I made Pumpkin Banana Muffins with zero refined sugar that stay unbelievably moist and actually kid-approved, so keep scrolling if you want to know why they work.

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I’m obsessed with these Pumpkin Banana Muffins because they actually taste like fall without being sickly sweet. I love how dense and slightly sticky they are, like snacking on autumn without the fuss.

My kid calls them breakfast candy and I’ll take that. Perfect for a toddler breakfast when mornings are chaos.

They use pumpkin puree and mashed ripe banana so the flavor is real, not fake spice. And the crumb holds up to dunking in coffee or to a sticky little hand.

I make them way too often. No judgments.

I bring them to parks, meetings, and snack attacks.

Ingredients

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Whole wheat pastry flour: nutty, a little dense but still light and wholesome.
Baking soda: helps things rise fast, keeps muffins from being gummy.
Baking powder: gives extra lift, makes texture airy and tender.
Ground cinnamon: warm, cozy spice that smells like fall.
Ground ginger: adds a subtle zing and warmth.
Ground nutmeg: tiny hit of warmth, kind of toasty and cozy.
Pinch ground cloves: sharp little spice, use sparingly for depth.
Fine sea salt: balances sweetness and brings out other flavors.
Pumpkin puree: moistness, autumn flavor, makes muffins tender.
Mashed ripe banana: natural sweetness and moist, almost creamy texture.
Eggs: bind everything together and give some lift.
Maple syrup or honey: natural sweetener with a sticky, cozy taste.
Melted coconut oil or butter: adds richness and keeps crumb soft.
Vanilla extract: smooth background flavor that ties things together.
Yogurt or milk: adds tang and extra moistness without heaviness.
Old fashioned oats or oat flour: chewy bits or gentle whole-grain structure.
Chopped walnuts: crunchy contrast and nutty protein boost, basically cozy.
Chocolate chips: melty sweet pockets that make kids and adults happy.

Ingredient Quantities

1 3/4 cups whole wheat pastry flour

1 teaspoon baking soda

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Pinch ground cloves

1/4 teaspoon fine sea salt

1 cup canned pumpkin puree (not pumpkin pie filling)

1 cup mashed ripe banana (about 2 medium bananas)

2 large eggs, lightly beaten

1/3 cup pure maple syrup or honey

1/3 cup melted coconut oil or melted butter

1 teaspoon pure vanilla extract

1/4 cup plain yogurt or milk (dairy or non dairy)

1/2 cup old fashioned oats or oat flour

Optional mix ins: 1/2 cup chopped walnuts or chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease the cups lightly.

2. In a large bowl whisk together 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, pinch of cloves and 1/4 teaspoon fine sea salt so it’s evenly mixed.

3. In another bowl mash about 1 cup ripe banana (2 medium) then stir in 1 cup canned pumpkin puree, 2 lightly beaten large eggs, 1/3 cup pure maple syrup or honey, 1/3 cup melted coconut oil or butter, and 1 teaspoon vanilla until smooth.

4. Add 1/4 cup plain yogurt or milk to the wet mix and stir to combine; if your melted oil is hot let it cool a little before adding so the eggs dont scramble.

5. Pour the wet ingredients into the dry and fold gently with a spatula until just combined, do not overmix or the muffins get dense.

6. Stir in 1/2 cup old fashioned oats or oat flour and if you want 1/2 cup chopped walnuts or chocolate chips now, fold them in gently.

7. Scoop batter into the prepared muffin tin filling each cup about 3/4 full; this should make about 12 regular muffins.

8. Bake at 350°F for 18 to 22 minutes until tops spring back and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. Let muffins cool in the tin for 5 to 10 minutes then transfer to a wire rack to cool completely so they dont go soggy.

10. Store cooled muffins in an airtight container at room temp for 2 days or refrigerate up to a week, or freeze individually wrapped for up to 3 months.

Equipment Needed

1. 12-cup muffin tin (liners or for greasing)
2. Oven (preheated to 350°F / 175°C)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula (whisk for dry, spatula for folding)
5. Measuring cups and spoons (including 1/4 cup, 1/3 cup, teaspoons)
6. Fork or potato masher (to mash the bananas)
7. Small bowl or liquid measuring cup (for melted oil and beaten eggs)
8. Wire cooling rack and toothpick (to test doneness)

FAQ

Q: Can I use all-purpose flour instead of whole wheat pastry flour?

A: Yes, you can. Use the same amount of all-purpose flour, but the muffins might be a bit less tender and lighter in fiber. If you want a closer texture to whole wheat pastry flour, swap 2 tablespoons of the all-purpose for oat flour or add 1 extra tablespoon of yogurt.

Q: My bananas arent very ripe. Will the muffins still be sweet?

A: They will work, but ripe bananas are best for sweetness and moisture. If your bananas are still firm and yellow, add an extra 2 tablespoons maple syrup or honey to the batter, or let the bananas brown at room temp for a day. Riper bananas also mix easier.

Q: Can I make these gluten free?

