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
- Salt
For the Glaze:
- Brown sugar – Dark brown sugar has more molasses flavor, while light brown is milder. Use whichever you prefer.
- Butter
- Coconut milk – Coconut milk is richer than other vegan milks, giving you a creamy glaze for these pumpkin banana muffins.
- Vanilla extract
- Salt
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.
Variations
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
- Pumpkin Pancakes
- Vegan Pumpkin Cheesecake
- Creamy Pumpkin Soup
- Pumpkin Dump Cake
- Vegan Pumpkin Chili
Ingredients
- 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 vegan butter
- 2 tablespoons coconut milk
- ½ teaspoon vanilla extract
- generous pinch of salt
Instructions
- 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.
Notes
Pumpkin Banana Muffins
Ingredients
- 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 vegan butter
- 2 tablespoons coconut milk
- ½ teaspoon vanilla extract
- generous pinch of salt
Instructions
- 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.
Notes
Nutrition
Pumpkin Banana Muffins https://jessicainthekitchen.com/pumpkin-banana-muffins/ November 27, 2023
With crisp apples, spicy cinnamon, and rich almond milk, these apple pie overnight oats are a perfect fall breakfast. They’re sweetened with decadent maple syrup, packed with autumn flavors, and so easy to make.
I always get excited for fall because of the delicious and comforting foods. This autumn, I’ve been especially excited about apple pies, and have been making everything from my Classic Apple Pie to Vegan Apple Pie Bars . My newest obsession is apple pie overnight oats, which are loaded with so many of my favorite fall flavors, and are a stress-free and energizing way to start the day.
Overnight oats are one of my favorite breakfasts. They’re fast, easy, and packed full of ingredients that leave you feeling great. This apple cinnamon overnight oats recipe tastes like apple pie in a jar, with fresh and tart apples, hearty maple syrup, warm cinnamon, and creamy almond milk. You’ve got to give this 5-ingredient vegan breakfast a try!
Why You’ll Love These Apple Pie Overnight Oats
Whether you’re eating these creamy vegan apple pie overnight oats cold or reheating them, you’re going to love the way the comforting flavors blend together. Here’s why I know you’ll like this recipe as much as I do.
- So easy. Breakfasts don’t get easier than apple cinnamon overnight oats. All you have to do is put the ingredients in a jar, mix it up, and put it in the fridge. It’s that simple!
- Affordable. I’m always on the lookout for breakfasts that are quick, delicious, and affordable. These apple pie overnight oats only have 5 ingredients, and they’re all common pantry and fridge staples that you probably already have in your kitchen. Eating breakfast out can cost a pretty penny, and even a lot of homemade breakfasts can add up. But this recipe is super affordable.
- Prep ahead. These vegan overnight oats last in the fridge for 5 days, so you can make a week’s worth of breakfast on Sunday. Then you won’t have to do any work in the mornings to make breakfast.
- Fall flavors. There’s something so comforting about the flavors of fall, and these apple pie overnight oats are packed with them. The crisp apples, robust maple syrup, and spicy cinnamon really do make this recipe taste like a festive apple pie.
Notes on Ingredients
You only need 5 ingredients to make this rich and creamy apple pie overnight oats recipe. Make sure to scroll to the recipe card at the bottom of the page for the exact amounts of each ingredient.
- Almond milk – I recommend using unsweetened and unflavored almond milk.
- Old fashioned oats – Don’t sub for steel cut or quick cooking oats, this recipe only works with old fashioned oats.
- Maple syrup – You could also use agave.
- Apple – You can use any apple variety, but I think the recipe is best with an apple that’s a little bit tart.
- Ground cinnamon
How to Make Apple Pie Overnight Oats
Here’s how to make this super quick vegan apple pie overnight oats recipe. It only takes a few minutes!
- Add the ingredients. Place all of the ingredients in a jar.
- Mix. Use a spoon to stir the ingredients together until well mixed.
- Chill. Put a lid on the jar and place it in the fridge overnight.
- Serve. When you’re ready for breakfast, eat the cold oats straight out of the jar, or reheat them in the microwave for 45 seconds. You can add additional apples and cinnamon on top if you want.
