Healthy Banana Pumpkin Muffins

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If you love all things pumpkin and banana bread, these banana pumpkin muffins are the best of both worlds. They taste like pumpkin pie filling with a hint of banana flavor and are one of my favorite muffin recipes, not to mention pumpkin recipes!

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a pile of banana pumpkin muffins on a wire rack on top of a linen

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Why You'll Love These Healthy Pumpkin Banana Muffins
Equipment
Ingredients
How to Make Healthy Pumpkin Banana Muffins
Variations & Substitutions
Pro Tips
Storing, Serving, & Making Ahead
What to do with Leftover Pumpkin
Cinnamon Sugar Pumpkin Muffins Recipe FAQ
Other Recipes You May Like
Banana Pumpkin Muffins Recipe

Why You'll Love These Healthy Pumpkin Banana Muffins

These easy pumpkin banana muffins are not only delicious, but healthy! Since the pumpkin and banana contribute so much moisture to the recipe, there's no fat added: no coconut oil, melted butter, vegetable oil, olive oil, etc. They're also made with maple syrup, which is a natural sugar compared to granulated white sugar (although it's still sugar, so we don't want to overdo it).

Not only are they healthy, but they're so simple to make! You combine the dry ingredients in one bowl and the wet in another. Combine the dry into wet, stir, scoop into a muffin tin, bake, and enjoy! I love having one or two of these easy pumpkin banana muffins with plain Greek yogurt and a diry chai latte with pumpkin on a crisp fall morning.

a banana pumpkin muffin split in half on a plate with more muffins in the background.

Equipment

Small bowl (0.75-quart or bigger) - I like to mix the flour, spices, baking soda, and baking powder in a separate bowl from the wet ingredients to ensure even mixing without overmixing the batter.
Large bowl (3-quart or bigger) - you want enough space in this bowl to combine the flour mixture and wet ingredients. I like to mash the bananas first in the large bowl, stir in the remaining wet ingredients, then add the dry.
Muffin pan - a 12 muffin cup pan is what I recommend for this recipe. I haven't tried making mini or jumbo muffins yet! If you do, I would adjust the baking time (less time for smaller muffins, more time for bigger muffins). Let me know in the comments if you try either variation and how it goes!
Muffin liners - I like to use paper liners in addition to nonstick cooking spray to prevent them from sticking to the muffin pan. Plus using muffin liners makes it easy to grab a muffin and go!

Ingredients

Full ingredients, measurements, and instructions can be found in the recipe card at the bottom of this post.

White whole wheat flour - this is my favorite flour to use! It's not a heavy whole wheat flour but is a little more nutrient dense than all-purpose flour. You can make whole wheat pumpkin muffins by using whole wheat flour if you prefer that. I haven't tried this recipe with other flours like oat flour or coconut flour. If you do, let me know how they turn out in the comments!
Pumpkin pie spice & ground cinnamon - two warm spices that are essential in any pumpkin baked good, in my opinion.
Baking soda & baking powder - these both interact to create fluffy muffins with the perfect texture!
Salt - this simply helps to balance out all of the sweeter flavors in this muffin recipe.
Mashed banana - it's important to use overripe bananas here! They're not only easier to mash but sweeter than less ripe bananas. They also contribute fiber and potassium!
Pumpkin puree - this adds not only a delicious pumpkin flavor, but fiber and vitamins A, C, and K! Be sure to use pumpkin puree and not pumpkin pie filling. The pie filling will have extra sugar added to it.
Pure maple syrup - although still sugar, I'm a fan of using more natural sugars like maple syrup and honey. Maple syrup actually contains nutrients like manganese and riboflavin.
Low-fat milk - this can help create light and fluffy muffins as well as add high quality protein. You can use any milk you like
Large eggs - eggs help to bind the batter and add some protein! Room temperature eggs are easiest to use because they mix better and help to prevent overmixing the batter. I have not tried this recipe with flax eggs!
Pure vanilla extract - I use this in almost every baking recipe because it adds a subtle delicious vanilla flavor!

How to Make Healthy Pumpkin Banana Muffins

dry ingredients for banana pumpkin muffins

1: Combine the dry ingredients in a small bowl. Set aside.

wet ingredients in a large mixing bowl for banana pumpkin muffins

2: Combine the wet ingredients (including pumpkin puree and mashed bananas) in a large mixing bowl.

banana pumpkin muffin batter in a large bowl with a wire whisk.

3: Slowly add the dry ingredients to the wet, and whisk until just combined. Be careful to not overmix! This will result in tough and dry muffins.

banana pumpkin muffin batter in a muffin tin, sprinkled with cinnamon sugar, before going in the oven.

4: Scoop the muffin batter into a prepared muffin tin and sprinkle with cinnamon sugar, if desired.

baked banana pumpkin muffins sprinkled with cinnamon sugar in a muffin tin

5: Bake for 20-22 minutes at 350 degrees Fahrenheit, or until a toothpick comes out clean. Let cool on a wire rack for 5-10 minutes and enjoy!

