These crowd-pleasing Pumpkin Banana Muffins are incredibly delicious. They combine banana bread and pumpkin bread into the same recipe. These muffins are a family favorite during the fall, and better yet, are so simple and easy to make.
Two favorite fall recipes combine to give you these seasonal muffins. My Banana Bread recipe uses that one last banana sitting on your counter. If you love a little fall spice try pumpkin bread with cream cheese frosting! If you love them both, mix them together and make muffins!

Why you'll love pumpkin banana muffins
Whether you’re a pumpkin fan or banana bread devotee, these muffins bring the best of both worlds. Plus, the versatility means you can dress them up or keep them simple. Here's why you’ll love these muffins.
- Soft & Tender - The moisture from both bananas and pumpkin puree make these muffins cakey and soft.
- Quick prep: No time-consuming steps like draining pumpkin puree. Just a few minutes of measuring and mixing.
- Easy to make - With pantry staples and spices you can whip a dozen muffins up in no time.
- Great all day - These muffins are a perfect breakfast, they work for a snack, or even alongside dinner.
- Customizable - You can omit the nuts, add different nuts, add chocolate chips, dried fruit, or different spices to make these your own.
This was inspired by how popular my other muffins and quick breads are on the site. Whole Wheat Pumpkin Bread is a great quick-bread loaf, and also has crunchy walnuts. My Bran Muffins are the most popular muffin on my site!
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Ingredients
These banana and pumpkin muffins use pantry staples and spices. The recipe can be modified to be gluten-free and is already dairy-free. See the recipe card for quantities. Here's what you'll need:
- All-purpose flour – You can swap in white whole wheat flour for a heartier muffin or use a 1:1 gluten-free flour blend for a gluten-free option.
- Spices – Ground cinnamon, ginger, and nutmeg add classic fall spice flavor to this muffin. For a stronger flavor add up to ½ a teaspoon more cinnamon.
- Leavening – Both baking soda and baking powder help the muffins rise and become light and fluffy. The combo works best with acidic ingredients like the pumpkin and banana.
- Salt – Enhances the flavors of the spices and sweetness. Sea salt or Redmond Real Salt can be used in place of table salt.
- Oil – Use a neutral oil like canola or avocado oil to keep the muffins moist and tender. Swap with melted butter or coconut oil for a different flavor profile.
- Sugars – Both white granulated sugar and soft brown sugar add to the sweetness of the recipe. Swap dark brown sugar for light brown sugar if you want a deeper molasses taste.
- Egg – I use an entire egg plus an egg yolk to provides structure and richness.
- Vanilla extract – A classic flavor enhancer that pairs beautifully with pumpkin and banana. You can substitute it with maple extract for a twist.
- Mashed banana – Adds natural sweetness and moisture. If you don’t have bananas on hand, unsweetened applesauce works as a great replacement.
- Canned pumpkin puree – I use the puree right from the can. These muffins work with the Libby brand or any of the other store brands you find. You can make your own by roasting and pureeing fresh pumpkin or use butternut squash puree in a pinch.
- Chopped walnuts – Adds crunch and can be swapped for pecans, almonds, or even pumpkin seeds, or use mini chocolate chips.
How to make pumpkin banana muffins
Easy step by step instructions for making these delicious muffins. Find details in the recipe card below, as well as baking time.
- Step 1: Whisk together the dry ingredients including flour, spices, leavening, and salt.
- Step 2: Mash the banana in a bowl until it is pureed with some chunks and small pieces.
- Step 3: Whisk together the sugars egg, egg yolk, and vanilla until smooth.
- Step 4: Add the mashed banana and pumpkin puree and whisk together.
- Step 5: Stir the dry ingredients into the wet ingredients until just mixed.
- Step 6: Stir in the walnuts, or other add-ins you desire.
- Step 7: Portion the batter into a paper-cup-lined muffin tin using a cookie scoop for ease.
- Step 8: Sprinkle the tops with extra nuts, or crystal sugar before baking.
Expert tips for banana and pumpkin muffins
Baking pans: Any standard muffin pan will do. I like this muffin pan because it is heavy and cooks evenly. Lining the muffin pan with cupcake papers makes for easy cleanup and the muffins can easily be removed from the pan.
Pumpkin Puree: Canned pumpkin puree can differ in thickness, moisture, and flavor from brand to brand. In these muffins any brand works. I didn't drain or change the puree out of the can; use it as is. Avoid using canned pumpkin pie filling, as it contains added spices and sugar.
Bake Time: Don't over-bake the muffins. Start checking your muffins around the 15-minute mark. They should be firm on top and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Tara's Expert Tip
Ovens don't always heat to the exact temperature you set. They can be off by 25ºF to 50ºF which can affect baking time! Heat the oven with an oven thermometer so you can check oven accuracy.
