Pumpkin Banana Muffins

These banana pumpkin muffins sneak in a little zucchini for extra goodness! They’re made with whole wheat flour and oatmeal for a hearty texture for a wholesome snack or breakfast.

What happens when you mix your favorite banana bread with pumpkin puree and warm pumpkin pie spices? You get the fluffiest, most tender pumpkin banana muffins that are naturally sweetened with ripe bananas and packed with a sneaky boost of zucchini.

October means pumpkin in everything, and these easy one-bowl muffins are the perfect cozy bake. Great for breakfast, snacks, or lunchboxes, they’re made with wholesome ingredients like fruit, a veggie, yoghurt for protein, and whole grains for fiber. So delicious, no one will guess how good they are for you!

Ingredients You’ll Need

These banana pumpkin muffins come together with simple, wholesome ingredients you likely already have in your kitchen:

• Bananas: 2 medium ripe bananas (the spottier, the better!) add natural sweetness and moisture. The mashed banana works with the pumpkin to make the muffins extra tender.
• Zucchini: 1 finely grated zucchini adds a boost of veggie goodness and melts right into the batter. Be sure to squeeze out any excess liquid to prevent sogginess.
• Eggs: 2 eggs help bind the batter and give the muffins a light, fluffy texture.
• Greek yoghurt: Full-fat Greek yoghurt keeps the muffins soft and moist—no oil or butter needed.
• Vanilla extract: A splash of vanilla enhances the warm, sweet flavors.
• Wholemeal self-raising flour: Adds fibre and a nutty taste while keeping the recipe simple (no extra rising agents required).
• Pumpkin purée: Use either canned or homemade pumpkin purée, both will work beautifully. Just make sure to avoid pumpkin pie filling, as it’s typically sweetened and spiced.
• Cinnamon and pumpkin pie spice: These cozy spices infuse the muffins with warm autumn flavor.
• Oats: Old-fashioned or quick oats add texture and heartiness. Please don’t use steel-cut oats as they won’t soften properly.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Banana Pumpkin Muffins

Prepare the zucchini: Finely grate the zucchini and squeeze out any excess moisture using a clean tea towel. Add to a large mixing bowl.

Mix the wet ingredients: Add the mashed banana, pumpkin purée, eggs, Greek yoghurt, spices, and vanilla extract to the zucchini. Stir until well combined.

Add the flour: Gently fold in the wholemeal self-raising flour until just combined. Avoid overmixing for light, tender muffins.

Fold in the oats: Add the rolled oats and gently fold through, then set the batter aside for 5 minutes so the oats can absorb some of the moisture.

Portion the batter: Divide the mixture evenly among the prepared muffin cups.

Bake: Bake for about 35 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.

Cool: Let the muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

How to Store

Keep your pumpkin banana muffins fresh with these simple storage tips:

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keep in an airtight container for 4–5 days. Reheat gently in the microwave or oven if you prefer them warm.
• Freezer: Once cooled, place muffins in a zip-lock bag or freezer-safe container and freeze for up to 3 months. Thaw at room temperature, warm briefly, or enjoy straight from frozen.

Recipe FAQ

More Muffin Recipes

Banana Raspberry Muffins

Cheesy Sweet Potato Corn Muffins

Blender Beetroot Muffins

Buckwheat Banana Muffins

If you try this pumpkin banana muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print