Variations & Substitutions

You can add any extra mix-ins to this pumpkin banana muffin recipe: dried cranberries, chocolate chips, unsweetened shredded coconut, raisins, chopped walnuts or pecans, etc.!
I love adding a Tablespoon of cinnamon sugar on top for a nice touch but this is totally optional. Brown sugar or coconut sugar would also be delicious sprinkled on top!
I haven't tried making mini muffins but I think they would turn out great! I would cut the baking time in half to start but keep an eye on them as they bake so they don't burn.
If you like the flavor of whole wheat, you can use all whole wheat flour to make whole wheat pumpkin muffins!
If you want even more pumpkin flavor, you can use all pumpkin puree and no banana. You would use 1 ⅔ cups pumpkin puree and skip the banana altogether!

Pro Tips

Using overripe bananas is key! They're sweeter than less ripe, greener bananas. You want brown spots on the bananas for these banana pumpkin muffins!
I like to mash the banana in the large mixing bowl before adding the rest of the wet ingredients to save dishes. Once they're mashed, then I'll add the remaining wet ingredients and stir.
Store these muffins in the refrigerator or freezer to keep them fresh longer! They can be stored at room temperature but the high moisture content from the bananas and pumpkin will cause them to go bad faster.
I would advise against using almond flour in this recipe, as it's higher in fat content than white whole wheat flour. This will add even more moisture and can affect the end result!
You can use an electric mixer but I don't recommend it for the best results. Muffin batter doesn't need to be perfectly mixed. You want all big lumps gone but overmixing, which can happen with an electrix mixer or stand mixer, can result in tough, dry muffins.

a pile of banana pumpkin muffins sprinkled with cinnamon sugar on a wire rack.

Storing, Serving, & Making Ahead

STORING: You can store any leftover muffins in an airtight container in the refrigerator for up to 5 days or freeze for 1 month. You can also use a freezer bag instead of a container if your storage space is tight! If you use a storage bag, wrapping the muffins in plastic wrap helps to slow freezer burn. Leaving them at room temperature for a few days is fine, but I don't recommend going longer than that. They're extremely moist muffins from the pumpkin and banana, so they spoil quickly!
SERVING: These banana pumpkin muffins are a great source of carbohydrates. They would be a delicious part of a balanced breakfast or afternoon snack if you add some high quality protein like Greek yogurt or scrambled/hardboiled eggs! These muffins are also fantastic as a pre-workout snack.
MAKING AHEAD: Muffins are a perfect meal prep recipe! You can easily make this recipe (and even double it) to enjoy at a later time. They freeze really well!

What to do with Leftover Pumpkin

If you open a new can of pumpkin puree and don't know what to do with it, I recommend freezing it in individual portions! Grab an ice cube tray and spoon puree into each hole. Pop in the freezer overnight and then transfer the pumpkin cubes to an airtight container to keep in the freezer! Since they make great single-serve portions of pumpkin, you can use one to make a dirty chai latte with pumpkin. You can also thaw some of it and make pumpkin pie Greek yogurt dip, pumpkin spice latte baked oatmeal, or a savory rosemary pumpkin hummus!

half of a banana pumpkin muffin on a plate. more muffins and a dish of cinnamon sugar around the half muffin.

Cinnamon Sugar Pumpkin Muffins Recipe FAQ

Can pumpkin muffins be frozen?

Absolutely! I love making these banana pumpkin muffins as a breakfast and pre-workout or afternoon snack meal prep recipe. Simply store in an airtight container or gallon freezer bag and freeze up to 1 month! You can let them thaw in the refrigerator or pop them in the microwave for 20-30 seconds, or until thawed.

How do you prevent muffins from being dry?

An easy way is to not overmix. This is super important when making muffins! You want to mix the batter until the ingredients are JUST combined and most big lumps are gone (it's okay to have small lumps!).

Can I freeze pumpkin muffins?

Of course! These cinnamon sugar pumpkin muffins actually freeze really well and we suggest freezing if you won't eat them all within 3-5 days. They're easy to pop in the microwave and reheat for ~30 seconds before enjoying!

When does pumpkin puree go bad?

I keep pumpkin puree in an airtight container in the refrigerator for up to 4 days aftering opening. If you won't finish the can by then, I love using it in other recipes! My favorites are a dirty chai latte with pumpkin, pumpkin pie Greek yogurt dip, pumpkin spice latte baked oatmeal, and savory rosemary pumpkin hummus!

My bananas aren't ripe enough - can I speed up the ripening process?

Yes! The trick I like to use is putting them in a brown paper bag with a few apples, folding the top over, and clipping with a clothespin or chip clip. The gases from the apples will help to ripen the bananas faster! This also works for avocados 🙂

Can I use all pumpkin puree and no banana?

Yes! This will result in an even more pumpkin-y delicious muffin. Simply use 1 ⅔ cups pumpkin puree and skip the banana altogether!