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.

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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: 

  • 1/3 cup plain non-fat greek yogurt. (make sure it’s 0%) 
  • 1 egg
  • 1 egg white 
  • 2 Tbsp brown sugar
  • 1 medium mashed banana
  • 3/4 cup canned pumpkin
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp allspice
  • 1 cup flour

 

How to make Banana Pumpkin Muffins: 

  1. Preheat the oven to 350 degrees and spray a regular sized muffin tin with nonstick spray, or line the muffin tin with liners.
  2. 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.
  3. Add in yogurt, pumpkin, mashed banana and vanilla and mix well.
  4. 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. 
  5. 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: 

  • 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 to 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

4.34 from 15 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
2PP, 2SP on all 3 MyWW programs

Ingredients

  • 1/3 cup greek 0% yogurt (plain, vanilla or pumpkin flavor will work)
  • 1 egg
  • 1 egg white (I use liquid egg whites)
  • 2 Tbsp brown sugar
  • 1 medium mashed banana
  • 3/4 cup canned pumpkin
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp 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

2 weight watchers points per muffin
Author: Drizzle
Course: Baking
Keyword: healthy muffins, pumpkin, pumpkin muffins, pumpkin spice, ww recipes

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.

 

 

 

 

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Author

104 Comments

        • Drizzle Reply

          Just make up for the banana (so same as banana) 1 medium is probably about 1/3 cup

  1. 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 Reply

      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!

    • Drizzle Reply

      I have never used a flax egg so I am not sure sorry, I would say give it a go and see what happens 🙂

  2. 5 stars
    Just tried the recipe! Loving it ! Yum! They will become a favourite in our house! Thank you

  3. 5 stars
    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 Reply

      Hi Patti, so glad you enjoyed the muffins, thank you for reaching out 🙂 and I love the sound of cool whip on top!!

  4. 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 Reply

      Thank you Eve, that is so sweet of you to reach out 🙂 Have a great day!

    • Drizzle Reply

      I am not too experienced with coconut flour, you could try but it may throw of the texture

  5. Missy Anthony Reply

    5 stars
    Kate I made these tonight….they are amazing! My hubby likes them…..win!

  6. 5 stars
    I could not be more thrilled to have found this blog! Thank you, thank you, thank you! !!

    • Drizzle Reply

      Hi Janie, your very welcome, I hope you like the recipes 🙂

  7. Absolutely love these, made them yesterday, Yummm. Do you think I could sub whole wheat flour to make it even healthier?

    • Drizzle Reply

      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

  8. 5 stars
    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 Reply

      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 Reply

      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.

  9. 4 stars
    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 Reply

      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

  10. Katie Ebel Reply

    These sound delicious. I, however, am limiting my dairy intake. Any recommendations for a sub for the yogurt? Thank you! ❤️

  11. Just made these and they truly are delicious. Thank you so much for sharing.

  12. 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 Reply

      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 🙂

  13. Louisa Hadden Reply

    1 star
    Just wondering if I was the only person that did not like these?

    • Drizzle Reply

      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

  14. 5 stars
    DELICIOUS! I added some Greek yogurt chips, but they would taste amazing without. Thank you for the recipe

  15. Wondering if I make these into mini muffins how the point value will change. Would they be more like a 1 point treat?

    • Drizzle Reply

      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

  16. 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 Reply

      Hi Kathy, I am glad you enjoyed them, it could just come down to a different brand for one or more of the ingredients

  17. Just came a cross your site….There’s so many recipes I will try!!!!
    Thank you, Thank you so much for sharing!!!!!

    Zelia

    • Drizzle Reply

      You are very welcome, I hope you enjoy the recipes 🙂

  18. Karen Shaw-Young Reply

    Absolutely delicious! First time on WW and these are really helping with my sugar/bread cravings!

  19. 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 Reply

      Hi Staci, so happy to hear your enjoying the muffins 🙂

  20. Anne-Marie Reply

    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 Reply

      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 Reply

        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 Reply

          No worries Anne-Marie 🙂 I am so glad the recipe worked for you and you enjoyed the muffins 🙂

  21. 5 stars
    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 Reply

      You are very welcome Holly, so glad you enjoyed them and want to incorporate them into your week 🙂

  22. JuliAnn M Adams Reply

    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 Reply

      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 🙂

  23. 4 stars
    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 Reply

      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 Reply

        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 Reply

          Awesome, I know some others who added a little sugar topping to the top 🙂 Glad you enjoyed them!

  24. 4 stars
    Kate, I made these today, and they are really good. Sinless banana bread, love it. Thank you.

  25. 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 Reply

      Hi sorry I missed this, not sure if you used pumpkin seasoning but it would be fine

  26. 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 Reply

      Thanks for the tips Dana, so glad you enjoyed them 🙂

  27. My husband and I loved them and they’re so easy to make. Thanks so much!

    • Drizzle Reply

      Hi Theresa, I am so glad you both enjoyed them 🙂

  28. 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 Reply

      Yay, so glad they were enjoyed, Mine come out as 2 each but go with what your recipe builder tells you, sometimes products vary

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  31. 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 Reply

      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

  32. I made these and they are delicious. I input the recipe into the ww app and they come out to 1 point each. Bonus!!

  33. 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 Reply

      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 Reply

        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).

  34. These are really delicious, moist and healthy. Have made them 3 times in the last week!! ??

    • Drizzle Reply

      That is awesome, I am so glad you are enjoying them 🙂

  35. 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 Reply

      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

  36. Does anyone know if these can be made with coconut flour or kodiak flour?

    • Drizzle Reply

      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

  37. Lynette Flynn Reply

    I really enjoyed these muffins. The brown sugar cinnamon sprinkles added just enough sweetness. Thank you

    • Drizzle Reply

      You are very welcome, so glad you enjoyed them 🙂

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  39. Hi there I used almond flour but I’m at 30 minutes and still super soft?

    • Drizzle Reply

      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

  40. Christie Cole Reply

    Could you use Kodiak pancake mix or Whole wheat flour for less points?

  41. These are great!! Thanks for sharing your recipes – would love to rate them but I can’t figure out how!

    • Drizzle Reply

      You ar every welcome, I am so glad you enjoyed the muffins 🙂 I might have ratings turned off, I apologize

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