Pumpkin Banana Muffins
Fall mornings just got a little cozier with these Pumpkin Banana Muffins! They’re soft, moist and perfectly spiced with the warm flavors of pumpkin pie spice and maple syrup.
My niece made a request for Pumpkin Banana Muffins and since I love all things pumpkin, I couldn’t stop thinking about all of the warm fall flavors. If you love banana bread, this is going to be a new favorite.
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Why You’ll Love This Muffin Recipe
- Light and Fluffy: These muffins are light and fluffy, not too dense even though they are made with wheat flour.
- Naturally Sweetened: Maple syrup gives just the right touch of sweetness without refined sugar.
- Perfect for Busy Mornings: Great for make-ahead breakfasts, snacks or even lunchbox treats.
Ingredients for Pumpkin Banana Muffins
- Whole wheat flour – substitute all purpose flour if desired
- Pumpkin pie spice – really packs in the fall flavors – use ground cinnamon and nutmeg if you don’t have pumpkin spice.
- Baking powder
- Baking soda
- Kosher salt
- Mashed bananas
- pure pumpkin puree (not pumpkin pie filling)
- Pure maple syrup
- Olive oil – Vegetable oil, avocado oil or coconut oil will also work
- Eggs
Step-by-Step Instructions for Banana Pumpkin Muffins
- Preheat oven and line a muffin pan with muffin liners or grease well with non-stick cooking spray.
- Add dry ingredients: add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt directly into a large mixing bowl. Whisk until combined.
- Combine wet ingredients : in another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended. Pour into the dry ingredients.
- Stir together just until combined, being careful not to overmix.
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- Scoop or spoon batter into muffin cups, filling about ¾ full.
- Bake until golden brown and a toothpick inserted in the center comes out clean.
- Cool: Remove from muffin tin to a wire rack before serving.
Recipe Tips & Variations
- Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
- Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
- Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.
These Pumpkin Banana Muffins are the perfect balance of cozy fall flavor and wholesome goodness. They’re easy enough to whip up on a Sunday afternoon and make mornings so much easier all week long. Enjoy them warm with a little butter, or pack them for an on-the-go snack that tastes like autumn in every bite.
If you try this Pumpkin Banana Muffins Recipe, leave a comment and star rating below. I’d love to hear how they turned out for you!
Pumpkin Banana Muffins
Ingredients
- 1 cup bananas mashed (about 3 medium bananas)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup
- ⅓ cup olive oil or any preferred cooking oil
- 2 large eggs
- 2 cups whole wheat flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 400°. Line a muffin tin with paper liners or spray with non-stick baking spray.
- Add the whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt to a large mixing bowl.
- In another mixing bowl, stir together mashed bananas, pumpkin puree, maple syrup, olive oil and eggs until well blended.
- Stir together just until combined, being careful not to over mix.
- Use a muffin scoop or spoon batter into muffin cups, filling about ¾ full.
- Bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove muffins to a wire rack to cool slightly.
Notes
- Mix-Ins: Add in chopped pecans, walnuts, dried cranberries, raisins or mini chocolate chips.
- Make it extra cozy: Sprinkle the tops of the muffins with nuts or oats for a crunchy topping.
- Storage: Keep muffins in an airtight container at room temperature up to 3 days or refrigerate up to 5 days. They also freeze well for up to 3 months.
Nutrition