Variation & Topping Ideas
This autumnal apple cinnamon overnight oats recipe is great as is, but feel free to make some variations or add some fun flavors on top. Here are a few alterations and toppings that I recommend.
- Other fresh fruit. You can use other fruit like pears or peaches in place of the apples, or in addition to them.
- Fresh berries. I love to top these cinnamon and maple overnight oats with fresh blueberries, blackberries, raspberries, or strawberries.
- Dried fruit. Cinnamon and apples go so well with dried fruit like cranberries, cherries, and apricots.
- Nuts. You can put nuts directly in the overnight oats, but my favorite way to add nuts to this recipe is to use them as a topping. Toasted pecans and walnuts are my preferences for this recipe.
- Toasted coconut. Coconut is a sweet and buttery ingredient that goes so well with fall breakfasts and desserts. It makes a great topping for apple pie overnight oats.
- More spices. If you really want to up the autumn flavors in this recipe, you can add apple pie spice or pumpkin pie spice in addition to the cinnamon. You can also just use spices like cloves, allspice, nutmeg, and ginger.
- Different milk. I make this vegan overnight oats recipe with almond milk, but you can use oat milk, soy milk, or any other non-dairy milk.
- Honey. If you don’t want a sweetener with as strong of a flavor as maple syrup, you can use honey or agave instead.
Tips for the Best Apple Cinnamon Overnight Oats
This energizing and hearty apple pie overnight oats recipe is fool-proof, but here are a few tricks to help you out.
- Use firm apples. Since this recipe doesn’t get cooked, it’s important to use firm apples. If you use soft or mushy apples, they’ll start to fall apart overnight, and they’ll take on a poor texture.
- Make consistent cuts. Try to cut all of your pieces of apple to similar sizes. The apples will become tender as they steep in the almond milk, but if the pieces are different sizes, then some of them will be soft and some of them will be too crunchy.
- Store in a wide-mouth jar. I usually make and store my apple pie overnight oats in Mason jars. However, if you’re going to eat the oats straight out of the jar, it’s important to use a jar with a wide mouth. The narrow-mouth Mason jars are surprisingly difficult to eat out of!
How Long Do Overnight Oats Last?
You can store these creamy apple cinnamon overnight oats in the fridge for up to 5 days. Just make sure that they are always in an airtight container.
Can I Freeze Overnight Oats?
Yes, you can freeze these vegan apple pie overnight oats. They’ll last for 3 months in the freezer as long as they’re stored in an airtight container. I recommend pressing a piece of plastic wrap into the top of the oats before putting a lid on the container, to make it extra airtight and keep it from getting any freezer burn. It’s also best to let the overnight oats sit in the fridge overnight before moving them to the freezer. You can thaw frozen apple cinnamon oats in the fridge overnight.
More Vegan Breakfast Ideas
If you’re looking for more vegan breakfasts that are easy, affordable, and delicious, then you’ve come to the right place. Here are some more of my favorite plant-based breakfast recipes.
- Vegan Waffles
- Vegan Lemon Poppyseed Muffins
- Vegan Pancakes
- Vegan Breakfast Peach Cobbler
- Vegan Cinnamon Rolls
- Vegan Baked Oats
Ingredients
- ½ cup non-dairy milk , up to ¾ cup – such as soy milk for extra protein
- ½ cup old fashioned oats
- 2-3 tablespoons vegan yogurt , vegan greek yogurt or regular either is fine
- 2 teaspoons maple syrup
- 1 apple , chopped
- 1 teaspoon ground cinnamon
- extra chopped fresh apples and cinnamon , for garnish
Instructions
- Place all of the ingredients in a jar, and mix to combine.
- Put a lid on the jar, and place the oats in the fridge overnight.
- When you’re ready to eat the oats, remove from the fridge and eat cold out of the jar, or reheat in the microwave for 45 seconds, or until heated through. Top with optional fresh apples and cinnamon.
Notes
- If you like your overnight oats extra creamy use the 3 tablespoons of vegan yogurt option!
- Overnight oats will last in an airtight container in the fridge for up to 3 days.
- You can also store apple pie overnight oats in an airtight container in the freezer for 3 months.
