These Easy Pumpkin Banana Muffins are a cozy combination of two classic flavors—pumpkin and banana—making them perfect for this time of year. Whether you’re a fan of banana bread or all things pumpkin, you’re going to love this simple, healthy recipe!
Fall is here, and with it comes cozy flavors, warm spices, and the comforting aroma of baked goods. These pumpkin banana muffins are the perfect way to kick off the season! They’re fluffy, moist, and packed with fall flavor.
Plus, these delicious muffins are so easy to make with simple ingredients that you probably already have in your pantry. The recipe comes together in one bowl- no mixer needed!
If you're looking for more pumpkin recipes, check out my High Protein Pumpkin Chocolate Chip Bread, Pumpkin Spice Shake, Pumpkin Protein Bars, and Pumpkin Protein Balls!
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Why You'll Love This Dish
- Moist and fluffy muffins with the perfect balance of banana and pumpkin spice flavor
- Simple ingredients you probably already have in your pantry
- No stand mixer needed- the recipe comes together in one bowl
- Great for a healthy grab-and-go breakfast or snack during the fall season and freezes well
- Can be made into mini muffins for kids- perfect to add to their lunchbox or as a healthy after-school snack
Doctor's Tips
- Bananas and pumpkin are rich in potassium and fiber, making these muffins a nutritious choice.
- I recommend using overripe bananas for maximum natural sweetness. This allows you to use less additional sweetener. Don't have any ripe bananas? Read my post on how to quickly ripen bananas in the oven or air fryer.
- Enjoy these pumpkin banana muffins with some almond butter or peanut butter for a boost of protein and healthy fats for a balanced breakfast or snack.
Ingredients
Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.
- Canned Pumpkin: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has additional ingredients and sweeteners. You can also use fresh pumpkin puree.
- Bananas: Use overripe bananas for a strong banana flavor and natural sweetness.
- Coconut Sugar or Brown Sugar: While both sugars add a rich, caramel-like flavor, they differ slightly in texture and moisture content. Brown sugar has a higher moisture content due to the molasses it contains, which results in softer, more tender muffins. Coconut sugar is less refined and has a slightly drier texture. If you use coconut sugar, the muffins may be a bit drier, so I recommend adding 2 tablespoons of milk to the batter for extra moisture.
- Oil: I like to use a neutral-flavored oil like avocado oil or grapeseed oil, but you can also substitute canola oil or coconut oil (this will give a strong coconut flavor though).
- Flour: I use a combination of all-purpose flour and white whole wheat flour for a balance of texture and nutrients. You can substitute whole wheat pastry flour for the white whole wheat flour or just use all purpose flour alone. Read more about the nutritional benefits of whole grains.
- Optional add-ins: for you chocolate lovers, stir in some chocolate chips. For texture, you can add is some chopped nuts or shredded coconut.
How to Ripen Bananas Fast:
If you don’t have any ripe bananas, you can ripen them quickly in the oven or air fryer! Then they’ll be perfectly soft and ready to stir into the batter. Read my post on How To Quickly Ripen Bananas in the Oven or Air Fryer.
How To Make Easy Pumpkin Banana Muffins Step-by-Step
- Step 1- In a large mixing bowl, whisk together the canned pumpkin puree, mashed banana, eggs, avocado oil, and vanilla extract until smooth.
- Step 2- In a separate bowl, whisk the all-purpose flour, white whole wheat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and sugar.
- Step 3- Stir the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix for fluffy muffins. Fold in extras like chocolate chips or chopped nuts for added texture.
- Step 4- Divide the muffin batter into the muffin pan using a cookie scoop. If desired, you can line the pan with cupcake liners. Sprinkle cinnamon sugar on the tops of the muffins and bake for 18-20 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Chef's Tips
- You can use either coconut sugar or light brown sugar in this recipe. Brown sugar has a higher moisture content due to the molasses it contains, which can result in softer, more tender muffins. Coconut sugar, on the other hand, has a slightly drier texture. If you use coconut sugar, the muffins may turn out a bit drier. To balance this, I recommend adding 2 tablespoons of milk to the batter to ensure they stay moist.
- You can add chocolate chips, chopped pecans, shredded coconut or other ingredients to the muffins for extra flavor and texture.
- If you prefer mini muffins, bake the batter in a mini muffin tin and reduce the baking time to around 12-15 minutes.
- Use the ripest bananas you have as they are the sweetest and most flavorful. Learn how to quickly ripen bananas in the oven or air fryer.
- Store these pumpkin banana muffins in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Recipe FAQs
Can I freeze pumpkin banana muffins?
Yes! Place the cooled muffins in a single layer in a freezer-safe bag and store for up to 3 months in the freezer. Thaw at room temperature when ready to eat.
Can I make these muffins vegan?
Yes, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg).
What’s the difference between using brown sugar and coconut sugar?
Coconut sugar is less refined and has a lower moisture content than brown sugar, and can make the muffins slightly drier. To balance this, add 2 tablespoons of milk if you’re using coconut sugar.
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Recipe
Easy Pumpkin Banana Muffins
These Easy Pumpkin Banana Muffins are a cozy combination of two classic flavors—pumpkin and banana. They're the perfect fall treat!
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Servings: 12 muffins
Calories: 178kcal
Equipment
Ingredients
- 1 cup canned pumpkin puree
- 1 cup mashed, ripe banana (2-3 bananas)
- 2 large eggs
- ¼ cup avocado oil or other neutral-flavored oil
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ¾ cup white whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¾ cup coconut sugar or light brown sugar*
- Optional ingredients: chocolate chips, chopped nuts
Topping
- 1 tablespoon coconut sugar or light brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F.
- Whisk the pumpkin, banana, eggs, oil, and vanilla together in a large mixing bowl.
- Whisk the flours, baking powder, baking soda, pumpkin pie spice, cinnamon, salt, and sugar together in a separate bowl.
- add the dry ingredients to the bowl with the wet ingredients. Stir until just combined. Do not overmix. You can add any additional ingredients like chocolate chips or nuts at this point.
- Grease a 12-cup muffin tin with nonstick cooking spray or line the wells with cupcake liners. Divide the batter into the wells, filling them up about ¾ full.
- Bake in the oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs. Let the muffins cool in the pan for 10 minutes then transfer them to a wire rack to cool completely.
Notes
- You can use either coconut sugar or light brown sugar in this recipe. They both add a rich, caramel-like flavor, but differ slightly in texture and moisture content. Brown sugar has a higher moisture content due to the molasses it contains, which can result in softer, more tender muffins. Coconut sugar, on the other hand, has a slightly drier texture. It is an unrefined sugar and is minimally processed, retaining more of its natural nutrients.
- If you choose to use coconut sugar, the muffins may turn out a bit drier. To balance this, I recommend adding 2 tablespoons of milk to the batter to ensure they stay moist and delicious.
- You can add chocolate chips, chopped pecans, shredded coconut or other ingredients to the muffins for extra flavor and texture.
- If you prefer mini muffins, bake the batter in a mini muffin tin and reduce the baking time to around 12-15 minutes.
- Use the ripest bananas you have as they are the sweetest and most flavorful. Learn how to quickly ripen bananas in the oven or air fryer.
- Store these pumpkin banana muffins in an airtight container at room temperature for up to 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Nutrition
Serving: 1 muffin | Calories: 178kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 130mg | Potassium: 195mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3236IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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