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You are here: Home / Breakfast and Brunch / Pumpkin Banana Muffins

Pumpkin Banana Muffins

October 1, 2023 Updated: February 22, 2025 By Leanne 4 Comments

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These whole wheat Pumpkin Banana Muffins are easy and moist with pumpkin purée, mashed banana and chocolate chips. They’re oil-free and dairy-free with a vegan option included in the recipe!

I’m on a bit of a banana muffin kick lately, so a banana muffin with pumpkin was bound to happen! Banana and pumpkin are the perfect duo as they add plenty of moisture to muffins. Using them together also means you can reduce the amount of sugar in this recipe and omit the oil.

Pumpkin banana muffins arranged on brown parchment paper with chocolate chips surrounding them.

More banana muffins we’ve been enjoying lately include these almond flour banana muffins and banana blackberry oatmeal muffins.

As for these banana pumpkin muffins, I’ve been enjoying them for breakfast with a generous smear of peanut butter. You can also enjoy them on their own or warm out of the oven with all the melty chocolate chips!

*This recipe was originally published in October 2021, but has been updated with new photos and more helpful tips for readers.

Table of contents

  • Why you’ll love this recipe
  • Ingredients and substitutions
  • How to make pumpkin banana muffins
  • Measuring ingredients
  • Recipe variations
  • Storage instructions
  • Key recipe tips
  • Recipe FAQs
  • More canned pumpkin recipes
  • More muffin recipes

Why you’ll love this recipe

  • You only need one large banana and these muffins are a great way to use up leftover canned pumpkin.
  • They’re quick and easy to make. There’s no electric mixer required. Just a few bowls, a whisk and a spatula.
  • They’re great for meal prep. You can enjoy them for a quick breakfast or snack, and they stay moist and fluffy stored at room temperature for 4-5 days, or in the freezer for 2-3 months.
  • They’re wholesome and filling thanks to the whole wheat flour, pumpkin and peanut butter.
  • There’s no dairy in this recipe, and you can substitute a flax egg to make the muffins vegan.

Ingredients and substitutions

Below is an overview of the ingredients used and suggestions for substitutions. For the exact quantities used, please see the recipe card at the end of this post.

Ingredients to make pumpkin banana muffins arranged in individual dishes.
  • Pumpkin – You’ll want to use pure pumpkin pr pumpkin purée for these muffins. Make sure you’re not using pumpkin pie filling which is already sweetened and flavored with spices. 
  • Banana – To add some natural sweetness and moisture, you’ll need 1/2 a cup of mashed banana. This is about one very large banana or 2 small bananas. Be sure to use overly ripe bananas for the best flavor.
  • Pumpkin spice – These muffins are generously spiced with 4 teaspoons of pumpkin spice. I normally make this homemade pumpkin pie spice recipe, but you can also buy it during the fall months.
  • Peanut butter – To help replace the oil that’s missing, you’ll need natural peanut butter. I don’t recommend using shelf stable peanut butter as it doesn’t have the same texture. Almond butter can be used instead of natural peanut butter.
  • Whole wheat flour – Of course, whole wheat muffins need whole wheat flour. You’ll need 225 grams or 1 3/4 cups to make these muffins. I haven’t tested these muffins with all-purpose white flour.
  • Almond milk – To keep things dairy-free, I normally bake with unsweetened almond milk. You can use another type of plant-based milk such as cashew milk or oat milk. You can also use dairy milk if you don’t need this recipe to be dairy-free.
  • Coconut sugar – This sweetens the muffins and adds a caramel flavor. In place of coconut sugar, you can use brown sugar. Just note that this will add more moisture to the muffins.
  • Egg – One large egg is used for moisture and leavening.
  • Baking soda – Also for leavening.
  • Salt – Used as a flavor enhancer. Fine sea salt, table salt or kosher salt will work.
  • Vanilla – Also a flavor enhancer. Be sure to use real vanilla extract for the best flavor.
  • Chocolate chips – The recipe calls for plant-based chocolate chips but if you don’t need this recipe to be dairy-free, you can use any kind of chocolate chips you prefer.

How to make pumpkin banana muffins

Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.

Dry ingredients whisked together in a glass bowl.
Step 1: In a large bowl, combine your dry ingredients.
Wet ingredients whisked together in a glass bowl.
Step 2: In a separate bowl, whisk together your wet ingredients.
Batter stirred together in a glass bowl with chocolate chips on the side.
Step 3: Pour the wet mixture into the dry ingredients and stir until just combined.
Muffin batter in a glass bowl with chocolate chips stirred in with a spatula.
Step 4: Gently fold in the chocolate chips.
Muffin batter divided into a 12-cup muffin tin.
Step 5: Divide the batter into a 12-cup muffin pan (greased or lined with paper liners).
Muffins baked up in the muffin tin.
Step 6: Bake at 425F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.

Measuring ingredients

For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.

Recipe variations

  • Replace the chocolate chips with chopped pecans or walnuts.
  • Use white chocolate chips, butterscotch chips or peanut butter chips.
  • Leave out the chocolate chips to make these muffins more toddler friendly.
  • Add in some pumpkin seeds, dried cranberries or raisins for extra texture.

Storage instructions

These muffins should be stored covered at room temperature. They will stay soft and moist for 4-5 days.

To freeze, just let the muffins cool completely and then place them in a single layer in an airtight container. They will last for up to 3 months in the freezer.

Pumpkin banana muffins arranged on a wire cooling rack.

