Banana Pumpkin Muffins are a delicious and nutritious treat that can satisfy your cravings while still maintaining a healthy lifestyle. These muffins are packed with the goodness of pumpkin and bananas, which provide essential nutrients such as vitamin A, potassium, and fiber. They are also low in fat and sugar, making them a perfect option for those who are watching their calorie intake with Weight Watchers. Each muffin uses 2 points, leaving you plenty of points to work with throughout the day.
Whether you're looking for a breakfast on-the-go or a midday snack, these healthy banana pumpkin muffins are a great choice for a satisfying and guilt-free indulgence.
Three reasons why you need to try these Banana Pumpkin Muffins
The flavor!
The allspice in these muffins gives it a unique flavor. It’s the ingredient that makes you wonder, “hmm what is in that?!” It gives fall vibes without being pumpkin spice. Although there is nothing wrong with pumpkin spice, it can be a little overdone in Autumn. The flavor of these banana pumpkin muffins works well year-round.
Breakfast on the go.
Use the protein variation (see below) to make these muffins into a full breakfast. You can make them ahead, freeze a bunch, and be able to grab two and head out the door on a busy morning. It’ll only take 1-2 minutes to warm them up in a microwave. You’ll have a new go-to breakfast for the morning rush.
It’s packed with nutrients.
Pumpkin is packed with fiber and heart-healthy nutrients. On a low-calorie diet, you’re not always getting all the nutrients you should be. Using a superfood like pumpkin in recipes is a great way to pack your meals with vitamins and minerals you may be missing. Pumpkin is full of vitamins A, B1, B6, and C and the minerals copper, folate, and manganese. The minerals magnesium, calcium, and potassium - found both in banana and pumpkin - are important for lowering blood pressure and preventing heart disease.
Ingredients you need to make Banana Pumpkin Muffins:
- ⅓ cup plain non-fat Greek yogurt. (make sure it’s 0%)
- 1 egg
- 1 egg white
- 2 tablespoon brown sugar
- 1 medium mashed banana
- ¾ cup canned pumpkin
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon allspice
- 1 cup flour
How to make Banana Pumpkin Muffins:
- Preheat the oven to 350 degrees and spray a regular sized muffin tin with nonstick spray, or line the muffin tin with liners.
- In a bowl, whip together the egg, egg white and brown sugar for 2 minutes. An electric mixer will be best for this- you need air whipped into the mixture so that the sugar/eggs become a lighter shade.
- Add in yogurt, pumpkin, mashed banana and vanilla and mix well.
- Gently mix in the flour, baking soda, baking powder and allspice with a wooden spoon or flexible spatula. You don’t want to overmix the flour (with an electric mixer) because the texture of the muffins can turn out tough.
- Fill 10 muffin cups and bake for 25 minutes.
Makes 10 servings. Nutrition info per muffin: 78 calories, .69 g fat, 14.7 g carbs, .76 g fiber, 3.3 g sugar, 2.98 g protein.
WW Points
- Non-Fat Greek Yogurt 0 points
- Egg 0 points
- Egg white 0 points
- Brown sugar 8 points
- Banana 0 points
- Canned pumpkin puree 0 points
- Vanilla 0 points
- Baking powder 0 points
- baking soda 0 points
- All spice 0 points
- All-purpose flour 12 points
2 points per muffin based on the ww app recipe creator.
If you’re using an older version of WW, check out these points below.
2 personal points or 2 smart points each on all 3 MyWW programs (2 points plus).
Banana Pumpkin Muffin variations:
- Do you know what works well with both banana and pumpkin? Chocolate! Add in Lily’s Sugar-Free Dark Chocolate Chips and these muffins will go from delicious to divine. 60 of Lily’s SF Chocolate chips are only 2 points. Spread across the 10 muffins, it barely changes the points per muffin. Make sure to mix the chocolate chips in with the flour before adding to the wet ingredients. This will prevent the chocolate chips from sinking into the bottom of the muffins.
- Change up the spices! You can definitely embrace the pumpkin spice season by using pumpkin pie spice instead of allspice. You could also just use cinnamon if that’s all you have on hand.
