I love making muffins, like my Vegan Blueberry Muffins, Banana Carrot Muffins, or Oatmeal Vegan Muffins but when the fall season starts, I want to make something with pumpkin to get pumpkin pie flavors in my muffins. If you’re also chasing anything pumpkin as soon as the days start to shorten, these muffins are for you!
Ingredients and Substitutions
Mashed Ripe Bananas – you don’t have to use overripe bananas. Yellow bananas work very well in the recipe. But keep in mind that the muffins won’t be as sweet with yellow bananas. The riper, the sweeter! Canned Pumpkin Puree – this is not the same as pumpkin pie filling, make sure you use pure pumpkin puree, the ingredients listed on the can should be pumpkin only, no additives. Or use my homemade pumpkin puree recipe to make yours at home. Oil – any oil works. I prefer canola oil or light olive oil, but melted coconut oil works as well. Coconut Sugar or Brown Sugar. You can also use white sugar, but the pumpkin spice flavors come out way stronger with brown sugar. Vanilla Extract Pumpkin Spices it’s simply a combination of 1 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/4 teaspoon of allspice or nutmeg. Baking Soda and Baking Powder – for a fluffy texture. All-Purpose Flour or white wholewheat flour for a healthier alternative. You can also use a gluten-free flour blend. As long as it contains added gums, it will work well in this Pumpkin Banana Muffin Recipe.
How To Make Pumpkin Banana Muffins
It’s super easy to make Pumpkin Banana muffins in less than 30 minutes and a great recipe to use overripe bananas.
Flavors Ideas
You can play a lot with this recipe by adding some delicious nuts, and chocolate chips in the batter or serving the muffins with frosting. The best add-ons to the batter are 1/4 cup to 1/2 cup of:
Chopped Pecan Chopped Walnuts Dark Mini Chocolate Chips
You can also serve the muffins with a drizzle of icing sugar combined with almond milk. Simply stir 1 cup of icing sugar with 2-3 tablespoons of plant-based milk you love until it forms a creamy, white frosting. Drizzle on top of the muffins and add a pinch of pumpkin pie spices on top for extract boost flavor!
Storage
These pumpkin muffins store very well in an airtight container in the fridge for up to 4 days. If the batch is too large for you to eat in that timeframe, you can freeze the banana pumpkin muffins in an airtight box. Thaw the muffins on a wire rack at room temperature overnight.
More Pumpkin Recipes
