Pumpkin Banana Muffins

Soft and moist banana pumpkin muffins made with ripe bananas, real pumpkin, warm pumpkin spice, and maple syrup or honey. An easy fall breakfast or snack!

Prep Time 10

Cook Time 22

Total Time 32

Servings Muffins

Ingredients

1.5 cups mashed very ripe bananas about 4 bananas
1 cup canned pumpkin purée not pumpkin pie filling
½ cup coconut oil
½ cup maple syrup or honey
2 large eggs
1.5 cups whole wheat flour or all-purpose flour
1.5-2 tsp pumpkin pie spice
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup chopped walnuts, pecans, or chocolate chips optional

Instructions

Preheat the oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the mashed bananas, pumpkin purée, coconut oil, maple syrup or honey, and eggs until well combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Stir just until combined and no dry streaks of flour remain. Don't overmix. Gently fold in the chopped nuts or chocolate chips, if using.
Divide the batter evenly between the muffin cups, filling each about ⅔ full.
Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted into the centre of a muffin comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Measure the mashed banana: Banana sizes vary, so use the full 1½ cups rather than relying on “about 4 bananas” for the most consistent texture.

Use pure pumpkin purée: Avoid pumpkin pie filling, which already contains added sugar and spices and will change the recipe.

Choose your flour: Whole wheat flour gives the muffins a slightly heartier texture and nuttier flavour, while all-purpose flour keeps them lighter.

Customize the spice: Use 1½ teaspoons pumpkin pie spice for a milder flavour or the full 2 teaspoons when you want those warm spices to stand out.

Don't overbake: These muffins are naturally very moist, so pull them once a toothpick comes out clean or with a few moist crumbs rather than waiting for it to be completely dry.

Store or freeze: Keep completely cooled muffins airtight at room temperature for 2 to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

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