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Pumpkin Banana Muffins
5 from 12 votes

Pumpkin Banana Muffins

Pumpkin Banana Muffins are moist, spiced quick breads that combine mashed pumpkin and ripe bananas with typical baking ingredients. The muffins develop a tender crumb with warm notes from pumpkin pie spice and a natural sweetness enhanced by overripe bananas. These muffins are baked until a toothpick comes out clean and can be enjoyed as a snack or breakfast item.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 213 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Dry Ingredients
  • 300 grams all-purpose flour (see note 1)
  • 100 grams brown sugar (see note 2)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (see note 3)
Wet Ingredients
  • 225 grams (1 cup) pumpkin mashed pumpkin, puree
  • 2 banana mashed, preferably over ripe (see note 4
  • 80 grams butter melted (see note 5)
  • 60 ml milk (see note 6)
  • 1 teaspoon vanilla extract or paste

Instructions

    Cup of Yum
  1. Start by preheating your oven to 180C (360F). Prep your muffin tin with muffin liners and give them a quick once over with non-stick cooking spray. (see note 8)
  2. In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
  3. In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
  4. Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain. (see note 9)
  5. Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
  6. Allow to cool on a wire rack and when cool enough to handle, enjoy!

Notes

  • Use overripe bananas for best moisture and sweetness in the muffins.
  • You can substitute all-purpose flour with white spelt or whole wheat flour for variation.
  • Brown sugar can be replaced with coconut sugar if preferred.
  • To make your own pumpkin pie spice, combine ground cinnamon, ginger, nutmeg, cloves, and allspice.
  • Plant-based butter or neutral oils like canola can substitute butter; similarly, use plant-based milk alternatives if desired.
  • Vegans can replace the egg with a flax egg: mix 1 tablespoon flax seeds with 3 tablespoons water and let sit until gelatinous.
  • Use both muffin liners and non-stick spray to help easily remove muffins from the tin.
  • Mix the batter just until combined to avoid dense muffins.

Nutrition Information

Serving 1muffin Calories 213kcal (11%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 213

% Daily Value*

Serving 1muffin
Calories 213kcal 11%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%

* Percent Daily Values are based on a 2,000 calorie diet.