Celebrate Autumn With Our Vegan, Gluten-Free Pumpkin/Banana/Pecan Muffins

Share some yum!

You’re going to love these muffins! They’re perfect for October, or for any time, really. You know it’s not really fall unless you eat something that has pumpkin in it! Fortunately, our delectable muffins are nutritious (well — sort of) and incredibly easy to make. You’ll want to devour the entire pan, but try to refrain from eating too many at once. They’re great for breakfast, snacks, even dessert!


The Happy Gluten-Free Vegan is thrilled to partner with No Cow,
the BEST vegan, gluten-free protein bars!

(Read about Anne's hospital stay)

no cow plant based protein bars  

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

2 cups all-purpose, gluten-free flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of nutmeg
3 very ripe bananas
1/2 cup pumpkin puree (either fresh or canned is fine)
1/3 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
3/4 cup chopped pecans (walnuts will work nicely, as well)


Combine all of the dry ingredients in a large mixing bowl. Stir them until they are thoroughly combined.

We interrupt this content for this brief announcement: PLEASE help keep the Happy Gluten-Free Vegan free with your donation of any amount:
Other Amount:

In a smaller bowl, mash the three bananas into a pulp. Add the pumpkin puree, melted coconut oil, vanilla extract, maple syrup, and pecans and stir into a creamy consistency.

Add the wet ingredients to the dry ingredients and continue stirring until the batter comes together. It should be slightly wet (NOT runny!), but firm. Add additional flour if it’s too wet. If it’s too dry, drizzle in a little more coconut oil.

Either line a muffin pan with paper liners, or grease the interior compartments with coconut oil or vegan butter or margarine. Pour the batter inside, making certain that it is evenly distributed. Each compartment should be about 3/4 full.

Pop the muffin tin into your oven and bake at 350 degrees for about 25 minutes. You can insert a fork into the top of one of the muffins to see if it comes out clean. Be careful not to burn your treats!

Remove the pan from your oven and let the muffins cool for a few minutes. But they’re best fresh and warm, so don’t wait too long! Serve as is, or with a dab of vegan butter or margarine, vegan cream cheese, etc. You should end up with 12 delicious muffins. If you have any left over (hint: you won’t), just cover them in a secure container and keep them on your counter for 2-3 days.

Your friends will love these muffins, and they will probably tell their friends, and you’ll all end up with more friends than you had before. Hooray! Share the recipe with everyone! Why not? It’s finally autumn!

Print Friendly, PDF & Email
Get our instant download Happy Gluten-Free Vegan cookbook!
50 of our favorite recipes for only $7.99

Check it out here, or download it now!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Like this recipe? Show your appreciation for this free resource and help support us!

Other Amount:

Leave a Reply

Your email address will not be published. Required fields are marked *