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.
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
- 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.
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.
- 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.
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.
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.
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.
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.
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.
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.
Yes! You can actually follow this pumpkin banana bread recipe, which is pretty similar.
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!Print
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!
- 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
- Preheat oven to 425F and grease a 12-cup muffin pan or line it with paper muffin liners.
- In a medium-sized bowl, combine the flour, pumpkin spice, baking soda and salt.
- In a separate large bowl, whisk together the pumpkin, banana, almond milk, peanut butter, coconut sugar, egg and vanilla.
- Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to over mix.
- Fold in the chocolate chips (reserving a few for the tops).
- Evenly divide the batter into the prepared muffin pan. Each cavity should be almost filled. Top with remaining chocolate chips.
- Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 4-5 days.
- Make sure you’re using pumpkin puree and not pumpkin pie filling, which is already sweetened and flavored with spices.
- 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.
- Warmer ingredients incorporate together better so I usually bring my almond milk, peanut butter and egg to room temperature before baking.
- You’ll want to fill the muffin cups almost to the top so the muffins rise into a dome.
- 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.
- To make vegan pumpkin muffins, substitute a flax egg for the egg and make sure you’re using vegan chocolate chips.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
Keywords: pumpkin banana muffins, vegan, whole wheat, chocolate chips