- If you need to make a gluten-free version and want to use almond flour instead of regular flour, you can. Just make sure to do ¾ cup almond flour and ¼ cup coconut flour (for the right texture). It will significantly raise the points (almond flour is 20 points per cup), so if your only reason for using almond flour is to be gluten-free, you’ll be better off using a gluten-free flour blend from the local grocery store. Rice flour has fewer points than almond flour, and that is the base of most gluten-free flour blends.
- To round out the muffin, and give it some protein so that it’s more filling, add a scoop of protein powder mixed in with the flour. Since this batter is already a dense mixture, you only need to take away about ¼ cup of flour to be able to add in 1-2 scoops of protein powder. WW Chocolate Protein Booster is a great option.
Tips and Tricks for Banana Pumpkin Muffins
- If you want to use fewer ingredients, you can use self-rising flour in place of the all-purpose flour, baking soda, and baking powder. Self-rising flour already has baking soda and baking powder mixed in. It’s not as accurate as using all-purpose flour, baking soda and baking powder, but can definitely work well if you’re in a time pinch.
- Applesauce will work in place of the banana if you don’t have bananas or don’t like them. The banana/pumpkin flavor isn’t too strong- the spice definitely comes through. So if you’re not a pumpkin-flavor type of person, I would still give them a try!
- Make sure to get pure pumpkin puree, NOT pumpkin pie filling. The cans are very similar, but one is pumpkin only, and the other is filled with sugar, spices, and pie ingredients.
- If you don’t have egg whites, or don’t want to waste a yolk, using two whole eggs is fine.
Similar recipes you’ll enjoy:
Banana Pumpkin Muffins
Ingredients
- ⅓ cup greek 0% yogurt plain, vanilla or pumpkin flavor will work
- 1 egg
- 1 egg white I use liquid egg whites
- 2 tablespoon brown sugar
- 1 medium mashed banana
- ¾ cup canned pumpkin
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon all spice
- 1 cup flour
Instructions
- Preheat oven to 350F, spray a reg sized muffin tin with non stick spray.
- In a bowl using an electric mixer beat together your egg, egg white and brown sugar for 2 minutes. Add in yogurt, pumpkin, mashed banana and vanilla and mix well.
- Stir in your flour, baking soda, powder and all spice.
- Fill 10 muffin cups and bake for 25 minutes.
- Makes 10 muffins at 2 personal points or 2 smart points each on all 3 MyWW programs (2 points plus) best stored in a sealed container in the fridge.
- *Note, due to pumpkin and banana these are a denser muffin, texture might not be for everybody but they do result in a yummy muffin 🙂 Also my WW leader made them and told me she mixed 1T brown sugar with a little cinnamon and sprinkled on top of muffins before baking, it added a little sweetness for no extra points if you want to sweeten them up slightly.
- Nutritional info per muffin (not incl banana & pumpkin) Calories.. 69... Fat 0.6g... Saturated fat 0.2g... Carbs 12.3g...Fiber 0.3g... Sugar 2.7g...Protein 2.3g
Notes
Tips and suggestions...
This recipe calls for 1 egg and 1 egg white, you can use 2 eggs if you prefer. A brown sugar substitute can be used if that is what you typically bake with.
I sometimes get asked about substituting the all-purpose flour with almond flour, I have only used almond flour a handful of times so I am not too experienced with it, I do think it bakes differently than regular white flour, all I can suggest is to give it a try and see.
If you don't like bananas or don't have any you could try using apple sauce instead.
Feel free to add in some chopped nuts, raisins, or chocolate chips, just be sure to build the recipe in your WW App if you are following the program to get the accurate point count.
These muffins freeze well, I let them dethaw for a few hours and then I love cutting them in half and popping them in the toaster over for a few minutes, they come out fresh and delicious.
Karen Hamilton
What size is your can of pumpkin?
Drizzle
I buy the large can as I make other recipes with it as well 🙂
Denise
is the large size the 15oz can?
Drizzle
Mine goes by ml and is 796ml
AM
Any ideas on what I can substitute for the banana? Thank you!
Drizzle
Hi, apple sauce, maybe extra pumpkin/yogurt?
Candy
How much extra pumpkin? I’m allergic to banana.
Drizzle
Just make up for the banana (so same as banana) 1 medium is probably about 1/3 cup
Meagan
Just found your 2 point muffins ! I'm going to bake them them tonight! I am on weight watchers and this could save my life since I have love sweet baked goods and extra bonus if my kids like them! Thanks and keep these recipes coming! ?