A: Yes. Replace the whole wheat pastry flour with a 1:1 gluten free baking flour blend, or use a mix of oat flour and almond flour. If you use oat flour alone, add 1/2 teaspoon xanthan gum or an extra egg to help bind the muffins.

Q: How do I prevent the muffins from getting soggy in the center?

A: Dont overmix the batter; stir just until the dry and wet ingredients are combined. Also make sure your pumpkin puree isnt too watery. Bake in a preheated oven and test at the smaller end of the time range with a toothpick. If it comes out with a few moist crumbs, theyre done. Let muffins cool in the pan for 5 minutes, then move to a rack to finish cooling.

Q: Can I freeze these muffins?

A: Absolutely. Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temp or warm in the microwave for 20 to 30 seconds. They hold up really well.

Q: Any tips for add ins like chocolate chips or nuts?

A: Fold them in gently at the very end so they dont sink. If using chocolate chips, toss them with a teaspoon of flour first to help them stay suspended. For nuts, roughly chop so every bite gets some, and toast them lightly for extra flavor.

Pumpkin Banana Muffins For Fall Recipe Substitutions and Variations

Whole wheat pastry flour: swap for all purpose flour (same measure) for a lighter crumb, or use spelt flour 1 to 1 for a nuttier taste.
Pure maple syrup or honey: you can use brown sugar or coconut sugar (use 1/3 cup, packed) or even granulated sugar with 2 tbsp milk to keep batter moist.
Melted coconut oil or butter: replace with equal amount of neutral oil like canola, or use applesauce 1 to 1 for lower fat but muffins will be a bit denser.
Plain yogurt or milk: swap for non dairy options like almond milk or oat milk (same amount), or use buttermilk 1/4 cup plus milk to make 1/4 cup total for extra tang and rise.

Pro Tips

1. Don’t overmix the batter — fold gently until you just can’t see streaks of flour. A few tiny lumps are fine. Overworking whole wheat pastry flour makes muffins gummy and heavy.

2. If your melted coconut oil or butter is still warm, let it cool for a few minutes before adding to the eggs. Hot fat can partially cook the eggs and give you weird little cooked bits in the batter.

3. For extra moistness and to keep the crumb tender, swap half the yogurt/milk for applesauce or an extra 1/4 cup pumpkin if your bananas are on the small side. Also, underbake by 1 to 2 minutes if you prefer a softer center; they’ll continue to set as they cool.

4. Toast the walnuts briefly and cool them before folding in, or freeze chocolate chips for a minute so they don’t all melt into the batter. And when spooning batter into the tin, wipe the rim between cups so they bake up pretty and uniform.

Pumpkin Banana Muffins For Fall Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Pumpkin Banana Muffins with zero refined sugar that stay unbelievably moist and actually kid-approved, so keep scrolling if you want to know why they work.

Servings

servings

Calories

189

kcal

Equipment: 1. 12-cup muffin tin (liners or for greasing)
2. Oven (preheated to 350°F / 175°C)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula (whisk for dry, spatula for folding)
5. Measuring cups and spoons (including 1/4 cup, 1/3 cup, teaspoons)
6. Fork or potato masher (to mash the bananas)
7. Small bowl or liquid measuring cup (for melted oil and beaten eggs)
8. Wire cooling rack and toothpick (to test doneness)

Ingredients

1 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/4 teaspoon fine sea salt
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup mashed ripe banana (about 2 medium bananas)
2 large eggs, lightly beaten
1/3 cup pure maple syrup or honey
1/3 cup melted coconut oil or melted butter
1 teaspoon pure vanilla extract
1/4 cup plain yogurt or milk (dairy or non dairy)
1/2 cup old fashioned oats or oat flour
Optional mix ins: 1/2 cup chopped walnuts or chocolate chips

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or grease the cups lightly.
In a large bowl whisk together 1 3/4 cups whole wheat pastry flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, pinch of cloves and 1/4 teaspoon fine sea salt so it's evenly mixed.
In another bowl mash about 1 cup ripe banana (2 medium) then stir in 1 cup canned pumpkin puree, 2 lightly beaten large eggs, 1/3 cup pure maple syrup or honey, 1/3 cup melted coconut oil or butter, and 1 teaspoon vanilla until smooth.
Add 1/4 cup plain yogurt or milk to the wet mix and stir to combine; if your melted oil is hot let it cool a little before adding so the eggs dont scramble.
Pour the wet ingredients into the dry and fold gently with a spatula until just combined, do not overmix or the muffins get dense.
Stir in 1/2 cup old fashioned oats or oat flour and if you want 1/2 cup chopped walnuts or chocolate chips now, fold them in gently.
Scoop batter into the prepared muffin tin filling each cup about 3/4 full; this should make about 12 regular muffins.
Bake at 350°F for 18 to 22 minutes until tops spring back and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Let muffins cool in the tin for 5 to 10 minutes then transfer to a wire rack to cool completely so they dont go soggy.
Store cooled muffins in an airtight container at room temp for 2 days or refrigerate up to a week, or freeze individually wrapped for up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.