Pumpkin Banana Muffins
These healthy pumpkin banana muffins are so soft and fluffy! This one mixing bowl recipe takes less than 30 minutes from start to finish. These gluten free dairy free muffins are perfect for breakfast, a snack, or even dessert! Both kids and adults love them.
Why You’ll Love This Recipe
- These pumpkin banana muffins are so quick and easy.
- They are filled with wholesome, healthy ingredients.
- The pumpkin purée and mashed banana add natural sweetness and moisture.
- These muffins are not dry!
- Both kids and adults love them.
- The chocolate chips add the best chocolaty flavor.
- No mixer required.
- Great for a grab and go breakfast, afternoon snack or healthy dessert.
- Only one mixing bowl required.
- This recipe is gluten free, dairy free, and refined sugar free.
- Check out these Banana Muffins with Almond Flour for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions for pumpkin banana muffins. See recipe card below for full recipe and ingredients list.
Use ripe bananas for best results. They are naturally more sweet and easily mashed. Look for bananas that are yellow with brown spots. Blackened bananas are too ripe for this recipe.
Use pumpkin purée, not pumpkin pie filling.
Do not substitute for the eggs. These pumpkin banana muffins will not work with a Vegan egg replacement, chia eggs or flax eggs. For a Vegan option, try these Vegan Pumpkin Muffins.
Vanilla extract adds a delicious homemade flavor.
Use melted coconut oil. Refined coconut oil is neutral flavored. Unrefined has a slight coconut flavor. If needed, replace with melted butter or avocado oil.
Both gluten free 1 to 1 flour and all purpose flour work well. Almond flour, coconut flour, and cassava flour will not work unfortunately. For grain free, try these Almond Flour Banana Muffins.
Baking soda helps these muffins rise while baking.
Coconut sugar can be replaced by lightly packed light brown sugar.
A teaspoon of cinnamon adds a warm spice.
Lastly, add in chocolate chips if desired. They can be omitted. Or, try white chocolate chips.
Taste & Texture
These pumpkin banana muffins have three main flavors: pumpkin, banana and chocolate. They are naturally sweet without being overly artificially sweet.
These muffins are soft and fluffy. They are light and not dry at all! The banana and pumpkin both add moisture.
How to Make
Step 1
Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
Step 2
First, add mashed banana, pumpkin purée, eggs, vanilla extract and melted coconut oil to a mixing bowl. Stir to combine.
Step 3
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
Step 4
Fold in chocolate chips.
Step 5
Fill each muffin cavity about ¾ full. Bake muffins for 18 to 20 minutes or until a toothpick inserted comes out clean.
Step 6
Finally, allow muffins to cool for 10 minutes in pan before carefully inserting a knife around the edges of each muffin and popping them out.
Expert Tips & Tricks
Carefully measure all ingredients.
Use ripe bananas for the best flavor. They also mash easily and have natural sweetness.
Use pumpkin purée, not pumpkin pie filling.
Spray muffin pan generously. I prefer this to using paper liners.
Fill each muffin cavity almost to the top. These muffins rise while baking, creating those beautiful dome tops.
Do not over bake muffins. Check to see if they are done around 18 minutes using a toothpick.
If toothpick inserted comes out clean, remove muffins from oven.
Flavor Variations & Add Ins
Consider switching up the flavors and add ins for these pumpkin banana muffins.
Use mini chocolate chips.
Add in white chocolate chips.
Omit chocolate chips.
Add in dried cranberries.
Add in a pinch of nutmeg or pumpkin pie spice.
Use chopped chocolate or chocolate chunks.
How to Serve & Store
Serve pumpkin banana muffins once they are cool enough to handle. They are delicious both warm and room temperature.
These muffins pair well with a tall glass of milk, a side of fruit, or bacon!
Store muffins covered at room temperature for up to 3 days.
These muffins freeze well for up to 1 month. Thaw completely before eating.
Frequently Asked Questions
Yes, these muffins are made with healthy ingredients. They are gluten free, dairy free and refined sugar free.
Yes, freeze for up to a month.
Sure! Mini muffins would probably only need 10 to 12 minutes of baking time.
Definitely. I prefer dark chocolate chips, but use your favorite or omit entirely.
Yes, these are gluten free as written. Regular all purpose flour can be used if not gluten free.
You May Also Like
If you make this pumpkin banana muffins recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Pumpkin Banana Muffins
Ingredients
- 1 cup mashed banana, about 2 bananas
- ½ cup pumpkin purée
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- 1 ⅔ cups gluten free 1 to 1 flour, or all purpose flour
- ½ tsp baking soda
- ¼ cup coconut sugar
- 1 tsp cinnamon
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- First, add mashed banana, pumpkin purée, eggs, vanilla extract and melted coconut oil to a mixing bowl. Stir to combine.
- Then, add in all remaining ingredients except chocolate chips. Stir to combine.
- Fold in dark chocolate chips.
- Fill muffin cavities about ¾ full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Finally, allow muffins to cool for 10 minutes in pan before carefully inserting a knife around the edges of each muffin and popping them out.
Notes
- About 2 average sized bananas will yield 1 cup of mashed bananas.
- Use ripe bananas for best results.
- Use pumpkin purée, not pumpkin pie filling.
- Each muffin cavity should be about ¾ full. These muffins do rise while baking.
- To test if muffins are done baking, insert toothpick into muffin. If it comes out clean, muffins are done. If it comes out with raw batter on it, bake for another couple minutes.
- Store muffins in an airtight container at room temperature for up to 3 days.
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24 Comments on “Pumpkin Banana Muffins”
Can I use almond flour
That should work! I would increase the amount to 2 cups.
Very good, and was happy to use up pumpkin puree and bananas I had on hand. The recipe did not call for any salt, and I didn’t add any, but wondered if this would have excelled the end product in any way? I used all purpose flour. Thank you this is a good muffin and they will be eaten up!
Hi Travey! A pinch of sea salt would work well in these muffins. Feel free to add that in next time. Glad you enjoyed them!
Can I use whole wheat flour? Thanks!
Hi Tresa! That should work, although I do not bake with whole wheat flour so I cannot confirm for sure. I bet it will!
Thanks! I ended up deciding to try oat flour instead. I also added a1/2 tsp baking powder, honey (only half the amount called for), used Avocado oil instead, and made some with pecan pieces. It was absolutely delicious! I’m sure it would’ve been delicious as called for too but these adjustments were just better for me.
Good flavor! Beware I used baking paper cup and they stuck to the muffin. Lost lots of muffin fighting the paper.
Hi Kim! Thank you for the feedback. I much prefer spraying the muffin pan. Paper liners can be tough!
If you were to use cassava flour for this recipe, how much would you use and would you make any other adjustments?
Hello! I would suggest starting with 1 cup of cassava flour. Then add in more slowly until you achieve the batter that resembles the photos above. I wouldn’t change any other ingredients. Hope this helps!