Pumpkin Banana Muffins are soft, fluffy and filled with cozy spices. Made with simple ingredients and no mixer required, this easy treat is perfect for breakfast or dessert!

If you enjoyed this, you’ll want to check out my Pumpkin Blueberry Muffins, Pumpkin Apple Muffins and Pumpkin Nutella Muffins

muffins on a wire rack

Pumpkin recipes are plentiful around here, after all, I have to live up to my website name! From pumpkin cheesecake cookies to pumpkin cobbler and pumpkin crème brûlée, I love them all. And when it comes to muffins? Pumpkin Nutella, pumpkin blueberry, pumpkin apple… and now, these oh-so-easy pumpkin banana muffins have joined the lineup.

Much like my pumpkin banana pancakes, these muffins are packed with fall flavor. The pumpkin keeps them moist, the bananas add natural sweetness, and together they bake up soft, fluffy, and full of cozy spice, perfect for breakfast, dessert, or an afternoon snack.

Pumpkin (pure, not pie filling) is an excellent source of iron, Vitamin C, and Vitamin E, which can help strengthen your immune system. Bananas bring potassium and support gut, kidney, and heart health. Pair them together, and you’ve got a wholesome, kid-friendly, and husband-approved treat with hardly any prep, just right for cool mornings or busy days.

muffins on a wire rack shot from above

Ingredients in Banana Pumpkin Muffins:

These Banana Pumpkin Muffins are the perfect blend of cozy fall flavors and natural sweetness. With warm spices, ripe bananas, and pumpkin puree, they bake up soft, moist, and irresistible. Simple pantry staples make them an easy treat for breakfast or snacking.

  • All-purpose flour
  • Sugars: granulated sugar and brown sugar
  • Baking powder
  • Baking soda
  • Salt
  • Spices: pumpkin pie spice, cinnamon, nutmeg
  • Eggs
  • Vanilla extract
  • Pumpkin
  • Bananas
  • Coconut or vegetable oil

How to Make Fall Muffins:

These fall muffins come together in just a few simple steps for a bakery-worthy treat. Mix the dry ingredients, whisk the wet, then gently combine for soft, tender muffins. A quick high-heat start ensures beautifully domed tops every time.

  1. Preheat oven to 425°F. Line 16 muffins tins with paper liners or grease well with non-stick cooking spray. Set aside.
  2. In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk together the eggs, vanilla, pumpkin, mashed bananas, and oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix.
  4. Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full.
  5. Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for 10 minutes.
muffins on a wire rack

How to Store:

Store leftover muffins in an airtight container at room temperature for up to four days.

To freeze: wrap each muffin in plastic wrap and freeze in an airtight, freezer-safe container for up to two months. When ready to serve, let thaw completely in the refrigerator.

Variations:

While these muffins are delicious all on its own, here are a few ways to jazz them up:

  • Add-ins: stir in some chocolate chips, white chocolate chips, toffee bits, or pecans.
  • Almond extract: Add ½ teaspoon of almond extract for a unique flavor.
  • Cinnamon-sugar/turbinado sugar: Sprinkle a blend of cinnamon sugar or turbinado over the tops of each muffin before baking.
  • Streusel topping: add a crumbly and buttery topping to the muffins before baking. Use this streusel recipe (in the recipe instructions), it’s my favorite.
  • Want to make this into pumpkin banana bread? Pour the batter into a standard loaf pan (if the pan fills too high, you may need to make muffins with the extra batter) and bake at 350°F for approximately 45-55 minutes, or until toothpick inserted into the center comes out mostly clean.
muffins on a wire rack with one muffin cut in half

Tips for Making Pumpkin Spice Banana Muffins:

  • Use overripe bananas for extra sweetness…the more brown spots, the better!
  • If you want some banana chunks in the muffins: don’t mash the bananas until fully pureed.
  • Try not to overmix the batter once the wet and dry ingredients are combined: overmixing will cause a dense muffin, and we want that light and fluffy texture.
  • Use muffin liners for easy cleanup. You can also use these silicone muffins pans for easy removal, with no liner needed.
  • The secret to getting those tall, bakery style muffins is to bake the muffins at 425°F for five 5 minutes. Then, without opening the oven door, lower the temperature to 375°F and bake for another 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean.
muffins on a wire rack

Looking for More Easy Muffin Recipes? I’ve Got You Covered!

muffins on a wire rack
5 from 1 rating

Pumpkin Banana Muffins

Yield: 16 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Pumpkin Banana Muffins are soft, fluffy and filled with cozy spices. Made with simple ingredients and no mixer required, this easy treat is perfect for breakfast or dessert!
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Ingredients
 

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla bean paste, (or vanilla extract)
  • ¾ cup pure pumpkin
  • 2 medium ripe bananas, (mashed)
  • ½ cup melted coconut oil, (or vegetable oil)

Equipment

Instructions
 

  • Preheat oven to 425°F. Line 16 muffins tins with paper liners or grease well with non-stick cooking spray. Set aside.
  • In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
  • In a large bowl, whisk together the eggs, vanilla, pumpkin, mashed bananas, and oil. Stir the flour mixture into the wet ingredients until just combined, being careful not to over-mix.
  • Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full.
  • Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean. Remove from oven and let cool for 10 minutes. **Baking at 425°F first helps to achieve that high, bakery style muffin.

Notes

  • Muffins will keep in an air-tight container at room temperature for up to four days.
  • See my tips and tricks for making these Pumpkin Banana Muffins above the recipe box.
Serving: 1muffin, Calories: 217kcal, Carbohydrates: 36g, Protein: 3g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.002g, Cholesterol: 20mg, Sodium: 152mg, Potassium: 139mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1828IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.