Drizzle
Hi Megan, I hope you enjoy them (and your kids too) I highly recommend the other flavors as well.. The pumpkin ones I'd say are the most dense due to pumpkin but still super yummy!
Courtney
Can I use a flax egg instead of an egg?
Drizzle
I have never used a flax egg so I am not sure sorry, I would say give it a go and see what happens 🙂
Nadine
Just tried the recipe! Loving it ! Yum! They will become a favourite in our house! Thank you
Drizzle
Awesome, so glad you enjoyed them 🙂
Patti
I made these muffins the other day, and they are amazing! I love them with a Tbsp of lite cool whip spread on top! I REALLY appreciate you sharing your recipes with us!
Drizzle
Hi Patti, so glad you enjoyed the muffins, thank you for reaching out 🙂 and I love the sound of cool whip on top!!
Eve
I just wanted to say Thank You for so generously sharing your recipes. Truly appreciated. Helps me deal with my sweet tooth AND lose weight. You are a real dear.
Drizzle
Thank you Eve, that is so sweet of you to reach out 🙂 Have a great day!
Laura K
Can you sub coconut flour?
Drizzle
I am not too experienced with coconut flour, you could try but it may throw of the texture
Missy Anthony
Kate I made these tonight....they are amazing! My hubby likes them.....win!
Janie
I could not be more thrilled to have found this blog! Thank you, thank you, thank you! !!
Drizzle
Hi Janie, your very welcome, I hope you like the recipes 🙂
Stephanie
Absolutely love these, made them yesterday, Yummm. Do you think I could sub whole wheat flour to make it even healthier?
Drizzle
Hi Stephanie, so glad you enjoy the muffins, I think whole wheat flour should work ok, but as far as WW points go I don't think it will change it, but maybe you just prefer whole wheat in general, I don't often use it so it may change texture slightly, but overall they should be the same
Jodi
The muffins were good but I think I messed up somewhere! They were pretty flat on top and stuck to the wrapper big time! Any ideas?
Drizzle
Hi, first I NEVER use wrappers, when baking with the ingredients I do to get the points low (ie- banana, apple sauce, yogurt) they will stick to the liners, so you can't use them, you will see in my pictures I never do.. These muffins do not rise as much as a reg muffin will, they are denser due to the pumpkin & banana, but they should rise a little, maybe your flour? Did you use an all purpose?
Mary Schuch
I had this issue too. The only thing I saw that helped was I refrigerated the muffins. It firmed them up enough to make it easier to peel off the wrappers.
EJ
Hello,
Delicious muffins! However, ours developed a bad taste after three days of sitting on an air tight container on our counter. Do you think they need to be refrigerated because of the greek yogurt?
Drizzle
Yes, absolutely, recipe states best store in fridge, when you bake with ingredients such as mashed banana's, yogurt, pumpkin, apple sauce it has to be stored in the fridge, when there are less preservatives they won't last as long on counter.. and honestly after a couple of days I would freeze them
Katie Ebel
These sound delicious. I, however, am limiting my dairy intake. Any recommendations for a sub for the yogurt? Thank you! ❤️
Drizzle
You will probably change the overall texture and taste but you can try apple sauce
Katie Ebel
Thank you!
susan
Coconut yogurt.
Tara
Just made these and they truly are delicious. Thank you so much for sharing.
Drizzle
Hi Tara, so glad you enjoyed them 🙂
Bella
Hello - thank you for this recipe it sounded great and so I tried it! They tasted awesome but felt undercooked. I put them in for 25 mins like u said and then maybe even an extra 10 mins becasue I kept thinking they are under but then I figured this is what u meant when you said they will be "dense"? I love the taste and I'm fine with the texture but just wanna make sure im not eating raw eggs! Thanks again! Love ur blog xx
Drizzle
Hi Bella, nope not eating raw eggs 😉 it definitely is a dense muffin due to ingredients used so it can take some getting use to.. Glad you enjoyed them 🙂
Louisa Hadden
Just wondering if I was the only person that did not like these?
