Vegan Pumpkin Banana Muffins

These moist vegan pumpkin banana muffins are full of cozy fall flavour and finished with a buttery brown sugar glaze to take them over the top!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 261

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 cup 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 them 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 a 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.

To store: Store these muffins in an airtight container at room temperature for up to 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.