Avocado Pumpkin Muffins
These avocado pumpkin muffins are a healthier muffin recipe made with mashed banana, avocado, and puréed pumpkin. You won’t miss the oil in this recipe!
I don’t do a lot of baking anymore, mainly because homemade baked goods are my weakness and if they’re really tasty I can’t stop eating them. Occasionally when a craving strikes for a really moist and tasty muffin, I’ll play around with adding various healthy ingredients.
I’ve been wanting to try mashed avocado in a quick bread recipe to see how it would turn out. I came across this avocado pumpkin muffin recipe on a bag of avocados and just switched it up a bit to my taste buds. They turned out crazy good, even the kids loved them!
I love a really moist muffin and these didn’t disappoint! There isn’t the slightest hint of avocado in them, you get more of the pumpkin and cinnamon flavors and the perfect amount of sweetness from the mashed banana and brown sugar.
I always use an unbleached flour in my baking (King Arthur is my favorite) and you can easily make these muffins gluten free by swapping out an all-purpose gluten free flour blend or even whole grain by using a whole grain flour. You’ll get a more nutty flavor and a little extra fiber with the whole grain swap.
Have you baked with avocado before? If not, definitely give it a go!
Freezing Tips For Muffins
Baked goods are always best when fresh, but you can freeze these avocado banana muffins and they reheat beautifully. Just wrap in plastic wrap once they’ve completely cooled and store them in an airtight container. To reheat, thaw in the microwave on a low setting (50% or less) until just thawed. I like to slice mine in half and toast in the toaster and top with a little butter. Delish.
More Favorite Muffin Recipes To Try!
Healthier Whole Grain & Egg Free Banana Muffins
Grain Free Pumpkin Date Muffins
Everything Zucchini Bran Muffins
Moist Gluten-Free Blueberry Muffins
Avocado Pumpkin Muffins
Ingredients
- 2 cups unbleached flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 large whole banana mashed
- 1 medium ripe avocado mashed
- 1 cup pumpkin puree
- 2 whole eggs
- 3/4 cup light or dark brown sugar
- 1 tsp vanilla extract
- 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Line muffin tin with 12 liners
- In the bowl of an electric mixer, combine avocado, banana, pumpkin, eggs, vanilla and sugar
- Beat until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, salt and nutmeg.
- While mixer is running on low, slowly add flour mixture to wet mixture, stopping to scrap down the sides
- Combine until just mixed, then stir in pecans.
- Using an ice cream scoop, drop batter evenly among cupcake liners.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Store in an airtight container.
Nutrition
- Mango Protein Shake - July 22, 2024
- Guacamole Puking Pumpkin - July 15, 2024
- Air Fryer Peach Crisp - July 10, 2024
I love muffin, thanks for the tips
Thank you and you’re welcome!
Not to be nit picky, but you should list the ingredients in order of how you use them in the recipe instructions. Just a thought. These muffins actually sound good, and healthy. I look forward to making them and trying them. I’ll make sure to come back and leave a comment on how they taste. I’m sure they’re delicious. Thanks!
Good advice Shannon, thank you!
Thank you for this wonderful recipe. Made these muffins last night and had one with my morning coffee. WOW, they are so good. Thank you for a great way to have a healthy breakfast.
Thank you so much for the great feedback, Anita! I’m so glad that you enjoyed them!
Amee, I absolutely LOVE LOVE LOVE these! The most recent batch (first half of it anyway; I only have one large muffin tin…) is in the oven as I type this. And this must be at least the sixth time I’ve made your recipe. It is so easy and was the very first thing I made with my new toy — a KitchenAid Artisan stand mixer. I’ve used walnuts each time I’ve made these and added all sorts of extra goodies: raisins, frozen cranberries, frozen blueberries, and I’ve got my eye on some frozen Italian plums I can chop up to add to the next batch. With the first few batches, I made one pan of muffins and put the rest of the batter in a loaf pan coated with light olive oil cooking spray. It makes as good a bread as muffins! Do you have more recipes (I hope…)?
I love it!!! Thanks for the update Beth! I love all of the tasty additions you added to the recipe!! I have lots of recipes on here, just search the recipe tab for muffins and breads. 🙂
Could you provide the nutritional info? Calories sodium etc?
Thanks
Hi Wanda! I’m working on getting this added to all my recipes. 🙂
So delicious!! I love them as much as my two year olds. Healthy + yummy!
So glad that you all enjoyed them Amy! 🙂
I just made these muffins, and I can’t stop eating them. I used whole grain sprouted spelt flour and swapped out about a half cup of almond flour. I used Demerara for the brown sugar, and just pumpkin pie spice instead of nutmeg because that’s what I had. (I also threw in 1 1/2 scoops of unflavored collagen powder for a little protein boost.)
So so good!
I have that problem, too, Donna! LOL. I’m so glad you love the recipe! Your subs sound great!
LOVED these muffins, they were a big hit for Thanksgiving morning! Comments like…
WOW Nana, these are so much better than Starbucks Pumpkin Loaf.. I totally agree.
I made only one little change, I used Turbanado sugar instead of white granulated. Yummy. Thank you for your amazing recipe.
Hi Nancy! I love this feedback! Thank you so much for leaving a review! Your Turbinado sugar swap sounds great!!
Recipe sounds great! WILL try, I gave pumpkin and avocados on hand! May use recipe for a blood drive canteen item to serve!!
Have you made cookies from this recipe? if so, are there any modifications to keep a “soft, chewy , somewhat light crumb” to the finished cookue?? I don’t care for hard, crisp sugar cookies, so want the opposite texture w/these ingredients!!
Hi Lisa! Did you make the muffins? I haven’t tested this recipe as cookies, so I can’t advise on this modification without trying it out. I hope that you enjoyed them!
So you suggest a god 1:1 flour ratio for something other than unbleached?
Hi Sharon! I haven’t tested this, but buckwheat flour and spelt flour should be great subs here.