These Banana and Pumpkin Muffins are soft, moist, and full of cozy fall flavor. Made with ripe bananas, pumpkin puree, and warm spices, they are fluffy, freezer friendly, and come together in one bowl in under an hour. Perfect for breakfast, snacks, or dessert with a cup of coffee or tea.
This perfect fall treat is the ultimate mash-up of sweet banana bread and classic pumpkin spice goodness, all baked into one seriously moist, fluffy muffin. Trust me, these are the muffins you’ll want to bake all season long.
They’re easy, they smell incredible, and they taste even better! Whether you’re looking for a cozy breakfast option, an after-school snack, or something special to bring to your next gathering, these banana and pumpkin muffins deliver every time. They’re incredibly versatile, naturally moist, and pack incredible flavor in every single bite.
If you love all things pumpkin try my pumpkin butterscotch cookies, pumpkin blondies or pumpkin loaf with cream cheese frosting.
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Why You'll Love This Recipe
- Two flavors in one muffin. The natural sweetness of bananas pairs perfectly with earthy pumpkin and warm spices.
- Easy to make in one bowl. With a few simple ingredients and a single bowl, this recipe comes together in no time, making it perfect for a last-minute bake.
- Freezer-friendly. Make a batch now and save some for later.
- Incredibly Moist & Fluffy: The combination of banana, pumpkin puree, and neutral oil ensures these muffins are never dry. They stay wonderfully moist for days!
- A Great Way to Use overripe Bananas: Don’t throw away those browning bananas! This recipe is the perfect excuse to use them up and turn them into something spectacular.
Ingredient Notes
- All-purpose flour: The base for light yet sturdy muffins.
- Baking soda & powder: Helps the muffins rise and stay fluffy.
- Ripe Bananas: This is crucial! The riper your bananas are (think brown spots!), the sweeter they are, and the more moisture they add to the muffins.
- Pumpkin Puree: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugar and spices that will throw off the recipe’s balance.
- Granulated white sugar: Sweetens the muffins. You can use a mix of light brown sugar and white sugar as well.
- Neutral oil: Keeps the muffins moist. Melted unsalted butter works too for a richer flavor. You can use any neutral tasting oil such as vegetable or canola oil. You can use a light olive oil as well.
- Pumpkin Pie Spice: Adds a wonderful spice to these muffins. If you don't have store-bought, you can mix cinnamon, nutmeg, ginger, and cloves to make your own.
- Eggs: Binds everything together. Use room temperature large eggs.
- Pure Vanilla extract: Enhances all the flavors.
- Cinnamon sugar (optional): To sprinkle on top of the muffins before baking for added crunch.
Step-by-Step Instructions
Here is how to make these easy banana pumpkin muffins.You can use a large bowl with a sturdy whisk.
Step 1. Mash bananas:In a large mixing bowl, mash the ripe bananas until mostly smooth.
Step 2. Mix wet ingredients: Add pumpkin puree, granulated sugar , vegetable oil, eggs and vanilla. Whisk until well combined.
Step 3. Add dry ingredients: Sprinkle flour, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently fold until just combined. Do not overmix the batter.
Optionally cover and let the batter rest for 30 minutes.
Preheat oven to 425°F (200°C). Line a 12-cup muffin pan with paper liners or grease lightly.
Step 4. Fill muffin cups: Divide the muffin batter evenly among the muffin cups, filling each almost to the top. Sprinkle cinnamon sugar over each muffin, if using.
Step 5. Bake: Bake the muffins at 425°F/220°C for the first 5 minutes, then reduce the temperature to 375°F/190°C and bake for another 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 6. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Tips & Tricks
- Use very ripe bananas for the best sweetness and flavor.
- Test for doneness: A toothpick should come out clean or with a few moist crumbs.
- Don’t Overmix the Batter: This is the most important rule for muffins! Overmixing develops gluten, which can lead to a tough, rubbery texture. For light and fluffy muffins mix until just combined; a few lumps are perfectly fine.
- For a Bakery-Style Top: For an extra-special touch, sprinkle a little cinnamon sugar mixture on top of the muffins before baking. You can also start the baking at a higher temperature (425°F/220°C) for the first 5 minutes, then drop to 350°F/175°C for the remainder of the bake.
- Fill the Muffin Tins Properly: For perfectly domed tops, fill the muffin cups about three-quarters to almost full.
- Use a Scoop: An ice cream scoop or a large spoon makes it easy to fill the muffin cups evenly and keeps things tidy.
- Add-ins: Feel free to stir in ½ cup of chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
FAQs
Yes. You can use homemade pumpkin puree. Just roast, puree, and drain the pumpkin well to remove excess moisture.
No, I would not recommend it. Pumpkin pie filling contains added sugar and spices, which will change the sweetness and texture of the muffins. Always use 100% pure pumpkin puree.
Yes! To make a bread/loaf cake out of this recipe, you'll need to double the recipe ,skip the resting the muffin batter and bake in a loaf pan.
I haven't tested this recipe with gluten-free flour, but you can try using a 1:1 gluten-free baking flour blend.
Storage & Freezing
Room temperature: Store any leftover banana and pumpkin muffins in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to 5 days for extended freshness.
Freezer: Wrap muffins individually and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight at room temperature or microwave for 20-30 seconds.
More Pumpkin Recipes You Will Love
Recipe
Banana and Pumpkin Muffins
Equipment
- 1 12-cup Muffin Tin
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon pumpkin pie spice or 1 teaspoon cinnamon + ½ teaspoon nutmeg
- ½ teaspoon salt
- 2 medium ripe bananas mashed
- 1 cup pumpkin puree
- 1 cup granulated white sugar
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add pumpkin puree, granulated sugar, oil, eggs, and vanilla. Whisk until fully combined.
- Sprinkle flour, baking soda, pumpkin pie spice, and salt over the wet mixture. Gently fold until just combined and no specs of flour remain.Do not overmix. Cover and let the batter rest for 30 minutes.
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Divide batter evenly among muffin cups, filling each almost to the top. Sprinkle the tops of each muffin with cinnamon sugar.
- Bake the muffins at 425F for 5 minutes then lower the heat to 350F and bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.Enjoy!
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter-this keeps the muffins light and fluffy.
- Muffins can be stored in an airtight container at room temperature for 2 to 3 days or frozen for up to 2 months.
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