Our Healthy Banana Pumpkin Muffins combine the best of both worlds to create a muffin with a pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of banana nut bread.

Pumpkin Pie Banana Nut Muffins

Pumpkin pie and banana nut muffins are two of the most crowd-pleasing baked goods out there. So one day, the recipe development team here at Fed & Fit had an idea: what would happen if we combined them? 

The results: a delicious hybrid treat that has become a favorite for on-the-go breakfasts and midday snacks. These little tasty morsels have a fabulous pumpkin pie-like texture (nice and moist), but with a flavor and nutty crunch that you want in a banana nut muffin.

These pumpkin muffins only take 10 minutes of prep (35 minutes total with bake time), so they’re quick enough to whip up on busy mornings without a lot of fuss. Bake them in muffin tin liners, and they’re ready to grab-and-go for the car, or to tuck into lunch boxes. 

Serve them solo, or for weekend brunch along with our Blueberry Sweet Potato Breakfast Meatballs, Breakfast Salad, or Chocolate Peanut Butter Smoothie Bowl.

Why You’ll Love This Recipe

  • A delicious marriage of pumpkin pie and banana nut muffins
  • Ready in 35 minutes start-to-finish
  • Makes a big batch of 18 banana pumpkin muffins

Pumpkin Muffins Recipe Ingredients

Here are all the ingredients you’ll need to bake up a big batch of these delicious pumpkin muffins. Find ingredient notes (including substitutions and swaps) below.

Ingredients for pumpkin banana muffins sit in a variety of bowls and plates on a light grey surface.
  • Bananas – 1 cup overripe banana mashed (1-2 bananas worth)
  • Pumpkin – 15 ounces pure canned pumpkin
  • Eggs – 3 eggs
  • Maple syrup – 1/3 cup pure maple syrup
  • Coconut oil – 1/4 cup coconut oil
  • Lemon juice – 2 teaspoons lemon juice (or, you could substitute apple cider vinegar)
  • Vanilla – 1 teaspoon vanilla extract
  • Almond Flour – 2 cups almond flour
  • Coconut flour– 1 tablespoon coconut flour
  • Pumpkin pie spice – 2 tablespoons pumpkin pie spice (see below for recipe)
  • Baking soda – 1/2 teaspoon baking soda
  • Pecans – 1/2 cup pecans

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Here’s how to customize this recipe to your liking:

  • Pumpkin pie spice – If you don’t have pumpkin pie spice 
  • Nuts – we call for pecans here, but you could use any kind of nut you like, or have on hand. Chopped hazelnuts and almonds would be great swaps, or you could use seeds like pepitas (AKA pumpkin seeds) or sunflower seeds.
  • Pumpkin puree– canned pumpkin works great here. But if you’d like, you could make your own homemade pumpkin puree with this easy recipe.  

How to Make Pumpkin Banana Muffins

See how this recipe comes together with just 10 minutes of prep!

Mashed bananas, pumpkin puree and eggs sit in a stainless steel bowl on a light gray surface.
Maple syrup is poured into in a pumpkin banana batter in a stainless steel bowl on a light gray surface.

Step 1: Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.

Step 2: Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Mix until smooth.

An almond flour mixture and spice are whisked in a stainless steel bowl on a light gray surface.
Pumpkin banana muffins topped with chopped pecans sit in white liners in a muffin tin on a light gray surface.

Step 3: In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it’s even and you’ve broken all the clumps.

Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.

Step 4: Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full.

Sprinkle each muffin with about 1 teaspoon of chopped pecans. Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.

Pumpkin Muffins Recipe Tips

Homemade pumpkin puree is super quick and easy to make at home — and it tastes so much better than the canned stuff. But DIY pumpkin puree you make at home is usually more watery than the store-bought canned stuff. So be sure to pour off any excess liquid from the puree before adding it to the muffin mix.

How to Serve

Serve up these pumpkin banana muffins warm from the oven, or at room temperature. They’re great slathered with a little sunflower seed butter!

How to Store and Reheat

Store the pumpkin muffins in a sealed bag or airtight container on the countertop for up to 4 days. Or, freeze them for up to 3 months. When it’s time to reheat, just pop them in a 350 F oven until warmed through.

