Banana and Pumpkin Muffins

Soft and moist banana pumpkin muffins with sweet ripe bananas, creamy pumpkin puree, and subtle flavor and aroma of vanilla with crunchy cinnamon-sugar topping.

These easy pumpkin banana muffins combine two recipes in one – super simple banana bread and moist pumpkin muffins.

They seem perfect for fall to me because of the warm spices and pumpkin but can make their way to your table at any time of the year. The best part? They are easy to grab and go, I can make them ahead and leave them for my family to munch on whenever they want.

Why You’ll Love This Recipe

• Better and more fun than regular banana bread or muffins.
• Super customizable and easy to make ahead for holidays. Also, pumpkin and banana muffins make a great potluck recipe or sweet gift.
• A batch requires minimal prep time and is quick to bake.
• Moist, chewy, fluffy little treats that are quite addictive I must admit!

Ingredients Notes

I make this muffin recipe from scratch and the key to success is to use ripe banana, good quality pumpkin puree, and fresh pumpkin spice. This way you’ll get the most flavor and your house will be filled with fall aromas.

• All-purpose flour (can replace with whole wheat flour or gluten-free flour if worried about gluten)
• Baking powder and baking soda work as quick-acting leavening agents if you want that perfect dome on top of each muffin.
• Pumpkin pie spice mix: ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
• Ripe bananas, mashed (about 2-3 medium bananas). Mashed banana makes sure the muffins stay soft and moist, yet relatively dense.
• Pumpkin puree – not pumpkin pie filling. Canned pumpkin puree or homemade pumpkin puree – you can use whichever. Libby’s pumpkin puree is a great choice. Butternut squash puree will work too if you don’t have pumpkin.
• Granulated sugar or a mix of white and brown sugar. Dark or light brown sugar doesn’t really matter, it is down to your preference. I love the toffee touch it adds. Brown sugar also makes a pumpkin banana muffin more chewy. Agave, honey, or maple syrup can also work as sweeteners.
• Vegetable oil. I prefer more neutral oils like canola oil, but coconut oil, classic olive oil, or avocado oil work just fine. Coconut oil and olive oil have a stronger flavor so I don’t really use them for baking sweet stuff.
• Large eggs. While eggs help to make fluffy muffins you can skip them if making a dairy-free recipe.
• Vanilla extract
• Salt balances out the sugar and natural sweetness of ripe bananas.

Cinnamon Sugar Topping

• Granulated sugar
• Ground cinnamon

Note that topping is optional, you can just make the muffins or experiment with your fav glaze or frosting.

Kitchen Equipment

• Stand mixer or electric mixer
• Muffin pan lined with paper or silicone muffin liners and greased
• Mixing bowls.

How To Make Banana Pumpkin Muffins

Step 1: Make pumpkin banana muffins batter

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with liners or grease and set aside.
3. Combine the dry ingredients. Combine the flour, baking powder, baking soda, salt, and warm spices (cinnamon, nutmeg, cloves, and ginger) in a large bowl. Whisk well.
4. Combine the wet ingredients: mashed bananas, pumpkin puree, sugar, oil, eggs, and vanilla in the bowl of a stand mixer or a large mixing bowl. Beat well until well blended.
5. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix.
6. Optional, let the batter rest for 15 minutes to help the dome rise when we bake it.

Step 2 – Divide The Batter And Bake

1. Divide the batter evenly between the prepared muffin cups – filling each about ¾ full.
2. Add the topping. Combine the cinnamon/sugar topping ingredients in a small bowl and then divide that mixture evenly on the tops of the muffin batter.
3. Bake for 20-25 minutes or until the toothpick test returns clean but with a few moist crumbs.
4. Cool the muffins in the tin for 5-10 minutes before transferring to a wire rack to cool at room temperature.

Storage

Don’t try to store the muffins before they have cooled completely or they will get soggy.

Store cooled muffins in an airtight container at room temperature for 3-4 days. Place a paper towel at the bottom of the container and on top of the muffins to absorb excess moisture and prevent the muffin top from getting sticky.

OR store them in the refrigerator for up to a week. 

To freeze – wrap each muffin individually in plastic wrap, then place them in a large freezer bag for 2-3 months. Thaw in the refrigerator. Microwave for 20 seconds or warm in the oven.

Variations & Sustitutions

• Add nuts to the muffin batter: chopped pecans or chopped walnuts pair nicely with banana bread and pumpkin flavor.
• Mix in dried fruit, blueberries, raisins,
• Add chocolate chips, whichever kind you love, to add a different texture and introduce more colors and sweetness.
• Filling: you can use peanut butter (or your favorite nut butter), Nutella (homemade or store-bought), or cream cheese to make more decadent pumpkin banana muffins.
• Make mini muffins as gifts for coworkers, school teachers, or friends. The same recipe makes 12 regular or about 16-18 mini muffins.
• Decorations: just leave as is with cinnamon sugar crunchy topping or add sliced strawberries, a dollop of whipped cream, a proper frosting, glaze, or caramel drizzle.

Tips To Make The Best Pumpkin Banana Muffins Recipe

• Be sure to measure your flour using the proper spoon and level method. Don’t scoop out of a compacted bag of flour. This can result in far too much being added and a dry, dense muffin.
• Be sure to use very ripe bananas in muffin recipes for the right amount of sweetness.
• Bananas are easier to mash on a flat plate than in a bowl.
• If the pumpkin puree is too watery, strain it out in a medium bowl before using. You want to use thick puree.
• I don’t use butter but it is ok to add unsalted butter to the recipe for extra moist crumb. You will add the melted butter together with wet ingredients.

Popular Questions

Can I Use Pumpkin Pie Filling?

No, pumpkin banana bread muffins need pure pumpkin puree. Pumpkin pie filling often has additives, sweeteners, and preservatives that will alter the taste of the muffins.

Are Pumpkin Banana Muffins Healthy?

Pumpkin and banana muffins are healthy snacks or breakfasts as they are not overly sweet and use real bananas and pure pumpkin puree with no additives but rich in Vitamin C and A. They are also easy to digest and can easily be made with no sugar and gluten-free flour.

What Is The Secret To Moist Muffins?

Using vegetable oil in the muffin batter is a secret trick to keep the baked muffins moist. Adding mashed bananas and fresh pumpkin puree also helps to trap more moisture in muffins.

What Does Pumpkin Puree Replace In Baking?

In baking recipes, natural pumpkin puree can substitute part of the butter, and wet ingredients like vegetable oil or egg. The puree keeps the baked goods moist and soft and also has a creamy texture.

Can You Add Real Bananas To The Muffin Mix?

Absolutely. Ripe and even slightly overripe bananas are great for muffins as they make soft, chewy, and moist banana bread muffins in no time. 

If you love this breakfast recipe, you’re going to love these other muffin recipes too. Please click each link below to find the easy, printable recipe!

More Great Pumpkin Recipes

50+ Pumpkin Recipes

Pumpkin Waffles Recipe

Pumpkin French Toast

Easy Pumpkin Bread

---

---