Pumpkin Banana Muffins (with Greek Yogurt)

These easy pumpkin banana muffins come together in one bowl in about 10 minutes with no mixer required. Greek yogurt keeps them super moist and adds protein, and they freeze well for busy mornings, too!

Easy Pumpkin Banana Muffins with Greek Yogurt

These easy banana pumpkin muffins came about when I had a craving for banana bread while also wanting a cozy fall bake. Enter this perfect mash-up of pumpkin and banana in one easy little muffin.

The bananas do the sweetening, so there’s only a half cup of brown sugar in the whole batch, and the Greek yogurt and oil keep the muffins moist for days, plus adding a boost of protein, too.

To keep things super simple, everything happens in one bowl with a whisk and a spatula, without a mixer or a bunch of different bowls, all with about 10 minutes of actual work.

In testing, the pumpkin ratio took some fiddling to get right, as my instinct was to go heavier, since more pumpkin should mean more pumpkin flavor (and let’s me honest, I wanted to use the whole can!), but anything past ⅔ cup made the centers turn dense and a little gummy.

Pumpkin puree carries a ton of moisture and not much structure, so ⅔ cup is where you get the flavor and the spice without the muffins sinking into themselves. Also know that your bananas need to be properly spotty, not just yellow, because underripe bananas will make these muffins taste bland.

And if you’re on the hunt for more easy protein-forward baking, my blueberry banana muffins need to be your next stop! And for more hearty pumpkin bakes, you’ve gotta try my Greek yogurt pumpkin bread and pumpkin baked oatmeal next. So easy and so good!

Welcome to My Kitchen, Let’s Bake Pumpkin Banana Muffins!

Robyn’s Testing Tips for Yogurt Pumpkin Banana Muffins

• Don’t overmix once the flour goes in, or they’ll be tough. Fold with a spatula and stop while there are still a few lumps.
• Fill the cups about ¾ full, not to the rim. I overfilled a batch trying to get bigger muffins and the batter spread across the top of the pan instead of rising, which gave me twelve muffins fused together.
• I’ve made these with sour cream in place of the Greek yogurt and honestly can’t tell the difference, so feel free to use whichever is open in your fridge.
• Pull them at 18 minutes and check with a toothpick rather than waiting for 20. These go from moist to dry fast because of the pumpkin, and a few moist crumbs on the toothpick is exactly where you want to stop.

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