Pumpkin Pie Banana Nut Muffins

Frequently Asked Questions

What is pumpkin pie spice mix made of?

Recipes for pumpkin pie spice vary a little, but are usually a blend of cinnamon, nutmeg, cloves, allspice, and ginger. If you’re looking to make homemade pumpkin pie spice, see below for our recipe!

What is the secret to moist muffins?

There are two ways to avoid dry, sad muffins. First is the ingredients that go into the batter. Here, we used mashed banana, pumpkin puree, and coconut oil – all of which create a moist and delicious muffin. The second way is over-baking: so to get the most moist and tender muffins, take them out of the oven as soon as toothpick tester comes out clean.

If you tried this recipe for Healthy Banana Pumpkin Muffins, or any other recipe on the Fed & Fit website, please leave a 🌟 star rating and let us know how it went in the 📝comments below!

Healthy Pumpkin Banana Muffins

4 — Votes 11 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 18 muffins
Pumpkin pie banana nut muffins combine the best of both worlds to create a muffin with a pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of banana nut bread.

Ingredients  

Pumpkin Pie Banana Nut Muffins:

  • 1 cup overripe banana, mashed (1-2 bananas worth)
  • 15 ounces pure canned pumpkin, 1 and 1/2 cups
  • 3 eggs, room temperature
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 2 teaspoons lemon juice, may substitute apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons pumpkin pie spice, see below for recipe
  • 1/2 teaspoon baking soda
  • 1/2 cup pecans, chopped

Homemade Pumpkin Pie Spice (makes 2 tablespoons):

  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves

Instructions 

  • Using a hand or stand mixer, cream the mashed bananas, pumpkin, and eggs together until smooth.
  • Add the maple syrup, coconut oil, lemon juice, and vanilla extract. Mix until smooth.
  • In a separate bowl, whisk together the almond flour, coconut flour, pumpkin pie spice, and baking soda until it’s even and you’ve broken all the clumps.
  • Adding about 1/2 cup at a time, sprinkle the dry ingredients into the wet and stir or mix until smooth. Continue for the entire batch.
  • Line a muffin tin with either paper liners or rub liberally with butter. Spoon the batter evenly into 18 liners, filling about 3/4 full. Sprinkle each muffin with about 1 teaspoon of chopped pecans.
  • Bake at 350 F for 22 to 25 minutes, or until a toothpick comes out clean.

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 44mg | Potassium: 119mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3725IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Additional Info

Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 161
Keyword: banana muffins, healthy muffins, pumpkin muffins

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Elizabeth Brownfield


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8 Comments

  1. 4 stars
    These were good! Def moist inside with more of a pie texture. Not too sweet but I used half of syrup on purpose. I think because I didn’t use all of the syrup next time I’ll try adding some sort of sweeter topping, possibly candy the pecans. Thank you!

    1. That’s a great idea, Jenn! So glad you enjoyed these – thank you for sharing!

  2. 5 stars
    Loved these muffins. I was craving all things pumpkin and they satisfied my cravings! I added shredded coconut to the mix and it gave a nice crunchiness to it. I did not have almond flour so just blended almonds until they became a powder. Maybe because of that I had to bake for an extra 10 minutes until they were done. Will be making them again!

  3. I just made these yesterday and they were pretty good out of the oven, oddly they are better today after cooling down. I would say that usually I love/prefer banana bread warm but the addition of the pumpkin seemed to make it less appealing warm. That same pumpkin consistency makes them yummy cooled down! I didn’t have maple syrup so I did substitute agave nectar and it worked. I think that the syrup might give more flavor so next time I’m going to amp up the pumpkin spice quantities and see what that does. I just ordered the cookbook and it should be here TODAY- I’m excited! I am half way through a Team Health Challenge at my Crossfit box and have needed to figure out more food than chicken breast with salads… Thanks Cassie for your fantastic site! Also – watching your FB lives and find them so fun.

  4. Just made these and they were fantastic! I added blueberries. By the way, this whole website is just fabulous. I fully intend to make EVERYTHING!

  5. I made these for breakfast this morning, but instead of the pumpkin I used mashed up sweet potatoes. I didn’t have any pumpkin but these sounded delicious. And they were! I was craving “comfort food” the healthy way. ๐Ÿ™‚