Made with warming spices, earthy pumpkin, sweet banana, and a buttery oatmeal streusel, these Pumpkin Banana Muffins are a must-make muffin recipe.
Why You Will Love Pumpkin Banana Muffins
- Amazing Flavor. Soft, tender, and the perfect combination of banana and pumpkin flavors, these muffins are irresistibly delicious.
- Healthy Muffin Recipe. Pumpkin Banana Muffins are naturally sweetened, made with whole wheat flour, and without added oil or butter, so they are as healthy as they are delicious!
- Easy Recipe. These muffins come together with just minutes of hands-on prep using ingredients you likely have on hand.
- Adaptable. This pumpkin banana muffin recipe can be easily adapted with great results to be gluten-free or egg-free, and without the streusel is already dairy-free.
- Grab-and-Go Breakfast or Snack. These healthy muffins are perfectly balanced, therefore they make a great breakfast on the run or a wholesome snack.
Notes on Ingredients
- Flour: This recipe works well using either whole wheat flour or all-purpose flour. I prefer using whole wheat flour to add fiber and nutrients to the muffins.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is spiced and sweetened.
- Banana: Use ripe, browning bananas, which will not only mash easily but will also help sweeten the muffins.
Leavening Agents: Use both baking powder and baking soda, to keep these whole wheat muffins super light and fluffy.
- Spices: This recipe uses pumpkin pie spice and additional ground cinnamon giving these muffins incredible warmth, enhancing both the pumpkin and banana in the muffins.
- Coconut Milk: Canned coconut milk compliments the warm, earthy flavors of pumpkin and adds additional richness to the muffins. Feel free to use buttermilk or whole milk in place of the canned coconut milk.
- Maple Syrup: Maple syrup naturally sweetens the pumpkin banana muffins and pairs well with the warm undertones in these healthy muffins.
- Streusel Ingredients: I love topping these muffins with a streusel made with oats, pecans, brown sugar, and butter. This addition does add a bit of fat and added sugar, but it adds amazing texture and flavor to the muffins.
Another reason these pumpkin banana muffins are a favorite pumpkin recipe is that they can easily be adapted or modified to suit your dietary needs and/or desires.
- Egg-Free Modification: In place of the eggs, combine 2 tablespoons of ground flaxseed with ⅓ cup of water and let that mixture sit for 5-10 minutes prior to adding to the muffin batter.
- Gluten-Free Pumpkin Banana Muffins: This recipe works great using a 1:1 gluten-free flour blend in place of whole wheat flour.
- Omit the Streusel. To keep these pumpkin banana muffins 100% refined sugar-free, dairy-free, and low-fat, omit the streusel. With or without the addition of the streusel, these muffins are absolutely delicious.
- Dairy-Free Streusel: Use your favorite dairy-free butter in place of the butter in the streusel to keep these banana pumpkin muffins dairy-free. Keep in mind that non-dairy butter is salted, so omit the salt from the streusel ingredients.
- No Pumpkin Pie Spice? I keep homemade pumpkin pie spice on hand during the fall for my pumpkin baking needs. If you only need a small amount, replace the pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg for a close replication of the spice blend.
- How to Use Homemade Pumpkin Puree: If you would like to use homemade pumpkin puree, it is crucial to drain off some of the liquid, to match the consistency of canned pumpkin puree. Place the pumpkin puree in a fine-mesh strainer lined with cheesecloth over a large bowl. Refrigerate for a couple of hours. Measure out ⅔ cup of the strained pumpkin puree and use as directed.
- Optional Additions: You can add up to ½ cup of chocolate chips, dried cranberries, nuts, or a combination of the three to these pumpkin banana muffins. I add up to ½ cup of I recommend adding the additions to the flour mixture and tossing to coat in the flour. This will keep your additions suspended throughout the muffin batter, giving you the best texture and taste.
∗ Tips to Keep In Mind ∗
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Sift the dry ingredients. While you could certainly just whisk the dry ingredients together, I do find sifting helps to prevent clumps of baking soda and baking powder in the muffins.
- Don't over-mix the batter, as this activates the gluten in the flour, and will cause your muffins to be tough. Instead, simply fold the batter together using a spatula or wooden spoon, until no pockets of flour remain.
- Use an ice cream scoop, to evenly divide the muffin batter. This will keep each muffin the exact same size which means they will bake evenly.
Banana Pumpkin Muffins are made with whole grains, super moist, and preservative-free, they will quickly mold if stored at room temperature for longer than 48 hours. It is best to allow the baked muffins to cool to room temperature and then store the muffins in an airtight container in the refrigerator, where they will last for up to 5 days.
Alternatively, you can freeze the baked, and cooled muffins, in a in a freezer-safe container for up to 3 months.
More Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Cake
- Pumpkin Cream Cheese Bread
- Pumpkin Chocolate Chip Cookies
- Instant Pot Pumpkin Cheesecake
- Healthy Pumpkin Muffins
If you enjoyed this recipe for healthy pumpkin banana muffins, please leave a comment and review below.
Pumpkin Banana Muffins (Whole Wheat & Naturally Sweetened)
- 2 cups whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon table salt
- 1 cup mashed banana ~ 2 large ripe bananas
- ½ cup canned coconut milk or buttermilk
- ⅔ cup cup pure pumpkin puree
- 2 large eggs
- ⅔ cup pure maple syrup
- 1 teaspoon vanilla extract
Optional Streusel Topping
- ¼ cup whole white wheat flour
- ¼ cup rolled oats
- ¼ cup finely chopped pecans optional
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
- Preheat oven to 400℉. Line a 12-cup muffin tin with liners or grease well with oil.
- Sift together flour, salt, baking soda, baking powder, pumpkin pie spice, and cinnamon over a large mixing bowl and then whisk well to combine.
- In a separate medium bowl, mash the banana until smooth. Add in the coconut milk, pumpkin puree, egg, maple syrup, and vanilla extract and whisk until well incorporated.
- Add the pumpkin-banana mixture to the flour mixture and using a wooden spoon or spatula, fold the wet ingredients to dry ingredients together gently, until just combined. Do not over-mix as this will result in tough muffins.
- Using an ice cream scoop or measuring cup, pour ¼ cup of the prepared batter into each muffin cup so that they are about ¾ of the way full. Set aside.
- If adding the streusel, combine the flour, oats, pecans, brown sugar, cinnamon, and salt together in a small mixing bowl. Add the melted butter and, mix the butter into the flour mixture until the dry ingredients are fully moistened.
- Sprinkle the streusel evenly over the muffins. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in a muffin tin and then carefully remove the muffins and finish cooling on a wire rack.