Avocado Muffins with Pumpkin

Why you’ll love it

Simple to make. You can whip up a batch in no time with simple ingredients and add healthy mix-ins to make these avocado muffins uniquely yours!

Irresistibly moist and healthy. Adding banana and pumpkin to these avocado muffins makes each one incredibly moist, tender, and packed with nutrients! 

Great for meal prep. They store well and freeze beautifully, making them an excellent choice for prepping once and having for breakfast or quick, nutritious snacks all week!

Ingredients you’ll need

• Avocado. Adds creaminess and healthy fats, making the muffins moist and rich. Select a ripe, deep green avocado that gives in a little when you squeeze it for easy mashing.
• Banana. Provides natural sweetness and helps keep the muffins moist. Use ripe bananas with brown spots for the best flavor and sweetness. 
• Pumpkin puree. Adds moisture and a touch of fall flavor. If using store-bought, make sure you have pure pumpkin puree and not pumpkin pie filling with added spices and sugar.
• Eggs. Act as a binding agent and help the muffins rise. Bring to room temperature for easy blending. 
• Vanilla extract. Use good-quality pure vanilla extract for the best overall flavor. Or, switch things up with almond or maple extract.
• Brown sugar. Adds sweetness and a slight caramel flavor. Light brown, dark brown sugar or even coconut sugar works here, just be aware that coconut sugar doesn’t provide as much moisture as brown sugar in baking. 
• Flour. Provides structure. You can use all-purpose flour or a reliable gluten-free all-purpose flour blend.
• Baking soda. Helps the muffins rise and become fluffy. 
• Baking powder. Works alongside the baking soda in aiding the rising process.
• Cinnamon and nutmeg. This spice duo adds a cozy, warming flavor. Feel free to add a pinch of ground ginger or cloves for more fall flavor. Or better yet, substitute pumpkin spice!
• Salt. Just a pinch is enough to enhance all the other flavors. 
• Pecans. Add a lovely nutty crunch. Feel free to substitute pecans with walnuts or almonds. Leave them out for a nut-free version.

How to make avocado pumpkin muffins 

Step 1: Prepare for baking. Preheat your oven to 350°F and line a muffin tin with 12 liners.

Step 2: Mix wet ingredients. Add the avocado, banana, pumpkin, eggs, vanilla, and sugar to the electric mixer bowl and beat everything together until it’s nice and smooth.

Step 3: Whisk dry ingredients. Whisk the flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a separate bowl.

Step 4: Combine. With your mixer on low, slowly add the dry ingredients to the wet mixture. Don’t forget to stop and scrape down the sides now and then. Mix until just combined, then fold in the pecans.

Step 5: Scoop and bake. Evenly distribute the batter into the cupcake liners, and bake for 20-25 minutes.

Recipe tips and FAQs

• Measure accurately. Avoid scooping the dry ingredients (especially the flour) directly from the container. Instead, spoon the ingredients into the measuring cup and level it off with the flat edge of a knife.
• Don’t overmix. Overmixing can lead to tough banana avocado muffins, so when combining the wet and dry ingredients, mix until just combined, then very gently fold in the nuts before you start scooping!
• Uniform scooping. I like using an ice cream scoop to distribute the batter evenly. If you don’t have one, aim for about ¼ of batter per muffin. 
• Toothpick test. Check for doneness by inserting a toothpick into the center of an avocado muffin. If it comes out clean or with a few crumbs, they’re ready!
• Cooling time. Allow the muffins to cool in the tin for about 5 minutes before serving warm or transferring to a wire rack to finish cooling. This will help them set properly and prevent them from falling apart. 

Variations

• Egg-free – Replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water).
• Mix-in ideas – Don’t hesitate to fold in goodies like dark chocolate chips, dried cranberries, raisins, or even a bit of orange or lemon zest for a citrusy kick.
• Protein boost – Add a scoop of your favorite chocolate or vanilla protein powder to the batter. You may need to add an additional liquid (like almond milk) to maintain the consistency. However, I haven’t tested this version, so I cannot guarantee good results.
• Alternative flours – I always use unbleached flour when baking (King Arthur is my favorite). You can easily make these muffins more nutritious with a whole-grain flour blend. In this case, you’ll get a more nutty flavor and a little extra fiber. 

Storing & freezing

Storing: Store your avocado muffins in an airtight container at room temperature for up to 3 days.

Freezing: Baked goods are always best when fresh, but you can freeze these, and they reheat beautifully! Just wrap them individually in plastic once cooled and freeze them in an airtight container for up to 3 months. 

Reheating: Thaw the muffins at room temperature or in the microwave on a low setting (50% or less) until just thawed. I like to slice mine in half, toss them in the toaster, and then top with a bit of butter. Delish!

More healthy muffin recipes

If you’re looking for more healthy muffin recipes featuring ripe banana or pumpkin puree, check out:

• Banana Carrot Muffins 
• Almond Flour Pumpkin Muffins
• Protein Pumpkin Muffins 
• Pumpkin Banana Muffins 
• Gluten-Free Banana Muffins 
• Gluten-Free Buckwheat Banana Muffins
• Banana Nutella Muffins 

If you love these healthy avocado muffins, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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