Delicious Pumpkin Banana Muffins

5 from 3 votes
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These Healthy Pumpkin Banana Muffins are moist, fluffy and taste like fall with pumpkin, banana and warm spices baked in. Perfect to pair with a morning cup of coffee.

Pumpkin Banana Muffins on a cutting board with icing.
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Why Make These Pumpkin Banana Muffins

These muffins are easy to make, they are a huge crowd pleasure. My friends and family request these muffins every year. They have a light topping that adds texture and an optional icing if you prefer things to be slightly sweeter. These muffins are great to prep for the week.

They also freeze well so can make them ahead of the holiday
season and pull out a bag for entertaining (I do this ALL the time!). Less fuss in the kitchen when they are pre-made. These muffins have all the flavors of banana bread only in muffin form with fresh pumpkin purée. Your house will smell amazing which is an added bonus. Enjoy!

Ingredients Needed For Healthy Pumpkin Banana Muffins

Pumpkin Banana Muffins ingredients on a counter in bowls.

Ripe Banana. You will need 2. If they are not quite ripe that’s fine, just be sure to mash them up well.

Butter. Or coconut oil. Either will work. I love the flavor coconut oil offers.

Sugar. White granulated sugar. This gives it a sweetness and doesn’t effect the beautiful color of the muffin.

Egg.

Vanilla. Vanilla extract to give the muffins more flavor and sweetness.

All Purpose Flour. Gluten Free AP will also work.

Baking Soda. Gets them nice and fluffy.

Spices. Salt, cinnamon and pumpkin spice,

Pumpkin Purée. Homemade or canned will work great.

Old Fashioned Oats. For the muffin topping, you will just need a little bit.

Brown Sugar. For the muffin topping. You will only need a little and this is optional.

Steps To Make This Recipe

Pumpkin Banana Muffins steps to make the muffins in bowls.

Step One. Preheat oven to 350º. In a large bowl, mash banana with a fork, mix in pumpkin, vanilla, butter or oil, and sugar. In a medium bowl whisk together flour, pumpkin spice, cinnamon, salt, baking soda.

Step Two. Mix the dry bowl into the wet, pumpkin banana mixture. Be sure all the flour is mixed in, but do not over mix. Some banana chunks are just fine and welcome! Add muffin liners to a muffin tin, about 1/2 full. In a small bowl, mix brown sugar and oats together. Sprinkle the mixture over the raw batter in the muffin cups.

Step Three. Bake the muffins for about 20 – 28 minutes. Option to add two ingredient icing for a sweeter muffin (1.5 cup confectionery sugar with 1/2 tsp of milk). Let them completely cool before eating and enjoy!

Pumpkin Banana Muffins up close on a cutting board.

Recipe FAQ’s

Can I make these healthy pumpkin banana muffins gluten free?

Yes make these gluten free by using all purpose gluten free flour.

How long will pumpkin banana muffins keep?

These will keep in the fridge for up to 5 days or you can freeze them for up to 2 months!

Can I use regular butter? Or Oil?

You can use regular butter or oil. Yes, plant butter, dairy butter, canola, olive and avocado will all work great.

Other Fall Inspired Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Pumpkin Banana Muffins
5 from 3 votes

Pumpkin Banana Muffins

These Pumpkin Banana Muffins are moist, fluffy and taste like fall with pumpkin, banana and warm spices baked in. Perfect to pair with a morning cup of coffee.
Prep: 5 minutes
Cook: 20 minutes
Servings: 12

Ingredients 

  • 2 bananas, *about ½ cup – ish
  • ¼ cup coconut oil, * see notes
  • 1 cup white granulated sugar
  • ½ cup pumpkin purée
  • 1 egg
  • 1 tsp vanilla extract
  • tsp pumpkin spice
  • 1 tsp cinnamon
  • cup all purpose flour
  • ½ tsp salt
  • 1 tsp baking soda

Toppings

  • ¼ cup brown sugar
  • ¼ cup old fashioned oats

Instructions 

  • Preheat oven to 350º. In a large bowl, mash banana with a fork, mix in pumpkin, vanilla, butter or oil, egg and sugar. In a medium bowl whisk together flour, pumpkin spice, cinnamon, salt, baking soda. 
  • Mix the dry bowl into the wet, pumpkin banana mixture. Be sure all the flour is mixed in, but do not over mix. Some banana chunks are just fine and welcome! Add muffin liners to a muffin tin, about 1/2 full. In a small bowl, mix brown sugar and oats together. Sprinkle the mixture over the raw batter in the muffin cups. 
  • Bake the muffins for about 20- 28minutes, oven times and temp will vary. Check with a toothpick to ensure doneness. Option to add two ingredient icing for a sweeter muffin (whisk 1 ½cup confectionery sugar with 1/2 tsp of milk). Let them completely cool before eating and enjoy

Notes

*Olive oil, canola or avocado will also work.
*to keep these muffins a bit healthier, skip the icing and just use the brown sugar topping.

Nutrition

Calories: 208kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 196mg | Potassium: 119mg | Fiber: 1g | Sugar: 24g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 208
Keyword: 30 minute, muffins
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2 Comments

  1. 5 stars
    Fall delisciousness activated! who doesn’t love pumpkin everything this time of year?! Yasss!