Pumpkin Banana Muffins

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.

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.

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.

• 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.

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

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

More canned pumpkin recipes

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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