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Easy Pumpkin Banana Muffin with a bite out of it near a muffin pan and wooden measuring spoons.
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Calories: 178kcal
Author: Dr. Sonali Ruder

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 ¾ cup flour (I use a mixture of all purpose and 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 light brown sugar or coconut sugar*
  • Optional ingredients: chocolate chips, chopped nuts

Topping

  • 1 tablespoon light brown sugar or coconut 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 (about ¾ cup), 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.
    • 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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