Key recipe tips

  • Pumpkin purée. Make sure you’re using pumpkin purée and not pumpkin pie filling, which is already sweetened and flavored with spices.
  • Spotty bananas. You’ll want to use bananas that are overly ripe with plenty of brown spots. This adds maximum sweetness and banana flavor to the muffins.
  • Measure flour correctly. If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method with a dry measuring cup. If you measure your flour by scooping it out of your flour container, it’ll be packed and you’ll end up with too much for the recipe.
  • Dark pans vs light. I made these muffins in a lighter colored pan. If you use a darker muffin pan, it may brown the bottom of your muffins a little quicker.
  • Filling the muffin pan. You want to fill the muffin cups almost to the top so the muffins rise into a dome. Make sure you grease your muffin pan well for easy release or use muffin liners. (I usually find parchment paper liners are best as they don’t stick to the muffins at all).
  • Room temperature ingredients. Since natural peanut butter is stored in the fridge, you’ll want to bring it to room temperature so it mixes easily with the other wet ingredients. I also like to bring my egg and almond milk to room temperature.
  • Don’t over mix. Just stir the wet and dry ingredients together until incorporated. If you over mix, your muffins may turn out dense and chewy.

Recipe FAQs

How can you turn this recipe into vegan pumpkin muffins?

To make these muffins vegan, you can use a flax egg in place of the egg. Just mix together 1 tablespoon of ground flax seed with 2 1/2 tablespoons of water and let it sit for at least 10 minutes. The mixture is ready to use when it is slightly thickened. Note that while the muffins still turn out moist and fluffy, I found that using a flax egg resulted in a slightly thicker batter. You’ll also want to ensure that your chocolate chips are vegan.

Can these muffins be made gluten-free?

While I haven’t tested this recipe with a gluten-free flour, if you want to give it a try, you could use a gluten-free 1-to-1 baking flour.

Can you use homemade pumpkin purée?

I have only made this recipe with canned pumpkin, but you should be able to substitute with homemade pumpkin purée. Just keep in mind that homemade purée tends to be wetter, so it will make these muffins a little more moist.

Can you make jumbo muffins with this recipe?

If you’d like to make 6 jumbo muffins instead of 12 regular sized muffins, you’ll need to increase the baking time by about 7-9 minutes.

Can you make pumpkin banana bread with this recipe?

Yes! You can actually follow this pumpkin banana bread recipe, which is pretty similar.

Overhead view of banana pumpkin muffins on a wire rack with one cut in half to expose the melted chocolate chips.

More canned pumpkin recipes

If you have pumpkin purée leftover, here are a few pumpkin recipes to help you use it up:

  • Pumpkin Snack Cake
  • Baked Pumpkin Donuts
  • Pumpkin Spice Rice Krispie Treats
  • Pumpkin Bundt Cake
  • Almond Flour Pumpkin Cake

More muffin recipes

  • Almond Flour Zucchini Muffins
  • Healthy Banana Nut Muffins
  • Partridgeberry Muffins
  • Cranberry Oatmeal Muffins
  • Blueberry Oatmeal Muffins

If you make this recipe, I’d love to hear what you think in the comments below!

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Overhead view of a pumpkin banana muffin cut in half on a paper wrapper.

Pumpkin Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American, Canadian
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Description

These whole wheat Pumpkin Banana Muffins are easy and moist with pumpkin purée, mashed banana and chocolate chips. They’re oil-free and dairy-free with a vegan option included!


Ingredients

  • 1 3/4 cups (225g) whole wheat flour
  • 4 teaspoons pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (130g) mashed ripe banana
  • 1/2 cup (120ml) unsweetened almond milk
  • 1/3 cup (95g) natural peanut butter
  • 1/4 cup (40g) coconut sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) plant-based chocolate chips 

Instructions

  1. Preheat oven to 425F and grease a 12-cup muffin pan or line it with paper muffin liners.
  2. In a medium-sized bowl, combine the flour, pumpkin spice, baking soda and salt.
  3. In a separate large bowl, whisk together the pumpkin, banana, almond milk, peanut butter, coconut sugar, egg and vanilla.
  4. Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
  5. Fold in the chocolate chips (reserving a few for the tops).
  6. Evenly divide the batter into the prepared muffin pan. Each cavity should be almost filled. Top with remaining chocolate chips.
  7. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
  8. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container at room temperature for 4-5 days. 

Notes

  1. Make sure you’re using pumpkin puree and not pumpkin pie filling, which is already sweetened and flavored with spices.
  2. If you don’t have a kitchen scale, you’ll want to measure your flour using the spoon and level method with a dry measuring cup.
  3. Warmer ingredients incorporate together better so I usually bring my almond milk, peanut butter and egg to room temperature before baking.
  4. You’ll want to fill the muffin cups almost to the top so the muffins rise into a dome.
  5. I made these muffins in a lighter colored pan. If you use a darker muffin pan, it may brown the bottom of your muffins a little quicker.
  6. To make vegan pumpkin muffins, substitute a flax egg for the egg and make sure you’re using vegan chocolate chips.
  7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

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Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Fall Recipes, Holiday Recipes, Pumpkin Recipes, Snacks, Vegan

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Reader Interactions

Comments

  1. Ben | Havocinthekitchen says

    October 16, 2021 at 2:51 pm

    Delicious muffins with a gorgeous colour! I love that they are also only moderately sweet. I’ll take 4 or 6 🙂

    Reply
    • Leanne says

      October 18, 2021 at 6:38 am

      Thank you Ben!

      Reply
  2. Katherine | Love In My Oven says

    October 13, 2021 at 5:46 pm

    You always have the best muffin recipes! Best ingredients and they’re so pretty. Can’t wait to try these ones for the kiddos and I! PS your site looks great!!

    Reply
    • Leanne says

      October 18, 2021 at 6:37 am

      Thanks so much Katherine! Let me know what you all think if you make them!

      Reply

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Meet Leanne

Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing well-tested, simple and approachable desserts and savory recipes. Learn more about me and what you'll find on Crumb Top Baking....

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