Pumpkin Banana Bread Muffins

Pumpkin banana muffins displayed on a plate.

5 from 4 votes

Soft, moist, and full of warm fall flavor, these Pumpkin Banana Bread Muffins make the perfect snack or breakfast. Easy to make, freezer-friendly, and simple to adapt for gluten-free baking.

Prep Time2

Cook Time20

cooling5

Total Time27

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegetarian

Keyword: 4 ingredient oatmeal banana bread, pumpkin banana bread, pumpkin banana muffins, pumpkin bread

Servings:

Calories: 142kcal

Author: Natalie Perry

Cost: 5

Equipment

Muffin tin
hand mixer optional
Whisk
2 large bowls
spatula

Ingredients

Wet Ingredients

1 cup bananas ripe
¾ cup pumpkin puree
2 eggs
¼ cup coconut oil melted
¼ cup maple syrup
1 teaspoon pure vanilla extract

Dry Ingredients

1 ½ cup unbleached all-purpose flour organic or einkorn is best
1 teaspoon baking soda aluminum-free
1 tsp baking powder
1 ½ teaspoon pumpkin spice
½ teaspoon Ceylon Cinnamon ground
¼ teaspoon sea salt
2 TB dark chocolate chips or crushed walnuts optional

Get Recipe Ingredients

Instructions

Pre-heat oven to 350°F. Mash ripe bananas in a large bowl with a fork or potato masher.
Add all wet ingredients to your bananas and whisk until smooth. Using an electric hand mixer works well, but is not required.
In a separate bowl, whisk together all of the dry ingredients until well combined.
Using a spatula, fold together the wet and dry ingredients to form a batter. Do not over-process. Simply mix until the flour is gone.
Scoop the batter into the greased or lined muffin tins about ¾ full, leaving room for the muffins to rise.
Bake for approximately 20 minutes. Check doneness by inserting a toothpick. When you pull it out, if it is clean, it is done. If still wet, bake for another minute or two until the toothpick comes out with a crumb or less.
Remove from the oven and carefully remove the muffins and transfer to a wire rack for cooling. Enjoy warm!

Video

Notes

Every oven is different. Begin checking for doneness around 18-20 minutes
Do not over-mix the batter. This can make muffins too dense.
Using room temperature eggs, pumpkin, and banana helps the batter mix efficiently.
Cool before storing. This prevents the muffins from getting mushy.
Measure the banana after mashing. This helps to ensure you are getting the right ratio.
If substituting for a different type of flour, refer to the flour chart to adjust moist and dry ingredients appropriately for the best results!

Nutrition