These pumpkin banana muffins are a fall rendition of banana bread meets banana nut muffins! They’re an easy, nutritious option for kids and adults alike, with plenty of fiber, vitamins, and minerals from whole wheat flour, pumpkin puree, bananas, and walnuts. While already free of refined sugar (made with maple syrup instead), you can also make a no sugar version for your baby or toddler with a simple swap.
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Lizzie’s Notes
A cup of coffee and one of these pumpkin banana muffins = fall goals! I love a spiced treat in autumn, and these little nuggets of goodness totally satisfy that craving. Plus, they’re great for my kids too!
With so many nutritious ingredients and less sugar than other muffin recipes, they make a great snack, breakfast, or better-for-you dessert. They taste like both pumpkin and banana breads, and the walnuts elevate them to something that feels a little fancier with hardly any extra effort.
If you make them this fall, be sure to let me know in the comments section below the post. And if you need a little more encouragement to try these muffins, they’re freezer-friendly too!
Ingredients and Substitutions
- Bananas: Use overripe bananas that have brown dots on the skin if you want them to provide more sweetness than underripe ones.
- Eggs: Substitute flax “eggs” by combining 2 tablespoons of milled flaxseed with 6 tablespoons of water. Stir to combine and let it thicken before adding to the batter.
- Avocado oil: Sub extra virgin olive oil or coconut oil to keep them dairy-free or melted butter if that’s what you prefer. Keep in mind that olive or coconut oil may contribute a less neutral taste.
- Pure maple syrup: Use honey if you don’t have syrup. If you want to make pumpkin banana muffins with no sugar for your baby or toddler, substitute unsweetened applesauce for the maple syrup.
- Pumpkin puree: Used canned pumpkin puree (plain pumpkin), not pumpkin pie filling with added sugar/spices. I like Farmers Market or Libby’s brand.
- Whole wheat flour: Substitute all purpose or white whole wheat flour.
- Pumpkin pie spice: Most stores carry pumpkin pie spice these days, but if you don’t have it or can’t find it, you can substitute ground cinnamon or a mix of 1 and ¼ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice.
- Walnuts: Omit if you need them to be nut-free. If you are serving the muffins to a baby, chop the walnuts very finely for safety. Substitute pecans if you don’t have walnuts.
Instructions
The full recipe card for pumpkin banana muffins is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Whisk together the mashed banana, eggs, pumpkin puree, avocado oil, maple syrup, and vanilla extract.
Stir together the whole wheat flour, baking powder and soda, pumpkin pie spice, and salt. Add it to the bowl with the wet ingredients, and gently mix until combined. Fold in the chopped walnuts.
Divide the batter evenly across 12 muffin cups.
Bake at 350 degrees F/177 degrees C until a toothpick inserted in the center comes out clean, about 20 to 24 minutes.
Storage
Since they are very moist, I recommend storing pumpkin banana muffins in an airtight container in the refrigerator for up to 3 to 5 days (if they even last that long)! To freeze them, let them cool completely before wrapping each one tightly in plastic wrap or parchment paper (sealed with tape). Place the wrapped muffins in a freezer bag, seal tightly, and store for up to 3 months. Thaw in the fridge, on the counter, or in the microwave in 30-second intervals.
Serving
I love these muffins with a pat of butter, cream cheese, or peanut butter. Consider swapping them in for biscuits or dinner rolls to give your meal a fall twist. I love serving them with my Pumpkin Chicken Soup and Vegetarian White Bean Chili.
More Healthy Muffins
Love these pumpkin banana muffins? Check out these other recipes while you’re here:
📖 Recipe
Pumpkin Banana Muffins
Equipment
- Muffin pan
Ingredients
- 1 cup mashed overripe bananas - from about 2 large
- 1 cup pumpkin puree - not pumpkin pie filling
- 2 eggs
- ⅓ cup maple syrup - replace with unsweetened applesauce for a no sugar version
- ¼ cup avocado oil
- 2 teaspoons vanilla extract
- 1.5 cups whole wheat flour - measured with the spoon and level method
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350℉/177℃. Place liners in a muffin pan. If you don't have liners, grease the pan liberally. Alternatively, you can use a silicone pan without liners.
- In a large bowl, whisk together the mashed bananas, pumpkin, eggs, maple syrup, avocado oil, and vanilla extract.
- In a measuring cup or separate bowl, stir together the whole wheat flour, pumpkin pie spice, baking powder and soda, and salt.
- Add the dry ingredients to the bowl with the wet ones. Gently stir with a rubber spatula until just combined. Fold in the chopped walnuts.
- Use a ¼-cup measuring cup to scoop the batter evenly into the liners.
- Bake for 20 to 24 minutes until a toothpick inserted in the center of one of the muffins comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to racks to cool completely. Enjoy warm or fully cooled!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Baby/toddler modifications: Replace the maple syrup with unsweetened applesauce or half applesauce/half banana. Cut the walnuts into very fine pieces for safety.
- Pumpkin pie spice sub: If you don’t have/can’t find it, substitute 1 and ¼ teaspoons ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, and ⅛ teaspoon ground allspice. You can also just use 2 teaspoons of ground cinnamon instead of the all of the different ones.
- Storage: Keep in an airtight container in the refrigerator for up to 3 to 5 days. To freeze, wrap each muffin tightly in plastic wrap or parchment paper sealed with tape. Store in a tightly sealed freezer bag for up to 3 months. Thaw in the fridge, on the counter, or (unwrapped) in the microwave for 30-second intervals until warmed.
- Liners: I love to use If You Care baking cups and find that baked goods rarely stick to them.
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