Pumpkin Banana Muffins are the fall muffin you’ve been missing! Made with warm spices, mashed bananas and pumpkin purée to keep the muffins nice and moist. They’re perfect for a grab-and-go breakfast, snack or even dessert!
Looking for another pumpkin muffin recipe? Try these pumpkin pecan muffins with bourbon maple glaze!
Why you’ll love them
Pumpkin AND banana – If you love pumpkin muffins or bread and equally love banana muffins or bread, then you’ll love the mashup of the two together!
Fall breakfast – It’s that time of year when the weather cools off and baking enters the picture again! Pumpkin baked goods are everywhere and the pumpkin banana muffins are a must try for a cozy weekend breakfast.
One bowl muffins – No special equipment is needed to make these muffins and the batter is all made in one bowl.
Tender and moist muffins – Nothing is worse than biting into a dry muffin that crumbles as you eat it. That’s not the case with these pumpkin muffins. The combination of the mashed bananas and the pumpkin purée keep these muffins extra moist.
- Bananas – Use extra ripe bananas for the sweetest flavor.
- Pumpkin purée – Use unsweetened pumpkin purée, not pumpkin pie filling.
- Maple syrup – Used to sweeten the muffins.
- Eggs – Act as a binder for the muffins and give them stability.
- Oil – I like to use avocado oil for baking recipes, but you can use canola or melted coconut oil as well.
- Vanilla – Vanilla extract is always great, but to make them extra special try vanilla bean paste.
- Flour – I like to use white whole wheat flour for muffins, but all purpose flour can also be used.
- Baking soda and baking powder – The leavening agents for the muffins.
- Cinnamon, ginger, and allspice – The warm, flavorful spice blend that give the muffins tons of flavor.
- Chocolate chips – Optional, but a must if you’re a chocolate lover.
How to make pumpkin banana muffins
Mix the wet ingredients – In a large mixing bowl, mash the banana. I like to use a potato masher, but a fork works just as well. Add in the pumpkin purée, maple syrup, eggs, oil, and vanilla. Whisk everything together until well combined.
Add in the dry ingredients – Add the flour, spices, baking soda, baking powder and salt to the wet ingredients.
Stir together until you no longer see streaks of flour. Stir in the chocolate chips if you’re using them. Be careful not to overmix the batter or you’ll end up with dense tough muffins.
Bake – Add the muffin batter to a prepared standard 12 cup muffin pan that’s been sprayed with cooking oil or lined with parchment paper liners.
Bake the muffins at 400° F. for 14-16 minutes or until a toothpick inserted in the middle of a muffin comes out with a few crumbs stuck to it. Let the muffins cool for 10 minutes before eating.
What to serve with pumpkin banana muffins
Pumpkin banana muffins are great on their own, but if you’re looking for a more substantial breakfast or snack try serving them with any of the suggestions below.
Add-ins for pumpkin muffins
These pumpkin banana muffins are delicious on their own, but if you like add-ins for extra flavor or texture, try these ideas.
Dried cranberries, pecans or walnuts, pepitas, raisins, diced or shredded apple, or even blueberries like I did with these pumpkin blueberry muffins with oat streusel.
Storage and freezing
Storage – In general, muffins taste best the day they are made. They will however keep either on the countertop or refrigerator in an airtight container for 2-3 days.
Freezing – Muffins are great for freezing. Cool the muffins completely and then wrap them individually in plastic wrap. Place the individually wrapped muffins in a resealable freezer bag.
You can also flash freeze them on a baking sheet for 30-60 minutes, then transfer them to an airtight container. The muffins will keep in the freezer for up to 3 months.
Reheating – To reheat the muffins, simply warm one in the microwave for 15-30 seconds. If the muffins are frozen let them defrost in the refrigerator overnight or on the countertop.
Can I use pumpkin pie spice in pumpkin muffins?
Yes. The spices used in these muffins can be replaced with 1 1/2-2 teaspoons pumpkin pie spice depending on how “spiced” you want them.
More muffin recipes
Did you make these pumpkin banana muffins? I’d love if you’d leave a recipe rating and review below.
- 1 cup mashed bananas, 2 bananas
- 3/4 cup pumpkin purée
- 1/3 cup maple syrup
- 1/4 cup avocado oil, or canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 cup chocolate chips (optional)
- Preheat oven to 400° F. and spray a 12-cup muffin pan with cooking spray or add muffin liners to it.
- In a large bowl mash the bananas and then add in the remaining wet ingredients. Whisk together until combined. Add the dry ingredients to the wet and stir them together with a rubber spatula until you no longer see streaks of flour. Don't over-mix.
- Stir the chocolate chips into the batter and then divide it evenly into the muffin pan. Place on the middle rack of the oven and bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean or with a few crumbs attached.
- Let the muffins cool in the pan for 5-10 minutes before removing them onto a wire cooling rack.
Amount Per Serving: Calories: 151Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 248mgCarbohydrates: 23gFiber: 3gSugar: 8gProtein: 3g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.