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+ servings
plate with Pumpkin Banana Muffins square

Pumpkin Banana Muffins

Pumpkin Banana Muffins are the ultimate autumn treat! Made with pumpkin puree, cinnamon, and pecans, they're full of the best flavors of the season.

Course Bread
Cuisine American
Keyword pumpkin banana muffins, pumpkin muffins, vegan banana muffins
Prep Time 10 minutes
Cook Time 20 minutes
Yields 18 muffins
Calories 296 kcal
Author Dianne


  • ¼ cup natural creamy peanut butter
  • ¼ cup apple sauce
  • ½ cup maple syrup
  • 1 cup pumpkin puree
  • 1 cup mashed banana (about 2 large or 3-4 small)
  • 2 tablespoons plain, unsweetened almond milk (or your favorite non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1 cup brown rice flour
  • ¼ cup tapioca starch
  • ¼ cup potato starch
  • ¾ teaspoon xantham gum
  • 3 teaspoons flax meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup chopped pecans


  1. Preheat your oven to 350° degrees. Line two muffin tins with paper muffin liners (you’ll need 18 liners total) or spray them lightly with oil.

  2. In a medium bowl, combine the peanut butter, apple sauce, maple syrup, pumpkin, banana, almond milk, and vanilla.

  3. In a large bowl mix together the brown rice flour, tapioca starch, potato starch, xantham gum, flax meal, cinnamon, baking powder, baking soda, and sea salt.

  4. Add the wet mixture to the dry mixture. Combine until just mixed — do not over mix. Gently fold in the pecans.

  5. Scoop the mixture into the muffin tins so that they are about ¾ full.
  6. Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.