These pumpkin banana muffins are so autumnal and healthy. Made with no artificial sugar and full of aromas from the spices, your kids are going to love them. Add them to your little one's lunchbox, take a couple when you go out as a snack, or have them for breakfast. Enjoy!
Fall's superstar vegetable has to be pumpkin—it's incredibly versatile! Whether you're whipping up cakes, muffins, pies, or savory delights like pasta or stews, pumpkin adds its magic. Today, I'm excited to share my recipe for pumpkin banana muffins, a treat the whole family will love!
It's a healthy recipe of pumpkin muffins made with banana as a sweetener and some coconut sugar. You don't need any special equipment to prepare them, just a bowl and a spatula, and they are ready in less than 30 minutes. Great if you need to make a quick snack on a busy day.
If you are looking for more muffin recipes, take a look at my sugar-free apple muffins, so healthy and tasty!
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👩🏻🍳 Why you should try my recipe
- Ready in less than 30 minutes.
- Perfect as an afternoon snack, breakfast or for lunchboxes.
- Easy to make, not requiring any special equipment.
- Pumpkin and banana make the muffins really moist and soft.
🥘 Ingredients
To make these healthy pumpkin banana muffins, we are going to need some pumpkin purée, bananas, flour, baking powder, baking soda, coconut sugar, eggs, butter, vanilla and some spices. I'm using a mix of cinnamon, cloves, allspice, nutmeg and ginger. You could leave out some if you don't have them in your pantry or you could use a pumpkin spice mix instead.
If you are planning to make pumpkin banana muffins for a baby under 12 months, I'd recommend leaving out the coconut sugar.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. To start, I'm adding the butter, eggs and coconut sugar to a bowl. The butter needs to be at room temperature so it's easier to mix. Whisk everything until all is well incorporated.
02. I'm adding the pumpkin purée and vanilla extract to the bowl and mix them. You could use your own homemade pumpkin purée or a canned one, whichever you prefer.
03. In a different bowl, I mash the bananas. You could use a masher or simply a fork. Make sure the bananas are ripe so it's easier to mash and most importantly to add more flavor to the pumpkin banana muffins. Then I add them to the bowl with the rest of the wet ingredients.
04. Now it's time for the dry ingredients. I'm adding the flour, baking powder, and the spices. I'm using half a teaspoon of cinnamon and then ⅛ of teaspoon for ginger, ground cloves, nutmeg and allspice each. If you don't have all of these spices, you could add some or substitute with a pumpkin spice mix, but I highly recommend adding at least the cinnamon.
05. Using a spatula, I mix everything just enough to incorporate the flour with the wet ingredients. You don't want to overmix the batter as that will result in hard sponge muffins.
06. I'm adding the batter for the pumpkin banana muffins to a 12-case muffin tin where I've put some silicon muffin cases. You could use paper cases or no cases at all and just grease the tin well with some oil or butter. Personally, I love my silicon muffin cases as they are reusable and so easy to use and clean.
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📖 Substitutions & Variations
- Instead of mixing different spices, you could use a pumpkin pie spice mix.
- You could use canned pumpkin purée (not pumpkin pie just pumpkin) or your own homemade pumpkin purée.
- If you like raisins, you could add half a cup for more texture and flavor.
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We love having these pumpkin banana muffins as a snack or breakfast. They are easy to hold and move, making them great for little ones who won't stand still and like to snack whilst moving and playing.
You could serve them with some fruits or yogurt for breakfast or add one to your little one's lunchbox as a special treat.
🧰 Storage
On the kitchen counter, these pumpkin banana muffins can last for up to 3 days, stored in an airtight container.
You could also store them in the fridge for up to a week or put them in freezer bags and freeze them for up to 3 months.
💭 Tips
- When you add the dry ingredients to the batter, just incorporate them with a spatula and don't overmix.
- Use ripe bananas for more flavor and to be easier to mash.
❓ FAQ
These pumpkin banana muffins have coconut sugar in them so I recommend giving them to babies over 12 months and older kids. For babies under 12 months, you could leave out the coconut sugar or add some dates in them.
For a dairy-free version of these pumpkin banana muffins, you could replace the butter with a vegetable oil of your choice.
📋 Recipe
Healthy Pumpkin Banana Muffins
Ingredients
- 2 eggs
- ⅓ cup coconut sugar
- ⅓ cup butter at room temperature
- 1 cup pumpkin purée
- 2 bananas ripe
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
Instructions
- In a bowl, mix the eggs, sugar and butter. Make sure the butter is at room temperature.
- Add the pumpkin puree, vanilla extract and baking soda.
- Mash the bananas and add to the bowl. Mix everything well with a whisk.
- Add the dry ingredients, flour, baking powder, cinnamon, ground cloves, ginger, allspice and nutmeg.
- Using a spatula, gently mix until the dry ingredients are incorporated.
- Add the batter to the 12 muffin cases or silicon muffin cases.
- Bake for 25-30 minutes in a preheated oven to 350℉ / 180℃.
🥣 Related
If you liked my pumpkin banana muffins, you should try some of these recipes too:
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