These super fluffy, moist banana pumpkin muffins are naturally sweetened with maple syrup, perfectly spiced, and easy to make. The best healthy muffins you’ll ever eat!
The best healthy banana pumpkin muffins
I love fall baking and pumpkin muffins! Some of my reader’s favorites (mine too) are these healthy oat flour pumpkin muffins, almond flour pumpkin muffins, and these pumpkin protein muffins. But these super fluffy and moist banana pumpkin muffins are next-level creative and delicious. They taste like a fall version of banana bread – sweet, soft, and fluffy!
This recipe combines the deliciousness of my classic pumpkin oatmeal bars with the tender and soft texture of these banana crumb muffins. But my favorite part about this recipe is that they are secretly healthy! These banana pumpkin muffins have no refined sugar in them, are sweetened naturally by the banana and the maple syrup, and use Greek yogurt for protein and moistness instead of butter.
Quick story time… Last fall, when I first tested this recipe, I brought them to a party with all my friends. I am not kidding when I say 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.
Trust me, these will be your new go-to muffin recipe. Everyone will love these fall muffins. Even kids! They are seriously addictive, great for meal prep, and easy to make in one bowl without an electric mixer.
Why you’ll love this easy pumpkin recipe:
- So Moist: Pumpkin banana muffins are fluffy, soft, and moist.
- Quick & Easy: These banana pumpkin muffins take under 30 minutes.
- Versatile: The perfect fall breakfast, snack, or dessert.
- Naturally Sweetened: They are refined sugar-free since we use maple syrup.
- Customize Them: You can add chocolate chips, pecans, or walnuts if you want.
- Make them Gluten-Free: Easily make these muffins gluten-free and dairy-free.
- Healthy: Made with Greek yogurt instead of butter and maple syrup instead of sugar.
- Nothing Fancy: No electric mixer is required.
- Kid-Approved: Your kids will love these muffins.
- Try these fluffy oat flour pumpkin muffins or these pumpkin protein muffins for another fun fall muffin recipe!
Ingredients needed to make banana pumpkin muffins
These pumpkin banana muffins only call for basic ingredients like flour, Greek yogurt, maple syrup, bananas, pumpkin puree, pumpkin pie spice, and a few others. Trust me when I say 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: Use your favorite all-purpose flour; avoid almond, coconut, or oat flour. For a gluten-free option, use gluten-free 1:1 baking flour.
- Baking Powder + Baking Soda: Both are essential for rising.
- Pumpkin Pie Spice: Adds a delightful fall flavor. Make your own pumpkin pie spice if you don’t have it (see below).
- Cinnamon: Plus a dash of ground cinnamon for flavor.
- Eggs: Provides protein and helps binds the muffins.
- Maple Syrup: Sweetens these muffins without refined sugar; agave or honey can also be used.
- Greek Yogurt: I used 2%, but 0%, non-fat, or whole-milk yogurt works. Vanilla yogurt can be a substitute.
- Bananas: Use 2-3 large spotty brown bananas for flavor and sweetness.
- Pumpkin Puree: Not pumpkin pie filling!
- Coconut Oil: 1/4 cup melted for moisture; can substitute with melted butter or vegan butter.
- Vanilla Extract: For the best flavor!
Kitchen tools needed
This healthy banana pumpkin muffin recipe doesn’t require any fancy or special kitchen utensils. No electric mixer is needed! Here is a list:
How to make easy banana pumpkin muffins
These healthy banana pumpkin muffins are so easy to make in five simple steps, but let’s walk through the process together. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them. The full recipe and ingredient measurements are in the recipe card’s bottom of this page.
First, preheat the oven to 350°F (180°C) 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. Please make sure all the clumps are removed, and then set it to the side.
Whisk together the eggs, maple syrup, Greek yogurt, mashed banana, pumpkin puree, coconut oil, and vanilla extract in another mixing bowl.
Now, add 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 recipe tips
- Use extra brown and spotty bananas: Opt for extra ripe, brown bananas for added natural sweetness; no refined sugars are used in this recipe.
- 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. Measure flour correctly by spooning and leveling it in a measuring cup to prevent dry muffins.
- Ensure the freshness of your baking powder and soda; replace every 4 months for optimal rise.
- Do NOT substitute the eggs: These pumpkin banana muffins will not rise if you use chia eggs, flax eggs, or a vegan egg replacement.
- Use room temperature ingredients: Use room temperature wet ingredients to avoid sinking muffins or longer baking times.
- Toothpick Test: To check for doneness, insert a toothpick into the center of a muffin. Your muffins are ready if it comes out clean or with just a few crumbs.
- Easily make ahead: These muffins taste even better the next day, so make 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: Add 1/2 cup of chocolate chips.
- Walnuts: Add 1/3 to 1/2 cup of chopped walnuts.
- Pecans: Add 1/3 to 1/2 cup of chopped pecans.
- Almonds: Add 1/3 to 1/2 cup of chopped or slivered almonds.
- Raisins: Add 1/3 to 1/2 cup of raisins.
- Peanut butter: 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’s the texture of these muffins?
These banana pumpkin muffins are sweet, moist, and pumpkin-spiced. Once baked, these banana pumpkin muffins are super fluffy, light, and soft. They are not dry or dense. I am obsessed with them, as you can already probably tell.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and not too watery. To make fresh pumpkin puree, roast or boil pumpkin until soft, then blend or mash it.
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.
Why did my muffins turn out dense or dry?
Overmixing the batter or using too much flour can lead to dense or dry muffins. Be gentle when mixing, and measure your flour accurately.
What’s a good substitute for maple syrup?
You can use honey, agave nectar, or a sweetener of your choice as a substitute for maple syrup.
Are these 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, this recipe has no butter; instead, we use Greek yogurt and melted coconut oil. Fourth, they have protein and healthy fats in them.
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, coconut, cassava, or oat flour.
Can I add mix-ins?
Yes! Feel free to add 1/3 to 1/2 cups of chopped walnuts, pecans, or chocolate chips 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 these pumpkin banana muffins. 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.
How to store leftovers:
If you have leftovers, store these pumpkin banana muffins in an airtight container at room temperature for 4 – 5 days. You can also refrigerate them for up to 8 days.
If you love this recipe, try these pumpkin recipes next!
- Pumpkin Protein Muffins
- Almond Flour Pumpkin Muffins
- Healthy Oat Flour Pumpkin Muffins
- Pumpkin Carrot Cake
- Pumpkin Protein Pancakes
- Pumpkin Baked Oatmeal
- 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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