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Pumpkin Banana Cinnamon Pecan Muffins

Servings 12 Muffins



  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup pumpkin puree
  • 3/4 cup ripe bananas - approx 2 small bananas I puree mine in the food processor, otherwise mash well
  • 1/2 cup vanilla Greek yogurt
  • 2 large eggs
  • 1/3 stick softened butter
  • 1 tsp vanilla extract


  • 1 cup pecans I used candied pecans, but you can use regular or substitute walnuts
  • 1/2 cup sugar
  • 2 tsp cinnamon


  • Preheat over to 350 Degrees F.
  • Prepare your muffin pan by spraying with non-stick cooking spray.
  • In a large bowl, combine flour, baking soda, salt, cinnamon and sugars.
  • In a separate bowl (or food processor), combine pumpkin puree, bananas, Greek yogurt, butter, vanilla and eggs, mix well to combine.
  • Combine dry ingredients and wet ingredients, and mix until just combined. Scoop batter into prepared muffin pan.
  • In a separate bowl, combine pecans, sugar and cinnamon. Stir to mix. Spoon or sprinkle on top of each muffin.
  • Bake for approx 20-25 minutes or until knife inserted in center comes out clean and muffins spring back when lightly touched.