Heat the oven for at least 30 minutes with the thermometer in the middle of the center rack. If the temperature is wrong, adjust the oven’s thermostat until the thermometer shows the correct baking temperature. Take the thermometer out when you're ready to bake.
Variations
Customize your pumpkin banana bread muffins with add-ins, frosting, or ingredient swaps for special diets.
- Nuts: I used walnuts, but you can use pecans, almonds, or even pepitas.
- Spices: If you want a gourmet muffin swap some of the spices for cardamom, or add extra ginger.
- Chocolate: You can swap the nuts in the recipe for equal amounts mini chocolate chips, or finely chopped chocolate.
- Frosting: Leave the nuts or sugar off the top and top the muffins with cream cheese frosting.
- Gluten-free: Swap the flour for an all-purpose gluten-free flour. They may need a couple minutes extra for baking time.
More comforting fall recipes:
Storage and Freezing
Storing: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Let the muffins cool completely before wrapping them individually in plastic wrap. Freeze them in a resealable bag for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave for 20 to 30 seconds.
FAQs
This recipe has not been tested in a loaf pan. The recipe makes 3 cups of batter. You could certainly try baking it in 3 mini loaf pans, each with 1 cup of batter.
Pumpkin banana bread muffins can be made up to 3 days in advance and still taste great.
You can also make the batter ahead of time and keep it in the fridge up to 2 days. Bake off smaller batches of muffins as desired!
Yes, you can! For nuts, try pecans, almonds, or pepitas instead of walnuts. Or swap the walnuts for mini chocolate chips. If you want to elevate the flavor, swap some spices for cardamom or add extra ginger for a gourmet touch.
The best pumpkin to use is canned pumpkin puree—any brand will work for these muffins. No need to drain it, just use it straight from the can. Be sure to avoid canned pumpkin pie filling, as it has added spices and sugar.
More easy muffins, quick-bread, and bread recipes:
📖 Recipe
Pumpkin Banana Muffins
Ingredients
- 1½ cups (192g) all-purpose flour
- 1½ teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoons avocado or canola oil
- 6 tablespoons granulated sugar
- ⅓ cup light brown sugar (lightly packed)
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 medium banana (mashed (about ½ cup))
- ¾ cup (7 ounces) canned pumpkin puree
- ½ cup chopped walnuts (plus more for top if desired)
Instructions
- Heat oven to 350°F. Line a standard muffin tin with 12 papers.
- In a medium bowl whisk together the flour, spices, baking soda, baking powder, and salt.
- In a large bowl whisk together the oil, sugars, eggs, and vanilla extract. Add the mashed banana and pumpkin puree and combine.
- Stir the flour mixture into the wet ingredients using a wire whip or wooden spoon. Then stir in the chopped nuts.
- Divide the batter between the muffin papers, filling almost to the top. Use a #16 size cookie scoop to fill each with about ¼ cup batter. Top with extra walnuts if desired. Bake until the top feels just firm to the touch, 16 to 19 minutes.
- Cool for a few minutes before removing from the pans. Serve warm or cooled. Store in an airtight container up to 3 days.
Notes
- Nuts: I used walnuts, but you can use pecans, almonds, or even pepitas.
- Spices: If you want a gourmet muffin swap some of the spices for cardamom, or add extra ginger.
- Chocolate: You can swap the nuts in the recipe for equal amounts mini chocolate chips, or finely chopped chocolate.
- Frosting: Leave the nuts or sugar off the top and top the muffins with cream cheese frosting.
- Gluten-free: Swap the flour for an all-purpose gluten-free flour. They may need a couple minutes extra for baking time.
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Beth
I'm in love with these! The banana and pumpkin work so well together. I'm surprised I never thought of this before.
Tara T.
Great to hear Beth! So glad you enjoyed these easy muffins. Tara
Ramil Hinolan
These Pumpkin Banana Muffins look so delicious. I love how easy they are to make and that they combine two delicious flavors. Perfect for fall! I can’t wait to try them with some chocolate chips added in.
Kelly Bolen
OMG! These look so yummy! I will Pin for Thanksgiving weekend when I have guests in the house!
Angela Ricardo Bethea
Those Pumpkin Banana Muffins are looking quite delicious and a perfect dessert treat for Halloween celebrations.
SONIA SEIVWRIGHT
These Pumpkin Banana Muffins sound amazing! I love bananas, but I’ve never thought about combining them with pumpkin. It sounds like such a unique twist! The idea of mixing those two recipes into one delicious muffin is brilliant. I can already imagine how cosy they’d feel on a chilly fall day with a cup of hot chocolate. I can’t wait to give them a try—this may just become my new favourite treat!
Ntensibe Michael Edgar
Nnniiiiiccceeee...the entire ingredients list is with me here. I just hope the pumpkins aren't overgrown. I must try this. Thanks for the recipe.