Pumpkin Banana Muffins
These pumpkin banana muffins are super moist, full of cozy flavour, and finished with a buttery brown sugar glaze to take them over the top! An easy vegan muffin recipe you’ll make again and again.
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 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 with a spoon!
Why You’ll Love This Pumpkin Banana Muffins Recipe
- Banana and pumpkin spice flavor. Two favourites in one muffin! While the pumpkin puree delivers a beautiful colour and moist crumb, it doesn’t have all that much flavour on its own. It’s the cozy pumpkin pie spice and ripe bananas that steal the show in these pumpkin banana muffins!
- Soft and tender. No dry muffins here! The banana and pumpkin puree guarantee that you muffins will turn out perfectly moist.
- Simple to make. Muffin recipes are always the easiest recipes! 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
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- 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
- Vanilla extract
- All-purpose flour – To make this recipe gluten-free, you can use a measure-for-measure gluten-free flour substitute.
- Pumpkin pie spice
- Baking powder
- Baking soda
For the Glaze:
- Brown sugar – Dark brown sugar has more molasses flavor, while light brown is milder. Use whichever you prefer.
- 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 Pumpkin Banana Muffins
- 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 Success
- 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.
If you’d like to add mix-ins, you certainly can! Chocolate chips are always a winner, or try chopped nuts—pecans or walnuts would be fantastic in banana pumpkin muffins.
Another variation option is to skip the glaze. For a simpler topping option, you can sprinkle coarse Turbinado or Demerara sugar over the muffins, which will make the tops sweet and crunchy. If you want something a little more decadent, try my vegan cream cheese frosting.
How to Store
Store these muffins in an airtight container at room temperature for 3 to 4 days. 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
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!
Pumpkin Banana Muffins
- 2 ripe bananas, ¾ cup mashed
- 1 cup pumpkin puree, 225g
- ⅓ cup vegan butter, melted (75g)
- 1 cup brown sugar, 210g
- 1 teaspoon vanilla extract
- 2 cups all purpose flour, 240g
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the glaze:
- ½ cup brown sugar, 105g
- 2 tablespoons butter
- 2 tablespoons coconut milk
- ½ teaspoon vanilla extract
- generous pinch of salt
- Preheat the oven to 350ºF.
- In a large bowl, mash 2 bananas with a fork until smooth and creamy. Measure the banana puree, you should have ¾ cups in total. If you have less you can add a bit more pumpkin puree.
- Add pumpkin puree, melted butter, brown sugar, and vanilla extract to the mashed bananas and mix thoroughly.
- In a separate bowl whisk dry ingredients: all purpose flour, pumpkin pie spices, baking powder, baking soda and salt.
- Add dry ingredients to the pumpkin/banana mixture and stir just until there are no big lumps and the butter looks smooth. Don’t overmix it.
- Line your pan with muffin liners, then fill each about ¾ full.
- Bake for 25-30 minutes until the tops are golden and an inserted toothpick comes out clean. After taking out of the oven, leave them to cool for 5 minutes, then remove from the pan and place onto a cooling rack to cool completely.
- To prepare the glaze, combine all ingredients in a small saucepan and place on medium heat. Stir until the butter melts and the sugar dissolves. Bring to simmer, reduce heat to low and continue to cook, stirring, for 3 minutes. Let cool slightly before glazing the muffins, but not completely because the glaze will harden when cooled.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.