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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.
Sometimes I develop recipes for friends (like Paleo-friendly Chicken Pot Pie and Dark Chocolate Chip Walnut Cookies) and other times I develop recipes just because I think they sound delicious. This is one of those occasions.
Necessity is the mother of invention, yes? Well, one day, I NEEDED a muffin. I also needed that muffin to include pumpkin. You know how it is.
I surveyed my pantry, refrigerator, and freezer and pulled out all the delicious things. I had a few cans of organic pumpkin puree, all my baking staples, and a big bag of frozen over-ripe bananas (any banana that is “almost too brown” gets peeled and chucked in the freezer bag). Suddenly, a brilliant idea hit me! What if two of my most favorite foods, pumpkin pie and a banana nut muffin, had a baby? Now that would be something.
I got to work and stumbled upon my new favorite muffin, these pumpkin pie banana nut muffins.
These little tasty morsels are aptly named as they have a fabulous pumpkin pie-like texture (nice and moist) with a flavor and nutty crunch like that of a banana nut. So much win.
If you follow me on Instagram and/or Facebook, you may remember when I asked if you preferred a moist muffin or a more dry muffin. Votes for a pie-like moist muffin won by a landslide, but because a good number of you voted for the dry version, I also started hunting for an alternative. There’s a great new dry cake & muffin mix company on our Paleo block called Simple Mills! Their “pumpkin muffin mix” is absolutely fabulous and is sure to satisfy your craving for a more dry muffin. An exclusive discount code is coming to this week’s newsletter, so keep your eyes peeled!
If you’re not already on the list, you can sign up HERE.
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
- 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.
What are your thoughts on agave nectar instead of maple syrup?
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. 🙂
Great substitution! So glad you liked them Leiha!
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!
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.
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!
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!
Brandi Schilhab says
That’s a great idea, Jenn! So glad you enjoyed these – thank you for sharing!