful.

All this to say, these vegan muffins are definitely getting added to my fall baking rotation. I hope they’ll end up on yours, too!

What Makes This Pumpkin Banana Muffins Recipe a Keeper

• Two favourites in one muffin! While pumpkin puree delivers a beautiful colour and moist crumb, it’s the cozy pumpkin pie spice and ripe bananas that steal the show in these pumpkin banana muffins.
• The banana and pumpkin puree guarantee that these muffins turn out perfectly moist, soft, and tender. No dry muffins here.
• The brown sugar glaze is an extra step that you can take while the muffins bake. It takes the finished pumpkin banana muffins over the top!
• Muffin recipes are always so easy to make. Like my vegan lemon poppyseed muffins and blueberry muffins, these pumpkin banana muffins are practically effortless. Mash the banana, mix the batter, bake, and glaze.

Notes on Ingredients

Gather the below ingredients and get ready to bake your vegan pumpkin banana muffins (see the recipe card for exact amounts):

• Ripe bananas – Ripe is key! They’ll not only add sweetness to the recipe, but ripe bananas also have a more pronounced banana flavour.
• Pumpkin puree – You can use homemade pumpkin puree or canned. If you use canned, you’ll have just enough leftover to make vegan pumpkin cheesecake swirl brownies!
• Vegan butter – Here’s how to make your own vegan butter.
• Brown sugar – Offers that deep, caramelised flavour that plays perfectly off of the cozy spices and pumpkin. Granulated sugar will also work here, though it won’t be quite as rich.
• Vanilla extract – Not imitation!
• All-purpose flour – To make this recipe gluten-free, you can use a measure-for-measure gluten-free flour substitute.
• Pumpkin pie spice – You can use a store-bought blend or make homemade pumpkin pie spice from a few warm spices in the pantry.
• Baking powder and baking soda – Using both gives these vegan pumpkin banana muffins extra lift. That is, as long as your leavening is fresh! Check those expiration dates to be sure.

For the Glaze

• Brown sugar – Dark brown sugar has more molasses flavor, while light brown is milder. Use whichever you prefer.
• Butter – Make your own vegan butter or pick up a brick of your favourite brand from the store.
• Coconut milk – Coconut milk is richer than other vegan milks, giving you a creamy glaze for these pumpkin banana muffins.
• Vanilla extract

How to Make Vegan Pumpkin Banana Muffins

Ready to make this easy fall treat? It’s super easy, and you don’t even need a mixer. Here’s what you need to do.

• Prepare. Preheat your oven to 350ºF and mash the bananas in a bowl. Measure 3/4 cup for the recipe.
• Combine the wet ingredients. Stir the pumpkin puree, melted butter, brown sugar, and vanilla extract into the mashed bananas.

• Mix the dry ingredients. In another bowl, whisk together the all-purpose flour, pumpkin pie spices, baking powder, baking soda, and salt.
• Combine. Add the dry ingredients to the wet mixture and stir to combine.

• Bake. Divide the batter into a muffin pan with liners, filling each about 3/4 of the way full. Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted into the centre of a muffin comes out clean. 
• Cool. Let the muffins cool in the pan for 5 minutes, then remove them and let them finish cooling on a wire rack. 

• Make the glaze. Combine the glaze ingredients in a small saucepan set over medium heat. Stir until the butter melts and the sugar dissolves, then bring to a simmer. Reduce the heat to low and continue to cook, stirring, for 3 minutes. Remove from heat and cool a bit.
• Glaze the muffins. Pour the glaze over the muffins and let it set, then serve or store.

Tips for Bakery-Style Muffins

• Measure the banana puree. If you simply mash the bananas and use all of them, your muffins could end up gummy and wet. After mashing the banana, measure out 3/4 cup. Discard the rest or set it aside for another purpose; if you don’t have 3/4 cup, you can add a bit more pumpkin puree.
• Don’t over-mix. The biggest mistake bakers make is over-mixing muffins! It’s absolutely fine if there are a few lumps or streaks of flour in the batter. If you mix too much, the muffins will be tough and dense.
• Let the muffins cool before you glaze them. Otherwise, the glaze will simply melt right into the warm muffins. They’ll still be delicious, but they won’t have the look you’re going for and the texture will end up mushy.

Easy Variations

If you’d like to add mix-ins or change up your vegan pumpkin banana muffins in other ways, you certainly can!

• Mixing in chocolate chips is always a winner.
• Chopped nuts, like pecans or walnuts, would be fantastic in banana pumpkin muffins. 
• Another variation option is to skip the glaze. For a simpler topping option, sprinkle coarse Turbinado or Demerara sugar over the muffins to make the tops sweet and crunchy.
• If you want something a little more decadent, try my vegan cream cheese frosting.

Proper Storage

• Store airtight. Store these muffins in an airtight container at room temperature for 3 to 4 days.
• Freeze. If you’d like to keep them longer, they can be frozen in a zip-top bag or airtight container for up to 3 months. You can let frozen banana pumpkin muffins thaw on the countertop at room temperature, or you can microwave them until they’re warmed through.

More Vegan Pumpkin Recipes

• Pumpkin Pancakes
• Vegan Pumpkin Cheesecake
• Creamy Pumpkin Soup
• Pumpkin Dump Cake
• Vegan Pumpkin Chili

Enjoy friends! If you make this pumpkin banana muffin recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!