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    Pumpkin Banana Muffins with Apples and Cinnamon

    Published: Oct 12, 2013 / 60 Comments

    14.2K shares
    • Facebook258
    Recipe Print

    Pumpkin Banana Apple Muffins with Apples and Cinnamon - delicious, low-fat Autumn muffins made with pumpkin puree, mashed ripe banana, diced apples, Greek yogurt, cinnamon, and vanilla. Only 2 oz of butter are used to make 12 regular size muffins.  The rest of butter is replace with ripe bananas and Greek yogurt.

    Pumpkin banana muffins with apples and cinnamon

    Are you enjoying the pumpkin season? I certainly am! I never thought I would enjoy pumpkin muffins so much until I made these. And you will want to make them too once you read what they are made out of. Please meet pumpkin banana muffins made with Greek yogurt, chopped apples, cinnamon, and, not least importantly, these are low fat pumpkin muffins with only 4 tablespoons (or 2 oz) of butter for a whole regular 12-cup muffin pan!

    Autumn Pumpkin Banana Muffins with Apples and Cinnamon

    These muffins are so airy, fluffy, and cake-like that I almost want to call them cupcakes, except that there is no frosting on top. And these don't even need frosting. They are THAT good!
    I've been eating them for breakfast, dessert; they became my favorite lunch snack at work in addition to these apple banana muffins with pecans.

    Pumpkin banana muffins with apples and cinnamon

    A pumpkin muffin takes on a new meaning when you add very ripe mashed bananas, Greek yogurt, cinnamon, and chopped apples to it. It becomes something you crave for day and night. Very ripe bananas make everything better. I am sure this could become your new favorite muffin recipe!

    Pumpkin banana muffins made with Greek yogurt, chopped apples, and cinnamon are calling your name!

    Other Autumn dessert recipes with pumpkin and banana

    • Pumpkin Banana Bread with Apples
    • Pumpkin Banana Chocolate Chip Muffins
    pumpkin banana muffins with apples and cinnamon
    5 from 6 votes

    Pumpkin banana muffins with apples and cinnamon

    Pumpkin Banana Apple Muffins with Apples and Cinnamon - delicious low-fat Fall treat.  Made with pumpkin puree, mashed ripe banana, diced apples, Greek yogurt, cinnamon, and vanilla.  Perfect for breakfast, lunch snack, or dessert.  Only 2 oz of butter are used to make 12 regular size muffins.  The rest of butter is replaced with Greek yogurt and mashed bananas.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 muffins
    Calories per serving 222 kcal
    Author: Julia

    Ingredients

    • 2 oz unsalted butter (4 tablespoons butter), very soft, room temperature
    • 1 cup white sugar
    • 2 eggs
    • 2 bananas , very ripe, mashed
    • ½ cup Greek yogurt
    • ½ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour , sifted
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 cups apples , sliced into chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)

    Instructions 

    • Preheat oven to 350 Fahrenheit. 
    • In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
    • Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
    • Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
    • In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
    • Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
    • Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners ¾ full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove pumpkin banana muffins from the pan and let them cool some more.

    Nutrition

    Nutrition Information
    Pumpkin banana muffins with apples and cinnamon
    Amount per Serving
    Calories
    222
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    106
    mg
    5
    %
    Potassium
     
    191
    mg
    5
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    21
    g
    23
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    1770
    IU
    35
    %
    Vitamin C
     
    3.1
    mg
    4
    %
    Calcium
     
    39
    mg
    4
    %
    Iron
     
    1.3
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword autumn muffins, pumpkin banana muffins, pumpkin muffins
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Tiffany

      November 17, 2014 at 12:40 pm

      Julia,
      Is there anything I can use rather than the cup of white sugar? I'm super excited to make these for my kids, but don't want all the sugar. Perhaps 1/2C of white & 1/2C of brown? Or, ideally, could I use honey?

      Thanks!

      Reply
    2. Laura

      September 16, 2014 at 10:07 am

      I just made these, and although mine didn't look quite like yours, they were delicious! The perfect taste of fall for September. I diced my apples, and my batter made 18 muffins. Again, delicious!

      Reply
      • Julia

        September 17, 2014 at 2:42 pm

        Thanks, Laura! I am glad you're enjoying the muffins! They do taste like perfect Fall treat.

