These Banana And Pumpkin Muffins are a delicious blend of ripe bananas and savory pumpkin, naturally sweetened and spiced with cinnamon, nutmeg, and cloves. Moist and tender, they are perfect for fall baking, offering a cozy balance of flavors in every bite. Enjoy them as a grab-and-go breakfast, snack, or dessert!
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I’ve been on a muffin-making spree lately, and I have to share these with you. These muffins came about from having a couple of brown bananas and a can of pumpkin puree in my pantry, and now they’re easily one of our family's favorite muffins.
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We make these Banana And Pumpkin Muffins year-round, not just in the Fall. The combination of banana and pumpkin gives them a natural sweetness and makes them super moist, while the warm spices of cinnamon, nutmeg, cloves, and ginger create a cozy, comforting flavor. They’re easy to make, and the recipe yields 12 fluffy moist muffins that are perfect for breakfast or a quick snack.
Like my Gluten Free Pumpkin Muffins, these muffins are great for when you want both banana and pumpkin flavor in every bite. Plus, there’s nothing better than the smell of these muffins baking—pumpkin, banana, and cinnamon filling the kitchen makes it feel like fall, no matter what time of year it is. They’re easy to make, packed with flavor, and will quickly become a household favorite!
If you love pumpkin in the Fall, you may also love the Iced Pumpkin Spiced Latte, the Pumpkin Cream Cheese Dip, or the Pumpkin Pie Spiced Pancakes that are gluten-free!
Why You Will Love This Recipe
- Easy to make: Minimal effort, maximum deliciousness—what more can you ask for? You’ll need just a few minutes to mix together the muffin batter, then 25 minutes of baking time.
- Layers of flavors and textures: From the incredibly moist filling, to the sweet and crunchy cinnamon sugar topping these made-for-fall muffins will delight your senses.
- Perfect grab-and-go breakfast or snack: Great for kid’s lunch boxes, breakfast on busy mornings, or a snack to keep on hand.
- Cozy fall flavor: This muffin recipe has the warm flavors of Fall thanks to the cinnamon, nutmeg, clove, and ginger. It's the perfect pumpkin spice when the fall weather begins.
Ingredients
You will need the following ingredients to make these pumpkin muffins:
Ingredient Notes:
- Flour: I use all-purpose flour in this recipe and I HIGHLY recommend using a digital scale, as flour is so often over-measured by using the scoop and level method. You want approximately 150 grams of flour per cup. If you measure your flour correctly, your muffins will not be dense.
- Gluten-Free: You can also sub out the all-purpose flour for a gluten-free all-purpose flour like Cup-4-Cup.
See the recipe card for quantities.
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Additions & Substitutions
Additions:
- Nuts: I love adding some walnuts or pecans for a bit of crunch in the muffins.
- Chocolate: Add in some chocolate chips or chocolate chunks. Chocolate is a natural with the flavor of banana and pumpkin.
- Raisins - if you love raisins and want to add them to the recipe, soak the raisins in some hot water or apple cider vinegar to rehydrate them before using them in the muffins.
Substitutions:
- Make them Vegan: Use a flax egg in place of the regular eggs.
How To Make Banana And Pumpkin Muffins: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Step 2: In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
Step 3: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins tough.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Prepare the topping and add the cinnamon sugar on top of the muffins.
Step 4: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Use very ripe bananas (with brown spots) for maximum sweetness and moisture.
- Allow the muffins to cool completely on a wire rack before storing them. Storing warm muffins can create condensation, leading to soggy muffins.
Confidence Tip
Oven temperatures can vary, so start checking the muffins at 20 minutes. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re done.
Looking for a quick one-bowl bar cookie? These Neiman Marcus Bars or the Chocolate Chunk Brownies With Pecans are delicious!
Storage And Reheating
- Store: Store the muffins in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom of the container and on top of the muffins to absorb excess moisture. If you need to keep the muffins longer, store them in the refrigerator for up to a week. Just be aware that refrigeration can make muffins slightly denser.
- Freeze: These muffins freeze well. Wrap each muffin individually in plastic wrap or foil, then place them in a zip-top freezer bag. Freeze for up to 3 months.
- Reheat: Thaw at room temperature or warm the muffins in the microwave for about 20-30 seconds. To refresh refrigerated muffins, warm them in a 300°F oven for about 5-10 minutes. This will help bring back some of their original texture and flavor.
Recipe Frequently Asked Questions
Bananas are a substitute for oil or butter in a recipe. In this recipe, it allows for more moisture and reduces the oil needed. In my Super Moist Chocolate Chip Banana Bread I also add some sour cream to make them even more moist!
Bananas add moisture. If you added too much banana you will need to correct the batter by adding more flour to your mixture.
Absolutely. Refrigerate the batter and bake the muffins within two days.
I don't recommend this as the puree will not be consistent. I recommend using canned pumpkin puree.
Other Delicious Breakfast & Brunch Ideas
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Banana And Pumpkin Muffins
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Equipment
- 1 Muffin tin
Ingredients
Muffins
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup bananas mashed, about 2 to 3 bananas
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs large
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 3 tbsps granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F.
- Line a 12-cup muffin tin with paper liners or grease the cups with non-stick spray if using silicone liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- In a large bowl, combine the mashed bananas, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix, as this can make the muffins tough.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Prepare the cinnamon sugar topping by combining the sugar and cinnamon. Add the cinnamon sugar topping on top of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Gwen Wolken
These are so good! You will love them!