These quick and easy Pumpkin Banana Muffins are made with simple, healthy ingredients like maple syrup, pumpkin puree, whole-wheat flour, and banana. They’re the perfect afternoon snack or post-dinner treat whenever you’re craving all things pumpkin.
Pumpkin Banana Muffins Recipe
These easy pumpkin banana muffins are one of my favorite muffin recipes for fall. The pumpkin flavor and the banana flavor are a delicious combination–it’s like all the best parts of pumpkin muffins and banana bread. The nuts and seeds add crunch and some extra nutrients, so these muffins even work as a quick breakfast. And they’re super easy to make – whisk everything together, throw them in the oven for 18-20 minutes, and they’re good to go. If you’re looking for a sweet but healthy snack for fall – or any time of year – these muffins have your name written all over them!
How to Make Pumpkin Banana Muffins
Start by preheating your oven to 350 degrees F. Line a muffin tray with muffin liners (or you can opt to lightly spray your pan with nonstick cooking spray instead).
Add the all-purpose flour, whole wheat flour, ground flax seed and chia seed blend, baking soda, baking powder, salt, and ground cinnamon to a medium bowl and mix everything together.
In a separate bowl a bit larger than the first, add the eggs, milk, maple syrup, melted butter (or coconut oil), vanilla extract, pumpkin purée, and one large mashed banana. Whisk everything together.
Gently fold the dry ingredients into the wet ingredient mixture. Then, mix in ¾ of a cup of chopped nuts of your choice (pecans, walnuts, or any nuts you prefer).
Pour your muffin batter into your prepared muffin pan (this should make about 12 muffins). Sprinkle more chopped nuts on top of each muffin and bake for 20 minutes (or until a toothpick comes out clean).
How to Serve
These banana pumpkin muffins are ready to enjoy straight out of the oven (or they can be refrigerated and reheated later). They’re especially yummy with a little butter. You can eat them for dessert, as an on-the-go snack, or even for breakfast (try them with a side of Greek yogurt).
Can You Freeze Pumpkin Banana Muffins?
These pumpkin banana muffins are perfect for freezing. Allow them to cool before individually wrapping them in plastic wrap and transferring them to a large ziplock bag. Keep them stored in the freezer for up to 3 months. When ready to enjoy, remove them from the freezer and unwrap the plastic wrap, then pop them in the microwave for 30 seconds or until warm.
Store leftovers in an airtight container in the fridge for around 2-3 days.
More Muffin Recipes:
- Blueberry Yogurt Oatmeal Muffins
- Super Berry Chia Muffins
- Raspberry Banana White Chocolate Chip Coconut Muffins
- Healthy Zucchini Chocolate Chip Muffins
If you try making this Pumpkin Banana Muffin Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Pumpkin Banana Muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoon ground flaxseed/chia seed blend
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs - at room temperature
- ½ cup milk
- 3 tablespoon maple syrup
- 3 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 large ripe banana - mashed
- ¾ cup pecans/walnuts/ or other nuts - optional
- Preheat oven to 350 degrees F. Lightly spray muffin tray with non-stick cooking spray or line with muffin liners. Set aside.
- In a medium sized mixing bowl whisk together the flours, ground flax/chia seed blend, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- In a separate larger mixing bowl, whisk together the wet ingredients: eggs, milk, maple syrup, butter or oil, vanilla extract, pumpkin puree and mashed banana.
- Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Fold in the chopped nuts.
- Divide the batter between 12 prepared baking cups and sprinkle with chopped nuts of choice. Bake for approximately 20 minutes, or until toothpick inserted into the center comes out clean.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
My muffins stick to the liners. Otherwise; these were delicious! What did I do wrong?
Jessica Randhawa says
I am glad you found these delicious.
This does happen with some muffin pan liners. To prevent this next time with the same liners, try spraying the liners with non-stick spray. 🙂
We added almonds & semi-sweet choc chips! Used coconut oil. Yummy!!!!!! 5 ⭐️ Stars
Angela Bresson says
I used all white flour (it was all I had at the time) and Walden Farms syrup to cut out all the sugar, and they turned out great! I mixed some monk fruit and cinnamon and sprinkled on top prior to baking to give it a cinnamon sugar taste on top. Everyone who tried then loved them! Definitely keeping this recipe in my rotation. Thanks!
I used all whole wheat flour and replaced the butter with olive oil. They are delicious!
Beth Duchsherer says
5 stars!! Delicious recipe and love that these are healthy! Great Fall snack for my family and I! <3
Marne Besterman says
Can you use all whole wheat flour instead of the combination of the two flours?
Jessica Randhawa says
That is a good question! While I have not tried that personally, I don’t see why using only whole wheat flour would not work. If you try it, please do report back!