Pumpkin Banana Muffins Recipe! I bake these when my bananas give me side-eye and my pumpkin purée stares from the pantry. You get moist, cozy muffins that taste like fall hugged your breakfast. I mix the batter in one bowl and pull a dozen golden muffins from the oven in under 30 minutes.
Homemade Pumpkin Banana Muffins Recipe
I love how bananas and pumpkin team up to create moisture without a ton of oil. The bananas bring natural sweetness while the pumpkin adds body and warm spice vibes. The result tastes bakery-level but feels weeknight-easy. You win on flavor and convenience.
Ingredients You’ll Need
Wet Ingredients
- 1 cup mashed ripe banana (about 2 medium)
- 3/4 cup pumpkin purée (100% pumpkin)
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup neutral oil or melted butter, cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk (dairy or non-dairy)
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
Optional Mix-Ins
- 1/2–3/4 cup chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans
- 2 tablespoons pumpkin seeds for topping
- 1–2 tablespoons coarse sugar for topping
How to Make Pumpkin Banana Muffins
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease each well.
- Mash the bananas in a large bowl until mostly smooth. Whisk in pumpkin, sugars, oil, eggs, vanilla, and milk until the mixture looks glossy.
- In a separate bowl, whisk the flour, baking soda, baking powder, spices, and salt to combine.
- Add the dry ingredients to the wet ingredients. Stir with a spatula until the flour just disappears.
- Fold in chocolate chips or nuts if you want add-ins. Keep the strokes gentle to avoid tough muffins.
- Divide the batter evenly among the 12 cups, filling each about 3/4 full. Sprinkle toppings if you like.
- Bake for 18–22 minutes until a toothpick comes out clean or with a few moist crumbs. Rotate the pan once if your oven bakes unevenly.
- Cool the muffins in the pan for 5 minutes. Move them to a wire rack to cool completely or enjoy them warm.
- Taste a muffin and adjust your next batch if needed; add more spice, sweetness, or crunch to match your style.
- Store the muffins once cool, and plan your second batch because they disappear fast.
Variations
- Sweetener swaps: Use coconut sugar, light brown sugar, or maple syrup; reduce other liquid by 1 tablespoon if you use maple.
- Flour options: Use white whole wheat flour or a 1:1 gluten-free blend; keep the same measurements.
- Fat choices: Use melted coconut oil, avocado oil, or browned butter for deeper flavor.
- Dairy tweaks: Use regular milk, almond milk, or oat milk; keep it at room temperature.
- Spice lane: Use pumpkin pie spice, or mix cinnamon, nutmeg, ginger, and cloves.
- Add-ins: Fold in chocolate chips, chopped pecans or walnuts, pumpkin seeds, or dried cranberries.
- Topping ideas: Sprinkle coarse sugar, oats, or pumpkin seeds before baking for crunch.
Expert Tips
- Use room-temperature eggs and milk to help the batter emulsify and rise evenly.
- Measure flour with the spoon-and-level method to prevent dense muffins.
- Brown the butter if you use it; you’ll add nutty depth without extra steps.
- Warm the bananas in the microwave for 15–20 seconds if they feel firm; they mash and mix more easily.
- Rest the batter for 5–10 minutes before baking to let the flour hydrate; you’ll get taller domes.
- Use an ice cream scoop for clean, even portions and consistent bake time.
Serve
I grab a muffin with strong coffee and call it breakfast, and I feel zero regrets. Split one and smear it with almond butter for extra protein. I also pack a few for road snacks and claim hero status with the backseat crowd. For dessert, I warm a muffin and add a scoop of vanilla yogurt or a drizzle of maple.
Make-Ahead and Storage Tips
These pumpkin banana muffins stack your snack game for days, and the freezer makes them last even longer.
Make-Ahead: Mix the dry ingredients in one container and the wet ingredients in another, then combine and bake within 48 hours. Or bake the recipe and stash cooled muffins for easy breakfasts all week.
To Refrigerate: Store cooled muffins in an airtight container in the fridge for up to 5 days.
Freezing: Freeze cooled muffins in a zip-top bag for up to 3 months. Press out extra air to prevent freezer burn.
To Reheat: Warm a muffin in the microwave for 15–25 seconds, or toast it at 325°F for 5–8 minutes until heated through.
Pumpkin Banana Muffins Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix pumpkin puree, mashed bananas, eggs, brown sugar, and vegetable oil until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.