These Pumpkin Banana Breead Muffins bring together two cozy fall favorites in one deliciously wholesome treat. Lightly sweet, moist, and made with better-for-you ingredients, they’re perfect for breakfast, snacking, or even a guilt-free dessert.
I also love this wholesome Pumpkin Bread with Cream Cheese Frosting.
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The Best Pumpkin Banana Muffin Recipe
These easy, fall-inspired Pumpkin Banana Bread Muffins are soft and fluffy with the perfect balance of sweet banana and cozy pumpkin spice. Like my Pumpkin Energy Balls and Healthy Pumpkin Oatmeal Cookies, they’re made with 100% whole ingredients, and the perfect grab-and-go breakfast, afternoon snack, or even a delightful dessert.
And like my 2 Banana Muffins and Sweet Potato Chocolate Chip Muffins, this delicious muffin recipe is a “small batch recipe,” meaning it makes 6 muffins. Perfect for weekly meal prep!
This recipe is featured in my 20 Healthy Breakfast Recipes using bananas.
Ingredients
- Large banana - overripe for natural sweetness and easy mashing
- Pumpkin puree - from a can; be sure it’s puree and not pie filling
- Butter or coconut oil - melted
- Maple syrup or brown sugar
- All purpose flour - use a gluten free alternative if needed
- Large egg - at room temperature
- Vanilla - use good quality extract
- Ground cinnamon
- Pumpkin pie spice - optional
- Baking soda and Baking powder
- Salt
- Semi-sweet chocolate chips - you can also use dark or milk chocolate chips
- Avocado oil spray - or any non stick spray
See recipe card for quantities.
Instructions
- Step 1: Mash banana in a medium mixing bowl.
- Step 2: Add pumpkin puree, maple syrup, egg and vanilla.
- Step 3: Stir until smooth.
- Step 4: Add all dry ingredients and mix together (don't overmix!). Stir in chocolate chips.
- Step 5: Transfer to a lined muffin tin.
- Step 6: Bake for 25 minutes or until a toothpick comes out dry.
Expert Tip
To prevent the muffins from sticking, use paper muffin liners and spray them with oil. Cool the muffins to room temperature before serving.
Storage and Freezing Tips
- Room Temperature: Store muffins in an airtight container at room temp for up to 2 days.
- Refrigerator: For longer storage, keep the muffins in the fridge for up to 5 days. Warm them slightly in the microwave or oven before eating to bring back that fresh-from-the-oven softness.
- Freezer: I like to place muffins on a plate or tray and place in the freezer to solidify so they don’t stick together during storage. Then I put the frozen muffins in a freezer-safe bag or container and freeze for up to 2 months. Let them thaw completely before enjoying.
Are you a muffin lover? Try my healthy Morning Glory muffins, too.
Variations & Recipe Tips
- Don’t overmix the batter or the muffins could end up dense and chewy instead of having a moist texture
- Overripe bananas will mash more easily and have a higher sweetness
- Chopped nuts like walnuts, pecans, or almonds or dried fruits like raisins or cranberries can be added along with or instead of chocolate chips.
- Pumpkin pie spice is optional but highly recommended! Or you can add some ground ginger and nutmeg in with the cinnamon.
- Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- This recipe makes 6 muffins. If you want to make 12, just double the recipe by clicking "x2" above the ingredients.
Recipe FAQs
Yes. If you don’t want to use butter, swap it out for coconut oil as a dairy free alternative.
This recipe makes 6 muffins. If you want a full batch of 12, just double everything (click on “x2” in the recipe card). Baking time will be the same.
It’s a fantastic mix of both flavors. I tested this recipe several times to make sure you can taste the pumpkin and found that 1 banana and ⅔ cup pumpkin puree does the trick. Pumpkin pie spice helps add some fall flavors, too.
More muffin recipes
Looking for other recipes like this? Try these:
Recipe
Pumpkin Banana Bread Muffins
Ingredients
- 1 large banana overripe
- ¾ cup pumpkin puree from a can
- 2 tablespoon butter or coconut oil, melted
- 3 tablespoon maple syrup or brown sugar
- ¾ cup all purpose flour
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- avocado oil spray or any non stick spray
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place 6 muffin liners into a muffin tin and spray with oil.
- Place the overripe banana in a medium bowl and mash with a fork.
- Add pumpkin puree, melted butter, egg, maple syrup (or brown sugar) and vanilla. Stir until combined.
- Now add all dry ingredients: flour, cinnamon, pumpkin pie spice (if using) baking powder, baking soda and salt.
- Mix until all the flour is just incorporated. Don't overmix.
- Now stir in chocolate chips.
- Divide the batter between the 6 muffin tin liners. They will be pretty full. Decorate the tops with more chocolate chips, if you want.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool on a rack for at least 30 minutes before serving.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Krystle says
So incredible moist and easy to make. Going to be making these all Fall long
Swathi says
Pumpkin banana bread muffins look delicious. I enjoyed making them. I am going to make them again.
nicole says
These pumpkin banana bread muffins are amazing! such a delicious recipe.
leah says
these pumpkin banana bread muffins are the perfect fall treat!
Tatiana says
My kiddos loved these pumpkin banana bread, so moist and easy to make. Thanks!
Melissa says
The muffins turned out delicious, with delicious flavor, aroma and moist texture. I'll make this recipe again for sure!
Elaine says
These were so moist and not overly sweet. Looking forward to one each day for breakfast
Miles says
I love the mix of pumpkin and banana in these muffins! They came out incredibly moist and the spice level is perfect. They’re my new favorite way to use up overripe bananas.
Sophie says
Pumpkin and banana is great combination in muffins, loved this banana bread muffins.