Pumpkin banana muffins will be your new favorite Fall treat! They're healthy, easy, full of flavor, and are ready in just 30 minutes. Made with pantry staple ingredients, these healthy pumpkin muffins make a great snack, healthy dessert, or even meal prep for breakfast!
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Need a new Fall bake to switch it up from pumpkin bread or apple cider donuts? Try making these delicious pumpkin banana muffins!
They're soft, tender, fluffy, and have the perfect balance of spice and sweetness. While I'm usually a sucker for a good blueberry muffin, these *might* just be one of my new favorites.
The taste is similar to a spiced banana bread, but the crumb is more tender and fluffier like that of a muffin. They're naturally sweetened with maple syrup, the banana, and pumpkin puree, plus have Greek yogurt in them for added protein!
Everyone will LOVE these healthy pumpkin banana muffins. From kids to adults, bake a batch of these for snack or breakfast and they'll be gone in an instant.
WHY YOU'LL LOVE THIS RECIPE
- These muffins are healthy
- They're refined sugar free, nut free, and soy free
- Great as an after school snack or a healthy dessert
- Full of sweet, Fall flavor
- Made in one bowl
- Ready in 30 minutes
- Both kids and adults love them
INGREDIENTS TO MAKE PUMPKIN BANANA MUFFINS
- Pumpkin: You need to use pumpkin puree, NOT pumpkin pie filling. This can be made with store bought or regular
- Banana: The best kind of bananas to use are overripe ones because they're the sweetest
- Maple syrup: In order to keep these healthy and refined sugar free I used pure maple syrup
- Greek yogurt: The Greek yogurt adds moisture, structure, and a bit of tang to the muffins
- Oil: I prefer to use avocado oil because it's the least processed
- Egg
- Milk: For these muffins I used oat milk for a little bit of nuttiness
- Flour: Use a good quality all purpose flour. My favorite brands are King Arthur or Gold Medal
- Baking soda & baking powder: These work in unison to lift the muffins and create that light, fluffy texture
- Pumpkin pie spice: The pumpkin pie spice blend is filled with all kinds of warm, cozy spices like cinnamon, nutmeg, allspice, and cloves that adds so much flavor to the pumpkin banana muffins
SUBSTITUTIONS:
- Banana: Use extra pumpkin puree
- Maple syrup: Honey is a good substitute
- Greek yogurt: Plain yogurt or even sour cream also work
- Oil: Melted coconut oil or melted butter will work in addition to any neutral flavored oil
- Milk: You can use any kind of milk you have on hand
- Pumpkin pie spice: Substitute with cinnamon or homemade pumpkin pie spice
HOW TO MAKE HEALTHY PUMPKIN BANANA MUFFINS
- Preheat your oven to 350 degrees F and prepare a muffin tin with 8 paper liners
- In a large mixing bowl stir together the mashed banana, pumpkin puree, maple syrup, Greek yogurt, avocado oil, egg, and oat milk until well combined
- Add the flour, baking powder, baking soda, and pumpkin pie spice to the wet ingredients and use a rubber spatula to gently fold until JUST combined. Do not overmix!
- Take your prepared muffin tin and fill the paper liners almost full. You want the muffin batter to be just below the top of the liner
- Place the muffin tin into the preheated oven and bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean
- Take the pumpkin banana muffins out of the oven and transfer them to a wire rack to cool completely
EXPERT TIPS
- Use room temperature ingredients
- Make sure you're using pumpkin puree and NOT pumpkin pie filling
- Overripe bananas are best
- Mash the banana first and then measure it
- Don't overmix the batter
- If you have time, rest the batter at least 10 minutes before baking
- Cooking time may vary between ovens
- Let cool completely before enjoying or they will stick to the liners
PUMPKIN BANANA MUFFIN VARIATIONS
While these healthy pumpkin and banana muffins are so moist and incredible on their own, here's a few ways to change them up and customize them:
- Chocolate chips- you can add mini chocolate chips or a mixture of mini and white chocolate chips
- Glazed- a maple glaze would be delicious on these! Whisk ½ cup powdered sugar with a pinch of salt, ½ teaspoon of maple extract, and a splash of mix to form a runny glaze. Drizzle over the top and enjoy!
- Almond butter- a drizzle of melted almond butter on top would also be divine
STORAGE SUGGESTIONS
Storing: You can keep any leftover pumpkin banana muffins in an airtight container at room temperature for up to 4 days.
Freezing: These healthy pumpkin muffins are also a great dessert to freeze! Wrap fully cooled muffins individually in plastic wrap and then again in aluminum foil. Place the wrapped muffins in a freezer safe bag and store in the freezer for up to 3 months.
FAQs
Yes! By the flavor you'd never guess they were, but these muffins are actually healthy! They're refined sugar free, have a good amount of fiber from both the bananas and pumpkin, are lower in fat, and still manage to taste AMAZING.
Yes, there are a great recipe to freeze! Wrap each muffin individually in plastic wrap, then again in aluminum foil, and place into a freezer safe bag. Pop into the freezer and store for up to 3 months.
I have not tested making these with a 1:1 gluten free flour blend, so I cannot be sure they will work. If you try it, be sure to let the batter rest for 30 minutes before baking to allow the flour to hydrate.
Yes, one of the best things to can do for muffins is to let the batter rest! It relaxes the gluten proteins, hydrates the flour, and will result in a more soft, tender muffin.
More recipes for you to try!
- Vegan pumpkin brownies
- Healthy pumpkin bread
- Pumpkin spice pretzels
- Air fryer apples
- Apple strawberry crisp
Did you make these muffins?
If you did, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it!
PrintPumpkin Banana Muffins
Pumpkin banana muffins will be your new favorite Fall treat! They're healthy, easy, full of flavor, and are ready in just 30 minutes. Made with pantry staple ingredients, these healthy pumpkin muffins make a great snack, healthy dessert, or even meal prep for breakfast!
- Prep Time: 5 minutes
- Cook Time: 21 Minutes
- Total Time: 26 minutes
- Yield: 8 Servings 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- ½ cup mashed banana
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- 1 egg
- 3 tablespoons avocado oil (or other neutral oil)
- 3 tablespoons Greek yogurt (whole milk is best)
- 2 tablespoons milk (both dairy or non-dairy will work)
- 1 cup all purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¾ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees F and prepare a muffin tin with 8 paper liners
- In a large mixing bowl stir together the mashed banana, pumpkin puree, maple syrup, egg, avocado oil, egg, Greek yogurt, and milk until well combined
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients and use a rubber spatula to gently fold until JUST combined. Do not overmix!
- Take your prepared muffin tin and fill the paper liners almost full. You want the batter to be just below the top of the liner
- Place the muffin tin into the preheated oven and bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean
- Take them out of the oven and transfer to a wire rack to cool completely
Notes
- Use room temperature ingredients
- Make sure you're using pumpkin puree and NOT pumpkin pie filling
- Overripe bananas are best
- Mash the banana first and then measure it
- Don't overmix the batter
- If you have time, rest the batter at least 10 minutes before baking
- Cooking time may vary between ovens
- Let cool completely before enjoying or they will stick to the liners
- Store leftovers in an airtight container at room temperature for up to 4 days
Keywords: banana pumpkin muffins, pumpkin and banana muffins, spiced banana muffins
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