Pumpkin Banana Muffins (with Greek Yogurt)
Developed and tested by Robyn Conley Downs
on Sep 16, 2026 
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, along with a batch of my Greek yogurt pumpkin bread. 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.
Pumpkin Banana Muffins (with Greek Yogurt)
Ingredients
- 2 medium overripe bananas, mashed (about ¾ cup / 170g)
- ⅔ cup canned pumpkin puree (163g)
- ¼ cup neutral oil, such as vegetable or avocado (60ml)
- ¼ cup plain Greek yogurt (or sour cream) (60g)
- ½ cup packed brown sugar (100g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, mash the bananas until mostly smooth, a few small lumps are fine. Whisk in the pumpkin puree, oil, Greek yogurt, brown sugar, egg, and vanilla until well combined.
- Add the Dry Ingredients: Add the flour, pumpkin pie spice, baking powder, baking soda, and salt directly to the bowl. Fold with a rubber spatula until just combined, a few lumps are fine.
- Bake: Fill each muffin cup about ¾ full. Bake for 18 to 20 minutes until the tops are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices that will throw off the balance of the recipe.
- The riper the bananas, the better! Deeply brown-speckled bananas are sweeter, which matters here since the added sugar is kept intentionally low.
