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pumpkin banana muffin in a white parchment wrapper on a table in front of a blue plate of other muffins.
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Healthy Pumpkin Banana Muffins

Moist, tender and warmly spiced Pumpkin Banana Muffins are the perfect make-ahead breakfast or snack for Fall. Made with the overripe bananas languishing on your countertop and canned pumpkin purée, these easy-to-make treats are satisfying without being too sweet.
Course Breakfast, Brunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 213kcal
Author Peter G

Ingredients

Dry Ingredients

  • 300 grams spelt flour white (can sub with all purpose)
  • 100 grams brown sugar can use coconut sugar or regular sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice

Wet Ingredients

  • 225 grams (1 cup) pumpkin puree (mashed pumpkin)
  • 2 bananas mashed preferably over ripe
  • 80 grams butter melted
  • 60 ml milk regular or plant based
  • 1 egg
  • 1 teaspoon vanilla extract or paste

Instructions

  • Start by preheating your oven to 180C (360F). Prep your muffin tin with muffin liners and give them a quick once over with non-stick cooking spray.
  • In one bowl, mix together the pumpkin puree, mashed bananas, melted butter, milk and egg.
  • In a separate bowl whisk together the spelt flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
  • Tip the dry ingredients into the wet, then stir until just combined and no pockets of dry ingredients remain.
  • Fill the muffin cups *almost* to the top. Pop them in the oven and bake for about 20 minutes, or until a toothpick comes out clean.
  • Allow to cool on a wire rack and when cool enough to handle, enjoy!

Notes

  • Use an oven thermometer. Oven temperatures can vary pretty widely. Invest a few dollars for an oven thermometer to make sure yours is at the temperature you set it to. Your baking will thank you for it.
  • Use an ice cream scoop. The easiest and least messy way to get muffin batter into a tin is using a spring-loaded ice cream scoop (aka a disher).
  • Use both muffin tin liners and non-stick cooking spray. The muffin liners serve double duty here by making the pumpkin muffins easy to dislodge from the pan and acting as a self-contained wrapper for a grab-and-go snack. The cooking spray helps ensure the liner doesn’t stick to the muffin, ensuring that you get every last bite.
  • Use very ripe bananas. For best results, use overripe bananas when baking these muffins. At this point, bananas start to soften up and become mushier than usual. They’re sweeter too!
  • Don’t over-mix the batter.  Mix your ingredients until just combined (I can’t stress this enough!). If you want fluffy muffins, you only need to mix the ingredients and bring them together.
  • Measure your flour. When it comes to baking, I always measure my ingredients by weight. Invest in a cheap, inexpensive kitchen scale to use in the kitchen. Your baking will thank you.

Nutrition

Serving: 1muffin | Calories: 213kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 4g