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5.0 from 78 votes

Pumpkin Banana Muffins

Wholesome pumpkin banana muffins are moist, sweet, and perfect for breakfast or a guilt-free dessert.

Prep Time
10 mins
Cook Time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 115 kcal
Course: Dessert , Breakfast
Cuisine: American , Canadian

Ingredients

Wet Ingredients
  • ¾ cup very ripe mashed banana approx. 2 large bananas
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • ¾ cup unsweetened soy milk or non-dairy milk of your choice
Dry Ingredients
  • 180 grams oat flour approx. 2 cups
  • ¼ cup chia seeds
  • ¼ cup unrefined coconut sugar
  • 2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 2 teaspoon baking powder
Optional
  • ½ cup vegan chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners OR grease the tins.
  2. Mash the bananas into a large bowl, and add the pumpkin puree and milk. Mix well.
  3. Then add all the dry ingredients, and stir until combined without overmixing. Lastly, fold in the chocolate chips, if using them.
  4. Divide the mixture between your 12 muffin tins, filling them almost to the top. Gently tap the muffin tray down on a hard surface a few times to ensure there are no gaps and then bake them for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
  5. Remove the muffin pan from the oven and let them rest for at least 10 minutes before transferring them to a cooling rack. Enjoy warm or let them cool to room temperature.

Notes

  •  
  • These banana pumpkin muffins will keep covered at room temperature for 2-3 days, or refrigerated for up to 4 days. Freeze the muffins airtight for up to 3 months.
  • Use overly ripe bananas with lots of brown spots on the peel for extra sweetness. You may also use frozen bananas, just let them come to room temperature before mashing them.
  • Don't overmix. The texture of the muffins comes out best when folded together until just combined.
  • Let your muffins rest for 10 minutes after baking. This short cool-down time will allow your muffins to completely set, and prevent them from breaking when removing them from the pan.
  • If you don't have oat flour on hand, you can make some by grinding oats in a high-speed blender. Weigh the oats first and then blend them. You may also use whole wheat flour if a gluten-free option is not needed.
  • You may omit the optional chocolate chips OR use chopped nuts, raisins, dried cranberries, fresh blueberries, etc.
  • Pumpkin pie spice works if you don't have the individual spices. Use three teaspoons of the mix to replace the cinnamon, nutmeg, and ginger.
  • For soy-free, use almond milk, cashew milk, or another non-dairy milk of your choice.

Nutrition Information

Calories 115cal (6%) Carbohydrates 20g (7%) Protein 4g (8%) Fat 3g (5%) Sodium 87mg (4%) Potassium 184mg (5%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 3221IU (64%) Vitamin C 2mg (2%) Calcium 98mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 115

% Daily Value*

Calories 115cal 6%
Carbohydrates 20g 7%
Protein 4g 8%
Fat 3g 5%
Sodium 87mg 4%
Potassium 184mg 4%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 3221IU 64%
Vitamin C 2mg 2%
Calcium 98mg 10%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.