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4 from 1 vote

Vegan Pumpkin Banana Muffins

Thesevegan pumpkin banana muffins are fluffy, moist, and filling. Just imagine a fusionof pumpkin spice and banana bread flavors condensed in the form of a muffin
Servings: 12
Author: Leondra Madden

Ingredients

  • 2 cups spelt flour all purpose flour or whole wheat flour
  • 1 ½ tablespoons arrowroot starch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon grated nutmeg or two teaspoons pumpkin spice mix
  • 1 can pumpkin puree 2 cups pumpkin puree
  • 1 cup mashed bananas/ 4 small bananas overripe
  • 1 ½ cups vegan buttermilk plant milk and 1 tablespoon apple cider vinegar
  • ¼ cup + 1 tablespoon agave
  • 1 teaspoon vanilla extract
  • ¼ cup avocado oil neutral oil or unsweetened applesauce

Instructions

  • . Preheat your oven to 425°F (220°C) and line your muffin tin with cupcake/muffin liners.
  • Make vegan buttermilk by adding two tablespoons of lemon juice to 1 ¼ cups of plant-based milk. Set aside for ten minutes, it should appear lumpy.
  • In a medium-sized bowl, whisk together vegan buttermilk, arrowroot starch, pumpkin puree, mashed bananas, agave, vanilla extract, and oil. Set aside.
  • In a separate, large bowl, whisk together sifted spelt flour, salt, baking soda and pumpkin spice.
  • Slowly incorporate the wet ingredients into the dry ingredients. Gently fold mix ins into your batter if you so desire.
  • Scoop the batter into your lined muffin tin, filling them almost all the way up.
  • Bake the muffins in your oven for 7 minutes at 425°F (220°C) and then reduce the temperature to 350°F (180°C ) and bake for 20-23 minutes or until a toothpick placed in the center comes out clean.
  • Remove your muffin tin from the oven, allow the muffins to stay in the muffin tin for 10 minutes then place them on a wire rack to cool completely. Enjoy!