        Reply
    3. Carrie

      July 07, 2014 at 4:05 pm

      Just made these and they are light and fluffy! I omitted the chopped apple and subbed in a quarter-cup of chocolate chips. I got one pan of mini muffins (baked for 14 minutes) and one pan of regular-sized muffins out of the recipe.

      Reply
      • Julia

        September 17, 2014 at 2:44 pm

        Thanks, Carrie! I am glad you liked this recipe. Chocolate chips and pumpkin always go well together! 🙂

        Reply
    4. Tara

      May 06, 2014 at 3:57 pm

      I made these today - substituted coconut oil for all the butter, used 1/2 c unbleached flour, 1/2 c. whole wheat flour, dates instead of white sugar. would chop the apples next time - too chunky when cut

      Reply
      • Julia

        September 17, 2014 at 2:46 pm

        Thanks, Tara, for sharing that coconut oil worked well in place of the butter, and that you used half the wheat flour in place of the regular one. Your muffins came out much healthier than mine!

        Reply
    5. Adena Hejl

      March 16, 2014 at 10:21 am

      I made these muffins this morning using half white sugar half brown sugar. I added a quarter cup of ground flaxseed. And for the yogurt I use Chobani Greek yogurt the Apple cinnamon all 5.3 ounces of it. Amazing, healthy and delicious!

      Reply
      • Julia

        March 19, 2014 at 3:20 pm

        Adena, thank you for your comment! I love your idea of using half white sugar and half brown sugar and adding ground flaxseed - I got to try this combination myself! Thank you for the idea! 🙂

        Reply
    6. Liza

      November 29, 2013 at 9:15 pm

      Found your recipe looking for something different to use up some items from Thanksgiving I had extra. These muffins turned out really yummy, I even added some craisins to it. My batch made 48 mini muffins. Will use this recipe often!!! Thanks and Great Job. 🙂

      Reply
      • Julia

        December 07, 2013 at 3:51 am

        Liza, thank you for such a sweet comment! Glad you liked the muffins - I like them too and make them often! 🙂

        Reply
    7. Jennie

      November 01, 2013 at 4:21 pm

      These look great! I would love to try them, but what size bananas do you use for your recipes? Do you know about how much the mashed fruit would equal in cups? Maybe you could add that measurement for your next banana recipe 🙂 Thanks for the great recipes!

      Reply
      • Julia

        November 05, 2013 at 2:21 am

        Jennie, I used just average sized bananas - not huge and not too small. I do like to measure everything in cups, so next time I will make sure to measure the mashed bananas in cups too. :). A very important thing in this recipe is to sift the flour (or fluffy it up) so that you don't overpack it in a measuring cup. Overpacking would definitely skew the proportions in this recipe. 🙂

        Reply
    8. Mandy

      October 24, 2013 at 6:09 am

      I found your recipe on pinterest I think. Had it saved to use when I had just a little pumpkin left over. This recipe is a total win with me and my 2 kids 3 and under (they're a tough crowd.) Thanks for sharing!

      Reply
      • Julia

        October 25, 2013 at 12:18 am

        Mandy, glad to hear the recipe was a win! 🙂 Especially with the kid crowd - they could be tough to please. 🙂 Thanks for stopping by and leaving this sweet comment! 🙂

        Reply
    9. Tina @ Tina's Chic Corner

      October 22, 2013 at 12:16 pm

      Everyone always has a battle, which is better, apple or pumpkin? You don't have to choose when it comes to these muffins and that's awesome! Love the banana addition too. I wish I had one now!

      Reply
    10. Sarah Lorde

      October 21, 2013 at 2:38 am

      Made these tonight. They are sooo yummy. I was out of a couple ingredients , so I Subbed pumkin pie spice for cinnamon and low fat sour cream for the yoghurt. They were super fluffy & extra yummy. I managed to make 16 muffins, but think I could have easily made 20. Thanks for the fall yumminess.

      Reply
      • Julia

        October 25, 2013 at 12:17 am

        Sarah, I am so happy to hear you liked this recipe! Comments like this one really mean so much to me. And, good to know that pumpkin pie spice and sour cream work well as substitutes here! 🙂

        Reply
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