Pumpkin Banana Muffins
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!
Easy Pumpkin Banana Muffins
Pumpkin recipes are plentiful around here. After all, I have to live up to my website name!
From these pumpkin cheesecake cookies, to that pumpkin cobbler and this pumpkin crème brûlée, I love it all.
And pumpkin muffins? One of my favorites! Pumpkin nutella muffins, pumpkin blueberry muffins, and pumpkin apple muffins are some of my favorite muffin recipes, and now these oh-so easy pumpkin banana muffins are added to the bunch.
Much like these pumpkin banana pancakes, these muffins are packed with fall flavors. By using both pumpkin and bananas, the muffins bake up fluffy, soft, and moist. No dry and crumbly muffins around here!
Dare I say these are the best pumpkin banana muffins? With cozy spices, these are a hit for breakfast or dessert. And they’re kid-friendly and husband-approved, too.
Did you know there are plenty of benefits from eating pumpkin? We’re talking about pure pumpkin (or canned pumpkin puree, not pumpkin pie filling). Pumpkin is an excellent source of iron, Vitamin C, and Vitamin E, which can help strengthen your immune system. It’s easy to sneak into smoothies, pastas, and sweet treats.
Bananas are full of potassium and can help improve blood sugar levels and can improve gut, kidney, and heart health. Put pumpkin and bananas together and you have a winning combo.
With just a few ingredients and hardly any prep time, these fall muffins are perfect for those cool mornings as a quick breakfast or as an easy afternoon snack.
Ingredients in Banana Pumpkin Muffins:
- 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:
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Preheat oven to 425°F. Line 16 muffins tins with paper liners or grease well with non-stick cooking spray. Set aside.
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In a medium bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg. Set aside.
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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.
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Spoon mixture into prepared muffin pan, filling each cup ¾ of the way full.
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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.
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.
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.
Looking for More Easy Muffin Recipes? I’ve Got You Covered!
- Strawberry Banana Muffins
- Vegan Chocolate Chip Muffins
- Cinnamon Pancake Mix Muffins
- Raspberry White Chocolate Chip Muffins
- Apple Streusel Muffins
- Lemon Poppy Seed Muffins
Pumpkin Banana Muffins
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)
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.
These muffins are delicious. Made them with vanilla bean paste and used coconut oil. I added some walnuts for crunch. So good!
I’m so happy you enjoyed, Angie!