This quick and easy pumpkin banana muffin recipe is a combination of two of my all-time favorite muffin recipes: Pumpkin Muffins and Banana muffins. Adding both pumpkin puree and mashed banana to the muffins makes them insanely tender and moist, but fluffy at the same time. I have a tasty recipe for banana strawberry muffins that you should try too. It’s perfect for summertime when strawberries are in season. And banana pumpkin muffins are perfect for fall, when pumpkin-spice everything is in season! Make sure you try my pumpkin spice fudge and classic soft pumpkin cookies too.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make the best banana and pumpkin muffins:
Banana & Pumpkin: You will need one ripe banana, and pumpkin puree not pumpkin pie filling. Spices: You can use pumpkin pie spice, or a combination of ground cinnamon, nutmeg, ginger, and cloves. Sugar: To keep these muffins soft and moist, I’m using half brown sugar and half regular granulated sugar. Milk: It’s not super important that you use a certain type of milk, it’s in the recipe to add moisture. You can substitute it with juice, water, or non-dairy milk if you like. Egg: Let your large egg come to room temperature before mixing up the muffin batter. It will incorporate more smoothly that way. Flour: I used all purpose flour here, but I also tested this recipe using gluten free flour and it worked well (I used Bob’s Red Mill 1:1 baking flour). Baking Powder: Along with the egg, this gives the muffins lift and a tender crumb. Be sure to use baking powder, not baking soda in this recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pumpkin Banana Muffins
Get ready to bake by preheating the oven to 350°F (180°C) and lining a muffin pan with paper liners.
Recipe Tips
Wait for the banana to be ready. The best bananas for baking will be ripe or overripe. This means that the banana is yellow and starting to form brown spots on the peel. If the banana is still green or just turning yellow, it’s not ready yet! If you’d rather not use paper liners, be sure to grease the muffin tin very well. Avoid overmixing. When putting together the muffin batter, stop mixing as soon as the dry ingredients are no longer visible. A few small streaks of flour are okay, they’ll absorb with time. Overmixing will leave you with dry, tough muffins. The sugar can be adjusted. For extra sweet muffins, you can add a little bit of extra sugar. You can also add a bit less if you’d like the muffins to be less sweet. Fill the cups up properly. For muffins, you’ll want to fill each muffin cavity only ¾ of the way full. Overfilling them will cause the muffins to “mushroom” and stick to the pan.
Storing Tips
Once your muffins have cooled, store them in an airtight container at room temperature. They will stay fresh for up to 3 days this way.
What To Serve With Pumpkin Banana Muffins
You can enjoy muffins as a grab-and-go breakfast, a simple dessert, or as a tasty snack! For breakfast, banana pumpkin muffins go perfectly with a hot cup of French press coffee or a healthy green smoothie. These muffins are a perfect light finish to a cozy and hearty fall meal such as Slow Cooker Chicken and Gravy, Cottage Pie, or Hamburger Potato Casserole.
Can I freeze Pumpkin Muffins?
Yes, these muffins (and most muffins) will freeze very well. I suggest wrapping each muffin individually in plastic wrap and then placing them in a ziptop / freezer bag in the freezer. Store for up to 3 months.
What Else Can I Add?
You can add all sorts of tasty mix-ins to this banana pumpkin muffin recipe. Try chopped walnuts, toasted almonds, dried cranberries, or chocolate chips!
How Do I Add Chocolate Chips to Banana Pumpkin Muffins?
Mix in about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure. The best mashup of banana bread and pumpkin muffins, these pumpkin banana muffins are totally amazing! Make a batch today and enjoy them for breakfast tomorrow. You can even share them if you’re feeling generous! © Little Sunny Kitchen
title: “The Best Pumpkin Banana Muffins” ShowToc: true date: “2024-10-08” author: “Carissa Kaufman”
This quick and easy pumpkin banana muffin recipe is a combination of two of my all-time favorite muffin recipes: Pumpkin Muffins and Banana muffins. Adding both pumpkin puree and mashed banana to the muffins makes them insanely tender and moist, but fluffy at the same time. I have a tasty recipe for banana strawberry muffins that you should try too. It’s perfect for summertime when strawberries are in season. And banana pumpkin muffins are perfect for fall, when pumpkin-spice everything is in season! Make sure you try my pumpkin spice fudge and classic soft pumpkin cookies too.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make the best banana and pumpkin muffins:
Banana & Pumpkin: You will need one ripe banana, and pumpkin puree not pumpkin pie filling. Spices: You can use pumpkin pie spice, or a combination of ground cinnamon, nutmeg, ginger, and cloves. Sugar: To keep these muffins soft and moist, I’m using half brown sugar and half regular granulated sugar. Milk: It’s not super important that you use a certain type of milk, it’s in the recipe to add moisture. You can substitute it with juice, water, or non-dairy milk if you like. Egg: Let your large egg come to room temperature before mixing up the muffin batter. It will incorporate more smoothly that way. Flour: I used all purpose flour here, but I also tested this recipe using gluten free flour and it worked well (I used Bob’s Red Mill 1:1 baking flour). Baking Powder: Along with the egg, this gives the muffins lift and a tender crumb. Be sure to use baking powder, not baking soda in this recipe.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Pumpkin Banana Muffins
Get ready to bake by preheating the oven to 350°F (180°C) and lining a muffin pan with paper liners.
Recipe Tips
Wait for the banana to be ready. The best bananas for baking will be ripe or overripe. This means that the banana is yellow and starting to form brown spots on the peel. If the banana is still green or just turning yellow, it’s not ready yet! If you’d rather not use paper liners, be sure to grease the muffin tin very well. Avoid overmixing. When putting together the muffin batter, stop mixing as soon as the dry ingredients are no longer visible. A few small streaks of flour are okay, they’ll absorb with time. Overmixing will leave you with dry, tough muffins. The sugar can be adjusted. For extra sweet muffins, you can add a little bit of extra sugar. You can also add a bit less if you’d like the muffins to be less sweet. Fill the cups up properly. For muffins, you’ll want to fill each muffin cavity only ¾ of the way full. Overfilling them will cause the muffins to “mushroom” and stick to the pan.
Storing Tips
Once your muffins have cooled, store them in an airtight container at room temperature. They will stay fresh for up to 3 days this way.
What To Serve With Pumpkin Banana Muffins
You can enjoy muffins as a grab-and-go breakfast, a simple dessert, or as a tasty snack! For breakfast, banana pumpkin muffins go perfectly with a hot cup of French press coffee or a healthy green smoothie. These muffins are a perfect light finish to a cozy and hearty fall meal such as Slow Cooker Chicken and Gravy, Cottage Pie, or Hamburger Potato Casserole.
Can I freeze Pumpkin Muffins?
Yes, these muffins (and most muffins) will freeze very well. I suggest wrapping each muffin individually in plastic wrap and then placing them in a ziptop / freezer bag in the freezer. Store for up to 3 months.
What Else Can I Add?
You can add all sorts of tasty mix-ins to this banana pumpkin muffin recipe. Try chopped walnuts, toasted almonds, dried cranberries, or chocolate chips!
How Do I Add Chocolate Chips to Banana Pumpkin Muffins?
Mix in about ¾ cup of regular or semi-sweet chocolate chips to the batter before baking, and throw a few on top for good measure. The best mashup of banana bread and pumpkin muffins, these pumpkin banana muffins are totally amazing! Make a batch today and enjoy them for breakfast tomorrow. You can even share them if you’re feeling generous! © Little Sunny Kitchen
