• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Baking » Cupcakes & Muffins » Pumpkin Banana Muffins

    Published: May 13, 2019 | Last Updated On: Oct 24, 2020 by Neha Mathur

    Pumpkin Banana Muffins

    245 shares
    Jump to Recipe
    Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. They can be made gluten free by replacing regular flour with almond flour and healthier by adding oatmeal. If you are a chocolate lover, add some chocolate chips in the batter for added treat. Here is how to make Pumpkin Banana Muffins Recipe from Scratch. #Pumpkin #Banana #Muffins #Healthy #Breakfast #Snack

    Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. They can be made gluten-free by replacing regular flour with almond flour and healthier by adding oatmeal. If you are a chocolate lover, add some chocolate chips in the batter for an added treat. Here is how to make these from Scratch.

    Pumpkin Banana Muffin Served on a plate.

    Muffins are my fav sweet treats to make for breakfast. This particular recipe is super easy to make as well.

    Just one bowl and a few basic ingredients are all you need to whip up a batch.

    A cross between Banana Muffins and Pumpkin Muffins, these Pumpkin Banana Bread Bread Muffins is a great way to sneak in pumpkin and banana in your family’s diet without them even knowing.

    This Pumpkin Banana Muffin Recipe is

    • Easy
    • One Bowl
    • Moist
    • Warm
    • Full of flavors
    • Made from scratch

    How to make a small batch of these Muffins?

    This recipe can be divided into half easily. Just divide all the ingredients into half and use 1 egg instead of 3 and you should be able to make a small batch of Pumpkin Banana Muffins.

    Variations

    You can use whole wheat flour in place of all-purpose flour in this recipe.

    To make Pumpkin Banana Oatmeal Muffins, replace ½ cup flour with Oatmeal.

    In fact, you can use any gluten-free flour in place of all-purpose flour and make these muffins gluten-free. You can even replace some flour with bran for a healthy twist.

    Add pecans, macadamia nuts, almonds, etc for crunch in the batter.

    Replace white sugar totally with brown sugar or coconut sugar.

    Add pumpkin pie spice in place of ground cinnamon, nutmeg, cloves, and ginger.

    Pumpkin spice is basically a mix of all these spices and so instead of adding 3-4 different spice, you can do with a single mix.

    Bake the batter in a bread pan instead of muffin cups and make pumpkin bread instead.

    Replace eggs with yogurt or flax seeds, for a no eggs recipe.

    Add chocolate chips in the batter if you love chocolate.

    You can add some grated carrot and dates puree to these muffins.

    Pumpkin Banana Bread Muffin without the wrapper.

    Process

    This muffin recipe is one of my favorite recipes as it’s super easy to make and requires no skill.

    All you have to do is mix dry ingredients in one bowl, wet ingredients in another bowl. Mix them together and bake.

    Yes! It’s that easy. So wait for nothing. Bake this muffin recipe while fall is still here and we are still celebrating Pumpkin in all its glory.

    You can make Pumpkin Puree at home using my easy recipe and use homemade Pumpkin Pie Spice Mix in place of ground spices.

    You might also like

    Sour Cream Pound Cake

    Spinach Egg White Muffins

    Bread Pizza

    Pumpkin Hummus

    Step by Step Recipe

    Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar, and brown sugar in a bowl.

    Dry ingredients mixed in a bowl.

    In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree, and banana puree.

    Wet ingredients mixed in another bowl.

    Mix dry ingredients with wet ingredients until just combined.

    Dry and wet ingredients mixed together.
    Ready Batter.

    Pour the batter in the muffin liners until they are ¾th full.

    Batter poured in muffin liners.

    Sprinkle chopped pecans on top.

    Pecans sprinkled on top.

    Bake for 5 minutes and then reduce the temperature to 350 Degrees F. Bake for another 15-18 minutes until a toothpick inserted in the center comes out clean.

    Ready Muffins.
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Pumpkin Banana Muffins

    Pumpkin Banana Muffins Recipe

    Pumpkin Banana Muffins are easy to make and are a healthy option for breakfast or snacks. 
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Continental
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 pieces
    Calories: 415kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups All Purpose Flour
    • 1 teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 teaspoon Ground Cinnamon
    • ¼ teaspoon Ground Nutmeg
    • ¼ teaspoon Ground Clove
    • ½ cup Granulated Sugar
    • ½ cup Brown Sugar
    • ½ cup Olive Oil
    • 2 teaspoon Vanilla Extract
    • 3 Eggs
    • 1 cup Pumpkin Puree
    • 1 cup Banana Puree
    • ½ cup Pecans (Chopped)
    Prevent your screen from going dark

    Instructions

    • Line a muffin tin with muffin liners.
    • Pre heat the oven to 425 Degrees F.
    • Mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger granulated sugar and brown sugar in a bowl.
    • In another large bowl, mix olive oil, vanilla extract, eggs, pumpkin puree and banana puree.
    • Mix dry ingredients with wet ingredients until just combined.
    • Pour the batter in the muffin liners until they are ¾th full.
    • Sprinkle chopped pecans on top.
    • Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
    • Bake for another 15-18 minutes until a toothpick inserted in the centre comes out clean.
    • Remove the pan from the oven and let it rest for 10 minutes.
    • Remove the muffins from the pan and cool on a wire rack.

    Notes

    After adding dry ingredients with wet ingredients, do not mix a lot. The two must just come together.
    You can add some chopped pecans in the batter too.

    Nutrition

    Calories: 415kcal | Carbohydrates: 53g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 333mg | Potassium: 194mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4855IU | Vitamin C: 1.3mg | Calcium: 54mg | Iron: 2.5mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Slow Cooker Honey Garlic Chicken
    Kerala Fish Curry »

    Reader Interactions

    Comments

    1. Ruth

      August 21, 2019 at 9:30 pm

      Love this recipe second time making it was going to add carrots but not sure how much to add place a advise

      Reply
      • Neha Mathur

        August 24, 2019 at 4:49 am

        You can add 1/4 cup gated carrots to this recipe.

        Reply
    2. Genna Yuasa-Acosta

      May 12, 2020 at 3:28 am

      5 stars
      Wonderful! This just became my favorite new go to pumpkin banana recipe. A quick question – if I use almond flour to replace the white or whole wheat flour do I need to make any other adjustments in the pumpkin /banana purée or oil or eggs? What is the texture like when you use almond flour?

      Reply
      • Neha Mathur

        May 13, 2020 at 3:30 am

        The recipe will be same. Just replace the flours.

        Reply

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog