Easy pumpkin banana muffins are a delicious, moist muffin full of pumpkin flavor! These muffins are made with simple ingredients for a healthy muffin recipe the whole family will love.
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Why This Pumpkin Banana Muffin Recipe Is The Best!
I've made a lot of muffin recipes over the years and I must say these healthy pumpkin banana muffins are the most moist muffins you'll ever make! Even if you are skeptical of the flavor combination of pumpkin and banana, you must try these muffins. It has the right balance of both flavors and the ripe banana helps to sweeten the pumpkin.
It is truly a delicious combination and the warm spices make the tasty muffins even better. If you are a fan of a classic banana muffin you can also try this banana muffin recipe.
Equipment Needed
12 cup muffin pan- I like this Wilton brand pan because it cleans very easily and bakes the muffins well.
Key Ingredients
pumpkin puree- you can use a can of pumpkin puree for this recipe. It is usually found in the baking isle. Just make sure to buy pure pumpkin which has no additional ingredients added. Pumpkin pie filling is different from pumpkin puree because it has sugar and spices added already.
bananas- overripe bananas are perfect for muffins. The more speckled the bananas are the sweeter they become and are perfect in these muffins.
all-purpose flour- is the type of flour that will result in really fluffy muffins. If you want a muffin with a bit more texture and density than you can substitute whole wheat.
Step-By-Step Instructions
Wet Ingredients
Preheat your oven to 350 degrees Fahrenheit. Line your standard 12-cup muffin tin with paper liners. You can also spray the tin with cooking spray but after countless muffin recipes I'm finding I like the paper liners better.
In a large bowl, mash the bananas with a large wooden spoon. It doesn't have to be perfect but if you prefer no lumps you can always use an emulsion blender. To me this is just more to clean so I stick with the basics.
Once the bananas are mashed add the pumpkin, honey, coconut oil, egg and vanilla extract. Stir the wet ingredients well before you add the flour.
Dry Ingredients
Now it is time for the dry ingredients. You can get fancy and mix those in a separate bowl before adding to pumpkin mixture, but again that requires more dishes! I find it works just as well if I add the flour, oats, leavening agents and spices and just mix everything together in the same bowl.
Make sure you don't over mix the the muffin batter which would result in dry muffins. Stir the ingredients until there are no white streaks of flour and then add the chocolate chips and give one last stir.
Portion the muffin batter evenly between the muffin cups. I find it is less messy to use a cookie scoop to do this. Sometimes I'll add just a few extra chocolate chips to the top of the muffins before I bake them.
Bake in the preheated oven for about 17-19 minutes. All ovens are different so check early to make sure they do not over-bake. Mine were perfect at 18 minutes.
After the muffins come out of the oven let them cool on a cooling rack. I usually wait 10 minutes so that they are cool enough to handle so I can transfer them out of the muffin pan.
Storage Tips
Once the muffins are completely cooled, store in an airtight container for 2-3 days at room temperature.
Muffins can also be frozen individually by wrapping in plastic wrap and storing in a large freezer bag or container for up to 3 months.
Substitutions and Additions
chocolate chips- I love a few semi-sweet chocolate chips in my banana pumpkin muffins but you can always omit them if you don't want the extra sugar.
honey- I love baking with honey but you can also use pure maple syrup or agave syrup if you prefer.
coconut oil- you can substitute any neutral oil. Vegetable oil or even a mild flavored olive oil will work.
spices- I used a mix of cinnamon and other spices that are typically found in pumpkin spice. I always have nutmeg, ginger and cloves on hand but you can purchase pumpkin pie spice instead of the individual spices. If you are not a fan of pumpkin spice, you can substitute a ½ teaspoon of cinnamon.
nuts- I love the combination of walnuts and pumpkin so next time I may add a handful of nuts to the batter.
Looking For Other Muffin Recipes? Try These!
Easy Banana Blueberry Oatmeal Muffins
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Healthy Pumpkin Banana Muffins Recipe
Equipment
- muffin tin
Ingredients
- 2 medium sized bananas, ripe
- ½ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup honey
- ¼ cup coconut oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 cup oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners.
- In a large mixing bowl smash the banana with a spoon or fork.
- Add the pumpkin puree, honey, coconut oil, egg, and vanilla extract to the mashed bananas. Stir well to combine all ingredients.
- Add the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to the pumpkin mixture. Stir until just combined and no white streaks of flour remain being careful to not over mix.
- Stir in the chocolate chips.
- Portion out the muffin batter into the paper liners in muffin tin. Bake in preheated oven for 17-19 minutes or until toothpick comes out clean with no wet crumbs.
- Remove muffins from muffin tin and cool on a wire rack before storing. Store in an airtight container at room temperature for 2-3 days.
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