Drizzle
lol, well I am sure others might not of liked them, as I mention in the post the texture and consistency is not for everyone, when I first started baking with different foods and substituting sugar, butter etc to make things WW friendly it definitely took me awhile to get use to it, but I can't please everyone and I am sorry they were not for you
Stephanie Matz
Just made these! Soooo delicious!!
Drizzle
Yay! So glad you enjoyed them Stephanie 🙂
Julie
DELICIOUS! I added some Greek yogurt chips, but they would taste amazing without. Thank you for the recipe
Drizzle
Yum!! So glad you enjoyed them Julie 🙂
Rae
Wondering if I make these into mini muffins how the point value will change. Would they be more like a 1 point treat?
Drizzle
It would depend how many you got and you would have to do the math, it is hard for me to just guess, they might even be 2 for 1 SP
Kathy Keifer
I put the recipe into my app and it says 3 smart points each...dont know why the difference. Anyways- i did really like them, and yes, they are DENSE! Thanks !!!
Drizzle
Hi Kathy, I am glad you enjoyed them, it could just come down to a different brand for one or more of the ingredients
Zelia
Just came a cross your site....There's so many recipes I will try!!!!
Thank you, Thank you so much for sharing!!!!!
Zelia
Drizzle
You are very welcome, I hope you enjoy the recipes 🙂
Karen Shaw-Young
Absolutely delicious! First time on WW and these are really helping with my sugar/bread cravings!
Drizzle
Awesome, so glad your enjoying them 🙂
Staci
I thought these were pretty awesome!! After doing breakfast and lunches for the kids in the morning I run out of time (poor time management) for myself. I can just grab a couple with my coffee head to work and stay on track. Thank you! I look forward to trying more of your recipes.
Drizzle
Hi Staci, so happy to hear your enjoying the muffins 🙂
Anne-Marie
Hi Staci,
I made your muffins today and did not succeed. It might be because I used gluten free flour. Could you tell me how many ml or onces does your can of pumpkin pie filling has?
Thanks you
Drizzle
Hi Anne-Marie, my name is Kate not Staci 🙂
Sorry to hear about the muffins, the size of the can should not matter, your using 3/4 cup regardless of what size can the pumpkin comes out of.. and its not pumpkin pie filling, its pumpkin puree .. GF flour could of made a difference as well
Anne-Marie
Hi Kate,
To start....I apologize! Your recipe was a success once I took the time to read it properly and your name! For some reason I was reading 3/4 of the can and not cup. I also made it with gluten free flour which I'm very happy works well.
Thank you for sharing and helping me continue my healthy diet.
Sorry again!
Anne-Marie 🙂
Drizzle
No worries Anne-Marie 🙂 I am so glad the recipe worked for you and you enjoyed the muffins 🙂
Holly
Yummy! These are dense, and not super sweet - but that is what I like about them! If you really take time to chew and savor them, the pumpkin flavoring and very small amount of brown sugar are sweet enough for me. I am definitely going to start making a batch of these every weekend to eat throughout the week. Another delicious recipe that makes me excited about eating healthy and on WW plan, thank you Drizzle Me Skinny!
Drizzle
You are very welcome Holly, so glad you enjoyed them and want to incorporate them into your week 🙂
JuliAnn M Adams
Hi. I was wondering if I could use Quest protein multi-purpose mix in place of perhaps 1/2 of the flour, or maybe Kodiak mix in place of half of the flour. I like the idea of adding protein to these for the morning. Thanks.
Drizzle
HI , I can't see why not although I can't give you an honest answer because I have only made them the way the recipes calls for.. I'd say give them a go, trial and error is your best method, good luck 🙂
Bridgit
I just put this recipe into my Weight Watchers recipe builder, and adding the extra Tbsp of brown sugar for the top turns these muffins into 3 special points instead of 2.
Drizzle
1 Tbsp in total is 2SP, I am surprised it bumped them up to 3 points each but go with what is best for you.. If I were to eat a muffin at 2SP and sprinkle the tiniest of BS on top I would not add a point for it but that is me
Marguerite
I made these this morning, and they are very tasty and satisfying. I mixed 1Tbsp of brown sugar with some cinnamon to sprinkle on top before baking, but found that I only needed to use about half of that. Tasted the muffin warm and at room temp, and warm is definitely the way to go.
