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An up-close overhead shot of banana pumpkin muffins on parchment paper and a napkin on the counter.

Banana Pumpkin Muffins

Chelsea Plummer | Mae's Menu
Banana Pumpkin Muffins are a favorite mix of two classics: banana bread and pumpkin muffins! These muffins are easy to make and are a great way to enjoy pumpkin spice season!
5 from 3 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Baked Goods
Cuisine American
Servings 16 Muffins
Calories 194 kcal

Ingredients
  

  • ½ cup unsalted butter, softened to room temperature
  • ½ cup packed light brown sugar (light or dark)
  • ½ cup granulated white sugar
  • 2 large eggs
  • ¼ cup plain Greek yogurt or sour cream (2%, 4% or full-fat)
  • 1 cup pure canned pumpkin puree
  • 1 cup mashed bananas (from about 2 large bananas)
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup chocolate chips or mini chocolate chips optional

Instructions
 

  • Preheat the oven to 350 degrees and prepare a muffin pan with non-stick spray or muffin cups.
  • In a mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream the softened butter, brown sugar, and sugar together until smooth, creamy, and fluffy. Scrape down the sides of the bowl while mixing as needed.
    A large mixing bowl of whipped butter, brown sugar, and sugar.
  • Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
    A mixing bowl of the eggs, brown sugar, and butter mixture.
  • Mix in the Greek yogurt or sour cream, pumpkin puree, mashed bananas and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter may look curdled at this point, but it is just how the pumpkin looks when it combines with the butter mixture. 
    Adding the Greek yogurt, pumpkin puree, and mashed bananas to the creamed butter and sugar mixture.
  • In a small mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
    A whisking bowl of flour and seasonings with a whisk.
  • Slowly mix the flour into the pumpkin and banana mixture, just until the streaks of flour disappear.
    An overhead shot of a mixing bowl of the banana pumpkin bread batter.
  • Mix in the mini chocolate chips, if using. 
  • Scoop ½ cup portions of the batter into the prepared muffin pan. Bake for 23-26 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
    A cupcake pan with banana pumpkin muffins before baking.
  • Baked banana and pumpkin muffins in the cupcake tin.

Notes

1. To make banana pumpkin bread with this recipe: prepare an 8 x 4-inch baking pan with non-stick spray or parchment paper sprayed with non-stick spray. Pour all of the batter into the prepared baking pan. Bake the bread for 60-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy when the bread has reached the desired temperature!
2. To make this recipe dairy-free: substitute ½ cup virgin coconut oil (softened to room temperature) for the unsalted butter and ¼ cup light mayonnaise (can be the avocado or olive oil variety) for the sour cream or Greek yogurt, following the rest of the recipe directions as written.
3. To make this recipe gluten-free: substitute 2 cups (or 250g) measure-for-measure or 1-to-1 gluten-free flour blend for the all-purpose flour. Follow the rest of the recipe directions as written.
4. Storage directions:
  • Refrigeration: store leftover muffins in an airtight container in the refrigerator for 3-5 days.
  • Freezing: leftover muffins can be frozen in a freezer-safe container for 2-3 months.
  • Defrosting: defrost the muffins at room temperature for 15-30 minutes, or until thawed through.

Nutrition

Serving: 1muffinCalories: 194kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 25mgSodium: 57mgFiber: 2gSugar: 12g
Keyword banana pumpkin bread, banana pumpkin bread healthy, banana pumpkin muffins, dairy free pumpkin muffins, gluten-free pumpkin muffins, healthy banana pumpkin muffins, healthy pumpkin banana muffins, pumpkin banana muffins, pumpkin banana recipes
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