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With pumpkin puree and ripe bananas, these pumpkin banana muffins are a combo of pumpkin and banana bread in muffins form. I mean what could be better?
I can't get enough muffins - from banana carrot muffins to triple chocolate muffins to almond flour banana muffins to vanilla muffins. There are just so many varieties.
I'm sure you've had banana muffins and you've had pumpkin muffins, but have you had the two flavors combined into one?
I'm guessing no, but today will change your tune. If I was going to lean one way, I'd say these are pumpkin muffins, mainly because of the color and the pumpkin pie spice. But the bananas add additional flavor and moistness.
They are super simple to make. No mixer is required. Just combine the wet ingredients before adding the dry ingredients and bake! They make for the perfect breakfast or snack. Or even healthy dessert!
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Ingredient Notes
- Pumpkin - adds a slight sweetness and keeps the muffins moist.
- Bananas - the riper the better for these muffins. You can quicken the process if needed.
- Maple syrup - while you get some natural sweetness from the bananas and pumpkin, this makes the muffins just right.
- Flour - the combination of all-purpose and whole wheat flour makes it healthier without being too dense.
- Baking powder - has its own acid which when heated creates the needed rise out of the muffins.
- Pumpkin pie spice - instead of adding a combination of spices like cinnamon, cloves and nutmeg I like to cheat and use pumpkin pie spice.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- While I use eggs in these muffins, if you want to make them vegan, you can use chia seeds.
- I use maple syrup for added sweetener, but honey works too.
- Vegetable oil is a go-to of mine lately for fat in baked goods, but coconut oil, melted butter or canola oil also works.
- I like having some added crunch which is where the pecans come into play, but walnuts or hazelnuts are good substitutes.
Step-by-Step Photos
Whisk together the wet ingredients in a large bowl. Add the dry ingredients, mixing until just combined. Fold in the pecans if using.
Spoon the batter in a muffin tin lined with cupcake liners about ¾ of the way full. Bake bake at 350°F for 20-24 minutes, or until done.
FAQs
It is really up to you. I just like the combination of whole wheat and all-purpose flour. Whole wheat flour is a little more nutritious, but will make the muffin more dense.
So by combining the two, you get some of the extra nutrition but they aren't as dense. But you can easily make it entirely of whole wheat or all-purpose flour.
Yes. Just make some chia seed eggs. To replace 1 egg, the ratio is 1 tablespoon chia seeds in 2 ½ tablespoon of water.
You can also use the same amount of ground flaxseed. Chia eggs work great in any baking dish as it helps bind everything together just like a real egg.
Yes! Just pour your batter into a 9x5 loaf pan. Bake at 350°F for 55 to 60 minutes or until a toothpick comes out clean. Let cool for 10 minutes before removing from the pan. Then let cool on a cooling rack.
They will stay fresh for 3 days at normal room temperature, but 1 week in the fridge. They will last up to 3 months in the freezer, which is what I normally do.
Pro Tips/Recipe Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Don't skip out on roasting the pecans if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- If you like the muffin dome, bake the muffins at 425°F for 5 minutes before reducing temperature to 350°F and baking for an additional 15-18 minutes.
- Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
Other Breakfast Recipes
If you’ve tried this pumpkin banana muffins recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Banana Muffins
Ingredients
- 1 cup pumpkin puree
- 1 cup mashed ripe bananas (equal to about 3 ripe bananas)
- 2 large eggs
- ½ cup maple syrup
- ½ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoon baking powder
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup chopped pecans, roasted (optional)
Instructions
- Preheat oven to 350°F. Line 12 muffin tins with cupcake liners. You can also just spray the muffin tins with cooking spray.
- Whisk together the mashed bananas, pumpkin puree, eggs maple syrup, vegetable oil and vanilla extract until combined. Add the flours, baking powder, pumpkin pie spice and salt and mix until just combined. Fold in the pecans, if using. Be careful not to over mix.
- Spoon the batter into the muffin tins until about ¾ of the way full. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Let cool slightly before transferring to cooling rack.
Notes
- The riper the banana the sweeter it is which makes for great muffins. You want a banana that has black/brown spots on the peel.
- Don't skip out on roasting the pecans if using. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use an ice cream scoop to get an even amount of batter in each muffin tin.
- If you like the muffin dome, bake the muffins at 425°F for 5 minutes before reducing temperature to 350°F and baking for an additional 15-18 minutes.
- Just like with any regular muffin that you make, you’ll know they are done when a toothpick comes out clean.
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