Healthy Pumpkin Banana Muffins
Try these pumpkin banana muffins for an incredible combination of two classic desserts — pumpkin muffins and banana bread. Each bite is soft, tender, and full of warming spices!
Equipment
- Large mixing bowl
- Small mixing bowl
- Muffin tin
- Electric mixer
Ingredients
Dry
- 1 ½ cups all-purpose flour ($0.12)
- ½ teaspoon baking soda ($0.01)
- ¾ teaspoon baking powder ($0.01)
- 1 ½ teaspoons pumpkin pie spice ($0.03)
- ½ teaspoon salt ($0.01)
Wet
- ½ cup brown sugar ($0.16)
- ½ cup pumpkin purée ($1.47)
- ½ cup overripe mashed banana ($0.05)
- ¼ cup vegan buttermilk ($0.12)
- 3 tablespoons avocado oil ($0.33)
- 1 teaspoon vanilla extract ($0.21)
Streusel topping optional
- 3 tablespoons all-purpose flour ($0.02)
- 1 ½ tablespoons cane sugar ($0.01)
- 1 ½ tablespoons chilled vegan butter ($0.21)
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin tin with cooking spray or coconut oil. You can use paper cups but lightly grease them as well.
Dry
- Sift the flour, baking soda, pumpkin pie spice, and salt into a mixing bowl.
Wet
- In another large bowl, add the sugar, pumpkin, and banana. Beat together with a hand mixer or stand mixer until the mixture is smooth. Add the buttermilk, oil, and vanilla and mix for another minute to incorporate.
- Transfer in the dry ingredients and mix by hand until just combined (careful not to overmix).
- Using an ice cream scoop, divide the batter evenly between the lined muffin cups. Fill the cups about ¾ full.
Streusel
- Whisk the flour and cane sugar together in a small bowl. Cut the chilled vegan butter in with a fork or a pastry cutter until the texture is crumbly. Divide the streusel evenly on top of each muffin.
Bake
- Bake the muffins for 15-20 minutes, or until a toothpick comes out clean when inserted into the center.
- Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Happy eating!
Notes
- Don’t overmix: Stop mixing the batter as soon as there are no flour streaks left. Continuing to mix will develop the gluten and create tough, gummy muffins.
- Avoid overfilling the muffin tin: You want to fill each cup ¾ of the way full. This allows enough room for the batter to expand without overflowing onto the pan.
- Use overripe bananas: The older the bananas, the better! Not only are super ripe bananas easier to mash and mix, but their starch has been broken down. This means they have more sugar and will create sweeter muffins.
- Chill the butter: If including the streusel topping, make sure the butter is chilled. Then, cut it into the topping until it resembles pea-sized chunks. The butter will melt as the muffins bake, creating a sweet, slightly browned streusel that’s decadent and crisp.
- Weigh ingredients: In baking, it's always best to weigh your ingredients with a kitchen scale. This will yield the most consistent results.
- Nutritional information is a rough estimate and should not be taken as health advice.
- Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD.
Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 26.8g | Protein: 2.2g | Fat: 4.9g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 185.6mg | Potassium: 94.7mg | Fiber: 1g | Sugar: 11.7g | Vitamin A: 1603.6IU | Vitamin C: 1.3mg | Calcium: 35.6mg | Iron: 1.1mg
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