Pumpkin Banana Muffins

Soft, fluffy pumpkin banana muffins combine the richness of pumpkin and the natural sweetness of bananas for a treat that’s perfect for fall mornings or an afternoon pick-me-up!

---

• Save

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🍯 Serving Suggestions | 📝 Full Recipe Card | 🎃 More Baked Pumpkin Recipes

---

These pumpkin banana muffins are my go-to when I need a comforting and flavourful muffin. With the perfect balance of warm pumpkin spice and the sweetness from ripe bananas, they’re incredibly moist and tender. These muffins pack a nutritious punch with the pumpkin puree and bananas while staying indulgent with options like chopped nuts or chocolate chips.

These healthy muffins are easy to make, family-friendly (everyone will love them!), perfect for meal prep and freezing and they’re a great way to use up any extra ripe bananas hanging around.

👩‍🍳 You might also like these baked goodies: my healthy banana chocolate chip muffins, these grain-free, paleo blueberry banana muffins, these gluten-free zucchini muffins with cheese, or this delicious quinoa banana bread.

• Save

What You’ll Need

Here is what you’ll need for this pumpkin banana muffin recipe. Find the full measurements in the recipe card below.

• Dry ingredients: All-purpose flour, baking soda, baking powder, and pumpkin pie spice (brings that cozy fall flavour). See notes in the Recipe Card for gluten-free swaps.
• Sugars: Granulated sugar, light brown sugar (adds extra moisture and a caramel flavour). You can swap these for sugar-free alternatives, no problem!
• Wet ingredients: Pumpkin puree (this adds moisture, natural sweetness, and nutrients like fibre and vitamin A), mashed bananas (provides natural sweetness and keeps the muffins moist), yogurt (adds moisture and a slight tang while helping make the muffins fluffy, use Greek yogurt for extra protein), melted unsalted butter (add richness and fluffiness but you could swap it for coconut oil to make this dairy-free), and vanilla extract.
• Eggs: For binding, structure and fluffiness.
• Optional add-ins: Chopped nuts or chocolate chips (for extra crunch or indulgence).

• Save

How To Make Pumpkin Banana Muffins

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

• Preheat oven to 350°F (175°C). Line or grease a muffin tin (I used larger casings tin for these muffins).
• Mix the sugars, pumpkin, mashed bananas, yogurt, butter, eggs, and vanilla in a bowl.
• Whisk together the flour, baking soda, baking powder, spice, and salt in another bowl.

• Save

• Gradually combine wet and dry ingredients; fold in nuts or chocolate chips if desired.
• Fill muffin cups ¾ full and bake for 25-30 minutes, until a toothpick comes out clean. If making smaller muffins (regular muffin tin), bake for 20 minutes.
• Cool in the pan for 5 minutes, then transfer to a rack.

• Save

Watch The Video

Recipe Tips

• Use ripe bananas for the best flavour and moisture.
• Pumpkin Spice: If you don’t have individual spices, you can use 2 tsp of pumpkin spice mix instead.
• Don’t overmix: To keep your muffins tender, mix until just combined. Overmixing can make them dense.
• Add-ins: Try cranberries, white chocolate chips, or a cinnamon sugar topping for more flavour variations.
• Healthier swaps: Use maple syrup or honey instead of sugar, or swap some flour for oat flour for added fibre.

• Save

Serving Suggestions

Serve warm with a pat of butter or a drizzle of maple syrup. These muffins pair perfectly with your morning coffee or a cup of Chai tea.

FAQs & Dietary Swaps

Can I use canned pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is sweetened and spiced, which will alter the flavour and texture of the muffins.

Can I make these muffins gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may differ slightly.

Gluten-Free Adjustments

• Gluten-Free Flour: Replace the all-purpose flour with a gluten-free flour blend. Look for a blend that is a 1:1 substitute for regular flour, meaning it contains a mix of gluten-free flours and a binding agent like xanthan gum. Some popular brands include Bob’s Red Mill or King Arthur’s Gluten-Free Flour.
• Check Baking Powder: Ensure your baking powder is gluten-free. While most are, it’s always good to double-check the label.
• Mixing tips: Gluten-free batters can sometimes be thicker. If the batter seems too thick, you can add a little more yogurt or a splash of milk to reach the desired consistency.
• Baking time: Gluten-free muffins may need a few extra minutes in the oven. Keep an eye on them and test with a toothpick to ensure they’re fully cooked.

Grain-Free Flour Substitutes

• Almond flour: Use finely ground almond flour as a 1:1 substitute for traditional flour. It provides a moist and tender crumb.
• Coconut flour: Coconut flour is very absorbent, so if you choose to use it, reduce the quantity to about 1/4 of what you’d use with regular flour and increase the number of eggs for moisture.
• Cassava flour: This can be used as a 1:1 substitute for traditional flour and has a neutral flavour.
• I recommend a mixture of almond flour and/or coconut flour or cassava flour, or all three. I would do 50% almond flour, then 25% cassava and 25% coconut.
• Baking Tips: Since you won’t be using grain-based flours, you may need to increase the number of eggs or add a small amount of xanthan gum to help with binding. Grain-free flours often require more moisture, so consider adding a bit more mashed banana or pumpkin puree if the batter seems too thick. Be mindful of the texture of the batter, as grain-free flours can behave differently. The batter should be thick but pourable.

More Baked Pumpkin Recipes