Vegan Pumpkin Muffins with Banana and Carrot

Muffins! If you didn’t know already, I’m telling you: You need a fall muffin recipe, and this is it.

This definitely falls into the category of “write this recipe down so I don’t forget it myself” blog posts. I wasn’t really setting out to create something new when I baked these muffins this weekend, but they were so good that I just have to share!

I had planned on making pumpkin pancakes for Saturday morning… but woke up feeling decidedly anti-pancake. Nate suggested muffins – sounded much more delicious – so I scanned my breakfast Pinterest board for muffin recipes. I wanted pumpkin (did I get carried away when I bought several huge cans at Smith’s the other day? hmmm) but I couldn’t really find anything that I had the ingredients for and looked tasty. So I mashed up these summery muffins from Eat, Live, Run with what I had in my fridge, and the result was delicious! These are kind of like banana bread meets carrot cake meets pumpkin muffin. And bonus – they’re vegan and you would NEVER know it. I didn’t use any walnuts here, but will probably add a half cup next time!

Vegan Pumpkin Muffins with Banana and Carrot

Adapted from Eat, Live, Run, who adapted it from The Black Dog Summer on the Vineyard Cookbook

makes 9-10 muffins


1 1/4 cup spelt flour

3/4 cup old fashioned oats

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp clove

2 ripe to overripe bananas

1/3 cup canned pumpkin

1/2 cup maple syrup

1/2 cup vegetable oil (I used canola)

2 medium-sized carrots, grated


Preheat oven to 350 degrees.

In a large bowl, mix together the dry ingredients (flour, oats, baking soda, salt and spices).

In another bowl, mash the bananas (with a fork is fine). Add the pumpkin, maple syrup and oil and stir until combined.

Add the wet mixture to the dry mixture and stir to combine. Gently mix in the grated carrots.

Grease muffin tins and fill 90% of the way full with batter. Bake for about 25 minutes until golden brown. Remove from oven and serve.


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  1. Liz Foulser says

    These sound great! I calculated the Weight Watchers Points (on the points plus system) if you make a dozen muffins they come out to just 6 points each. Not bad considering a Dunkin Donuts muffin is about 14 points.

    • Erica says

      Cool! I don’t know much about the point system, but am glad to hear they stack up well against Dunkin Donuts at least :) They’re probably a lot smaller than a muffin you would buy, though.

  2. Mom says

    I made these delicious muffins this morning and am embarrassed to say how few are left as of this evening! I didn’t have spelt flour, so I just used whole wheat flour instead, but they still came out great! Very moist! What would you think of buckwheat flour instead of the spelt for next time?

  3. Mom says

    Tried the buckwheat flour and the taste was great – similar to the whole wheat. I still prefer the texture of the whole wheat though. Still looking for that spelt flour — especially after seeing your pizza dough recipe!

  4. Mom says

    Finally tried these with the spelt flour and they are great — excellent nutty flavor and a texture much better than when made with the buckwheat flour; however, spelt is not gluten free.

  5. Mom says

    After all the experimenting I did on you as a child, I figure it’s only fair that I test your recipes now! But seriously, they are just wonderful recipes! I feel like all the cooking I did when you were younger is paying dividends now in new wonderful recipes! Love you!

  6. Jo says

    These muffins sound amazing! I can’t wait to try them. But I’m experimenting with different flours right now and wondering, do you think I could substitute spelt flour for brown rice flour?

    • Erica says

      Hi Jo, I’m sure you could play around with the flours in this recipe, but I’ve personally never used brown rice flour. It might be worth looking around at some other muffin recipes with brown rice flour to see which other types of flour are used with it, etc. If you try it, let me know how it turns out!

      • Jo says

        Hi Erica, I did try it with brown rice flour. I’ve been trying to expand my gluten free recipes so, I also left out the rolled oats to make the recipe gluten free. They still turned out delicious! Brown rice flour has a denser composition to it and it doesn’t really rise, but your getting the same amount of goodness, just in a smaller muffin. Thank you so much for this recipe!


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