Pumpkin Banana Muffins

Pumpkin banana muffins are light, fluffy, are made with yogurt and are so nutritious, you’ll want to make them all year long. Also make them for babies, children, and toddlers who will gobble them up!

These pumpkin banana muffins are adapted from the original plum muffins recipe that my cousin Concetta raved about years ago.

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I tried the recipe myself, and couldn’t believe how delicious and moist the muffins were. I have been making them religiously ever since, but now have various versions of this fruit muffin recipe with different additions: classic blueberry muffins, cranberry orange muffins, and summer peach muffins.

So light, delicious, and not too sweet—just look at this banana pumpkin muffin’s texture and you can see how light and fluffy they are!

These are surprisingly healthy banana pumpkin muffins as the recipe has no butter, a full cup of yogurt, pumpkin, banana, and very little sugar.

Pumpkin Banana Muffins are Perfect for Children

Due to the ingredients in these pumpkin muffins with banana, it’s a nutritious and healthy addition to children’s breakfasts or even as dessert. Pumpkin adds many nutrients in addition to the banana. You can omit the sugar topping for little ones, and to lower the sugar content even more.

Can I Freeze Banana Pumpkin Muffins?

These muffins freeze beautifully, and the flavor of the pumpkin and banana won’t be affected. Be sure to freeze in airtight containers and don’t keep for longer than a month for best results.

You can make the entire banana pumpkin muffins recipe in a loaf tin, or make 12 small muffins. Alternatively, you can make 6 large muffins and one mini loaf, which is what I usually do.

Pumpkin Banana Muffins

adapted from a Waitrose recipe            makes 8 large muffins or 12 regular muffins

FULL PRINTABLE RECIPE BELOW

Ingredients

• good quality all-purpose flour
• baking powder
• baking soda
• sugar
• banana
• eggs
• olive oil
• pumpkin
• yogurt
• Demerara (Sugar in the Raw), or Swedish or Belgian Pearl Sugar

Directions

Preheat the oven to 350ºF

Sift flour, baking powder, and baking soda (and optional cinnamon, if using) into a large bowl. Stir in the sugar.

In a separate bowl, or measuring jug, whisk together: eggs, olive oil, and yogurt until smooth.

Mash the banana in another bowl.

Combine the pumpkin puree and the mashed banana until thoroughly combined.

Pour the yogurt mixture into the pumpkin and banana mixture.

Slowly stir the liquid mixture into the dry ingredients in the large bowl, until just combined. DO NOT OVER STIR as it will make the muffins too dense.

Fill the muffin cups. I use pieces of parchment paper when I use my large tray.

Sprinkle with a little raw sugar (Demerara or Swedish pearl sugar) for a crunchy top.

Bake the banana pumpkin muffins for approximately 20 to 25 minutes, or until golden in color.

Remove them from the oven, and pan, and place on a cooling rack for a few minutes or longer, before serving with a cup of tea.

If serving immediately, I like to line a basket with a pretty napkin and put the fresh muffins in it to serve them. This keeps them warm, too. I hope you enjoy these healthy pumpkin banana muffins as much as I do!

Here is my banana nut muffin recipe – another great muffin option for autumn.

Have a lot of pumpkin? Try cottage cheese pancakes with pumpkin, pumpkin chocolate chip bread, or pumpkin muffins with cream cheese frosting.

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