These super moist banana pumpkin muffins are the best muffins you’ll ever eat. They are perfectly spiced, healthy, and super fluffy! The ideal fall breakfast, snack, and dessert.
Super moist banana pumpkin muffins
These super moist banana pumpkin muffins are sure to be your new go-to bake this fall. They taste like a fall version of banana bread – sweet, soft, and fluffy! I love these pumpkin oatmeal bars and these banana crumb muffins, but I have to admit these pumpkin banana muffins are probably the best muffins I have ever eaten!
I brought these to a party with all my friends, and the muffins were gone within 20 minutes. Everyone still raves about them to this day. They have the perfect balance of warm pumpkin spices and sweet flavor from the banana.
My favorite part about this recipe is that they are healthy! These banana pumpkin muffins have zero refined sugar in them, are sweetened naturally by the banana and the maple syrup, don’t have any butter in them, and have added greek yogurt for protein and moistness. This makes them a good breakfast, snack, and dessert!
Trust me when I say everyone will love these fall muffins. Even kids! They are seriously addictive, great for meal prep, and so easy to make in one bowl without an electric mixer.
Why you’ll love this pumpkin recipe
- Pumpkin banana muffins are quick and easy to make in under 30 minutes.
- They are the perfect fall breakfast, snack, or dessert.
- These banana pumpkin muffins are naturally sweetened with maple syrup and refined sugar-free.
- You can add chocolate chips, pecans, or walnuts if you want.
- They are healthy and super moist.
- Easily make these muffins gluten-free and dairy free.
- No electric mixer is required.
- Your kids will love these muffins.
- Try these pumpkin protein muffins for another fun fall muffin recipe!
The taste and texture
These banana pumpkin muffins are sweet, moist, and pumpkin spiced. The main flavors are banana and pumpkin. The warm fall flavors in combination with the sweet banana are amazing! Plus, they are naturally sweetened with maple syrup and over-ripe spotty brown bananas.
Once baked, these banana pumpkin muffins are super fluffy, light, and soft. I am simply obsessed with them, as you can already probably tell.
Ingredients & substitutions
These pumpkin banana muffins only call for basic ingredients. You need flour, greek yogurt, maple syrup, bananas, pumpkin puree, and a few others. Trust me when I say that these muffins are the BEST banana pumpkin muffins you’ll ever eat. Here is a list of everything you need with substitution suggestions, so you are prepared:
- Flour: Grab your favorite all-purpose flour. Do not substitute all-purpose flour with almond flour, coconut flour, or oat flour. To make these muffins gluten-free, use this gluten-free 1:1 baking flour.
- Baking Powder & Baking Soda: You need both to help these pumpkin and banana muffins rise.
- Pumpkin Pie Spice: This adds the best fall pumpkin flavor to these delicious banana muffins. If you don’t have pumpkin pie spice on hand, keep reading below because I give you a special recipe to make your own.
- Cinnamon: Plus a dash of ground cinnamon for flavor.
- Eggs: For protein, nutrition, and to hold the muffins together as they bake.
- Maple Syrup: This healthy banana pumpkin muffin only uses maple syrup to sweeten them. There is no refined sugar in this recipe. You can also use agave sweetener or honey.
- Greek Yogurt: I used 2%, so these muffins are extra moist, but you can also use 0%, non-fat, or whole-milk 5% yogurt. If needed, you can substitute it with vanilla yogurt.
- Bananas: You need about 2 or 3 large spotty brown bananas. This adds the best banana flavor to these muffins and also adds natural sweetness.
- Pumpkin Puree: Do not confuse this with pumpkin pie filling – they are different!
- Coconut Oil: You need 1/4 cup of melted coconut oil to keep these muffins moist and soft. You can substitute the coconut oil with melted butter or melted vegan butter.
- Vanilla Extract: For the best taste!
Kitchen tools required
This healthy banana pumpkin muffin recipe doesn’t require any fancy or special kitchen utensils. No electric mixer is needed! Here is a list:
- Muffins Tin
- Cupcake Liners
- Mixing Bowls
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make banana pumpkin muffins
These banana pumpkin muffins are so easy to make in five simple steps, but let’s walk through the process together. Here are step-by-step directions with pictures for visual reference:
First, preheat the oven to 350°F and line a muffin tin with 12 liners.
Then, in a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure all the clumps are removed, and then set it to the side.
In another mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract.
Now, add in the dry ingredients and mix until combined and there are no lumps of flour. Then, fill each muffin liner with batter until about ⅔ full.
Finally, bake for 22 – 26 or until a toothpick comes out clean. Let the muffins cool before enjoying them!
Expert baking tips & tricks
Use extra brown and spotty bananas. This adds extra sweetness since there are no added refined sugars in this recipe. Brown bananas are best for baking, trust me!
Use pumpkin puree, not pumpkin pie filling. They are not the same. Pumpkin pie filling has lots of added flavors and sugars, which will change the taste and texture of these muffins.
Spoon and level your flour. This is my #1 baking tip for making muffins. It is super important to measure the right amount of flour by spooning and leveling it in a measuring cup. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup. Too much flour will make the muffins dry.
Check the freshness of your baking powder and baking soda. If your baking powder or baking soda is expired or old, the muffins will not rise! You should replace your baking soda every 4 months to be safe.
Do not substitute the eggs in this recipe. These pumpkin banana muffins will not rise if you use chia eggs, flax eggs, or a vegan egg replacement.
Make sure your wet ingredients are at room temperature. If you use cold or chilled ingredients, the muffins might sink or require a longer bake time. Cold ingredients can lead to dense muffins.
Easily make ahead. One of the BEST parts about these banana pumpkin muffins is that it tastes even better the next day, similar to banana bread. You can bake them up to 3 days in advance and store them at room temperature or in the fridge.
Banana pumpkin muffin variations
You can have fun with these banana pumpkin muffins by adding different mix-ins. Here are some of my favorite variations of these muffins.
Chocolate chip banana pumpkin muffins. Add 1/2 cup of chocolate chips.
Walnut banana pumpkin muffins. Add 1/3 to 1/2 cup of chopped walnuts.
Pecan banana pumpkin muffins. Add 1/3 to 1/2 cup of chopped pecans.
Rasin banana pumpkin muffins. Add 1/3 to 1/2 cup of raisins.
Peanut butter chip banana pumpkin muffins. Add 1/2 cup of peanut butter chips.
How to make your own pumpkin pie spice
If you don’t have pre-made pumpkin pie spice in your pantry, don’t worry! Here is a simple recipe to make your own pumpkin pie spice. Mix all the ingredients together and make sure to measure out the correct amount for these muffins.
- 1 tablespoon of ground cinnamon
- 2 teaspoons of ground ginger
- 2 teaspoons of ground nutmeg
- 1 teaspoon of all-spice
- 1/2 teaspoon of ground cloves
Frequently Asked Questions
What can I use instead of pumpkin puree?
You can substitute the pumpkin puree in this recipe with three things: (1) butternut squash puree, (2) sweet potato puree, or (3) acorn squash puree. Do not use pumpkin pie filling.
Are banana pumpkin muffins healthy?
Yes, these banana pumpkin muffins are healthy. Firstly, they are made with simple and wholesome ingredients. Second, they are refined sugar-free and are naturally sweetened with maple syrup. Third, there is no butter in this recipe; instead, we use Greek yogurt and melted coconut oil. Fourth, they have protein and healthy fats in them.
Can I add chocolate chips to these muffins?
Yes, I love adding chocolate chips to pumpkin muffins. Feel free to add 1/3 to 1/2 cup of your favorite chocolate chips to the batter. You can also sprinkle some on top before you bake the muffins.
Can I make them gluten free?
To make these muffins gluten-free, substitute the all-purpose flour with gluten free 1:1 baking flour. Do not use almond flour, coconut flour, cassava flour, or oat flour.
Can I make them dairy free?
To make these muffins dairy free, substitute the Greek yogurt with a dairy-free alternative like almond milk, coconut, or oat milk yogurt.
Can I add walnuts or pecans?
Yes! Feel free to add 1/3 to 1/2 cups of chopped walnuts or pecans to the batter. You can also sprinkle some on top before you bake the banana pumpkin muffins.
Can you make the batter ahead of time?
Of course! You can refrigerate the muffin batter for up to 2 – 3 days. Make you let it come to room temperature while your oven preheats for 10 – 15 minutes before baking.
Can I freeze pumpkin banana muffins?
Yes, you can freeze baked pumpkin banana muffins. Simply let them cool to room temperature, then add them to a freezer-safe bag, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight, so they are ready to enjoy in the morning.
What’s the best temperature to bake banana pumpkin muffins?
You should bake banana pumpkin muffins at 350 degrees Fahrenheit for between 22 – 24 minutes. Each oven is different, so I recommend using an oven thermometer to ensure a proper bake temperature.
How to store leftovers:
If you have leftovers, store these pumpkin banana muffins in an airtight container at room temperature for up to 2 – 3 days. You can also refrigerate them for up to 5 days.
If you love this recipe, try these next!
- carrot orange oat muffins
- pumpkin carrot cake
- banana crumb muffins
- almond flour banana muffins
- healthy pumpkin oatmeal bars
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Banana Pumpkin Muffins
- 1 ¾ cups all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 large eggs, room temperature
- ⅓ cup maple syrup, room temperature
- ⅓ cup Greek yogurt, I used 2%
- 1 cup mashed banana, about 2 – 3 spotty brown bananas
- ½ cup pumpkin puree, not pumpkin pie filling
- ¼ cup melted coconut oil
- 1 tsp pure vanilla extract
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Make sure all the clumps are removed, and then set it to the side.
- In another mixing bowl, whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until combined and there are no lumps of flour. Then, fill each muffin liner with batter until about ⅔ full.
- Bake for 22 – 26 or until a toothpick comes out clean. Let the muffins cool before enjoying them!
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