Pumpkin Banana Muffins

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!

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.

1. Step 1: Whisk together the dry ingredients including flour, spices, leavening, and salt.

2. Step 2: Mash the banana in a bowl until it is pureed with some chunks and small pieces.

3. Step 3: Whisk together the sugars egg, egg yolk, and vanilla until smooth.

4. Step 4: Add the mashed banana and pumpkin puree and whisk together.

5. Step 5: Stir the dry ingredients into the wet ingredients until just mixed.

6. Step 6: Stir in the walnuts, or other add-ins you desire.

7. Step 7: Portion the batter into a paper-cup-lined muffin tin using a cookie scoop for ease.

8. 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.

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.

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

More easy muffins, quick-bread, and bread recipes:

📖 Recipe

Pumpkin Banana Muffins

Tara Teaspoon

These crowd-pleasing Pumpkin Banana Muffins are incredible 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. MAKES 3 cups batter

5 from 6 votes

Print Recipe Pin Recipe

Work Time 25 minutes mins

Total Time 50 minutes mins

Course Baking, Breakfast, Brunch, Snack

Servings 12 muffins

Ingredients

  

1x2x3x

• 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

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.

Nutrition

Calories: 223kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.002gCholesterol: 30mgSodium: 126mgPotassium: 140mgFiber: 2gSugar: 14gVitamin A: 2433IUVitamin C: 2mgCalcium: 31mgIron: 1mg

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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!

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