Drizzle
Awesome, I know some others who added a little sugar topping to the top 🙂 Glad you enjoyed them!
Bobbi
Kate, I made these today, and they are really good. Sinless banana bread, love it. Thank you.
Drizzle
So glad you enjoyed them Bobbi 🙂
Jennifer
Hi I was going to make these today but just realized I don't have all spice. Can I use something else? I have pumpkin seasoning...
Drizzle
Hi sorry I missed this, not sure if you used pumpkin seasoning but it would be fine
Dana
SO YUMMY!
I used 2 bananas and only 1 egg.
I sifted all dry ingredients and added 1/2c chocolate chips to the dry ingredients before mixing w wet ingredients.
It made 20 mini muffins. 2sp each. Baked for approx. 15 min.
Drizzle
Thanks for the tips Dana, so glad you enjoyed them 🙂
Theresa
My husband and I loved them and they're so easy to make. Thanks so much!
Drizzle
Hi Theresa, I am so glad you both enjoyed them 🙂
Corinna
Can you use pumpkin spice instead of all spice?
Drizzle
Sure
Melissa
PERFECTION!!!! We have already gone through 2 batches this week! What a scrumptious muffin!
When I entered the recipe into my builder it shows 1 for 2 smartpoints and 2 for 3 smartpoints?!? I hope that is right lol, I’m enjoying 2 a day ?
Thank you
Drizzle
Yay, so glad they were enjoyed, Mine come out as 2 each but go with what your recipe builder tells you, sometimes products vary
Gail A
Hi - thank you so much for all your recipes! I have never heard of greek 0% yogurt. Does this mean 0% sugar? Will I be able to find this easily? Thank you!
Drizzle
Hi Gail, all greek yogurts go by a %.. you can get 0% 1% 2% 5%.. and it is based on the fat content so 0% is non fat yogurt
Diana
I made these and they are delicious. I input the recipe into the ww app and they come out to 1 point each. Bonus!!
Drizzle
That's awesome 🙂 glad you enjoyed them
Corinna
Can you use pumpkin spice instead of the spices listed?
Drizzle
Yes absolutely 🙂
Darcy
Thank you for this recipe! I love carbs and baked goods, and def have a sweet tooth for breakfast. These hit the spot!
One question for you - Why the extra egg white vs just an extra egg? I'm doubling the recipe now and am going to try 3 whole eggs instead...fingers crossed 🙂
Drizzle
Hi Darcy, so glad you enjoyed them, I created this recipe before freestyle when eggs had points, so feel free to use whole egg instead of egg whites
Darcy Dugan
Ahh, makes sense! The 3 eggs in a double batch worked out well. So did using foil liners (stuck only a little bit in the bottom edges).
Kristin
These are really delicious, moist and healthy. Have made them 3 times in the last week!! ??
Drizzle
That is awesome, I am so glad you are enjoying them 🙂
Nancy
I tried these today and I was pleasantly surprised. My husband and daughter both enjoyed them as well. I did add a sprinkle of brown sugar and cinnamon with some chopped walnuts on top. Dense, but not overly so. Very moist. I'll be making these again!
Drizzle
Hi Nancy, so glad you all enjoyed them.. It's so easy to sweeten them up a little with a sprinkle of sugar on top and it doesn't add overall points if your following WW
Mary
Does anyone know if these can be made with coconut flour or kodiak flour?
Drizzle
Hi Mary, coconut flour I'm not too sure as I have never baked with it but if you mean kodiak pancake mix yes it will work
Lynette Flynn
I really enjoyed these muffins. The brown sugar cinnamon sprinkles added just enough sweetness. Thank you
Drizzle
You are very welcome, so glad you enjoyed them 🙂
Orsola
Hi there I used almond flour but I’m at 30 minutes and still super soft?
Drizzle
Hi, sorry I am not familiar with baking with AF but I do know it bakes quite differently than regular, sorry I can't be much help
Christie Cole
Could you use Kodiak pancake mix or Whole wheat flour for less points?
Drizzle
Yes you can substitute for that if you'd like
Hezzie
These are great!! Thanks for sharing your recipes - would love to rate them but I can't figure out how!
Drizzle
You ar every welcome, I am so glad you enjoyed the muffins 🙂 I might have ratings turned off, I apologize